Cake Recipes Using Coffee

 

Coffee cakes are a traditional, cozy treat that goes well with tea or coffee. This post will examine three distinct coffee cake recipes that use coffee in the batter, frosting, and topping in addition to adding moisture and flavor.

Coffee Cake with Coffee

Coffee is used to make this soft and supple coffee cake, which is topped with a simple coffee icing and a cinnamon coffee streusel. The recipe only requires 20 minutes of vigorous work and is very easy to follow.

 

Total time: 1 hour

Yield: 12 servings

 

Ingredients

Coffee streusel:

• ¾ cup (98g) all-purpose flour
• 150g, or ¾ cup, light brown sugar
• One-half teaspoon of instant espresso powder
• 1/2 teaspoon powdered cinnamon
• Six tablespoons of cold, unsalted butter, cubed (85g)
• A pinch of salt

 

Coffee Cake:

• One cup (220g) of granulated sugar
• ⅓ cup melted unsalted butter (75g)
• Half a cup of oil (50g)
• One egg white and two eggs, room temperature
• One teaspoon of vanilla
• 225g (1 ¾ cups) cake flour, or use 25g cornstarch plus 200g all-purpose flour
• Half a teaspoon of salt
• 1 ¼ teaspoon of baking powder
• 1/4 teaspoon of baking soda
• 120g or ½ cup of sour cream
• 60g, or ¼ cup, of hot brewed coffee

 

Icing

• One cup (120g) of powdered sugar
• Half a teaspoon of vanilla
• Two tablespoons of brewed coffee

 

Instructions

Coffee Streusel:

1. In a bowl, combine the flour, brown sugar, cinnamon, espresso powder, and salt.
2. Using your hands, rub in the cold cubed butter until the mixture takes on the consistency of crumbs. Having a few larger crumbs is acceptable. This step can also be completed in a food processor.
3. Put in the refrigerator while you make the cake.

 

Coffee Cake:

1. Line a 9x9" baking pan with parchment paper and preheat the oven to 350F (conventional).
2. In a large bowl, use a hand whisk to combine the sugar, melted butter, oil, and vanilla for two minutes.
3. Whisk for an additional minute after adding the eggs and egg white.
4. Using a rubber spatula, gently fold in the cake flour, baking soda, baking powder, and salt after sifting.
5. Finally, fold in the hot brewed coffee and sour cream until a smooth batter forms. Avoid overmixing.
6. Fill the pan with half of the batter. Next, scatter half of the coffee streusel on top. Using a spoon or spatula, spread out the remaining half of the batter gently, then add the remaining streusel on top.
7. Bake for 30 to 35 minutes, or until moist crumbs remain attached when a toothpick is inserted.
8. Before removing the cake, allow it to cool in the pan for fifteen minutes.

 

Icing:

1. In a bowl, combine the coffee, vanilla, and powdered sugar until a smooth icing forms.
2. After cooling, cover the cake with icing, cut into squares, and serve!

 

Moist Coffee Cake

This recipe is ideal if you want a moist, fluffy coffee cake that is bursting with coffee flavor! The most delicious white chocolate and coffee whipped ganache frosting, soft coffee cake layers, and lightly candied walnuts are all layered together and taste AMAZING!

 

Preparation: 20 minutes

 

Cook: 30 minutes

 

Cool time: 2 hours: Total time: 2 hours and 50 minutes

 

Ingredients

Coffee Cake:

• Two and a half cups (320 grams) of ordinary all-purpose flour
• 40 grams, or ⅓ cup cornflour  (cornstarch).
• Half a teaspoon of baking soda
• One teaspoon of baking powder
• Half a teaspoon of salt
• Four tablespoons (15 grams) powdered instant coffee
• 113 grams, or ½ cup room temperature unsalted butter
• 105 grams (½ cup) of flavorless vegetable oil
• 300 g, or 1½ cups firmly packed soft brown sugar
• Three large, room-temperature eggs
• 1¼ tablespoons vanilla extract or essence
• One teaspoon of white vinegar
• 1½ cups (337 grams) room temperature buttermilk

 

Whipped White Chocolate & Coffee Ganache Frosting:

• 180 grams, or one cup, of white chocolate
• 3 cups (675 g) of cream with at least 34% fat
• 1-1/2 a tablespoon of instant coffee powder

 

Lightly Candied Walnuts

• 30 g (2 tablespoons) soft brown sugar
• 14 g (1 tablespoon) unsalted butter
• Half a teaspoon ground cinnamon
• One cup (100 grams) of walnuts, roughly chopped or cut in half

 

Instructions

Coffee Cake:

1. Turn the oven on to 160°C (320°F) and grease or line two 8-inch cake tins and turn on the fan. Put aside.
2. Sift the flour, cornflour, baking powder, baking soda, salt, and instant coffee powder in a bowl. Mix with a fork or whisk until thoroughly blended. Put aside.
3. Put your soft brown sugar, vegetable oil, and butter in a separate bowl. Cream together for 2 minutes until light and creamy using an electric mixer.
4. One by one, add the eggs, mixing thoroughly between each addition (about 10 to 15 seconds).
5. Mix thoroughly after adding the vinegar, half a cup of the buttermilk, and vanilla. It's acceptable for the batter to appear curdled. You will now need to finish the remaining batter by hand, so put your mixer aside.
6. Using a spatula, gently fold in half of your premixed dry ingredients until just combined, finishing with the wet mixture. Next, fold in the remaining 1 cup of buttermilk until just incorporated. Finally, fold the remaining dry ingredients into the mixture just until combined. Avoid overmixing.
7. After evenly dividing the batter between the two 8-inch cake tins, bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. After 20 minutes, allow the cakes to cool in the cake tins before transferring them to a wire rack to finish cooling before frosting.

