Description
This Ultimate Mocha Coffee Cake is a moist and fluffy dessert infused with real brewed coffee and rich cocoa, topped with a crumbly mocha streusel and finished with a smooth coffee glaze. Perfect for coffee lovers seeking a decadent treat for breakfast or dessert.
Ingredients
Cake Batter
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup sour cream (or Greek yogurt)
- ¼ cup brewed coffee, cooled
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Streusel Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons cocoa powder
- ¼ cup unsalted butter, cubed
Coffee Glaze
- ¾ cup powdered sugar
- 1 tablespoon brewed coffee
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper to ensure the cake doesn’t stick.
- Mix the dry ingredients: In a medium bowl, whisk together 1 ¾ cups flour, baking powder, baking soda, and salt until well combined.
- Cream the butter and sugar: In a large bowl, use a hand mixer to cream the softened ½ cup butter and 1 cup granulated sugar until the mixture is light and fluffy, which will help create a tender cake texture.
- Add wet ingredients: Beat in the eggs one at a time into the creamed mixture. Then add ½ cup sour cream, 1 teaspoon vanilla extract, and the cooled ¼ cup brewed coffee. Mix until the batter is smooth and uniform.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing to keep the cake tender.
- Make the streusel topping: In a small bowl, mix ½ cup flour, ½ cup brown sugar, 1 teaspoon cinnamon, 2 tablespoons cocoa powder, and cubed ¼ cup butter. Use a fork to blend until it forms a crumbly texture resembling coarse crumbs.
- Assemble and bake: Pour the cake batter into the prepared pan and sprinkle the streusel topping evenly over the batter. Bake for 35–40 minutes at 350°F, or until a toothpick inserted into the center comes out clean.
- Make the coffee glaze: While the cake cools, whisk together ¾ cup powdered sugar and 1 tablespoon brewed coffee until smooth and pourable.
- Glaze the cake: Once the cake has completely cooled, drizzle the coffee glaze evenly over the top. Slice and enjoy your mocha coffee cake.
Notes
- Use cooled brewed coffee for the batter and glaze to prevent curdling and ensure smooth blending.
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor and added moisture.
- Make sure not to overmix the batter to keep the cake light and tender.
- For a stronger mocha flavor, add 1 tablespoon of cocoa powder to the batter.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat slices briefly in the microwave for a warm treat.
