A Step-by-Step Guide to 6 Perfect Coffee Flavored Cake Recipes
Coffee cakes are irresistible treats that marry two beloved flavors sweet cake and robust coffee. The allure lies in the way the mild bitterness of coffee perfectly balances out the sugary richness of cake.
These recipes cover a delightful range of coffee cakes to suit any taste or occasion. From simple everyday snacks to impressive centerpiece desserts, read on for all you need to know to bake up coffee cake success.
Recipe 1: Coffee Layer Cake (Espresso Cake)
This coffee layer cake features tender coffee flavored cake layers filled and frosted with sweet coffee buttercream, with an optional hot fudge sauce for extra decadence.
Ingredients
Coffee-flavored cake layers:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- Instant espresso powder
- Granulated sugar
- Vegetable oil
- Milk
- Brewed coffee
-
Eggs
-
Vanilla extract
Coffee buttercream:
- Unsalted butter, room temperature
- Confectioners' sugar
- Heavy cream
- Instant espresso powder
-
Salt
-
Vanilla extract
Optional hot fudge sauce:
- Chocolate
- Heavy cream
- Butter
-
Light corn syrup
-
Vanilla
Preparation Steps
Cake Layer Preparation
First, you'll prepare the coffee flavored cake layers:
1. Allow eggs and butter to stand at room temperature for 30 minutes prior to baking. Properly softened ingredients incorporate more smoothly.
2. In a stand mixer fitted with the paddle attachment, cream butter, oil and sugar together on medium-high speed for 5 full minutes until very light and fluffy. This whips air into the structure.
3. Add eggs one at a time, mixing well and scraping down the bowl after each addition. Fully incorporating each egg develops the batter's structure.
4. In a small microwavable bowl, combine instant coffee granules and milk. For an exceptional coffee flavor that stands out in your cake, consider using Lifeboost's single-origin espresso powder. Its richness enhances the coffee profile without overwhelming the other ingredients. Heat in 10 second bursts, stirring between each, until coffee dissolves. This helps release the full coffee flavor.
5. In a medium bowl, whisk together flour, leaveners, spices and salt thoroughly so they blend evenly throughout the batter.
6. On low mixer speed, add half the dry mixture than half the coffee milk, scraping between additions. The flour gives structure while the liquids add moisture.
7. Finish with remaining dry ingredients, scraping the bowl well. Ending with flour prevents overmixing and denseness.
8. Evenly divide batter between two greased, floured 8” cake pans. This ensures layers bake evenly and are uniform for filling and stacking.
9. Bake 30-35 minutes, rotating pans halfway through. Test doneness by inserting a toothpick, which should come out clean when cakes are properly baked.
Coffee Buttercream Preparation
Next, make the coffee buttercream:
1. Soften butter at room temperature for at least 1 hour so it creams properly. Cold butter cannot trap air bubbles.
2. Beat butter in a stand mixer on medium-high speed for 5 full minutes until fluffy and pale in color. This whips in air for stability and spreadability.
3. Turn the mixer to the lowest speed. Add confectioners’ sugar 1 cup at a time, scraping well between additions. Adding too quickly creates clouds of powdered sugar.
4. In a small microwavable bowl, gently heat cream until hot but not boiling. Stir in coffee powder until fully dissolved. The hot liquid helps dissolve and bloom coffee granules.
5. With the mixer running, pour in coffee cream. The liquid interacts with whipping action to develop frosting structure.
6. Add vanilla and salt. Salt enhances coffee and sweet flavors while vanilla provides warmth.
7. Increase the mixer to high speed and beat 5 additional minutes. Long beating time creates smooth, stable buttercream for decorating and filling cake.
Assembly
1. If your cake layers domed while baking, use a serrated knife to slice off any rounded tops for a flat surface.
2. Place one layer on your cake stand or serving plate, bottom-side down. Spread with about 3⁄4 cup buttercream.
3. Top with the second layer, bottom-side up. Press down gently to adhere.
4. Apply a thin crumb coat of frosting and chill briefly to set.
5. Frost the entire cake with the remaining buttercream, using an offset spatula to create a smooth finish.
Decorating Tips
- For a professional look, pipe swirls of buttercream along the top and bottom edges using a star tip.
- Drizzle with chocolate fudge sauce and use a toothpick to “marble” it attractively through the frosting.
Recipe 2: Coffee Cake a la Bombay Bakery
This moist coffee cake is inspired by the legendary Bombay Bakery coffee cakes of Karachi. It features a bold coffee flavor balanced by a sweet vanilla buttercream frosting.
Ingredients
- All-purpose flour
- Baking powder
- Granulated sugar
- Light and dark brown sugars
- Unsalted butter
- Vegetable oil
- Eggs
- Instant coffee powder
- Vanilla extract
- Milk
Buttercream:
- Unsalted butter, softened
- Confectioners’ sugar
- Heavy cream
- Instant coffee powder
- Vanilla extract
- Salt
Preparation Steps
Mbr<Cake Preparation
1. Use fresh baking powder stored properly in a cool, dark place to ensure adequate leavening for best rise. Expired baking powder won't produce enough lift.
2. Bring eggs, milk and butter to room temperature over at least 1 hour. Cold liquids can cause fats to congeal, affecting texture.
3. In a stand mixer, cream room temperature butter for 5 minutes until completely smooth. This whips in air to lighten the crumb.
4. Maintaining mixer speed, add sugars one cup at a time. Thoroughly incorporate each addition, pausing to scrape down sides of the bowl, before adding the next cup. Granulated sugar sweetens while brown sugar provides moisture and richness.
5. Add eggs, one at a time, beating well after each egg. Properly incorporating each egg develops the batter’s internal structure so the cake will hold together after baking.
6. In a separate container, stir Lifeboost's dark roast instant coffee into a tablespoon of hot water until completely dissolved. This releases the full coffee flavor and aroma which get dispersed throughout the batter.
7. Alternate adding the flour mixture and milk in three additions each, beginning and ending with flour. The delicate balance of structure from flour and moisture from milk creates a tender, fine-crumbed cake.
8. After the last flour addition, mix just until incorporated, about 10 seconds longer. Overmixing once flour is added risks developing excess gluten, making cake tough.
Special Notes
- For a stronger coffee flavor, use an extra teaspoon of instant coffee powder.
- Be careful not to overmix the batter once the dry ingredients are added to avoid a dense, tough crumb.
Recipe 3: Moist Coffee Cake with Whipped Ganache
This show stopping coffee cake features fluffy whipped white chocolate ganache between golden coffee cake layers and topped with candied walnuts for crunch.
Ingredients
Whipped ganache:
- White chocolate, chopped
-
Heavy cream
-
Instant coffee powder
Coffee cake:
- Cake flour or all-purpose flour
- Baking powder
- Baking soda
- Salt
- Instant coffee powder
- Unsalted butter, room temperature
- Vegetable oil
- Light brown sugar
- Eggs
-
Vanilla
-
Buttermilk
Candied walnuts:
- Walnuts, chopped
- Granulated sugar
-
Butter
-
Ground cinnamon
Preparation Steps
Ganache Preparation:
First, prepare the whipped white chocolate ganache:
1. Finely chop white chocolate or use small uniform pieces called callets for smooth melting. Larger pieces may not melt fully.
2. In a small saucepan, heat cream over medium-low, stirring often, just until tiny bubbles appear around edges. Overheating risks separating or scalding.
3. Immediately pour hot cream over chocolate pieces without stirring. Allow to sit undisturbed as the heat gently melts the chocolate.
4. After 5 minutes, stir gently with a spatula in one direction just until combined and completely smooth. This prevents incorporating excess air into the ganache which would alter the texture.
5. Transfer ganache to a shallow airtight container, smooth the top and press plastic wrap directly onto the surface before refrigerating. This prevents skin forming as it chills.
6. Chill ganache for at least 4 hours and up to 3 days. The fridge time allows it to firm up properly for whipping later.
Cake Preparation
Next, make the moist coffee cake layers:
1. Bring eggs, buttermilk and butter to room temperature over 1-2 hours. Properly tempered ingredients mix together smoothly.
2. In a large bowl, beat butter, oil and sugar for 5 minutes until nearly white in color. This creams the mixture fully.
3. Add eggs one at a time, beating well after each addition. Properly developing batter structure is vital for the cake to hold together after baking.
4. In another bowl, whisk together all dry ingredients including flour, leaveners, coffee powder and salt to integrate evenly throughout the batter.
