Looking for the best coffee cake recipe ever? I have got you covered! Today, I am sharing a super delicious, moist, homemade layered coffee cake covered with a sweet coffee cream frosting and drizzled with melted chocolate! YUM!
Coffee Cake Recipe
If you are a big fan of coffee like me, you will definitely love this cake because (in this recipe) both the sponge cake and the cream frosting have a strong coffee flavour.
This cake is incredibly rich and so easy to make. It makes a lovely dessert with afternoon coffee or tea.
I just made a coffee loaf cake last week, and it was AMAZING! What I like about cakes is that they are really perfect for any hot drink for breakfast, a snack, or even a dessert.
Coffee Cake Ingredients
Below are all the ingredients I used to make this cake; the quantities are in the recipe card.
- Eggs, room temperature
- All-purpose flour
- Butter, room temperature
- Baking powder
- Brown sugar: It makes this cake moist.
- Instant coffee: I use regular instant coffee; however, you may use decaffeinated coffee if that's what you have.
- Pecan or walnut, chopped
For the coffee cream frosting, I used
- Heavy whipping cream
- Powdered suger
- Vanilla extract
- Instant coffee
How to Make Moist Homemade Layered Coffee Cake?
Preparations: Preheat the oven to 170C/360F.
Line two 9-inch springforms with parchment paper.
Making the cake: In a bowl, mix butter with brown sugar using the electric whisk.
Add the vanilla extract and eggs, one at a time, and mix well. After that, sift flour, baking powder, and instant coffee over the butter mixture, mix.
Divide the batter equally between the two springforms (you can use a measuring cup).
Baking: Bake for 30-35 minutes or until fully baked. Let the cake cool down completely before taking them out of the springform.
Make the coffee cream frosting: In a mixing bowl, combine all the coffee cream frosting ingredients using the electric whisk until it becomes firm. (Don't over mix or the cream will turn into butter).
Assemble the cake: Microwave the chocolate for 30 seconds then set aside to cool down.
Put some of the coffee cream in a piping bag then sit aside.
Place the first layer of the sponge cake in the serving dish. Then spread some of the coffee cream over it.
Use the piping bag to pipe small blobs of the cream all around the edges of the cake. Next, add the second layer of the sponge cake, and repeat.
Tip: I recommend using a large star nozzle tip when piping the blobs on the first layer, it gives the cake a nicer look.
Tip: If you don't like piping, you can simply spread the cream on top of the cake.
Sprinkle the pecans over the blobs. Place a fork in the melted chocolate then drizzle over the cake or use a piping bag.
Can I make this cake ahead of the time?
Yes, you can when the cake cools down completely, wrap it well in plastic wrap and put it in the fridge for 3 days or freeze it for a whole month.
More Cake Recipes
Moist Layered Coffee Cake Recipe
Ingredients
For The Cake
- 4 eggs , room temperature
- 200 g all-purpose flour
- ½ cup butter , room temperature
- 2 teaspoon baking powder
- 1 ½ cup brown sugar
- 3 tablespoon instant coffee
- 1 teaspoon pecan or walnut , chopped
For The Coffee Cream Frosting
- 1 cup heavy whipping cream
- ½ cup powdered suger
- 1 teaspoon vanilla extract
- 3 teaspoon instant coffee
Instructions
- Preparations: Preheat the oven to 170C/360F and line two 9-inch springforms with parchment paper.
- In a bowl, mix butter with brown sugar using the electric whisk. Add the vanilla extract and eggs, one at a time, and mix well.
- After that, sift flour, baking powder, and instant coffee over the butter mixture, mix.
- Divide the batter equally between the two springforms (you can use a measuring cup).
- Bake for 30-35 minutes or until fully baked. Let the cake cool down completely before taking them out of the springform.
Making the coffee cream frosting
- In a mixing bowl, combine all the coffee cream frosting ingredients using the electric whisk until it becomes firm. (Don't over mix or the cream will turn into butter).
- Assemble the cake: Microwave the chocolate for 30 seconds then set aside to cool down.
- Put some of the coffee cream in a piping bag then sit aside.
- Place the first layer of the sponge coffee cake in the serving dish. Then spread some of the coffee cream over it.
- Use the piping bag to pipe small blobs of the cream all around the edges of the cake. Next, add the second layer of the sponge coffee cake, and repeat.
- Sprinkle the pecans over the blobs. Place a fork in the melted chocolate then drizzle over the cake or use a piping bag.
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