You don’t have to be a coffee lover to enjoy our Coffee Coffee Cake, but if you are, you’re really going to love this cake!
It’s the kind of cake that turns a weekend breakfast into a special occasion and livens up a brunch table. But don’t stop there. It’s perfect for game day, potlucks, and any time you want to impress your friends and family.
Rich, buttery, and tender with real depth of flavor, not sugary fluff. It’s not too sweet and goes perfectly with a hot cup of coffee or a cold glass of milk, delivering real coffee flavor in every bite.
European streusel cakes inspired American coffee cakes, but modern versions evolved to include coffee as an ingredient, not just a pairing. Our double-coffee approach delivers luxurious coffee flavor in every bite.
If you love bakery-style breakfast treats, make sure to try our Jersey Shore Crumb Cake and Cinnamon Roll Cake Recipes. Your family will be glad you did!
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Ingredients
Gather the ingredients to prepare our Coffee Coffee Cake recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only speeds up the cooking process but also ensures you have all the necessary items on hand to make the recipe.
Recipe Variations
Nutty Coffee Cake: Add toasted walnuts or pecans to the crumb topping for a crunchy topping.
Maple Coffee Cake: Swap part of the sugar for maple sugar or syrup to add a hint of maple.
Vanilla Bean Coffee Cake: Add vanilla bean paste to the batter to enhance the flavor and aroma.
How to Make Coffee Coffee Cake
Follow my simple step-by-step instructions to learn how to make coffee coffee cake in your home kitchen.
Preheat the oven to 350°F.
Add the flour, brown sugar, cinnamon, and salt to a large bowl.
Mix to combine.
Add the melted butter to the dry ingredients.
Mix until you have a crumbly mixture.
Divide the mixture into two portions. Set one aside until needed. Then add the cocoa powder to the other bowl.
Mix until you have a fine crumb. Set aside until needed.
Add the instant espresso powder to a cup, then add boiling water.
Stir to combine and set aside to cool to room temperature before using.
In another large bowl, add the cooled coffee, butter, brown sugar, egg, sour cream, and vanilla.
Whisk to combine.
Add the flour, cinnamon, baking powder, baking soda, and salt to a large bowl.
Whisk to combine and set aside until needed.
Add the dry ingredients to the wet ingredients.
Mix until just combined. Don’t overmix.
Grease an 8×8-inch pan and line it with parchment paper so it overhangs on two sides.
Pour half of the batter into the prepared pan and spread evenly.
Sprinkle the cocoa streusel topping evenly over the batter.
Spoon the remaining cake batter over the cocoa streusel.
Carefully spread it into a somewhat even layer.
Sprinkle the other streusel evenly over the top of the batter.
Place the pan on the center rack of the preheated oven and bake for 35 to 40 minutes, or until a skewer inserted into the center comes out with a few moist crumbs (but not wet).
Place the pan on a wire rack to cool completely before adding the glaze.
Add the powdered sugar and coffee to a small bowl and whisk until smooth and pourable.
*If it’s too thin, add more powdered sugar. If it’s too thick, add additional coffee or water.
Drizzle the coffee glaze over the cooled cake.
If the cake is browning too quickly, loosely tent it with aluminum foil.
Chef Tips
Let the coffee cool before adding it to the batter.
Don’t overmix the batter or the crumb will tighten and be tough.
Press the streusel lightly; don’t pack it into the batter.
Overbaking kills coffee cake faster than anything else. If it smells done, it probably is. Check it early.
Coffee cake lives or dies by balance. Regular brewed coffee adds moisture, but espresso powder is what delivers real coffee flavor without the bitterness.
Sour cream keeps the crumb tender and extends the shelf life. Skip it, and the cake dries out fast. Don’t bake this until it “looks done.” Pull it when the center is just set and still warm; carryover heat will finish the job and keep the cake moist.
Warm, aromatic, and perfect with your morning cup, our coffee coffee cake is the kind of recipe you’ll make again and again. It’s simple, dependable, and full of flavor.
Serving Suggestions
Serve warm with a homemade whipped cream or a scoop of vanilla or coffee ice cream.
Pair with whipped mascarpone or lightly sweetened crème fraîche.
Ideal for brunch spreads, bake sales, holiday mornings, and any time friends get together.
Wine & Beverage Pairing
Serve with a dark roast coffee, Café au lait, vanilla latte, or espresso with a lemon peel.
Serve with a coffee stout beer to complement the sweet coffee flavor.
Serve with Amaro or coffee liqueur for an upgraded restaurant experience.
How to Store and Reheat
Store covered at room temperature for up to 3 days. Refrigerated, it can be stored for up to 5 days. The cake can be kept frozen for up to 2 months.
Reheat slices briefly in a 350-degree oven, toaster oven, or air fryer to restore moisture
Recipe FAQs
Yes, you can, but espresso powder delivers a stronger flavor with less bitterness.
Absolutely, use a cup-for-cup blend and check to make sure the remaining ingredients are gluten-free.
