How to Master the Art of Coffee Flavored Cake: A Step-by-Step Guide
Coffee flavored cake often makes for an unforgettable first bite. Imagine a dark, rich cake filled with a sweet cream cheese frosting swirled with hints of coffee. The interplay between the bittersweet cake layers and the luscious frosting creates an irresistible flavor and texture combination that captivates.
Coffee's rich, toasted notes perfectly complement sweet desserts like cakes. People around the world start their mornings with a hot cup of coffee. So it makes sense that those same flavors would transition flawlessly into baked goods. The coffee helps cut through the richness while highlighting natural sweetness.
What Makes Coffee Flavored Cake Special?
Coffee adds incredible depth and nuance when used to flavor cake batters, frostings, fillings and more. The coffee notes come through as both an aromatic and flavor, perfuming every bite with a recognizable yet somehow elevated toasted, slightly burnt scent. This smell prepares your palate for the complex caramel and bittersweet chocolate notes coffee lends to cakes. The finish has an addictive lingering quality.
Coffee marries beautifully with other flavors like vanilla, chocolate, cinnamon, caramel, pecans, hazelnuts, peanut butter and more. A mocha coffee cake with chocolate chips delivers double the punch. Coffee caramel cake boasts buttery sweetness against bitter notes. The options are endless, making coffee cakes exciting to bake and eat.
Choosing the Right Ingredients
When crafting cafe-style perfection from your own kitchen, it all comes down to choosing quality ingredients and handling them correctly.
Coffee Type and Preparation
The type and form of coffee used in baking matters greatly. Often recipes call for mixing instant coffee granules directly into batters or frostings since they dissolve easily without adding excess liquid. Instant espresso powder can provide concentrated punch.
On the other hand, brewed coffee contributes the freshest, most vibrant taste - at the cost of more effort. The leftover hot liquid must be cooled before blending it in. Cold brew coffee concentrates offer a convenient way to harness amazing flavor. Espresso shots or ground beans also provide opportunities for customization.
Recommendations:
- Instant Coffee: Look for finer grind granules that will melt seamlessly into frosting with less grittiness. Nescafe Clasico is a reliable choice.
- Brewed Coffee: Seek out specialty local roasts like a breakfast blend or single origin. Allow it to fully cool from hot before using.
- Cold Brew Concentrate: Offers delicious complexity for cakes. Dilute with water or milk to taste.
Flour, Butter and Sugars
For most coffee cake recipes, all-purpose flour provides sufficient structure without too much extra moisture from higher protein bread flours. Occasionally, more delicate crumb cakes will benefit from some cake flour.
When it comes to fats, butter reigns supreme in the flavor department. Always opt for unsalted butter to better control saltiness levels. Browned butter baked into cake batters offers incredible nuttiness too.
As for sweeteners, regular granulated white sugar or organic cane sugar yields reliable results. Swap in brown sugar like dark muscovado sugar for its molasses notes. Powdered sugar finds a home in stabilized buttercreams and ganache's ideal for frosting.
Additional Flavor Enhancers
A few other ingredients help accentuate coffee's inherent flavors through contrast or complementing with aromatic spices and extracts. Try adding a pinch of cinnamon or freshly grated nutmeg when brewing coffee intended for baking. Vanilla extract never fails to magnify chocolatey qualities too. For adult cakes, a splash of brandy, whiskey or rum introduces sophisticated boozy elements that feel at home with coffee as well.
Step-By-Step Guide to Making Coffee Cake
With an understanding for how to select ingredients for optimal flavor, it's time to walk through the cake making process from start to finish.
Preparation
Before mixing your first batter, gather essential equipment to set yourself up for sweet success.
Equipment Needed:
- Stand mixer or hand mixer
- Mixing bowls
- Spatulas and whisks
- Measuring cups and spoons
- Balloon whisk
- Parchment paper
- Cake pans
- Cooling racks
Also ensure all ingredients are properly prepared and at room temperature. Cold eggs and butter throw off the chemical reactions necessary for perfect texture. If using brewed coffee, let it fully cool to avoid scrambling hot eggs.
The Cake Base
Coffee cakes begin like most tender butter cakes - creaming softened butter with granulated sugar to create air pockets. Begin by beating 1 cup (2 sticks) room temperature, unsalted butter on medium speed for 2 minutes until smooth and creamy. Add in 2 cups of white sugar and cream together for 5 full minutes until fluffy and nearly white in color.
Stop the mixer to scrape down the sides of the bowl with a spatula. Next, add in 4 large eggs, one at a time, allowing each egg a minute to incorporate before adding the next. By the end, the batter will look glossy and light.