5. On low mixer speed, alternately add dry mixture and buttermilk to creamed mixture in thirds beginning and ending with dry ingredients. The delicate balance of moisture and structure creates a fine, tender texture.
6. After final flour addition, mix only until just incorporated, about 10 seconds. Overmixing once flour is added risks developing excess gluten, making cake tough.
7. Evenly divide batter between two greased, floured 8” cake pans. Smooth the tops and evenly distribute for even baking and uniform layers.
8. Bake 30-35 minutes, rotating pans halfway through. Test doneness by inserting a toothpick in the center which should come out clean when they are properly baked.
Assembly
To assemble the cake:
1. Place one cooled cake layer on a cake stand or serving plate. Spread with about one cup of the whipped ganache.
2. Top with 3-4 tablespoons chopped candied walnuts, gently pressing them into the ganache.
3. Add a second layer and spread remaining ganache over top and sides.
4. Decorate with more candied walnuts, if desired.
Decoration
- For extra flair, pipe rosettes of ganache along the top edges using a star tip.
- Arrange whole candied walnuts attractively around the base.
Recipe 4: Coffee Flavored Cake with Whipped Mocha Icing
Indulge in double the coffee flavor with this coffee cake topped with rich mocha buttercream icing.
Ingredients
Coffee cake:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- Instant espresso powder
- Granulated sugar
- Vegetable oil
- Milk
- Strong brewed coffee
-
Eggs
-
Vanilla extract
Mocha icing:
- Unsalted butter, room temperature
- Confectioners’ sugar
- Cocoa powder
- Instant espresso powder
- Heavy cream, warmed
-
Salt
-
Vanilla extract
Preparation Steps
Cake Preparation:
1. Bring eggs, milk and butter to room temperature 30-60 minutes in advance for proper creaming and incorporation.
2. In a large bowl, whisk together all dry ingredients including flour, leaveners, spices, salt and coffee powder to integrate evenly throughout batter.
3. In a mixer bowl, beat sugar, oil, eggs, milk, coffee and vanilla for 2 minutes on medium speed for complete blending of wet ingredients.
4. With the mixer on low, slowly add dry mixture just until blended, stopping twice to scrape down the sides and bottom of the bowl with a spatula. Carefully folding in flour prevents overmixing and density.
5. Evenly divide smooth, silky batter between two greased, floured cake pans. Spread gently to edges of pans and smooth tops. Proper distribution allows for level baking.
6. Bake at 350°F for 25-30 minutes, rotating pans front to back halfway through. Test doneness by inserting a toothpick in the center which should come out clean when they are properly baked through.
7. Allow cakes to cool completely in their pans atop a wire rack before running an offset spatula or knife around the inside edges to loosen for easy removal. Cooling cakes completely before frosting allows flavors to develop fully.
Icing Preparation:
For the mocha icing:
1. Soften butter at room temperature 1-2 hours for proper volume and whipping. Cold butter won't cream correctly.
2. In a stand mixer, beat butter on medium-high speed for 5 minutes until smooth, light and fluffy. This whips in substantial air for spreadability and stability.
3. Turn mixer speed to low and slowly add confectioners’ sugar 1 cup at a time, scraping well between additions. Adding too quickly creates clouds of powdered sugar.
4. In a small microwavable bowl, gently heat cream just until hot but not boiling to prevent scalding. Stir in espresso powder until fully dissolved.
5. With the mixer running, slowly stream espresso cream into frosting. The liquid interacts with whipping action to develop frosting structure.
6. Add vanilla and salt then increase mixer to high-speed whipping 5 minutes longer. Extra beating time creates smooth, stable buttercream for filling and frosting cake.
Assembly
1. For four even layers, slice each cake horizontally.
2. Place one layer on your cake stand or serving plate and top with about 1⁄2 cup mocha icing.
3. Repeat layering twice more then top with the final cake layer.
4. Frost the top and sides of the cake with the remaining icing.
Serving Suggestions
- Let the cake come to room temperature before slicing for maximum flavor.
- Wipe your knife clean between slices for neat, professional results.
Recipe 5: The Best Coffee Cake With Coffee
This tender coffee cake is topped with a sweet cinnamon coffee streusel and simple coffee glaze for an easy anytime treat.
Ingredients
Coffee streusel:
- All-purpose flour
- Light brown sugar
- Instant espresso powder
- Ground cinnamon
-
Cold unsalted butter, cubed
-
Salt
Coffee cake:
- Granulated sugar
- Unsalted butter, melted
- Vegetable oil
- Eggs
- Vanilla extract
- Sour cream
- All-purpose flour or cake flour
- Baking powder
- Baking soda
-
Salt
-
Hot freshly brewed coffee
Coffee glaze:
-
Confectioners’ sugar
-
Strong brewed coffee
Preparation Steps
Streusel Preparation
First, prepare the crunchy cinnamon coffee streusel:
1. Measure out flour by gently spooning into a cup and sweeping off excess with a knife for accuracy. Too much or too little flour will throw off the crumb texture.
2. In a large bowl, whisk together the flour, brown sugar, espresso powder and cinnamon thoroughly to evenly distribute flavors throughout.
3. Work in cold butter cubes by rubbing the flour mixture through your fingertips until it resembles coarse crumbs with some larger pea-sized chunks. Keeping butter cold prevents doughiness.
4. Transfer streusel to an airtight container and refrigerate for up to 5 days. Cold firms up the buttery crumbs so they maintain integrity during baking.
Cake Preparation
Next, make the tender coffee cake:
1. Allow eggs and buttermilk to come to room temperature over 1-2 hours for proper incorporation. Cold liquids can cause fats to congeal rather than cream.
2. In a stand mixer, cream butter, oil and sugars for 5 full minutes until light and fluffy. This beats in substantial air for lift and even texture.
3. Add eggs one at a time, fully incorporating each before adding the next. Properly developing batter structure ensures the cake holds together after baking.
4. In another bowl, whisk together flour, leaveners, salt and any spices or flavorings like coffee powder to integrate evenly throughout and prevent pockets of intense flavor.
5. On low speed, alternately add flour mixture and liquids in thirds, scraping well after each addition. Careful incorporation prevents overmixing once flour is added.
6. Pour batter into a greased, floured baking pan and smooth the top evenly. Proper distribution allows for level rising and baking.
7. Bake for 30-35 minutes, testing doneness with a toothpick for moist crumbs. Rotating halfway through ensures even baking.
Assembly
To assemble coffee cake:
1. Spread half the batter evenly into the prepared pan. Sprinkle on half the chilled streusel.
2. Top with remaining batter, using a spoon or spatula to spread gently.
3. Sprinkle the surface evenly with remaining streusel.
4. Bake for 30-35 minutes until golden brown and a toothpick inserted in the center comes out clean.
5. Let the coffee cake cool for 15 minutes before removing from the pan.
FAQs
How do I store coffee cake?
Store tightly wrapped at room temperature for up to 2 days. For longer storage, refrigerate up to 1 week. Bring to room temperature before serving.
What if my streusel starts to get doughy?
If your streusel starts to clump together like dough, refrigerate it to firm the butter back up. Then break into smaller chunks before using.
Recipe 6: Torta de Café (Coffee Flavored Cake)
This moist Colombian coffee cake is frosted with sweetened whipped cream and chocolate shavings for a delightful contrast of flavors and textures.
Ingredients
Coffee cake:
- All-purpose flour
- Baking powder
- Salt
- Whole milk
- Unsalted butter
- Eggs
- Granulated sugar
-
Vanilla extract
-
Strong brewed coffee
Cream frosting:
- Heavy cream
- Confectioners’ sugar
- Vanilla extract
-
Instant coffee granules
-
Sweet baking chocolate, grated
Preparation Steps
Cake Preparation
1. Allow eggs, milk and butter to stand at room temperature 30-60 minutes before baking. Properly tempered ingredients incorporate more smoothly for tender texture.
2. In a small saucepan over low heat, warm milk just until butter melts, stirring constantly. Heating gently prevents scalding or separation of milk fats. Remove from heat immediately to stop the warming process.
3. In a stand mixer fitted with the whisk attachment, beat eggs on medium-high speed 5 minutes until tripled in volume and light ribbon consistency. This fully incorporates air for lift.
4. Maintain mixer speed and slowly add sugar then beat 5 additional minutes. Properly creaming the sugar and eggs is vital for cake structure.
5. Meanwhile, sift together flour, baking powder and salt to aerate and evenly distribute particles before gently folding into batter. This prevents dense spots and uneven rise.
