Delicious ‘One Bowl’ Espresso Cake

If you love a good white cake AND coffee, this recipe is going to be your dream come true. All the ingredients can be mixed in one bowl. Easy to make, super moist, ultra delicious and you’ll want to keep making it again and again!

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Cool Time: 40 minutes

Ingredients:
1 1/4 cup all purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cups granulated sugar

1/2 cup clear oil (vegetable, sunflower…etc)

1/2 cup regular Greek Yogurt

1 large egg

1 1/2 teaspoon vanilla extract

1/2 cup hot water (about 120 degrees)

1/2 cup of very strong espresso or brewed coffee (cooled)

Cool Whip (for topping)

Cocoa Powder (for dusting)

Directions:

Preheat your oven to 350 degrees.

Combine all your dry ingredients first and mix together.

Mix in your oil, water, egg, vanilla and yogurt.

Spray or line an 8x8 square pan or round cake pan. Pour the batter into the pan.

Bake the cake for 25-30 mins. Take a fork and poke the middle. If it comes back clean, your cake is ready. If not, bake for another minute. Repeat if necessary.

Let it cool for 30 minutes. At this time, if your Cool Whip is in the freezer, set it out to get to room temperature.

After the cake has cooled, use a fork to poke several holes. Pour the cooled espresso on top and ensure that the liquid gets into every bit of the cake.

Spread cool whip on top and dust with cocoa powder. Put back in the fridge for 10 minutes. Grab a slice (or two) and enjoy!

Happy Eating!
Genelyn