If using instant coffee, dissolve 2 tablespoons of fine instant coffee into 2 tablespoons hot water, then add into the mixing bowl while combining on low speed. The coffee will evenly blend into the creamy batter. If substituting freshly brewed coffee, allow a 10 oz cup of hot coffee to fully cool before gently folding it into the batter.
With the butter creamed, eggs whipped, and coffee liquid added, it's time to add your dry ingredients.
Baking
As the cake bakes, subtly yet profoundly complex chemical reactions occur to give coffee cakes their beloved crumb and rise. Ensuring perfect conditions in the oven allows this to unfold.
Use the toothpick method once baking time elapses to test for doneness. Insert a wooden toothpick into the center of the cake through to the bottom. It should come out with just a few moist crumbs clinging rather than raw batter. Checking too early risks undercooking while overbaking causes dryness and cracks. Resist the urge to open the oven early! Maintaining consistent heat allows for even cooking and rise.
Cooling and Handling
Patience pays off when it comes to properly cooling coffee cakes before dressing them up with frosting and fillings.
After removing the pans from the oven, allow cakes to rest on a wire rack for 10 minutes. This gives the crumb time to set while retaining moisture. Run an offset spatula or butter knife around the edges of the pan to loosen any stuck edges. Then carefully invert the cake onto a plate or rack. Allow an hour to fully cool upside down to prevent sagging.
If making a layered cake, use a serrated knife to gently cut the cake into even halves or thirds, rotating the cake as you go. Crumb coats the cake by first applying a thin layer of frosting all over to seal in moisture. Chill this base layer for 20 minutes before adding your final decorative frosting.
Frosting and Filling Ideas
From airy buttercreams to dense chocolate ganache, coffee makes the perfect accent flavor. Adapt basic recipes by infusing coffee or opting for mocha variations.
Coffee Buttercream
Make a fluffy coffee buttercream by creaming together:
- 1 cup (2 sticks) softened, room temperature butter
- 4 cups powdered sugar
- 1/3 cup strongly brewed coffee, cooled
- 1 Tbsp pure vanilla extract
- Pinch of salt
Beat the butter for a minute before slowly adding in powdered sugar alternately with the coffee until combined. Beat on high speed for 5 minutes until silky smooth and fluffy.
Alternative Frostings
Trade out traditional buttercream for mocha options like:
- Mocha ganache - equal parts semi-sweet chocolate and hot brewed coffee, with some added cream
- Coffee cream cheese frosting - blend together cream cheese, powdered sugar, coffee and vanilla
No matter which frosting type you select, adjust coffee and liquid amounts gradually until desired sweetness and spreadable consistency is reached. Too much coffee can overwhelm the cake and turn frostings runny.
Assembling the Cake
Once baked and frosted, it's time for the fun part - assembling! Stack concentric circles of cake and frosting sky-high or keep it simple with a single luscious layer.
Layering
Cut cakes into even layers with a serrated knife, rotating the cake as you horizontally cut. Place cake layers bottom-side up on your serving platter, Dollop filling onto each before stacking with frosting in between.
For towering cakes, use wooden dowels to stabilize and support upper layers without toppling. Mark desired dowel heights and cut with sharp scissors or handsaw. Insert into the bottom-most layer at an angle and frost over dowel tops to secure.
Frosting Techniques
How you apply frosting depends on the look you wish to achieve. For smooth sides, use an icing spatula and bench scraper for straight edges. To create a fluffy texture, swirl on mounds of frosting. For a rustic aesthetic, leave it rippled.
If frosting success eludes you, try crumb coating first - apply a thin layer all over the cake to lock in crumbs. Chill until set before adding decorative final frosting.
Decorative Tips
Once frosted, take the opportunity to embellish with delicious adornments:
- Lightly dust cocoa powder over mounds of frosting using a small sieve
- Top piping icing designs blend coffee and chocolate
- Press chopped nuts along the base for crunchy texture
- Garnish with chocolate-covered coffee beans
- Swizzle caramel or chocolate sauce over the top
Common Mistakes and Troubleshooting
Coffee cakes don't always turn out perfectly. But the best bakers learn how to troubleshoot issues when they pop up! Here are some of top mistakes and their fixes:
Tough, Dense Texture
Overmixing is the culprit when your beautiful cake turns tough and dense. All that stirring activates too much gluten, the proteins that make baked goods chewy. *The Solution: * Be extremely delicate when folding your wet ingredients into the dry ones. Use a balloon whisk or rubber spatula and gently combine everything until just mixed.
Cake Sticks in Pan
Despite generous greasing, your cake clings to the pan instead of cleanly releasing. This happens because oil alone doesn't provide full coverage. *The Fix: * Flour is the secret ingredient! After brushing pans with butter or oil, sprinkle a few tablespoons of flour and shake it evenly around the pan. The fine coating will keep the batter from sticking.
