Best Coffee Cake With Coffee

Posted on

Check out this amazing cake – it’s so soft and moist, with a delicious coffee flavor! There’s a coffee streusel on top and a simple coffee icing that takes it to the next level. It’s been compared to the famous Bombay Bakery coffee cake – quite a compliment! I really hope you’ll enjoy it as much as others have.

Imagine a tender coffee cake that’s both moist and flavorful, featuring coffee in the mix and topped with a cinnamon coffee streusel and a straightforward coffee icing. What’s even better? The recipe is super simple and only requires 20 minutes of active work. And get this – the term “coffee cake” in the US typically doesn’t actually include coffee in the cake itself!

Best Coffee Cake With Coffee

Prep Time 30 minutes
Cook Time 35 minutes
Course Dessert
Servings 12


**Coffee Streusel:**

  • ¾ cup all-purpose flour 98g
  • ¾ cup light brown sugar 150g
  • 1 ½ tsp instant espresso powder
  • ½ tsp cinnamon powder
  • 6 tbsp cold unsalted butter, cut into cubes (85g)
  • Pinch of salt

**Coffee Cake:**

  • 1 cup granulated sugar 220g
  • cup unsalted butter melted (75g)
  • ¼ cup oil 50g
  • 2 eggs + 1 egg white room temperature
  • 1 tsp vanilla
  • 1 ¾ cup cake flour 225g or use 200g all-purpose flour + 25g cornstarch
  • ½ tsp salt
  • 1 ¼ tsp baking powder
  • ¼ tsp baking soda
  • ½ cup sour cream 120g
  • ¼ cup hot brewed coffee 60g


  • 1 cup powdered sugar 120g
  • ½ tsp vanilla
  • 2 tbsp brewed coffee


**For the Coffee Streusel:**

  • Mix flour, brown sugar, espresso powder, cinnamon, and salt in a bowl.
  • Add cold cubed butter and rub it in until the mixture resembles crumbs.
  • Place in the fridge while you prepare the cake.

**For the Coffee Cake:**

  • Preheat the oven to 350F and line a 9×9″ baking pan with parchment paper.
  • Mix sugar, melted butter, oil, and vanilla in a large bowl.
  • Add eggs and egg white, whisk for another minute.
  • Sift in cake flour, salt, baking powder, and baking soda; gently fold until combined.
  • Add sour cream and hot brewed coffee, fold until a smooth batter forms.
  • Pour half the batter into the pan, sprinkle half of the streusel, spoon the remaining batter, and top with the remaining streusel.
  • Bake for 30-35 minutes, let it cool in the pan for 15 minutes.

**For the Icing:**

  • Mix powdered sugar, vanilla, and coffee until smooth.
  • Once the cake has cooled, drizzle the icing, cut into squares, and serve!


Store the cake in an airtight container at room temperature for 2-3 days or in the fridge for up to 1 week. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating