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Espresso Cream Cake Recipe

Espresso Cream Cake Recipe

“After a satisfying meal, I like to go with something light for dessert. This recipe combines two of our favorite flavors, coffee and chocolate, in a scrumptious cream that’s served alongside a slice of angel food cake. Yum.” —Nicole Clayton, Prescott, Arizona
TOTAL TIME: Prep/Total Time: 25 min. YIELD:8 servings


  • 2 tablespoons instant espresso powder
  • 2 tablespoons hot water
  • 1 carton (8 ounces) Mascarpone cheese
  • 1 cup heavy whipping cream
  • 1/3 cup confectioners' sugar
  • 1 prepared angel food cake (8 to 10 ounces)
  • 1/2 cup coffee liqueur
  • 2 teaspoons baking cocoa


  • 1. In a large bowl, dissolve espresso powder in water; cool. Stir in cheese.
  • 2. 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.
  • 3. Serve mascarpone cream with cake. Drizzle each serving with liqueur and dust with cocoa. Yield: 8 servings.

Nutritional Facts

1 slice equals 378 calories, 24 g fat (14 g saturated fat), 76 mg cholesterol, 241 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Espresso Cream Cake

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Reviewed Mar. 28, 2012

"What could I substitute for the coffee liqueur? Would Torani coffee flavored syrup work? In the same amount?"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.