Rich Coffee Cake Recipe
Coffee cake recipe is more than just a dessert; it’s a sensory delight that elevates any occasion. The fluffy layers, infused with the bold richness of coffee, strike a perfect harmony with the creamy ganache frosting and the delightful crunch of candied walnuts. Whether served at an intimate gathering or a festive celebration, this cake is sure to captivate taste buds and hearts alike. From the first waft of its coffee aroma to the last crumb, this cake promises indulgence with every slice.
Ingredients Breakdown: What You’ll Need to Create Magic
Each component of this coffee cake recipe has been meticulously chosen to ensure an exquisite taste and texture.
The coffee cake recipe itself relies on a few essential ingredients working in harmony. All-purpose flour creates the structure, while cornstarch softens it for a delicate crumb. Buttermilk is the unsung hero, imparting a moist, tender quality to the layers. Meanwhile, instant coffee powder intensifies the cake’s flavor, giving it that robust coffee essence we crave. If salted butter is on hand, the added salt can be omitted to maintain balance.
For the ganache frosting, couverture white chocolate takes the spotlight. Its high cocoa butter content results in a smooth and luxurious texture, elevating the frosting. Heavy cream with a minimum of 34% fat adds richness, while instant coffee powder ensures the coffee theme resonates in every bite.
The candied walnuts are more than a garnish; they provide a delightful crunch and a hint of caramelized sweetness. A sprinkle of cinnamon in the sugar-butter mixture enhances the nutty warmth of the walnuts.
Step-by-Step Instructions: From Mixing to Assembling
Creating this coffee cake recipe is a rewarding process.
Begin by preparing the batter with precision. Combine dry ingredients such as flour, cornstarch, baking powder, and coffee powder to ensure an even distribution. Creaming the butter, oil, and sugar until fluffy is vital for a light cake, while the addition of eggs one by one allows the batter to stay cohesive. Finally, the buttermilk and vinegar react with baking soda to provide a tender lift to the cake layers. Folding the dry ingredients in stages prevents overmixing, which could result in a dense texture.
The ganache frosting requires care and patience. Heating the cream gently before pouring it over chopped white chocolate ensures the chocolate melts evenly. The coffee powder dissolves seamlessly during this step, deepening the ganache’s flavor. Cooling the mixture in a shallow dish prevents a skin from forming, while whipping it to semi-stiff peaks creates a light yet decadent frosting.
For the walnuts, caramelization is key. Melted butter, sugar, and cinnamon coat the walnuts evenly, creating a glossy sheen. Quick cooling solidifies the coating, ensuring each piece retains its crunch.
Assembly is the final creative touch. Layer the cakes with ganache and sprinkle candied walnuts for texture. Coat the exterior with more ganache, piping decorative swirls for elegance. Finish with a scattering of walnuts to crown the masterpiece.
Recipe Tips & Frequently Asked Questions
- Achieving the Perfect Texture: Measure ingredients accurately, particularly the flour, to maintain the balance of fat and liquid.
- Avoiding Curdling in the Batter: Bring all ingredients to room temperature before mixing.
- Preventing Overwhipping of Ganache: Whip slowly and watch for semi-stiff peaks to avoid splitting.
- Storage Tips: Refrigerate leftovers in an airtight container for up to five days or freeze for longer storage.
- Can I use other types of chocolate for the ganache? Milk or dark chocolate can be used, but the flavor profile will shift from light and sweet to richer and bolder.
- How can I make this coffee cake recipe nut-free? Swap walnuts for toasted seeds or chocolate chips for an equally delightful crunch.
- What if I don’t have instant coffee powder? Substitute with finely ground espresso powder or a reduced amount of strong brewed coffee, adjusting the liquid balance.
- How do I store the cake? Once frosted, the cake can be refrigerated in a covered container to preserve freshness and texture.
What to Serve With This Coffee Cake Recipe
Pair this coffee cake recipe with a steaming cup of coffee or a frothy cappuccino to enhance its flavors. For tea enthusiasts, a robust English breakfast or chai tea complements the cake’s richness beautifully. Consider serving alongside lighter fare, such as fruit salads or delicate tea sandwiches, for a well-rounded spread. Its versatility makes it a perfect addition to brunch buffets, afternoon tea gatherings, or as a standalone dessert centerpiece.
Variations to Try: Customize Your Cake
Experimentation can breathe new life into this recipe. Add a pinch of cardamom or nutmeg to the batter for a spiced coffee twist. Swap the frosting with a dark chocolate ganache for a more intense flavor profile, or opt for a tangy cream cheese frosting for a refreshing contrast. If walnuts aren’t your favorite, try pecans, hazelnuts, or even omit them for a simpler presentation.
