Monday, August 5, 2019

Espresso Almond Sponge Cake with Mocha Buttercream #BetterYourBake

By: The Food Hunter

“This post and recipe was created for #BetterYourBake but as always opinions are 100% mine.”

While I consider myself to be a pretty good baker I know there are still a lot of things to learn and Nielsen-Massey's new #BetterYourBake technique based videos are great for those of us that could use some help mastering the basics of baking.

Now through September, Nielsen-Massey will be unveiling a new baking technique, on Each technique includes a step-by-step video, along with delicious, seasonal recipes. The tip I found particularly helpful for the recipe below was How to Separate Eggs and Whisk.

I'm a huge fan of Nielsen-Massey vanillas. They use a proprietary cold-extraction process to preserve more than 300 delicate flavor compounds in their Pure Vanilla Extracts to consistently deliver the richest tasting vanilla from around the world. In this recipe I tried their Ugandan Pure Vanilla Extract, a bold sweet vanilla with notes of chocolate, and loved it!

Espresso Almond Sponge Cake with Mocha Buttercream

Coffee Almond Sponge Cake

2/3 cup powdered sugar sifted
4 large eggs room temperature
1 tsp vanilla
1 cup almond flour
1/2 cup all-purpose flour
2 Tbsp instant espresso powder
1 tsp baking powder
pinch salt
2 Tbsp unsalted butter melted
4 large egg whites
1/4 cup granulated sugar
1 tsp cream of tartar

Preheat oven to 375F. Grease a three 6 inch pans and line with parchment.

In a medium bowl, whisk flour, espresso powder, baking powder, and salt. Set aside.

In the bowl of a stand mixer, combine powdered sugar, 4 eggs, and vanilla. Whip until thick and pale. The whisk will leave tracks and ribbons will form if you drizzle the mixture onto itself. Mix in flour mixture and then the melted butter.

In a clean bowl of a stand mixer, begin to whip the egg whites on medium. When they start to foam, add the cream of tartar. Continue whipping while slowly adding the granulated sugar. Turn mixer to high and whisk until stiff peaks form.

Gently fold egg whites into the cake mixture. Pour into prepared pans and spread evenly. Bake for 20-25 mins or until the cake springs back when pressed. Cool before removing from pan.

Coffee Soak

1/4 cup granulated sugar
1/4 cup water
2 tsp instant espresso powder
2 Tbsp Kahlua liqueur

Place sugar, espresso powder, and water into a small saucepan and bring to a boil. Simmer for 2mins. Remove from heat and stir in coffee liqueur. Cool completely.

Mocha Buttercream
3 large egg whites
1 cup granulated sugar
1 1/2 cups unsalted butter room temperature, cubed
1 tsp vanilla
1 Tbsp instant espresso powder
3 oz dark chocolate chopped, melted, and cooled

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
Place bowl over a hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3mins).

Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (approx. 5-10mins). Switch to paddle attachment.

Slowly add cubed butter and mix until smooth. Add vanilla, melted chocolate, and espresso powder. Whip until smooth.

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  1. I've recently been watching more cooking and baking videos. I'm looking forward to yours.

  2. I follow you on instagram @rusthawk1.

  3. I am medium excited. It's very very hot here in the Tropics so I can't get terribly excited about baking until the temperatures are lower.

  4. I love learning new techniques for cooking and baking! Watching videos is an easy way to learn.