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Coffee Coffee Cake with Coffee that Tastes Like Coffee in a Cake
Before ever having my first cup of coffee, I remember simply loving the smell of coffee. My first ever coffee cake was the Hostess Coffee Cake that I would get from the bodega around the corner from my house in Brooklyn when I was a child. I remember enjoying the the sweet cinnamon streusel cake but couldn’t understand why the coffee cake didn’t taste like coffee.
My Coffee Coffee Cake earns both of its “coffees” honestly. The first one? It’s a coffee cake in the classic, cozy, crumb-topped sense — the kind you slice on a slow weekend morning. The second “coffee”? That’s the espresso doing the heavy lifting inside the batter, in the streusel, and in the drizzle. This cake doesn’t just pair with your morning brew — it basically is your morning brew, in slice form.
This coffee coffee cake is moist, tastes like coffee, with a deep roasted coffee tasting crunchy streusel. Upgrade your brunch with this authentic Coffee Coffee Cake made with real espresso, sour cream and cake flour for a moist, caffeine infused treat. Or if you are like me, who only likes coffee for the taste, not the caffeine, you can make this with decaf.
Why You’ll Fall Head Over Heels for This Cake
The texture is the real showstopper here. Cake flour keeps the crumb soft and delicate, while sour cream adds that rich, melt-in-your-mouth moisture that makes people ask “wait, what’s your secret?” The maple syrup brings a mellow, caramel-y warmth that plays beautifully with the bold espresso. It’s sophisticated without being fussy — moderately posh, if you will.
A Triple Hit of Coffee Flavor
This is where the recipe flexes. Espresso and espresso powder go right into the batter for deep, true coffee flavor. The streusel topping gets its own dose of espresso powder for a crackly, coffee-kissed crunch. And the finishing drizzle? A dreamy swirl of vanilla, brewed coffee, and maple syrup. Three layers, one obsession.
The Magic of Espresso Powder
Espresso powder is the unsung hero of this whole operation. A little goes a long way, intensifying the coffee notes without watering down the batter. It’s the difference between “this tastes a bit like coffee” and “this tastes gloriously, unapologetically like coffee.”
Perfect for Any Occasion
Brunch spread? Check. Afternoon pick-me-up? Absolutely. A not-so-subtle bribe for your coworkers? Genius. This cake is just as at home on a holiday dessert table as it is on a Tuesday when you simply need cake. No judgment here.
What’s in this coffee coffee cake
- cake flour
- all-purpose flour
- butter
- granulated sugar
- brown sugar
- sour cream
- vanilla
- maple syrup
- coffee or espresso
- espresso powder
- oil
Coffee Coffee Cake
Here is a coffee cake that tastes like coffee. The traditional coffee cake has a cinnamon streusel and I’m replacing the cinnamon with espresso powder. This cake is moist, buttery and warm without the cinnamon. Enjoy with coffee or tea! Great as a breakfast cake or dessert.
- Category: Breakfast, Dessert
- Method: Baking
Ingredients
Coffee Streusel
- 3/4 cup (90 grams) all-purpose flour
- 3/4 cup (150 grams) dark brown sugar
- 2 teaspoons espresso powder
- 6 tablespoons (85 grams) unsalted butter, cold and cut in cubes
- pinch of salt
Coffee Coffee Cake
- 1/2 cup (100 grams) dark brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1/3 cup (75 grams) unsalted butter, melted
- 1/4 cup (50 grams) neutral oil
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cup (225 grams) cake flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup (120 grams) sour cream
- 1/4 cup (60 grams) hot brewed coffee (or espresso for a stronger flavor)
Drizzle
- 3/4 cup (90 grams) powdered sugar
- 1/2 teaspoon vanilla
- 2 tablespoons brewed coffee
- 1 tablespoon maple syrup
Instructions
Coffee Streusel
- In a small mixing bowl, mix the flour, brown sugar, espresso powder and salt.
- Using your hands, add the cold, cubed butter into the flour mixture and squeeze the butter into the flour until it resembles crumbs. Set aside in fridge while you prepare the cake.
Coffee Coffee Cake
- Preheat oven to 350°F and line a 8×8 or 9×9 baking pan with parchment paper.
- In the bowl of your stand mixer, mix the sugars, melted butter, oil and vanilla on medium speed for 2 minutes. Add the eggs and mix for another minute.
- In a medium bowl, whisk together the cake flour, salt, baking powder, baking soda. Add the half of the flour mixture to the egg mixture and mix on low until just combined, about 10 seconds.
- Add the sour cream and the remaining flour mixture and mix on low for another 10 seconds. Drizzle the hot coffee and mix on low until a batter forms, another 10 seconds.
- Pour half the batter into the prepared pan. Sprinkle half the coffee streusel evenly over the batter. Pour the remaining half of the batter over the streusel, spreading it out with a spoon or spatula. Top with remaining streusel evenly over the top.
- Bake for 30 to 35 minutes. Let the cake cool in the pan for 10 minutes before taking it out to continue cooling on a wire rack.
Drizzle
- In a small mixing bowl, combine the powdered sugar, vanilla, coffee and maple syrup. Whisk until it forms a smooth icing.
- With a spoon, scoop some of the icing and hold the spoon vertically above the cake. Swing the spoon so it drizzles long lines of icing across the cake. Cut the cake into squares and serve.
❓ FAQ’s for Coffee Coffee Cake
Because saying “coffee” once just wasn’t doing it justice! It’s a coffee cake (the crumb-topped breakfast kind) and it’s genuinely made with coffee — espresso, espresso powder, and brewed coffee throughout. Twice the name, twice the flavor.
You can, but espresso powder is more concentrated and gives a deeper, smoother coffee flavor without bitterness. If you swap in instant coffee, use a bit more and choose a fine-ground, good-quality version for the best results.
Sour cream is your moisture MVP. It adds richness, keeps the crumb tender, and gives the cake a subtle tang that balances the sweetness of the maple syrup.
Cake flour has less protein, which means a softer, more delicate crumb. If you only have all-purpose flour, you can make a DIY substitute by removing a couple tablespoons per cup and replacing them with cornstarch.
It stores well for several days at room temperature in an airtight container. For the freshest look, add the maple-coffee drizzle right before serving.
It’s pleasantly bold but not overwhelming. If you’re a hardcore coffee lover, you can nudge up the espresso powder slightly. If you prefer it mellow, dial it back a touch.
Yes! Wrap individual slices (un-drizzled) tightly and freeze for up to 3 months. Thaw at room temperature and add the drizzle fresh.
It has coffee in it. It has sour cream in it. That is practically a balanced meal. Yes. Obviously yes.
We believe you already know the answer to this question. Yes. Always yes.
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