Final Thoughts: Indulge in Every Slice
This coffee cake is more than a recipe; it’s a celebration of flavors, textures, and the joy of baking. Whether you’re sharing it with loved ones or savoring a slice with your favorite brew, this cake promises to create cherished memories. Get creative, make it your own, and indulge in the magic of every bite.
Coffee Cake Recipe
Ingredients
Coffee Cake
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt skip this if using salted butter
- 2½ cups 320 g all-purpose flour (see note 1 for cake flour substitution)
- ⅓ cup 40 g cornstarch (also called cornflour)
- 4 tbsp 15 g finely powdered instant coffee
- ½ cup 113 g unsalted butter, softened to room temperature
- ½ cup 105 g neutral-flavored vegetable oil (e.g., canola)
- 1½ cups 300 g packed light brown sugar (see note 6)
- 3 large eggs room temperature
- 1¼ tbsp vanilla extract or essence
- 1 tsp white vinegar
- 1½ cups 337 g buttermilk, room temperature (see note 5 for homemade substitute)
Whipped White Chocolate & Coffee Ganache Frosting
- 3 cups 675 g heavy cream, at least 34% fat
- 1 cup 180 g white chocolate (preferably couverture; avoid compound chocolate)
- 1½ tbsp finely powdered instant coffee
Lightly Candied Walnuts
- 1 cup 100 g walnuts, roughly chopped or halved
- 2 tbsp 30 g packed light brown sugar
- 1 tbsp 14 g unsalted butter
- ½ tsp ground cinnamon
Instructions
Coffee Cake
- Preheat your oven to 160°C (320°F) with the fan function on (refer to note 4 for conventional ovens). Prepare two 8-inch round cake pans by greasing and/or lining them. Set aside.
- Sift the all-purpose flour, cornstarch, baking powder, baking soda, salt, and instant coffee powder into a bowl. Whisk to blend thoroughly and set aside.
- In another mixing bowl, combine the softened butter, vegetable oil, and packed brown sugar. Using an electric mixer (either hand or stand), beat the mixture for about 2 minutes until it becomes creamy and fluffy.
- Add the eggs, one at a time, beating each into the mixture for 10–15 seconds before adding the next. Stir in the vanilla extract, white vinegar, and ½ cup of buttermilk. Beat until the mixture is smooth, even if it looks slightly curdled this is normal.
- Set aside your mixer and transition to folding by hand. Gently incorporate half the dry ingredients into the wet mixture using a spatula. Add the remaining cup of buttermilk, folding until just combined. Finally, fold in the rest of the dry ingredients, being careful not to overmix (refer to note 3). The batter should appear smooth and lump-free by the end (see note 7 if it remains curdled).
- Divide the batter equally between the two prepared pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 20 minutes, then transfer them to a wire rack to cool completely before frosting.
Whipped White Chocolate & Coffee Ganache Frosting
- Chop the white chocolate into small pieces unless you’re using callets. Place the chocolate in a heatproof bowl.
- In a small saucepan, heat the cream over medium-low heat until it just begins to bubble gently. Remove the cream from the heat promptly and pour it over the chocolate. Add the instant coffee powder, but refrain from stirring just yet.
- Let the mixture sit undisturbed for 5 minutes, then stir gently with a spatula before using an immersion blender to blend the ganache until smooth. Keep the blender submerged to minimize air bubbles.
- Transfer the ganache to a wide, shallow dish for quicker cooling. Cover the surface with cling wrap to prevent a skin from forming and refrigerate for several hours until cold and slightly thickened. For best results, leave it to chill for 6+ hours or overnight.
- When ready, whip the ganache with an electric mixer until it reaches semi-stiff peaks. It thickens quickly, so avoid overwhipping.
Lightly Candied Walnuts
- Melt the butter, brown sugar, and cinnamon in a saucepan over medium heat, stirring occasionally. Once the mixture starts bubbling, stir in the walnuts, ensuring they’re evenly coated.
- Quickly remove the pan from the heat and spread the coated walnuts onto a tray lined with parchment. Use a spatula to separate them. Allow the walnuts to cool and harden for about 5 minutes.
Assembly
- If desired, level the tops of the cake layers with a serrated knife for a flat surface.
- Place the first cake layer on a serving plate or cake stand. Spread a generous amount of whipped ganache frosting over the top, then sprinkle half the candied walnuts evenly.
- Position the second cake layer on top and coat the entire cake, including the sides, with the remaining frosting. Use a piping bag fitted with a round tip (such as a 1A) for decorative swirls on top. Scatter the rest of the candied walnuts over the cake as a finishing touch.