Emmy’s Espresso Martini Upside-Down Cake

This espresso martini upside-down cake may stretch the definition of upside-down cakes, but it’s so delicious that we’ll allow it.

Calling all coffee lovers! This espresso martini upside-down cake is loaded with deep coffee flavor at every turn.

I wanted to make a cake that matched my cocoa-colored sweater, and my friend, Emmy, immediately suggested an espresso martini upside-down cake. While this upside-down cake stretches the definition since it doesn’t have a fruit layer, you still have to flip the cake, so I think it still counts.

Like my raspberry-mocha upside-down cake, this cake features an irresistible espresso caramel layer. The cake is made with freshly brewed espresso for even deeper flavor. It’s finished with a rich, decadent whipped mascarpone cream spiked with Kahlúa. I decorate the cake with chocolate-covered espresso beans and a dusting of espresso powder just to seal the deal of this intense coffee-flavored cake.

How to make this espresso martini upside-down cake

What you need

• Espresso caramel: The cake starts with a layer of espresso caramel made by simmering brown sugar, butter, and instant espresso powder. Once dissolved, I add a bit of heavy cream to create a luxurious caramel sauce.
• Coffee-flavored cake: The cake is made with cake flour, baking powder, salt, butter, brown sugar, egg, freshly brewed espresso, milk, and vanilla extract. If you don’t have an espresso machine, you can dissolve instant espresso in a bit of warm water and use that instead.
• Kahlúa whipped mascarpone: The frosting is made with heavy cream, powdered sugar, Kahlúa, vanilla extract, and mascarpone cheese. You can also use a non-alcoholic coffee liqueur.
• For serving: I finish the espresso martini upside-down cake with chocolate-covered espresso beans and a dusting of instant espresso powder.

How to make it

• Step 1: Make the espresso caramel. Simmer butter, brown sugar, and instant espresso powder in a small saucepan until dissolved. Turn off the heat and add the heavy cream. Whisk until smooth. Pour the mixture into a greased cake pan.
• Step 2: Make the batter. Start by sifting cake flour, baking powder, and salt in a bowl. Then, cream butter and brown sugar together. Add an egg and beat until smooth and creamy. Add half the dry ingredients and mix until just combined. Add the brewed espresso and half the milk and beat until combined. Finish by beating the remaining half of the dry ingredients and the rest of the milk until smooth.
• Step 3: Pour the cake batter over the espresso caramel and transfer to a preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
• Step 4: Remove the cake from the oven and let it stand for 15 to 20 minutes at room temperature.
• Step 5: As the cake cools, prepare the frosting. Beat heavy cream, powdered sugar, Kahlúa, and vanilla extract until soft peaks form. Add the mascarpone cheese and continue beating until stiff peaks form. Refrigerate until needed.
• Step 6: Invert the cake onto a plate and let it stand at room temperature until it cools completely.
• Step 7: Transfer the Kahlúa whipped mascarpone to a piping bag fitted with a star tip. Frost the top of the cake completely. If you don’t have a piping bag, simply spoon the frosting on top of the cake. Finish the cake by decorating with chocolate-covered espresso beans and a dusting of instant espresso powder.

From there, you’re ready to slice it up and serve…with an espresso martini on the side, of course!

Emmy’s Espresso Martini Upside-Down Cake

This espresso martini upside-down cake may stretch the definition of upside-down cakes, but it's so delicious that we'll allow it.

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Inactive time: 1 hour hour 20 minutes minutes

Servings: 8

Equipment

• 9-Inch Round Cake Pan
• Espresso machine
• Electric hand mixer
• Mixing Bowls

Ingredients

Coffee-caramel layer:

• 4 tablespoons butter
• ½ cup light brown sugar
• 2 teaspoons instant espresso powder
• 3 tablespoons heavy cream

Batter:

• 1 cup cake flour
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• 4 tablespoons butter (room temperature)
• ½ cup light brown sugar
• 1 egg
• 1½ ounces freshly brewed espresso (see Note 1)
• ½ cup whole milk
• 1 teaspoon vanilla extract

Whipped Kahlúa Mascarpone

• ½ cup heavy cream
• ½ cup powdered sugar
• ¼ cup Kahlúa (or your favorite coffee liqueur)
• 1 teaspoon vanilla extract
• 4 ounces mascarpone (set out at room temperature for 15 minutes)

For serving:

• Chocolate-covered espresso beans
• Instant espresso powder

Instructions

Make the caramel:

• Preheat the oven to 350ºF. Lightly grease a 9-inch cake pan. Set aside.
• Melt 4 tablespoons of butter in a small pot over medium heat. Once melted, add ½ cup light brown sugar and 2 teaspoons instant espresso powder. Stir to combine. Cook over medium heat for 2 to 3 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color. Remove from the heat. Add the heavy cream and whisk until smooth.
• Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.

Make the batter:

• Sift 1 cup cake flour, 1 teaspoon baking powder, and ¼ teaspoon kosher salt into a small bowl. Set aside.
• Add 4 tablespoons of butter and ½ cup light brown sugar to a large bowl. Use an electric hand mixer to cream the butter and sugar until light and fluffy. Add 1 egg and mix until smooth.
• Add half the sifted dry ingredients and beat with the mixer until just combined. Add the brewed espresso and half the milk and beat until incorporated. Add the remaining dry ingredients and the remaining milk, along with 1 teaspoon vanilla extract. Beat until just combined. Don’t over-mix!

Assemble the cake:

• Remove the cake pan from the refrigerator. Pour the batter over the caramel and carefully smooth it into an even layer.

Bake the upside-down cake:

• Transfer the cake to the oven for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Let the cake stand for about 15 to 20 minutes at room temperature. See Note 2.

Prepare the Kahlúa whipped mascarpone:

• While the cake cools, prepare the frosting. Place the ½ cup heavy cream in a large bowl. Add the ½ cup powdered sugar, ¼ cup Kahlúa, and 1 teaspoon vanilla extract. Beat with an electric mixer until soft peaks form.
• Add the mascarpone cheese and continue beating until stiff peaks form. Refrigerate until needed.

Invert the cake:

• Place a large plate over the cake pan and carefully flip the cake onto the plate. Use a small butter knife to tap over the pan to encourage the release of the cake.
• Allow the cake to cool completely.

Frost the cake:

• Transfer the whipped mascarpone to a piping bag with a star tip. Pipe the frosting over the cake. Arrange chocolate-covered espresso beans on top of the frosting and dust with more instant espresso powder, if desired.
• Slice the cake into pieces and enjoy!

Notes

Note 1: If you don’t have an espresso machine, dissolve 1½ teaspoons in 1½ ounces of warm water.

Note 2: This caramel is quite thick, so if you allow it to cool completely, it won’t release easily from the pan. You should be able to handle the pan with your hands, but it should be warm to the touch. If the cake cools completely, you can reheat the bottom briefly over a burner on the stove or even with a torch if you have one. I’ve even used a candle lighter before.

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