Description

This moist and tender coffee cake is infused with a hint of coffee, topped with a rich and creamy coffee frosting. Perfect for breakfast, brunch, or as an indulgent afternoon treat, this classic cake is a must-try for coffee lovers and dessert enthusiasts alike.

Ingredients

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Cake Batter

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs, at room temperature
1/2 cup sour cream
1/2 cup brewed strong coffee, cooled
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract

Coffee Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
2–3 tablespoons brewed strong coffee, cooled
1/2 teaspoon vanilla extract
pinch of salt

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Instructions

Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan. In a large mixing bowl, combine the butter and sugar, creaming until light and fluffy. Add eggs one at a time, beating well after each. Stir in the sour cream, cooled coffee, and vanilla until well combined.
Combine the Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined and a smooth batter forms. Avoid over-mixing to keep the cake tender.
Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Coffee Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, followed by 2 tablespoons of cooled coffee and vanilla extract. Beat until the mixture is smooth and fluffy. If needed, add more coffee for a thinner consistency or more powdered sugar for a thicker frosting. Add a pinch of salt to balance the sweetness.
Frost the Cake: Once the cake is completely cool, spread the coffee frosting evenly over the top using an offset spatula or the back of a spoon. Slice, serve, and enjoy!

Notes

For a stronger coffee flavor, use espresso instead of regular brewed coffee.
This cake pairs beautifully with chopped nuts or a sprinkle of cocoa powder on top of the frosting.
Store leftovers in an airtight container at room temperature for up to 3 days.
The cake can also be made ahead and frozen; frost after thawing for the best results.

Nutrition

Serving Size: 1 slice (1/10 of cake)
Calories: 375
Sugar: 33g
Sodium: 200mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg