If you love coffee, you know it’s more than just a drink. It’s a flavor that can be baked into a wonderful treat. This guide is all about how to make coffee cake with coffee. We’re talking a cake that uses coffee in the batter, in the frosting, and even in the crumb topping. It’s a double dose of your favorite flavor for the ultimate experience.
You might be thinking of the classic “coffee cake” that’s meant to be eaten with a cup of coffee. That’s a great cake, but this is different. This is a cake where coffee is the main star. We’ll use brewed coffee or espresso to create a deep, rich flavor that’s not too sweet. It’s perfect for breakfast, dessert, or your afternoon pick-me-up. Let’s get started with what you’ll need.
What You Need to Gather
Having everything ready before you start makes the process smooth. Here’s your shopping and pantry list.
For the Coffee Cake Batter:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup strong brewed coffee, cooled to room temperature
- 1 tablespoon pure vanilla extract
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs, at room temperature
- 1 cup full-fat sour cream
For the Coffee Cinnamon Streusel:
- ¾ cup all-purpose flour
- ⅔ cup packed brown sugar
- 1 tablespoon instant espresso powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
For the Coffee Glaze:
- 1 ½ cups powdered sugar
- 2-3 tablespoons strong brewed coffee, cooled
- ½ teaspoon vanilla extract
How To Make Coffee Cake With Coffee
This is your main roadmap. Follow these steps in order for the best results. Don’t rush the process, especially the mixing.
Step 1: Prep Your Kitchen
First, preheat your oven to 350°F (175°C). This gives it time to reach the perfect temperature. Grease and flour a 9×13 inch baking pan, or line it with parchment paper. This prevents sticking and makes cleanup easier.
Next, brew your coffee. You need it strong so the flavor shines through. Let it cool completely. Using hot coffee can melt your butter and cook your eggs, which we don’t want. While it cools, measure out your other ingredients.
Step 2: Make the Streusel Topping
In a medium bowl, combine the flour, brown sugar, instant espresso powder, cinnamon, and salt for the streusel. Whisk it together. Add the cold, cubed butter.
Using a pastry cutter, your fingers, or a fork, work the butter into the dry ingredients. Keep going until the mixture looks like coarse, wet sand with some pea-sized lumps. This texture gives you those perfect crunchy bits. Pop the bowl in the fridge while you make the batter.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the 2 ½ cups of flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed. Nobody wants a bite with too much baking soda. Set this bowl aside for now.
Step 4: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together. Use an electric mixer on medium speed. Beat it for about 3-4 minutes, until it becomes light, fluffy, and pale in color. This step is crucial for a tender cake crumb.
Now, add the eggs one at a time. Beat well after each addition until fully incorporated. Then mix in the vanilla extract. If the mixture looks a bit curdled at this point, don’t worry. It will come together when you add the dry ingredients.
Step 5: Alternate Wet and Dry
With your mixer on low speed, add about one-third of the flour mixture to the butter mixture. Mix until just combined. Follow with half of the sour cream. Then another third of flour, the rest of the sour cream, and finally the last of the flour. Mix until you no longer see dry streaks.
Finally, pour in the cooled, strong coffee. Mix on low until the batter is smooth and uniform. It will be a relatively thick batter, but that’s correct. Overmixing at this stage can lead to a tough cake, so be gentle.
Step 6: Assemble and Bake
Pour the batter into your prepared pan. Use a spatula to spread it into an even layer. Take the streusel from the fridge and sprinkle it evenly over the entire surface of the batter.
Place the pan in the center of your preheated oven. Bake for 45-55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top will be golden brown and the streusel will look crisp.
Let the cake cool in the pan on a wire rack for at least an hour. This is important because the cake is still setting up inside. If you try to glaze it while it’s hot, the glaze will just melt and disappear.
Step 7: Make the Glaze and Finish
While the cake cools, make the simple coffee glaze. In a small bowl, sift the powdered sugar to remove any lumps. Add 2 tablespoons of cooled coffee and the vanilla. Whisk until smooth. If it’s too thick, add more coffee, one teaspoon at a time, until it’s a pourable consistency.
Once the cake is completely cool, drizzle the glaze all over the top. You can use a spoon or put the glaze in a small zip-top bag and snip off the corner for more control. Let the glaze set for about 15 minutes before slicing and serving.
Expert Tips for the Best Cake
Here are some insights to make sure your cake turns out perfect every single time.
- Choose Your Coffee Wisely: The flavor of your coffee directly impacts the cake. Use a coffee you enjoy drinking. A medium or dark roast works beautifully. Instant espresso powder is a great booster for the streusel.
- Room Temperature is Key: Eggs, sour cream, and butter mix more evenly when they’re not cold. This leads to a better texture. Plan ahead and take them out about an hour before baking.
- Don’t Overmix: Once you add the flour, mix only until the ingredients are combined. Overworking the gluten in the flour will make your cake dense and chewy.
- Test for Doneness: Ovens can vary. Start checking your cake at the 45-minute mark. The toothpick test is the most reliable method.
- Storage: Keep leftover cake covered at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to 5 days. The flavors often deepen the next day.
Common Variations to Try
Once you’ve mastered the basic recipe, you can play around with it. Here are some popular ideas.
Mocha Coffee Cake
Add ½ cup of unsweetened cocoa powder to the dry ingredients. Reduce the flour by ¼ cup to compensate. This creates a wonderful mocha flavor that chocolate lovers will adore.
Caramel Coffee Cake
Swap the coffee glaze for a simple caramel drizzle. You can use store-bought caramel sauce or make your own. The sweet caramel pairs amazingly with the bitter coffee notes.
Nutty Crunch Addition
Add ½ cup of chopped walnuts or pecans to your streusel topping. The nuts add a lovely texture and a toasty flavor that complements the coffee and cinnamon perfectly.
Why This Recipe Works So Well
This isn’t just a random list of steps. Each ingredient has a job. The sour cream adds moisture and a slight tang, which balances the sweetness. The streusel gives a needed textural contrast to the soft cake. And using coffee in three forms—brewed in the batter, espresso powder in the streusel, and in the glaze—creates a complex, layered flavor that’s simply not possible with just one addition.
It’s a forgiving recipe too. If you forget to cool your coffee all the way, just wait a bit longer. If you only have light sour cream, it will still work, though full-fat gives a richer result. Baking should be enjoyable, not stressful.
Frequently Asked Questions (FAQ)
Here are answers to some common questions about making coffee cake with coffee.
Can I use instant coffee instead of brewed?
Yes, you can. For the batter, dissolve 1 tablespoon of instant coffee granules in 1 cup of hot water, then let it cool completely. For the streusel, instant espresso powder is actually preferred for its concentrated flavor.
What if I don’t have sour cream?
Plain, full-fat Greek yogurt is the best substitute. You can also use buttermilk, but reduce the amount of coffee in the batter by ¼ cup to keep the liquid balance right.
Can this coffee cake be made ahead of time?
Absolutely. You can bake the cake (without the glaze) up to a day in advance. Let it cool, then cover it tightly and store at room temperature. Make the glaze and add it just before you plan to serve the cake for the best texture.
How do I make a strong cup of coffee for baking?
Use 1.5 to 2 times the amount of coffee grounds you normally would for the same amount of water. For example, if you usually use 2 tablespoons for 1 cup of water, use 3 or 4 tablespoons. This ensures the flavor is bold enough to stand up to the other ingredients.
Can I freeze coffee cake?
You can, but it’s best to freeze it without the glaze. Wrap the cooled, unglazed cake tightly in plastic wrap and then in aluminum foil. It will keep for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before adding the glaze and serving.
Why did my streusel topping sink into the batter?
This usually happens if the batter is too thin or if the streusel pieces are too large and heavy. Make sure your batter is thick and your streusel has a variety of sizes, from fine crumbs to small pebbles. A thicker batter provides more support for the topping.
Troubleshooting Guide
Even with care, sometimes things don’t go as planned. Here’s how to fix common issues.
- Cake is dry: It was likely overbaked. Next time, check earlier. Also, ensure you measured your flour correctly (spoon and level, don’t scoop).
- Cake is dense/gummy: The batter was probably overmixed after the flour was added, or the leavening agents (baking powder/soda) are old. Test your baking powder by dropping a bit in hot water; it should bubble vigorously.
- Streusel melted: Your butter for the streusel was too warm. It’s vital to use cold butter and to chill the streusel before sprinkling it on.
- Flavor is weak: Your coffee wasn’t strong enough. Don’t be afraid to use a very dark roast or boost the flavor with an extra teaspoon of instant espresso powder in the batter.
Making a great coffee cake with coffee is about layering flavors and paying attention to a few simple techniques. The result is a homemade cake that truly celebrates your favorite beverage. It’s a project that’s well worth the effort, filling your kitchen with an incredible aroma and giving you a dessert that’s sophisticated and comforting at the same time. So grab your favorite mug, brew a strong pot, and get ready to bake a cake that coffee dreams are made of.