Best 20 Espresso Cake Recipes

FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE

Steps:

• FOR SAUCE:
• Working in batches, puree raspberries and syrup in processor. Strain puree into medium bowl. Chill. (Can be made 2 days ahead. Keep chilled.)
• FOR CAKE:
• Preheat oven to 350 °F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment. Place all chocolate in large bowl. Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate; whisk until smooth. Cool slightly. Whisk in eggs.
• Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water. Chill cake overnight.
• Cut around pan sides to loosen cake. Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan; peel off parchment.
• Serve with sauce and fresh berries.

FLOURLESS CHOCOLATE ESPRESSO CAKE

Steps:

• Preheat oven to 350 degrees. Invert bottom of a 9-inch springform pan (so cake will slide easily onto serving plate) and line with a parchment round; butter parchment. Melt butter and chocolate, stirring until smooth, in a bowl set over a saucepan of simmering water.
• Beat together egg yolks and 1/2 cup sugar with a mixer on medium-high speed until thick and pale, about 3 minutes. Add espresso powder and salt; beat until combined, about 1 minute. Add vanilla and melted-chocolate mixture; beat about 1 minute more.
• In another bowl, beat egg whites on medium-high speed until foamy. Increase speed to high; gradually add remaining 1/2 cup sugar, beating until stiff peaks form, about 5 minutes. Fold into chocolate mixture in 3 batches. Transfer batter to pan and bake until set, 40 to 45 minutes. Let cake cool completely in pan on a wire rack. Remove side of pan; transfer cake to a serving plate. Serve glaze alongside cake.

GLAZED CHOCOLATE ESPRESSO CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-inch springform pan with nonstick spray. Line the base and sides with parchment paper.
• For the cake: Cream the butter and brown sugar together in the bowl of an electric stand mixer fitted with the paddle attachment until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, mixing until fully incorporated before adding the next and scraping the sides of the bowl after each addition. Mix in the vanilla.
• Whisk the flour, cocoa powder, espresso powder, baking powder and salt in a medium bowl to combine. Add about half of the flour mixture to the mixer bowl and mix to combine. Scrape the bowl well, then add the buttermilk and mix on low speed to combine. Add the remaining flour mixture and mix on low speed to incorporate.
• Scrape the batter into the prepared cake pan and spread into an even layer. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
• Cool the cake for 10 minutes in the pan, then unlock and remove the sides of the pan and remove the parchment strips. Cool the cake completely on a cooling rack placed over a parchment-lined baking sheet.
• For the glaze: Put the chocolate and espresso powder in a medium bowl. Heat the cream to a simmer in a small saucepan over medium heat, then pour the cream over the chocolate. Let sit for 30 seconds, then stir until the mixture is smooth. Transfer to a measuring cup with a pour spout.
• Start by pouring glaze around the edges of the cake, then continue pouring and working towards the center of the cake until it is covered. Let the glaze set for 5 minutes, then gently transfer to a serving platter or cake stand (do not let the glaze set fully on the cooling rack). Once the glaze is set, the cake is ready to serve.

FLOURLESS CHOCOLATE ESPRESSO CAKE

Steps:

• Heat oven to 350 degrees F.
• Wrap outside of 9-inch springform pan with aluminum foil. Line bottom of pan with parchment paper. Butter parchment paper and sides of pan.
• Combine 1 tablespoon instant espresso powder and 1 tablespoon hot water in bowl; set aside.
• Place butter and chocolate in 2-quart nonstick saucepan. Cook over medium heat, stirring occasionally, until melted. Remove from heat; stir in espresso mixture. Add sugar; beat with whisk until combined. Add 1 egg at a time, whisking after each addition. Whisk in cocoa until well mixed.
• Pour cake into prepared pan. Place springform pan into center of large roasting pan. Place roasting pan in oven. Fill space around springform pan slowly with hot water, to about 1 inch up sides of pan. Bake 40-45 minutes or until center of cake is set.
• Remove springform pan from roasting pan. Place onto cooling rack; remove foil. Cool completely.
• Combine 1 teaspoon instant espresso powder and 1 teaspoon hot water in bowl; set aside.
• Beat chilled whipping cream and 1/4 cup sugar in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Stir in espresso mixture.
• Combine powdered sugar and edible glitter in bowl.
• Remove sides from springform pan; place cake onto serving plate. Place snowflake stencil on top of cake (see Recipe Tips). Lightly dust top of cake with powdered sugar mixture. Carefully remove stencil.
• Serve with espresso whipped cream.

