10 Coffee Cake Recipes That Will Make You Smile

Coffee cake

Coffee in cake? Why not!

Coffee cake by definition is any cake flavored with or intended to be eaten with coffee. In this article I’ll mention only cakes flavored with coffee, because I think that something that is called coffee cakes should have some taste of coffee at least. Bold, rich and deep flavors of coffee goes well with many other ingredients of cakes.

Are you ready to give it a try? Here’s 10 coffee cakes recipes for you to try at home.

Layered Mocha Cheesecake

INGREDIENTS

  • 1,5 cup Oreo cookie crumbs
  • 1/4 cup melted butter

FILLING

  • 1 tablespoon hot water
  • 1/4 teaspoon ground cinamon
  • 4 packages of softened cream cheese
  • 1.5 cups sugar
  • 1/4 cup all purpose flour
  • 2 teaspoons of vanilla extract
  • 4 lightly beaten eggs
  • 2 cups of melted and cooled chocolate chips
  • 3 tablespoons of instant coffee granules

GLAZE

  • 1/2 cup chocolate chips
  • 3 tablespoon butter

PREPARATION

Put greased springform pan on a double layer of heavy duty foil and wrap the foil around pan. Then mix cookie crumbs and butter and press it on the bottom of the pan. Mix coffee granules, hot water and cinamon and leave it on a side.

You’ll need large bowl to beat cream cheese, sugar, flour and vanilla until smooth. Add eggs and mix on low speed just to combine them and spread it over cookie crumbs and butter.

Now divide that batter in half. In one half stir melted chocolate and pour it over previous layer of cheesecake. In other half of batter stir coffee mixture and spread it over chocolate layer.

Place your springform pan in a larger baking pan and add 1 inch of hot water to larger pan. Bake at 160°C for 60-65min. When done, remove smaller pan from water and remove foil. Leave your cake to rest for 10min before you remove it from pan, and leave it in fridge over night.

For glaze melt chocolate chips and butter in a microwave and stir until it becomes smooth. Spread it over cheesecake and you’re done. Enjoy.

Mocha Cheesecake Bars

INGREDIENTS

  • 25 Oreo cookies
  • 3 tablespoons of ice cream topping
  • 3 tablespoons of melted butter

FILLING

  • 1 pack of unflavored gelatin
  • 1/2 cup brewed coffee (cooled)
  • 2 packages of cream cheese
  • 3/4 cup of sugar
  • 1 cup of sour cream
  • 85g melted and cooled bittersweet chocolate

PREPARATION

First make fine crumbs from Oreo cookies in a food processor. Add butter and ice cream topping and blend together. Press that to the bottom of a dish coated with cooking spray and refrigerate for 10 min.

For filling, sprinkle gelatin over coffee in a small saucepan an let it stand for 1 min. Heat over low heat and stir until gelatin is fully disolved and then remove from heat and set it aside.

Beat cream cheese and sugar in a large bowl until smooth. Mix in the sour cream, chocolate and coffee mixture and pour over crust. Cover it and refrigerate for 4 hours minimum. When it’s firm, cut it into bars and enjoy.

Blueberry coffee cake

INGREDIENTS

  • 1 egg
  • 1/2 cup of milk
  • 1/2 cup of yogurt
  • 1 cup of brewed coffee
  • 3 tablespoons of vegetable oil
  • 2 cups all purpose flour
  • 1/2 cup of granulated sugar
  • 4 teaspoons of baking powder
  • 1/2 teaspoon salt

FILLING

  • 1.5 cups of frozen blueberries
  • 1 tablespoon all purpose flour
  • 2 tablespoons of sugar
  • 2 tablespoons of sliced almonds
  • 1/4 teaspoon of ground cinnamon

PREPARATION

Preheat your oven to 200°C.

In a large bowl wisk an egg, milk, yogurt, coffee and oil. Take another bowl and sift together flour, granulated sugar and baking powder. After that stir those two mixtures together until dry ingredients are moistened.

Next thing to do is put 1 cup of blueberries in 1 tablespoon of flour and fold into batter. Pour that into a lightly greased pan and sprinkle with remaining blueberries.

