After testing this recipe a ton of times, I can confidently say this is an actual coffee coffee cake, meaning it’s not just a cake you eat with coffee, it actually has real coffee flavor baked right in. I love a classic crumb cake, but I wanted this one to feel a little more fun, a little more grown up, and full of cozy coffee flavor without being bitter or overpowering. The instant coffee gives the cake batter the best coffee flavor, while the buttermilk keeps the crumb soft, moist, and tender!!
The result is a buttery coffee cake with rich coffee flavor, a soft cake base, and a brown sugar crumb topping that is super addictive in the best way. It’s simple enough to make at home, but it has that bakery style texture and flavor that makes it feel special. If you’ve ever been disappointed by a “coffee cake” that doesn’t actually taste like coffee, this recipe is the one you want to make!
Why You'll Love This Coffee Coffee Cake Recipe
- Coffee flavor: The instant coffee powder gives this cake the best coffee flavor. It’s warm, rich, and so fun without being too overwhelming. The coffee icing adds sweetness!
- Ease: Even though this recipe is from scratch it's so easy! This recipe yields a moist, tender, and soft crumb!
- Perfect coffee pairing: It’s called coffee cake for a reason. This is the kind of cake that tastes even better with a warm drink.
What Is Coffee Cake?
Coffee cake is a soft, sweet cake that is usually served with coffee. It does not contain coffee, which can be confusing. The name comes from how it is served, not what is inside it. This version actually does have coffee flavor from instant coffee powder, which makes it extra fun and perfect for coffee lovers and amazing for people looking for cake with coffee flavor!!
Why Is It Called Coffee Cake?
It’s called coffee cake because it is traditionally made to be eaten with coffee. Most old fashioned coffee cakes have a soft cake base and a crumb or streusel topping. Some have cinnamon, some have fruit, and some are the traditional sour cream coffee cake.
Baking Tips
- Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt, it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot on every time
Coffee Cake with Coffee Ingredients
- Buttermilk: Buttermilk is a must for this cake. It keeps the cake moist, tender, and soft. If you don’t have buttermilk, you can make your own. Add ½ tablespoon of vinegar or lemon juice to a measuring cup, then add enough milk to reach ½ cup total. Stir it and let it sit for 5 to 10 minutes before using.
- Instant coffee: Do not freshly brewed coffee, the extra moisture will ruin the cake texture. Instant espresso powder will yield a stronger flavor.
- Light brown sugar: I like using light brown sugar in the crumb topping because it gives the crumble a soft, caramel like flavor. It also helps keep the crumb from getting too hard.
- Baking powder: Baking powder gives the cake lift and helps it bake up soft and fluffy.
- Unsalted butter: I use unsalted butter so I can control the amount of salt in the recipe. If you only have salted butter, you can use it, just reduce the added salt slightly.
- Eggs: Eggs give the cake structure and help everything hold together.
- All purpose flour: All purpose flour gives the cake and crumb topping the right structure. If you are not weighing your flour, use the fluff and spoon method. Fluff the flour in the container with a spoon, gently spoon it into your measuring cup, then level it off with the back of a knife. Do not scoop directly into the flour bag, or you may pack in too much flour and end up with a dry cake.
- Cinnamon: Coffee cinnamon cake recipes are so cozy and this recipe definitely needs it to balance the coffee flavor!!
- Powdered sugar: This is a must for the coffee icing on top, it sweetens up the cake because the cake is not too sweet.
See recipe card below for quantities.
How to Make Easy Coffee Cake Recipe
- Mix together the flour, salt, cinnamon, and brown sugar in a bowl. Add the softened butter and use a fork, pastry cutter, or your fingers to work it into the dry ingredients until the butter is fully absorbed and the mixture forms soft crumbs.
- Line an 8 inch metal baking pan with parchment paper, I like it to go up and over the sides for easy removal. In a medium bowl, whisk together the dry ingredients. Beat the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating after each until smooth, add the vanilla and instant coffee, mix well. Make sure to scrape down the bowl as needed, get the bottom really well.
- In two batches, gradually add the dry ingredients to the butter mixture, alternating with the buttermilk until combined, do not over mix. Pour the batter into the prepared cake pan and smooth the top with a spatula. Top evenly with the crumble, making sure it's an even layer. Make the coffee icing: Mix together the powdered sugar, milk, and instant coffee until smooth. Adjust the consistency as needed by adding more powdered sugar to thicken it or a little more milk to thin it out. Top the cooled down cake evenly.
Hint: Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom.
Coffee Cake Recipe with Coffee Pro Tips
- Use a metal pan: Line an 8 x 8 metal baking pan with parchment paper. A metal pan helps the cake bake more evenly. Glass is not the best choice for this recipe because it can change the way the cake bakes.