 

Whipped White Chocolate & Coffee Ganache:

1. Put your chocolate in a heatproof bowl after chopping it into small pieces (you don't have to if you're using chocolate callets).
2. Heat the cream in a saucepan over low-medium heat until it starts to bubble gently. Pour the cream over the chocolate as soon as it begins to gently bubble, being careful not to overheat it. At this stage, add the coffee as well; there's no need to stir.
3. Leave the chocolate/cream mixture alone for five minutes. After five minutes, use a spatula to stir, and then blend with an immersion blender until smooth. To avoid air bubbles entering the ganache, keep the immersion blender at the bottom of the bowl.
4. Cover the ganache with cling wrap that touches the top of the ganache after pouring it into a wide baking tray or dish (this will help it cool more quickly). By doing this, a skin won't form when it cools. To make it slightly thicker and extremely cold, put it in the refrigerator for a few hours at least. You should ideally leave it for at least six hours, preferably overnight. This step can also be completed the day before.
5. When the ganache is ready, transfer it to a bowl and whip it until it forms semi-stiff peaks. Don't overwhip the cream because it comes together quickly.

 

Lightly Candied Walnuts:

1. Add the sugar, butter, and cinnamon to a saucepan over medium heat, stirring occasionally.
2. Stir the walnuts until they are evenly coated with the butter/sugar mixture after the sugar has melted and started to gently bubble. As soon as it is coated, remove it from the heat and transfer it to a tray. To separate the walnuts, use a spoon or spatula.
3. Give the walnuts five minutes or so to cool and solidify.

 

Actual Coffee Coffee Cake

Presenting the real coffee coffee cake, which has all the well-known layers and textures of a mouthwatering sour cream coffee cake with a unique taste. In addition to adding a delightfully rich flavor and a caffeine boost to the cake's batter, the simple powdered sugar icing also contains espresso!

 

Total time: 1 hour 45 minutes

 

Yield: 9 slices

 

Ingredients

For the streusel topping and swirl filling:

• One cup (120 grams) of all-purpose flour, leveled, and spooned
• 3/4 cup (150g) packed brown sugar, either dark or light.
• One tablespoon of cinnamon powder
• 1/4 teaspoon of salt
• Six tablespoons (90g) of melted, cooled unsalted butter
• One tablespoon of optional unsweetened cocoa powder  

 

For the Coffee Cake Batter:

• 80mL, or ⅓ cup, of boiling water
• One tablespoon of powdered instant espresso **refer to notes
• One and 2/3 cups (200g) of all-purpose flour, a leveling tool, and a spoon
• One teaspoon of ground cinnamon
• One teaspoon of baking powder
• 1/4  teaspoon of baking soda
• 1/4 teaspoon of salt
• One stick (115g) or ½ cup Melted and cooled unsalted butter a little
• 3/4 cup (150g) packed brown sugar, either dark or light.
• One large, room-temperature egg
• 1/2 cup (120g) sour cream with full fat, at room temperature
• One teaspoon of vanilla extract, pure

 

For the Coffee Icing:

• 70g, or ½ cup, of powdered sugar
• One to two tablespoons of cold or room temperature, strongly brewed coffee

 

Instructions

1. Set the oven temperature to 350°F. Line the bottom and sides of an 8 x 8-inch pan with parchment paper after buttering it. Put aside.

 

Make the Streusel Topping and Filling Mixture:

1. Mix the flour, salt, cinnamon, and brown sugar in a medium bowl. To combine, roughly mix.
2. Add the melted butter and stir until the mixture is crumbly.
3. Add the cocoa powder to another bowl after dividing the mixture in half. Stir until a very fine crumb mixture forms.
4. A finer cocoa powder crumb for the filling and a coarser crumb for the topping should be two different mixtures. To prepare the cake batter, put both halves aside.

 

Make the Coffee Cake Batter

1. Dissolve the instant espresso powder in boiling water in a small bowl or cup. Before using, let it cool to room temperature.
2. Mix the flour, baking soda, baking powder, cinnamon, and salt in a medium-sized bowl. Put aside.
3. Put your cooled coffee, butter, sour cream, egg, brown sugar, and vanilla in a large bowl. Mix by whisking.
4. Mix just until combined after adding the dry ingredients to the wet ingredients. Be careful not to mix too much!
5. Fill your 8 x 8-inch pan with about half of the cake batter, then level it out evenly. Top with a scattering of the cocoa powder crumb mixture. Spread the remaining cake batter over the filling as evenly as possible using a dollop; it doesn't have to be flawless! Top with the remaining streusel.
6. A skewer inserted into the center of the coffee cake should come out with a few moist crumbs (but not wet batter) after 35 to 40 minutes of baking at 350°F. Tent the cake loosely with aluminum foil to allow it to bake through if you notice that the top is browning too quickly.
7. Before icing, let the cake cool fully in the pan.

 

Make the Coffee Icing

1. Mix 1 tablespoon coffee and powdered sugar in a medium bowl until smooth and pourable. Add more coffee if necessary to get the consistency you want.
2. Before slicing and serving, drizzle the coffee icing over the cake that has cooled.

 

Conclusion: Cake Recipes Using Coffee

There is something for every coffee lover among these three coffee cakes, each with a distinctive twist. These recipes will satisfy your cravings whether you're looking for a straightforward coffee cake, a cake with a rich white chocolate ganache, or a coffee lover's paradise with double espresso in the cake and icing.

 

These tasty treats are ideal for any occasion or a relaxing afternoon with your preferred coffee, so enjoy baking and indulging in them!