There’s something special about combining two beloved things. If you want to know how to make cake with coffee, you’re in for a treat. Coffee isn’t just a drink to have alongside dessert. It can be a star ingredient that adds a deep, rich flavor and incredible moisture to your baking. This guide will walk you through everything from simple recipes to pro tips, ensuring your coffee cake turns out perfect every time.
Coffee in cake works in a few clever ways. It can enhance chocolate flavors, making them taste even more chocolatey. It can also stand alone, giving a cake a beautiful mocha or espresso taste. Whether you use brewed coffee, instant espresso powder, or even cold brew, the options are deliscious and versatile.
Let’s look at what you’ll need to get started.
How To Make Cake With Coffee
This section covers the foundational recipe. It’s a classic, moist coffee cake that uses brewed coffee for both flavor and liquid. It’s straightforward and reliably good.
Ingredients You’ll Need:
* 2 cups all-purpose flour
* 1 ¾ cups granulated sugar
* ¾ cup unsweetened cocoa powder (use Dutch-process for a darker flavor)
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 2 large eggs, at room temperature
* 1 cup buttermilk, at room temperature
* ½ cup vegetable oil or melted coconut oil
* 2 teaspoons pure vanilla extract
* 1 cup hot, freshly brewed strong coffee
Equipment:
* 9×13 inch baking pan or two 9-inch round cake pans
* Parchment paper
* Mixing bowls
* Whisk and spatula
* Cooling rack
Step-by-Step Baking Instructions
Follow these steps closely for the best results.
1. Prepare and Preheat. Start by preheating your oven to 350°F (175°C). Grease your baking pan(s) and line the bottom with parchment paper. This prevents sticking and makes removal a breeze.
2. Mix Dry Ingredients. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk them until they are completely combined and lump-free. Sifting the cocoa is especially important.
3. Combine Wet Ingredients. In a separate medium bowl, whisk the eggs, buttermilk, oil, and vanilla together until smooth.
4. Combine Wet and Dry. Pour the wet ingredients into the dry ingredients. Gently stir with a whisk or spatula until just combined. A few streaks of flour are okay at this stage—do not overmix.
5. Add the Coffee. Carefully pour in the hot brewed coffee. The batter will be very thin, but that’s exactly what you want. Stir gently until the batter is smooth and uniform.
6. Bake. Immediately pour the batter into your prepared pan(s). Bake for 30-35 minutes for round pans, or 35-40 minutes for a 9×13 pan. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs attached.
7. Cool. Let the cake cool in the pan for about 15 minutes. Then, turn it out onto a cooling rack to cool completely before frosting. This patience is key to avoiding a crumbly mess.
The Perfect Coffee Frosting
A coffee cake needs a coffee frosting! This coffee buttercream is simple and addictive.
* 1 cup (2 sticks) unsalted butter, softened
* 3–4 cups powdered sugar, sifted
* 2–3 tablespoons heavy cream or milk
* 2 teaspoons pure vanilla extract
* 2 tablespoons instant espresso powder dissolved in 1 tablespoon hot water (cooled)
Beat the butter on medium speed until its very creamy, about 2 minutes. Gradually add 3 cups of powdered sugar, beating on low until incorporated. Add the vanilla, dissolved espresso, and 2 tablespoons of cream. Beat on medium-high for 3 full minutes until fluffy. Add more sugar or cream to reach your desired consistency. Spread it over your fully cooled cake.
Choosing Your Coffee Ingredients
The type of coffee you use will change the flavor profile. Here’s a breakdown.
Brewed Coffee vs. Espresso Powder
Brewed Coffee is excellent for adding moisture and a subtle, rounded coffee flavor. It’s perfect in chocolate cakes where you want to enhance without overpowering. Use a strong brew for the best effect.
Instant Espresso Powder is a baker’s secret weapon. It delivers a concentrated coffee punch without adding extra liquid. It’s ideal for frostings, glazes, or cakes where you want a pronounced coffee taste. You can even dissolve it in a teaspoon of hot water before adding.
Experimenting with Cold Brew and Coffee Extracts
For a smoother, less acidic note, try using cold brew concentrate. It can replace some of the liquid in a recipe. Coffee extract, found in some stores, is another potent option. Just a few drops can add alot of flavor.
Pro Tips for Coffee Cake Success
Even great recipes can be improved with a few expert touches.
