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Espresso Martini Upside-Down Cake Recipe

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
Cook Time: 20 minutes
Inactive time: 1 hour 20 minutes
Servings: 8

Equipment

Ingredients

Coffee-caramel layer:

Batter:

Whipped Kahlúa Mascarpone

For serving:

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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