Absolutely. As it sits, it will become more flavorful and moist. You can make the cake 24 hours in advance.
More Recipes You’ll Love!
Coffee Coffee Cake
Our coffee coffee cake is moist, tender, and layered with a buttery cinnamon-espresso crumb topping. It’s perfect for breakfast, brunch, or dessert.
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Ingredients
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Streusel and Filling
1 cup all-purpose flour -spooned and leveled¾ cup light brown sugar -packed 1 teaspoon cinnamon¼ teaspoon table salt6 tablespoons unsalted butter -melted1 tablespoon unsweetened cocoa powder
Coffee Cake
⅓ cup boiling water1 tablespoon instant espresso powder1 ⅔ cups all-purpose flour -spooned and leveled1 teaspoon ground cinnamon1 teaspoon baking powder¼ teaspoon baking soda¼ teaspoon table salt4 ounces unsalted butter -melted and cooled slightly (½ cup = 1 stick)¾ cup light brown sugar -packed1 large egg – room temperature½ cup full-fat sour cream -room temperature2 teaspoons vanilla extract
Coffee Glaze
¾ cup powdered sugar2 tablespoons strong black coffee -room temperature (not hot)
Instructions
Preheat the oven to 350°F.
Grease an 8×8-inch pan and line it with parchment paper so it overhangs on two sides. Set aside until needed.
Streusel Topping and Filling
Add the flour, brown sugar, cinnamon, and salt to a large bowl. Mix to combine.
Add the melted butter to the dry ingredients and mix until you have a crumbly mixture.
Divide the mixture into two portions. Set one aside until needed.
Add the cocoa powder to the other bowl. Mix until you have a fine crumb. Set aside until needed.
Coffee Cake Batter
Add the instant espresso powder and boiling water to a cup. Stir to combine and set aside to cool to room temperature before using.
Add the flour, cinnamon, baking powder, baking soda, and salt to a large bowl. Whisk to combine and set aside until needed.
In another large bowl, add the cooled coffee, butter, brown sugar, egg, sour cream, and vanilla. Whisk to combine.
Add the dry ingredients to the wet ingredients and mix together until just combined. Don’t overmix.
Pour half of the batter into your prepared pan. and spread it evenly.
Sprinkle the cocoa streusel topping over the batter in an even layer.
Spoon the remaining cake batter over the cocoa streusel and carefully spread it into a somewhat even layer.
Sprinkle the other streusel evenly over the top of the batter.
Place the pan on a wire rack to cool completely before adding the glaze.
Notes
Nutty Coffee Cake: Add toasted walnuts or pecans to the crumb topping for a crunchy topping.
Maple Coffee Cake: Swap part of the sugar for maple sugar or syrup to add a hint of maple.
Vanilla Bean Coffee Cake: Add vanilla bean paste to the batter to enhance the flavor and aroma.
Chef Tips
Let the coffee cool before adding it to the batter.
Don’t overmix the batter or the crumb will tighten and be tough.
Press the streusel lightly; don’t pack it into the batter.
Overbaking kills coffee cake faster than anything else. If it smells done, it probably is. Check it early.
Coffee cake lives or dies by balance. Regular brewed coffee adds moisture, but espresso powder is what delivers real coffee flavor without the bitterness.
Sour cream keeps the crumb tender and extends the shelf life. Skip it, and the cake dries out fast. Don’t bake this until it “looks done.” Pull it when the center is just set and still warm; carryover heat will finish the job and keep the cake moist.
Serving Suggestions
Serve warm with a homemade whipped cream or a scoop of vanilla or coffee ice cream.
Pair with whipped mascarpone or lightly sweetened crème fraîche.
Ideal for brunch spreads, bake sales, holiday mornings, and any time friends get together.
Wine & Beverage Pairing
Serve with a dark roast coffee, Café au lait, vanilla latte, or espresso with a lemon peel.
Serve with a coffee stout beer to complement the sweet coffee flavor.
Serve with Amaro or coffee liqueur for an upgraded restaurant experience.
How to Store and Reheat
Store covered at room temperature for up to 3 days. Refrigerated, it can be stored for up to 5 days. The cake can be kept frozen for up to 2 months.
Reheat slices briefly in a 350-degree oven, toaster oven, or air fryer to restore moisture
Recipe FAQs
Can I use instant coffee instead of espresso powder?
Yes, you can, but espresso powder delivers a stronger flavor with less bitterness.
Can I make the cake gluten-free?
Absolutely, use a cup-for-cup blend and check to make sure the remaining ingredients are gluten-free.
Can I make the cake ahead of time?
Absolutely. As it sits, it will become more flavorful and moist. You can make the cake 24 hours in advance.
Nutrition
Calories: 511kcalCarbohydrates: 76gProtein: 5gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 75mgSodium: 186mgPotassium: 194mgFiber: 1gSugar: 46gVitamin A: 659IUVitamin C: 0.1mgCalcium: 83mgIron: 2mg