Room Temperature Matters
Having your eggs, buttermilk, and butter at room temperature is not just a suggestion. It helps ingredients emulsify and incorporate smoothly, leading to a finer crumb and more even rise. Take them out about an hour before you start baking.
Don’t Overmix the Batter
Overmixing develops the gluten in the flour, which can make your cake tough and dense. Mix until the ingredients are just combined. It’s okay if the batter looks a little shaggy before you add the final liquid.
Testing for Doneness
Ovens can vary. Start checking your cake a few minutes before the recipe suggests. Use a toothpick or a skewer. It should come out with a few clinging crumbs, not wet batter, but not completely clean either.
Variations on the Classic Coffee Cake
Once you’ve mastered the basic recipe, try these fun twists.
Mocha Swirl Pound Cake
Make a simple pound cake batter. Remove one-third of it and mix in 2 tablespoons of cocoa powder and 1 teaspoon of espresso powder. Layer the batters in a loaf pan and swirl with a knife for a marbled effect. Bake as usual.
Coffee & Walnut Layer Cake
Add 1 cup of finely chopped, toasted walnuts to your cake batter for a lovely crunch. Pair it with the coffee buttercream for a classic combination. The toasty nuts complement the coffee flavor beautifully.
Dairy-Free Coffee Cake Option
You can easily make a dairy-free version. Use a plant-based milk mixed with 1 tablespoon of vinegar (let it sit 5 minutes) instead of buttermilk. For the frosting, use a high-quality vegan butter and your preferred non-dairy milk.
Common Coffee Cake Problems & Fixes
Even experienced bakers run into issues sometimes. Here’s how to solve common ones.
* Cake is too dense: This is often from overmixing or using cold ingredients. Next time, ensure everything is room temp and mix less.
* Cake is dry: It was likely overbaked. Check it earlier next time. Also, be sure to measure your flour correctly—spoon it into the cup and level it off, don’t scoop.
* Coffee flavor is too weak: Boost it! Add a tablespoon of instant espresso powder to the dry ingredients in your next batch, or use a stronger brew.
* Frosting is too runny: Your butter might have been too soft, or the cake wasn’t cool enough. Chill the frosting for 20 minutes, then re-whip. You can also add a bit more powdered sugar.
* Frosting is too sweet: The dissolved espresso powder helps cut sweetness. You can also add a tiny pinch of salt to balance the flavors.
Serving and Storing Your Creation
A perfect cake deserves perfect handling.
For the best flavor and texture, serve your cake at room temperature. If it’s frosted, you can store it covered at room temperature for up to two days. For longer storage, refrigerate it for up to 5 days. Let it sit out for 30 minutes before serving to soften the frosting.
You can also freeze unfrosted cake layers tightly wrapped in plastic for up to 3 months. Thaw them overnight in the refrigerator before frosting.
Frequently Asked Questions (FAQ)
Can I use leftover coffee for cake?
Absolutely! Day-old coffee works fine in baking. Just warm it up before adding it to the batter. You can even freeze leftover coffee in ice cube trays for future baking projects.
What if I don’t have buttermilk?
A easy substitute is to place 1 tablespoon of white vinegar or lemon juice in a measuring cup. Add enough regular milk to reach 1 cup. Let it sit for 5-10 minutes until it curdles slightly. Then use as directed.
How can I make a strong coffee flavored cake without it tasting bitter?
The bitterness in coffee mellows when baked with sugar and fat. Using a high-quality, freshly brewed coffee or a good instant espresso is key. Avoid using over-brewed or burnt coffee, as that bitterness will remain.
Can I add real espresso from a machine to cake batter?
Yes, but because it’s concentrated, use it as a replacement for some of the liquid, not all of it. For example, you could use ½ cup espresso and ½ cup water instead of 1 cup of brewed coffee. Let it cool slightly before adding.
My cake stuck to the pan! How do I prevent this?
Proper pan preparation is crucial. Always grease the pan, then line the bottom with parchment paper. After baking, let the cake cool for the recommended time before trying to remove it. Running a thin knife around the edge can also help.
Baking a cake with coffee is a rewarding experience. The deep, aromatic flavor it adds is unlike anything else. With these recipes and tips, you’re well-equipped to create a dessert that’s sure to impress. Remember, the best ingredient is always a little bit of patience and a willingness to experiment. Now, go preheat that oven and get started