Recipe for coffee cake for the start of 2024

Do you need a good, easy recipe for coffee cake? Do you feel in the mood to do some baking but wonder what to bake? Well, look no further. But first, check out the video…

Video of the coffee cake

Here is a little video of me baking the cake. It is easy to make, but I am no expert as you can tell… Anyways the cake is good and worth a try. (I might do another video shoot later though)

Do coffee cakes really contain coffee?

Coffee cake – a typical North American dessert – does it actually have coffee in it?

For those of us that are not from America, we may have expected the bursting taste of coffee when first introduced to this type of cake. How disappointed you must have been, as a coffee lover, to find out the cold reality – it does not have even a trace of our liquid gold! *SMH – shake my head* Yup, another wrongly named food. *Sigh*

So what are coffee cakes, and how is it defined?

Streusel?

Normally coffee cakes have a streusel top (a streusel is a mixture of flour, butter, and sugar), with cinnamon included in the flavor profile. The streusel is sometimes used as a filling in the cake as well. A glaze is sometimes drizzled on top.2

Very rarely, you may find a sponge cake, with coffee-flavored buttercream icing between two layers and on top, that are referred to as coffee cake. It is more commonly called coffee-flavored cake (as would my friend’s ‘coffee-flavored walnut cake’ recipe below).

While on the topic, have you ever asked yourself; where does coffee originate from?

Ok, if these cakes rarely, or never, contain coffee, why call them ‘coffee’ cakes? That is because they are cakes that go well, and are intended to be had, with a cup of coffee.

Whether you choose to call it a cake or a bread is a personal choice really… because the definition can get a bit mixed up as each person adds their own twist to the recipe.

Just remember that when you’re in North America, most often a recipe for coffee cake will not have any coffee in it!

Coffee cake without coffee… that sucks!

True.

The good news is, my friend Natalie has shared her recipe with me, and it actually contains the good stuff – coffee!! Check out this recipe below.

This used to be the worlds biggest coffee cup.

Coffee cakes typically do NOT contain coffee.

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A Real, Easy Coffee Cake Recipe – Coffee Lover’s Style

Equipment needed:

• Stand/hand mixer (it can be done by hand, but you get a fluffier, well mixed batter using a mixer)
• 2 – 8″ round cake tins (for a more traditional look; but any two medium tins of the same size and shape will do; the intention is to layer the cakes). Or do like I did. Bake it in one, and then split it in two when cooled down
• An icing knife/spatula (and an icing bag with tip if you want to get all fancy with your decoration… but just a knife to slap on some icing is just fine too)
• Measuring cups (dry and wet) and spoons (1tsp, 1 tbsp)
• Strainer to sift dry ingredients
• 2 spatulas (one for wet, one for dry ingredients)

Dry Ingredients (for the cake batter):

1 3/4 cups flour
1 1/2tsp baking powder
1/4 tsp baking soda
3/4 tsp sea salt
1 1/2 tsp cinnamon powder
1/4 tsp nutmeg
3/4 cup cocoa powder (unsweetened)

Instructions:

1. Combine your dry ingredients and stir with spatula to ensure the ingredients are well combined.
2. Sift this combination into a large bowl (to prevent spills and wastage) and set aside.

Wet Ingredients (for the cake batter):

3 tbsp instant coffee granules or expresso (dissolved in 1 1/2 tbsp boiling water; super hot water will release more of the coffee flavor from the granules, thereby producing a stonier flavor). You find more calculations on how many coffee beans per cup here.
3/4 cup butter (for a more moist cake, you can use 1/2 cup butter, and 1/4 cup coconut oil) at room temperature
2 tsp Vanilla flavoring
3 eggs
3/4 cup brown sugar
1/3 cup milk (preferably whole milk or full fat, but coconut milk can be used as substitute)

3tbsp Amaretto Liqueur (for drizzling on cake after it is baked) or any coffee liquor type for further coffee taste

Instructions:

1. Using a cake mixer, whisk the butter and sugar together until fluffy. Intermittently scrape the side of the bowl, to ensure all ingredients are incorporated.
2. Break each egg separately, before adding in a bowl. This will allow you to ensure the egg is good before adding it to the mixture (otherwise it will spoil the entire batter. Add eggs and all other wet ingredient to the butter mixture and whisk just until combined.
3. Gradually add dry ingredients to the wet mixture, preferably in 3 portions. Combine with a spatula until fully incorporated.
4. Pour batter into pre-greased cake tins (try to get them as even as possible). Place in pre-heated oven (350°F or 180°C) and bake until you get a strong baked scent/golden and slightly cracked in the middle/toothpick is put in the center and comes out clean (any one or more of these methods that works for you)… that can be anywhere from 18-25 minutes, depending on your environment/climate, so it is best for you to physically monitor it instead of timing it. Gives you plenty time to read this article about coffee from the Caribbean.
5. Remove cakes from the tins and place on cooling racks.
6. Once cooled, drizzle with Amaretto Liqueur.

Cream Frosting Ingredients:

1/2 cup icing sugar (also called confectioners’/powdered sugar
1/2 tsp vanilla (pure vanilla will give the best flavor, as opposed to the extract)
4 oz (or half cup) plain cream cheese (mascarpone cheese could also be used)
3 tsp instant coffee, maybe the one from this Viet coffee brand post (dissolved in 1 tsp boiling water)
3/4 cup heavy whipping cream, chilled

Instructions:

Beat cream cheese first, until smooth.

Sift icing sugar and add to beaten cream cheese and fold in with spatula.

Add the vanilla, whipping cream, and coffee mixture. Beat only until soft peaks form. ** NOTE: Do not overbeat as the mixture will curdle.

Spread frosting with an icing knife or spatula on the top of the base cake. Place the top cake layer on, then frost the top as well. Make frosting as flat and evenly spread as possible. Pipe frosting in patterns around the edge, if desired.

Topping:

• Chopped hazelnuts, walnuts, or almonds (if desired)
• Chocolate ganache:
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream or coconut cream
  • 1 table spoon Amaretto Liqueur
  • *add 1 tsp of expresso to this if you crave a super strong coffee flavor in your cake

Instructions:

Sprinkle the cake with nuts for decoration.

Make Ganache and pour desired amount on the decorated cake.

To make ganache: Finely chop chocolate (if not the small chips), and place in a big bowl (one that is deep enough to hold the chocolate and milk).

Heat heavy cream in a pot until it starts to bubble. Remove from heat, and pour on the chocolate. Let the mixture sit for a few seconds until the chocolate starts to melt. Gently mix with a spatula or wooden spoon (you do not want bubbles in this mixture, so be very gentle when mixing).

Add the other ingredients and stir gently until even texture and consistency are achieved.

Pour/drizzle ganache on top of the cake, and enjoy!

Here is another one you should look at: recipe for Irish coffee

So, bake the cake! Then have a look at this list of coffee flavors for suggestions on coffee to drink with the cake. Enjoy them together!

Part 3 of where do the coffee bean come from, is out now.

Did you try this easy recipe for coffee cake?

Please share this recipe and your coffee cake journey. Let us know if you think this was the best coffee cake recipe ever. Be sure to share your coffee cake photos too!

FAQ