Espresso Cake

Thanks to Pat Jacques for this great recipe and to Annabelle White for sharing it on radio. This is a delicious reason to stop by the Sweet Painted Lady Café in Waharoa and have a slice of great cake!

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Dessert
Servings 8 people


  • 1 ½ cups sugar
  • 2 eggs
  • ¾ cup plain unsweetened yoghurt
  • 1 cup vegetable oil
  • ½ tsp vanilla
  • 1 shot espresso coffee
  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • Pinch salt


  • 1 cup icing sugar
  • 25 g butter
  • 1 shot coffee
  • A little hot water to mix


  • Beat the sugar and eggs well. Add gradually the yoghurt, oil, vanilla and coffee and then gently fold in the dry ingredients.
  • Bake in greased 21cm tin. We baked in a 175°C classic-bake oven for 50 mins, but Pat suggests heating the oven to 155°C, popping the cake in the  middle of oven and baking for 60-70 min, but keep an eye on it - take it out as soon as a skewer comes clean and the cake springs back.
  • When cold, carefully slice the cake in half lengthwise and fill or ice with filling.
Tried this recipe?Let us know how it was!

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