Mix 2 tablespoons of sugar, sliced almonds and cinnamon and sprinkle it over batter. Put it into oven and bake at 200°C for 25-30 minutes. Cool it in pan for 15 minutes before removing sides of pan. Enjoy.

Coffee bonbons

INGREDIENTS

  • 1 cup of softened butter
  • 3/4 cups of powdered sugar
  • 1/2 teaspoon of vanilla extract
  • 1 tablespoon of instant coffee granules
  • 1 and 3/4 cups of all purpose flour

CHOCOLATE GLAZE

  • 1 tablespoon of butter
  • 30g chocolate
  • 1 cup of powdered sugar
  • 2 tablespoons of milk

PREPARATION

Cream butter and sugar until it becomes light and fluffy and add vanilla extract. After that combine coffee and flour and stir it into creamed mixture. Chill it and shape into balls and place them on ungreased baking sheet. Bake at 180°C for 15-20 minutes.

For glaze melt butter and chocolate together and add that mixture to sugar and milk. Beat it until becomes smooth. Frost your bonbons while they’re still warm. Enjoy.

Frosty coffee pie

INGREDIENTS

  • 1/4 cup of warmed ice cream topping
  • 1 chocolate crumb crust
  • 3 cups of softened coffee ice cream
  • 1 package of instant chocolate pudding
  • 1/2 cup of brewed coffee (cooled)
  • 1/4 cup of cold milk
  • 1 and 3/4 cups of whipped topping
  • 1 cup of marshmallow creme
  • 1/4 cup of chocolate chips

PREPARATION

First spread the ice cream topping as a first layer of your pie. In a large bowl beat ice cream, pudding, coffee and milk and spoon it onto first layer. Combine whipped topping and marshmallow creme in another bowl and spread it over top. Sprinkle with chocolate chips and then cover it and freeze until firm. Enjoy.

Almond ring coffee cake

INGREDIENTS

  • 3 and 3/4 cups of all purpose flour
  • 1 package of baking yeast
  • 1 cup of milk
  • 1/3 cup of butter
  • 1/3 cup of sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup of brewed coffee

FILLING

  • 1/4 cup of softened butter
  • 1/2 cup of sugar
  • 1/2 teaspoon of almond extract

GLAZE

  • 3 tablespoons of milk
  • 1 teaspoon of almond extract
  • 1 and 3/4 cups of powdered sugar
  • Toasted sliced almonds

PREPARATION

First combine 2 cups of flour and yeast in a large bowl. Heat milk, sugar and salt in a saucepan until it reaches 50-55°C, add that to mix of flour and yeast and beat until it’s moistened. Then add egg and beat for 3 minutes before adding coffee. Stir in enough remaining flour to form a soft dough and turn it on the floured surface. Kneed it for about 4-6 minutes until it’s smooth and elastic. Place it into a greased bowl and turn once to grease top. Cover it and let it rise in a warm place for about an hour, until it’s doubled in volume.

Then punch dough down, turn it on a lightly floured surface and roll into rectangle. Beat filling ingredients until smooth in a small bowl and spread it over dough to 3cm of edges. Roll it up starting with a longer side and pinch seam to seal. Place it on a greased baking sheet to form a ring, cover and let it rise for 30 minutes until it’s doubled in volume. Bake at 190°C for 20-25 minutes (until it’s golden) and remove it from pan to cool down.

For glaze combine milk and almond extract and wisk in powdered sugar until it’s smooth. Pour over your cake and sprinkle with sliced almonds. Enjoy.

Apple cream coffee cake

INGREDIENTS

  • 1/2 cup of softened butter
  • 1 and 1/2 cup of sugar (divided)
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 2 cups of all purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon salt
  • 1 cup of sour cream
  • 1 cup of brewed coffee
  • 1/2 cup of chopped walnuts
  • 2 teaspoons of ground cinnamon
  • 1 peeled and thiny sliced apple

PREPARATION

Take a large bowl and cream butter and 1 cup of sugar until it’s light and fluffy. Then add eggs, one by one and beat well after each egg. Blend in vanilla.

Mix the flour, baking powder, baking soda and salt and add to creamed mixture alternately with sour cream and coffee. Beat well after each addition.

Take a small bowl to combine walnuts, cinnamon and remaining sugar. Then divide batter in half, spread one half in a well greased pan with removable bottom and top with apple slices and sprinkle with half of the nut mixture. Top that with other half of batter and then remaining nut mixture. Bake at 190°C for 40-45 minutes and cool in pan for 30 minutes. Enjoy.

Chunky mocha cookies

INGREDIENTS

  • 1 cup of butter
  • 3/4 cup of sugar
  • 1/2 cup of brown sugar
  • 2 eggs
  • 2 tablespoons of milk
  • 1 tablespoon of instant coffee granules
  • 1 teaspoon of vanilla extract
  • 2 and 1/3 cups of all purpose flour
  • 1 teaspoon of baking soda
  • 2 tablespoons of cocoa powder
  • 1/2 teaspoon salt
  • 1 cup of chopped pecans
  • 1 cup of chocolate chips
  • 3/4 cup of raisins
  • 3/4 cup of flaked coconut

PREPARATION

Use large bowl to cream butter and sugars until it’s light and fluffy. Then beat in eggs and after eggs beat in milk, coffee granules and vanilla extract.

Combine flour, cocoa, baking soda and salt, add it to the creamed mixture and mix well. Fold in the pecans, chocolate chips, raisins and coconut and bake at 190°C for 10-12 minutes (until they’re golden brown). Enjoy.

Special mocha cupcakes

INGREDIENTS

  • 1 cup of sugar
  • 1/2 cup of brewed coffee (cold)
  • 1/2 cup of canola oil
  • 2 eggs
  • 3 teaspoons of cider vinegar
  • 3 teaspoons of vanilla extract
  • 1 and 1/2 cups of all purpose flour
  • 1/3 cup of baking cocoa
  • 1/2 teaspoon of salt

MOCHA FROSTING

  • 6 tablespoons of chocolate chips
  • 1/3 cup of softened butter
  • 2 cups of powdered sugar
  • 2 tablespoons of brewed coffee
  • 1/2 cup of chocolate sprinkles

PREPARATION

Preheat your oven to 180°C and beat sugar, coffee, oil, eggs, vinegar and vanilla extract in a large bowl. Ina small bowl mix flour, cocoa, baking soda and salt and gradually beat that into coffee mixture. Fill your muffin cups up to 3/4 and bake for 20-25 minutes (toothpick inserted in center should come out clean). Cool for 10 minutes before removing your muffins from pan.

For frosting melt chocolate chips and butter in a microwave and stir until it’s smooth and transfer in bigger bowl. Gradually beat in powdered sugar and coffee until you reach desired consistency and pipe that frosting onto cupcakes. Top with chocolate sprinkles and enjoy.

Mapple-mocha brownie cake (torte)

INGREDIENTS

  • 1 package of brownie mix
  • 1/2 cup of chopped walnuts
  • 2 cups of heavy whipping cream
  • 2 teaspoons of instant coffee granules
  • 1/2 cup of packed brown sugar
  • 1 teaspoon of mapple flavoring
  • 1 teaspoon of vanilla extract
  • Chocolate curls

PREPARATION

First preheat your oven to 180°C and prepare batter from brownie mix following package directions for cake like brownies. Stir in walnuts and pour into two round baking pans. Bake for 20-25 minutes and cool for 10 minutes before you remove cakes from pans to cool completely.

Beat cream and coffee granules in a large bowl until you see forming of stiff peaks. Then gradually beat in the brown sugar, mapple flavoring and vanilla extract. Spread 1 and 1/2 cups of that mixture over one brownie layer and put second brownie layer on top. Spread remaining cream mixture on top and sides of torte and garnish with chocolate curls. Enjoy.

Conclusion

Even if you aren’t a big fan of coffee you’ll find these coffee cakes delicious and I bet that you’ll want to eat them again. Like I said, bold, rich and deep flavors of coffee goes well with many ingredients of cakes.

Have you tried any of these cakes or you have your recipe that you think is better than these? Please tell me in a comments.

If you want to flush your throat after coffee cake with some nice coffee cocktail then you should read my post 15 Coffee Cocktails That Will Make Your Taste Buds Go Wild.

For more reading about coffee cake recipes I suggest you follow these links:

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