6. On low mixer speed, alternately add flour mixture and butter-milk mixture just until blended following each addition, scraping bowl well between. Careful incorporation maintains tender, delicate crumb.
7. Finish by folding in vanilla and coffee extracts manually using a flexible spatula. Stir just until blended, leaving some streaks of extract. Overmixing causes toughness.
8. Evenly divide silky smooth batter between two greased, floured cake pans. Distributing evenly allows layers to bake uniformly.
9. Bake at 350°F for 20-25 minutes, rotating pans halfway through. Test doneness by inserting a toothpick in the center. It should come out clean when they are properly baked.
Frosting Preparation
For the frosting:
1. In a large bowl, beat heavy cream until it begins to thicken.
2. Add confectioners’ sugar, vanilla and instant coffee. Continue beating until stiff peaks form.
3. Fold in 3⁄4 of the grated chocolate, reserving 1⁄4 for garnish.
Assembly
To assemble the cake:
1. Place one cake layer on your serving plate or cake stand. Spread with about one cup of the whipped cream frosting.
2. Top with a second layer and frost the top and sides with the remaining whipped cream.
3. Sprinkle the reserved grated chocolate over the top and around the base of the cake. Slice and serve!
Cultural Insight
This coffee cake is a beloved tradition in Colombia, often served at family gatherings and celebrations. The sweet flavors and pillowy texture reflect the warmth and joy of coming together over cherished treats.
Tips for Perfect Coffee Cakes
Here are some helpful guidelines for success with any coffee cake recipe:
- Allow ingredients like butter, eggs and milk to come to room temperature to incorporate smoothly.
- Avoid over mixing batters once flour is added so your crumb stays tender.
- Fold batter rather than stirring vigorously to prevent toughness from over-developing gluten.
- Use fresh baking powder and instant coffee for optimal rise and flavor.
- Adjust coffee and extract amounts to your preferred taste.
- Decorate with nuts, chocolate shavings, dustings of powdered sugar or cinnamon, fresh fruit or sweetened whipped cream.
- Store coffee cakes covered at room temperature up to one week, refrigerated even longer.
Conclusion
Coffee cakes are the best of both worlds, blending comforting cake with perky, bittersweet coffee for a perfectly balanced, subtly sophisticated treat. So, fire up your brew of choice and let your oven fill the kitchen with the mouthwatering aromas of sweet, malty cake laced with roasted coffee bean goodness.
FAQ
What is the difference between regular coffee cake and coffee flavored coffee cake?
Regular coffee cakes in the United States are usually sweet cakes that go well with coffee but don't actually contain any coffee flavor. Coffee flavored coffee cakes incorporate real coffee or espresso powder into the cake and/or frosting for a true coffee taste.
Should you use instant or brewed coffee in coffee cakes?
Either instant coffee granules or freshly brewed coffee can be used. Instant coffee is more convenient, while brewed coffee offers a more nuanced, sophisticated flavor. For best results, use a high-quality coffee.
Can you make coffee cake without coffee?
Yes, you can absolutely make coffee cake without any coffee flavor. Simply omit the instant coffee powder or brewed coffee from the recipe. The cake will still be sweet and tasty but won't have that added bittersweet coffee undertone.
What milk is best for coffee cakes?
Whole milk is ideal for coffee cakes as it produces a softer, more tender crumb. Lower fat milks often cause cakes to be a bit more dry or tough. For an extra rich cake with lovely browning, try using half and half.
Should coffee cakes be frosted?
Coffee cakes are delicious both with and without frosting. Some simpler coffee cakes are perfectly unfrosted, allowing you to really taste the cake itself. More elaborate versions benefit from a luxurious layer of buttercream, cream cheese frosting or whipped cream to contrast the cake texture.
What are good add-ins for coffee cakes?
Nuts like walnuts or pecans make excellent textural additions to coffee cakes. Chocolate chips or shavings also pair wonderfully. For fruit-flavored coffee cakes, fresh berries or dried fruit work nicely. Spices like cinnamon and nutmeg boost the cozy flavor.
How do you store baked coffee cakes?
Baked coffee cakes stay fresh covered at room temperature for 2-3 days. For longer storage, wrap tightly and refrigerate for 5-7 days. Coffee cakes also freeze well for up to 2-3 months just thaw overnight in the fridge before serving.