CHOCOLATE CAKE WITH ESPRESSO GLAZE

Steps:

• Make the cake: Preheat oven to 350 degrees. Butter bottom of a 9-inch springform pan, and line with parchment cut to fit. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.
• With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute.
• In a clean bowl and with a whisk attachment, beat egg whites until foamy. Slowly add remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
• Bake until set, 40 to 45 minutes. Let cool completely in pan on a rack. Remove pan sides. Carefully lift cake with a spatula, and remove parchment.
• Make the glaze: Place chocolate, butter, and vanilla in a bowl. Bring remaining ingredients to a boil, stirring, and pour over chocolate mixture. Whisk until smooth. Serve glaze warm with cake.

DOUBLE CHOCOLATE ESPRESSO POUND CAKE

Steps:

• In a double boiler or metal bowl over hot water, melt milk chocolate in espresso; stir until smooth. Remove from the heat., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in chocolate chips and melted chocolate mixture., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted near the center comes out clean, 80-90 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, milk, vanilla and salt; frost cake.

CHOCOLATE AND ESPRESSO LAYER CAKE WITH PEANUT BUTTER ICING

Steps:

• For the cake: Preheat the oven to 350 degrees F and line two 8-inch nonstick cake pans with parchment paper.
• Combine the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. In a second bowl, whisk together the buttermilk, espresso, coconut oil, vanilla and eggs. Make a well in the dry ingredients and add in the wet mixture, whisking until just combined.
• Divide the batter evenly between the two prepared cake pans. Bake on the center rack until puffed, the sides pull away from the edges and an inserted cake tester comes out clean, 30 to 35 minutes. Remove the cakes from the oven, immediately cover them with clean kitchen towels and press any domed portions down¿careful, it's hot! (This will help make sure that you don't have to level the cakes.) Allow the cakes to cool in their pans to room temperature. When completely cooled, invert onto plates.
• For the icing: Using a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter on medium speed, about 2 minutes. Turn off the mixer and scrape down the sides with a spatula to ensure everything is evenly mixed. Add the peanut butter and mix on medium speed to combine. Again, turn the mixer off. Mix in the powdered sugar, 1 cup at a time, on LOW speed (or else you'll have powdered sugar everywhere!). Add the vanilla and mix once more.
• Transfer the icing to a piping bag. Ice the top of one cake layer, using a circular motion, starting from the outside and gradually moving to the center; do not ice the sides of the cake. Set the second cake layer on top of the first and repeat with the icing; again, do not ice the sides. Drag the back of a spoon in a side-to-side motion across the icing on top to lend a beautifully textured look to the icing.
• Sprinkle the iced cake with the chopped peanuts. Store in the refrigerator for up to 3 days.

CHOCOLATE ESPRESSO CAKE

Steps:

• Preheat oven to 350°. Coat a 9-in. round baking pan with cooking spray; dust with cocoa, tapping out extra., In a large bowl, beat eggs, egg whites, buttermilk, coffee, oil and vanilla until well blended. In another bowl, whisk together flour, cocoa, brown sugar, baking powder, baking soda and salt; gradually beat into egg mixture. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pan to a wire rack. Cool completely., In a large saucepan, combine cherry juice, wine, dried cherries, honey and salt; bring to a boil. Reduce heat; simmer, uncovered, until liquid is reduced by half, about 10 minutes. Stir in halved cherries; cook 2 minutes., Mix cornstarch and water until smooth; stir into cherry mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in extract. Cool. Serve cake with cherry sauce and whipped cream.

CHOCOLATE GLAZE FOR FLOURLESS CHOCOLATE ESPRESSO CAKE

Steps:

• Combine chocolate, butter, and vanilla in a bowl. Bring cream, sugar, espresso powder, and salt to a boil in a small saucepan, stirring until sugar and espresso powder are dissolved. Pour over chocolate mixture and whisk until smooth.

ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CREAM

Steps:

• Stir the water and espresso powder in a large bowl to blend. Stir in the mascarpone. Using an electric mixer, beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form. Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten. Then fold the remaining whipped cream into the mascarpone mixture.
• Cut the angel food cake into 16 (1-inch thick) wedges. Reserve any remaining cake for another use. Brush 1 side of each wedge of cake with the liqueur. Arrange 2 wedges of cake on each plate. Dollop the espresso cream atop each wedge of cake. Dust with the cocoa powder and serve.

CHOCOLATE ESPRESSO LAVA CAKE

Steps:

• Prepare cake mix batter according to package directions, adding espresso powder before mixing. Transfer to a greased 4-qt. slow cooker., In a small bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Pour over batter. Cook, covered, on low 3 to 3-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs., Sprinkle top with chocolate chips and baking chips. Turn off slow cooker; remove insert. Let stand, uncovered, until chips are softened, 15-30 minutes. Serve warm.

CHOCOLATE ESPRESSO CAKE (FLOURLESS)

Steps:

• Preheat oven to 350F; line bottom of 9" springform pan with non-stick foil or parchment paper, and wrap outside of pan with a layer of heavy-duty aluminim foil.
• Place chocolate in large bowl; set aside, In medium saucepan bring butter, sugar, and espresso to a boil, stirring to dissolve sugar; once melted and blended, add to chocolate, whisking until smooth; cool slightly.
• Lightly beat eggs together; whisk in some of chocolate mixture, then add egg mixture into remainder of chocolate mixture, whisking until smooth.
• Pour batter into springform pan, place pan in a large roasting pan, pouring enough hot water to come halfway up the sides of the pan.
• Bake for approximately one hour, or until a cake tester comes out with a few moist crumbs attached; remove cake from pan and chill overnight.
• Cut around sides of pan with butter knife to loosen cake.

VANILLA CARAMEL ESPRESSO FRAPPE CAKE

Steps:

• Dissolve espresso powder in a bowl with 2 tablespoons hot water.
• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans.
• Beat white sugar, 1/2 cup butter, and brown sugar together in a bowl using an electric mixer until light and fluffy, about 3 minutes. Add eggs 1 at a time, blending well after each. Reduce mixer speed to low. Beginning and ending with flour, alternate adding flour and buttermilk in 5 rounds. Blend 2 teaspoons dissolved espresso into the batter.
• Dissolve baking soda in the vinegar in a bowl; add to the batter. Mix until incorporated. Divide the batter equally between the prepared pans.
• Bake in the preheated oven until golden brown, 32 to 35 minutes. Cool in the pans on a wire rack for at least 20 minutes before removing from pans and cooling completely, about 40 minutes more.
• Place 1 1/2 plus 2 tablespoons butter in the bowl of an stand mixer with a whisk attachment. Whip on medium-high speed until smooth. Add confectioners' sugar and mix on medium-low until combined. Add salt, whipping on medium-high until smooth. Mix in heavy cream and vanilla extract on low until incorporated. Whip on high until frosting is light and fluffy, scraping down the bowl as needed.
• Divide frosting into 5 equal portions. Leave 2/5 (2 portions) plain. Add remaining 2 teaspoons espresso mixture to another 2/5 (2 portions); stir until well blended. Add 2 tablespoons of caramel topping to the remaining 1/5 (1 portion); stir until well blended.
• Level both cakes and place 1 on a platter. Spread 3 tablespoons of the remaining caramel sauce over it and top with a layer of espresso frosting. Place other cake on top. Spread a thin layer of vanilla frosting on the cake to seal in any crumbs; chill for 30 minutes.
• Frost cake again with a thin layer of espresso frosting. Pipe vanilla frosting around the top edge. Fill the center with caramel frosting. Drizzle generously with the remaining caramel sauce.

MOCHA BUTTERCREAM CHOCOLATE ESPRESSO CAKE

Steps:

• FOR CHOCOLATE ESPRESSO CAKE:.
• Preheat oven to 350º F. Grease and line two 9-inch-round baking pans with wax paper.
• Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds, stir.
• If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
• Cool to room temperature.
• Combine flour, baking soda and salt in small bowl.
• Beat brown sugar, butter, eggs, instant coffee and vanilla extract in large mixer bowl for 3 minutes.
• Gradually add melted chocolate and continue beating for an additional minute.
• Beat flour mixture into creamed mixture alternately with buttermilk.
• Pour into prepared pans.
• Bake for 33 to 38 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes.
• Invert onto wire racks; remove wax paper. Cool completely.
• Brush cakes with Coffee Glaze over cake layers.
• Spread Mocha Buttercream Frosting between layers and over top and sides of cake.
• FOR COFFEE GLAZE:.
• Microwave granulated sugar, water and instant coffee in small, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds.
• Stir until sugar and coffee are dissolved.
• FOR MOCHA BUTTERCREAM FROSTING:.
• Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR.
• If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
• Cool to room temperature.
• Dissolve instant coffee in milk in glass measure.
• Beat butter, vanilla extract and salt in large mixer bowl for 3 minutes.
• Beat in melted chocolate until blended, scraping occasionally.
• Gradually beat in powdered sugar until light and fluffy.
• Beat in coffee mixture, 1 tablespoon at a time, until desired spreading consistency.

BROWN SUGAR AND CHOCOLATE CHIP POUND CAKE WITH MAPLE-ESPRESSO GLAZE

Steps:

• For cake:
• Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
• Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.
• GOOD TO KNOW:
• Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).
• For glaze:
• Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.

ALMOND ESPRESSO CHOCOLATE CAKE

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Meanwhile, in a food processor, combine almonds and 2 tablespoons sugar; cover and process until ground. Set aside., In a large bowl, cream butter and remaining sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla and reserved almond mixture. , Beat reserved egg whites on high until stiff peaks form. Fold egg whites into the batter., Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 42-48 minutes or until cake springs back when lightly touched. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool completely. Garnish with confectioners' sugar, chocolate curls and coffee beans if desired.

CREPE CAKE WITH ESPRESSO CHOCOLATE GLAZE

Steps:

• Combine all crepe ingredients in a blender and blend until smooth.
• Allow batter to rest in the refrigerator at least half an hour.
• In a small bowl, dissolve espresso powder in water. (If you don't dissolve the espresso powder, the glaze will be grainy).
• In a medium saucepan, melt chocolate over medium-low heat.
• Add remaining ingredients and whisk thoroughly until smooth.
• Heat until just boiling, then remove from heat and scrape glaze into a bowl. Refrigerate until batter has finished resting.
• Bring an 8" non-stick pan to medium heat (allow about 3 minutes for heat-up time).
• Spray pan with cooking spray. Pour in a few tablespoons of batter and quickly tilt the pan so that the batter covers the bottom of the pan in a very thin layer.
• Cook crepe until edges barely start to peel away from pan.
• Gently slide a long metal offset spatula under the crepe and flip it over.
• Cook crepe just another minute and slide onto a plate.
• Spread crepe with a thin layer of glaze.
• Cook another crepe, stack on top of the first, and spread with a bit of butter.
• Cook another crepe, add to the stack, and sprinkle with powdered sugar using a sifter or strainer.
• Repeat this sequence until batter runs out, leaving top crepe bare.
• Spread remaining glaze over top crepe and allow it to drip down the sides.
• Slice with a sharp knife and serve. The cake will keep in the refrigerator for at least a day.

ESPRESSO CREAM CAKE

Steps:

• In a large bowl, dissolve espresso powder in water; cool. Stir in cheese., In a small bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until soft peaks form. Stir 1/2 cup cream into cheese mixture; fold in remaining cream., Serve mascarpone cream with cake. Drizzle each serving with liqueur and dust with cocoa.

HAZELNUT LAYER CAKE WITH ESPRESSO BUTTERCREAM, CHOCOLATE FRANGELICO GANACHE AND TOASTED AND GILDED HAZELNUTS

Steps:

• Preheat the oven to 325 degrees F on convection or 350 degrees F in a regular oven.
• In a large bowl, whisk together the hazelnut and all purpose flour, breaking up any lumps. Set aside.
• In the mixing bowl of a 20-quart standing mixer set on high speed, whip together the whole eggs and 2 pounds of sugar until tripled in volume, pale yellow and forming thick ribbons, warming the bowl of the mixer with a propane torch to increase the volume of the eggs. Set aside.
• In another mixing bowl of a 20-quart standing mixer set on high speed, whip the egg whites and remaining 1 3/4 pounds sugar until thick, glossy, and firm peaks form. Fold the flour mixture into the whole egg and sugar mixture, and then fold in the egg whites.
• Divide the batter equally onto 6 (18-by-26-inch) parchment lined baking sheets. Bake until the corners brown and the batter doesn't adhere to your fingers when you touch the cake, 5 to 7 minutes. Remove from the oven and cool completely.
• To assemble the cake: Place a layer of the hazelnut cake on a prepared cake board or inverted sheet pan. Brush with about one-sixth of the simple syrup and spread a generous layer of the buttercream over top. Place another layer of the cake on top and soak with the simple syrup. Spread a layer of buttercream and then a layer of ganache. Place the next layer of cake and repeat the previous steps until you have used all 6 layers of hazelnut sponge cake, ending with a layer of buttercream on the top. Chill the cake completely to set. When chilled, trim the sides, and frost with a final layer of buttercream, reserving some buttercream for garnish. Return to the refrigerator again to set the top. Spread the remaining ganache over the top to make a smooth finished coat. Trim any excess ganache from the sides of the cake. Press the toasted and chopped hazelnuts onto the sides of the cake. Decorate the cake with buttercream piped from a star tip filled pastry bag, and decorate with the gilded hazelnuts.
• Combine all of the ingredients and bring to a boil. Cook until the sugar is dissolved and the alcohol has evaporated. Cool completely.
• Pour sugar and just enough water to moisten it in a large heavy bottomed pot. Bring sugar to a boil, stirring constantly. Brush down any sugar crystals that form on the side of the pot with pastry brush dipped in water. Once the sugar has come to a boil, stop stirring and cook the sugar to the soft ball stage or 240 degrees F on a candy thermometer. When the sugar reaches 240 degrees F, reduce the heat to low and whip the egg whites on high speed in a 20-quart standing mixer to firm peaks. While the mixer is on high, carefully pour the melted sugar into the whipped egg whites, being careful not to burn yourself on the molten sugar. Once the sugar is combined with the egg whites, reduce the mixer speed to medium, and continue to whip the egg whites and sugar until completely cool, approximately 30 minutes. When the egg white meringue is cool, turn the mixer back up to high, and gradually add the cubed butter. The butter may separate and become watery, but continue to whip on high until the water is re-incorporated. It is very important that the egg white meringue is completely cool so as not to melt the butter. When all the butter has been added, continue to beat until the buttercream is smooth and creamy. Reduce the mixer speed to low and add the coffee and vanilla extracts.
• Place chocolate pieces in a large bowl. Bring the heavy cream and Frangelico to a boil and pour over the chocolate. Let stand 3 to 5 minutes and then whisk together until smooth and all of the chocolate is melted. Allow the ganache to cool to room temperature so it reaches a spreadable consistency.
• Lightly spray the hazelnuts with nonstick cooking spray and wipe off any excess. Place a single nut on the gold leaf and gently brush the gold onto the nut. Set aside to garnish the finished cake.

ESPRESSO CAKE WITH MOCHA STREUSEL RIBBON

Steps:

• Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); lightly flour. In small bowl, mix 2 tablespoons flour, brown sugar and 1 tablespoon espresso powder. Using pastry blender or fork, cut in 1 tablespoon butter pieces until crumbly. Stir in 1/2 cup chocolate chips and pecans; set aside.
• In medium bowl, mix 3 cups flour, baking powder and salt; set aside. In 1-cup glass measuring cup, combine milk and 1/4 cup espresso powder; set aside.
• In large bowl, beat granulated sugar, 1 cup butter, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk mixture on low speed, beating just until smooth after each addition. Spread 3 cups batter into pan. Sprinkle streusel mixture over batter. Carefully spread remaining batter over streusel.
• Bake 1 hour 30 minutes to 1 hour 40 minutes or until toothpick inserted in center comes out clean and crack at the center top of cake no longer looks moist. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
• In small microwavable bowl, combine glaze ingredients. Microwave on High 30 seconds; stir until smooth. Spoon over cake, allowing some to drip down side of cake.