Uneven Rising
You pull a tilted, lopsided cake from the oven instead of the perfect dome. The likely reasons? Hot spots created by racks too close to the heating element or peeking in too frequently which drops the temperature. *The Solution: * First, rotate the cake pan 180 degrees halfway through bake time. This helps ensure even rising. Also do your best not to check it until very close to the end!
Runny Frosting
You've creamed butter, whipped eggs and dissolved coffee into the ultimate fluffy frosting. But as soon as you spoon it onto a warm cake, it melts everywhere. The coffee adds more liquid than a typical recipe. *The Trick: * Start by dissolving just 1 Tbsp instant coffee in water or milk. Mix the frosting, then taste and slowly add more liquified coffee to reach the intensity you want without getting runny.
Frosting Too Stiff
On the flip side, your frosting could end up cement-like if the ratios are off. Too much powdered sugar is usually the culprit behind stiff buttercream. *The Adjustment: * Add more moisture! Splash in milk or coffee gradually until desired consistency is reached.
Cake Layers Slide Around
You've stacked four gorgeous layers high, filling and frosting between each one. Then you turn to grab the final garnish and hear a crash - the whole beautiful construction toppled off the platter! This happens because extra moist fillings soften the cake layers. *The Solution: * Set the filling! After adding any filling, pop the cake in the fridge for 30 minutes. This firms it up before adding another layer to prevent sliding.
Advanced Tips and Variations
Once comfortable with the fundamentals of coffee cake creation, it's fun to riff on the classic with more complex iterations:
- Angel Food Coffee Cake - Gently fold cooled brewed coffee into meringue-based cake batter before baking for fluffier texture
- Coffee Pound Cake - Swirl instant coffee and coffee extract into dense pound cake batter along with chocolate chunks
- Gluten-Free Coffee Cake - Prepare batter using all-purpose gluten free flour blend plus xanthan gum to help it bind and rise properly
You can also adapt the standard coffee cake recipe to suit dietary needs or restrictions:
- Dairy-free - Substitute coconut oil for butter and almond milk for dairy milk
- Paleo - Use almond and coconut flour instead of all-purpose flour and maple syrup to sweeten
- Keto - Base the batter around almond flour, butter and low carb sweeteners
Serving and Storage
Coffee cakes taste best enjoyed fresh within 24 hours. However a few tricks help prolong enjoyment for several days.
Allow finished cakes to fully cool first before attempting to slice neat squares so layers don't tear or crumble. Use a sharp serrated knife to gently saw back and forth.
Store coffee cakes loosely covered on the counter for up to 3 days. The refrigerator extends life for 5-7 days - allow to warm at room temp for 30 minutes before serving once chilled. Wrap well in plastic wrap, then foil to prevent odors. The freezer buys you months when wrapped double.
Conclusion
From first bite to decorating the finished cake, creating coffee cakes offers immense satisfaction along with tantalizing flavor. But this unique baked good requires care and attention throughout the journey - perfectly creaming butter and sugar, gently folding liquified coffee into batter, evenly baking while resisting temptation to peek, properly cooling before filling and frosting, artfully decorating... Mastering all these intricacies helps distinguish OK cakes from phenomenal cakes.
The effort to elevate humble ingredients like flour and coffee beans into an impressive cake form unmatched in taste pays off hugely. I hope all the tips provided here guide you towards coffee cake success just as that very first memorable bite hooked me for life! What occasion will your homemade coffee cake commemorate?
Frequently Asked Questions (FAQs)
What is the difference between coffee cake and cake with coffee flavor?
Coffee cake refers to a crumb cake or loaf cake flavored with coffee. Cake with coffee flavor indicates coffee's inclusion as an ingredient into the cake batter itself along with frostings or fillings, as shared in this guide.
Is fresh or instant coffee better for baking?
Freshly brewed coffee imparts the most vibrant roasted flavor but requires cooling down before blending into batters. Instant coffee granules provide convenient flavor too. Use what fits your schedule!
Can you freeze coffee flavored cakes?
Yes! First let cakes cool completely after baking. Wrap them tightly in two layers of plastic wrap followed by foil. Freeze for 1-2 months. Thaw overnight in the fridge before serving.
What kind of pan should I use for coffee cake?
Opt for shiny, light metal cake pans instead of dark nonstick. Round pans in varying sizes work well depending on desired cake height. Grease the pans fully with butter and flour them for easy release.
How do I fix a coffee cake that is too dry?
A couple options to add moisture: brush simple syrup over cut slices or punch holes with a fork into the top to soak syrup in. Make a glaze by whisking powdered sugar and milk then pouring over the cake.