- Cream the butter and sugar well: Take your time creaming the butter and sugar for the cake. This helps create a lighter, softer texture.
- Do not forget the salt: Salt brings out the flavor in both the cake and the crumb topping.
- Use room temperature ingredients: Make sure your eggs and buttermilk are at room temperature. This helps the batter mix together smoothly. If you forgot to take your eggs out ahead of time, place them in a bowl of warm water for a few minutes.
- Do not overmix: Once the flour is added, mix just until everything comes together. Overmixing can make the cake dense instead of soft.
Variations
- Middle streusel layer: Add half of the cake batter to the pan, sprinkle a layer of coffee streusel over it, then add the rest of the batter and finish with the remaining streusel on top. This gives you that bakery style ribbon.
- Brown butter: Brown the butter for the crumb topping, the cake, or both. It adds a deeper, nutty, caramel flavor that pairs so well with the coffee.
- Chocolate chip coffee cake: Fold mini chocolate chips into the cake batter or sprinkle them into the crumb topping. Chocolate and coffee are always a good idea.
How to store this coffee cake with coffee icing!
Room temperature: Store the cake in an airtight container at room temperature for up to 2 days.
Do not refrigerate: I do not recommend refrigerating this cake because it can dry out the crumb and make the texture less soft.
Freezing: Once the cake has cooled completely, place it in an airtight container and freeze it for up to 2 months. Let it thaw at room temperature before serving.
Best texture tip: Crumb cakes and coffee cakes are best eaten the day they are made. If you want to enjoy it the next day, I highly recommend microwaving a slice for about 15 seconds. It softens the crumb and makes it taste fresh again.
FAQs about Coffee Cinnamon Cake
Most coffee cakes do not actually have coffee in them, but this recipe for coffee cake does! It is full of rich coffee flavor in the cake and pairs perfectly with that sweet crumb topping.
If your crumble topping looks more like dough, it was probably over mixed or your butter was way too soft. You can break it up with your fingers, and if it feels too soft or sticky, pop it in the fridge until cold, then break it into crumbs before baking.
No, I don’t recommend using brewed coffee in this recipe. It would add too much extra liquid to the batter and change the texture of the cake. Instant coffee works best because it blooms directly in the cake batter, giving you a stronger coffee flavor without throwing off the balance of the recipe.
More Sweet Treats
Looking for other recipes like this? Try these:
📖 Recipe
Coffee Coffee Cake
Equipment
- 8X8 metal baking pan
- Hand held or stand mixer
- Measuring cups and spoons
Ingredients
Crumble Streusel Topping
- ½ cup (110 grams) light brown sugar, packed
- ¾ cup (94 grams) all purpose flour
- heaping ¼ teaspoon fine kosher salt
- 2 teaspoons cinnamon
- 5 tablespoons unsalted butter room temperature, soft to touch
Coffee Cake Batter
- 1 and ¼ cups (156 grams) all purpose flour *see notes if not weighing flour
- 1 and ¼ teaspoons baking powder
- ½ teaspoon fine kosher salt
- ½ teaspoon cinnamon
- 8 tablespoons (113 grams) unsalted butter room temperature, soft to touch
- ¾ cup (150 grams) granulated sugar
- 2 eggs room temperature, submerge in warm water if cold
- 2 tablespoons instant coffee
- 2 teaspoons vanilla extract
- ½ cup buttermilk room temperature, see notes
Coffee Icing
- 1 cup plus 2 tablespoons (130 grams) powdered sugar
- 2 tablespoons milk
- pinch of instant coffee if desired
Instructions
Crumb Streusel Topping
- Mix together the flour, salt, cinnamon, and brown sugar in a bowl. Add the softened butter and use a fork, pastry cutter, or your fingers to work it into the dry ingredients until the butter is fully absorbed and the mixture forms soft crumbs.
Coffee Cake
- Preheat the oven to 350°F
- Line an 8 inch metal baking pan with parchment paper, I like it to go up and over the sides for easy removal.
- In a medium bowl, whisk together the all purpose flour, baking powder, cinnamon, and kosher salt until well combined.
- In a separate large bowl using a handheld or stand mixer on medium speed, beat the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating after each until smooth, add the vanilla and instant coffee, mix well.
- Make sure to scrape down the bowl as needed, get the bottom really well.
- In two batches, gradually add the dry ingredients to the butter mixture, alternating with the buttermilk until combined, do not over mix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Top evenly with the crumble, making sure it's an even layer.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. Try not to over bake, keep an eye on it!
Icing
- Mix together the powdered sugar, milk, and instant coffee until smooth. Adjust the consistency as needed by adding more powdered sugar to thicken it or a little more milk to thin it out. Top the cooled down cake evenly.
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