I don’t know why I’ve never seen this before! I had never had a coffee-flavored cake, but after the kind people over at Gevalia offered me some coffee and tea to try, the first thing I got into my head to make with the coffee was coffee-flavored cake. I had a ton of other ideas of what to do with it as well, but because I’d never had a coffee-flavored cake, I needed to do it.
I could describe this cake to you, but I think I’ll let my friend Paige’s explanation convey it all:
“The most ooey-gooey, delicious, rich, yet balanced piece of excellence I’ve ever eaten.”
Paige loves her adjectives, but as a self-proclaimed dessert connoisseur (especially when it comes to my baked goods), this is high praise. My dad said he loved how gooey and well-flavored it was. I think the act of them both sneaking bites whenever I turned around showed enough about how much they liked it.
The flavors here need to be strong – use good cocoa powder, and definitely use a good, strong coffee (I love Gevalia’s breakfast blend!) so you get that wonderfully smooth, caffeinated coffee flavor.
In the midst of holidays cookies, this cake is a fun, easy (no stand mixer or spreading frosting!), and delicious dessert alternative. Hope you love it as much as we did!
- 1 1/2 cups (6.5 oz.) all-purpose flour
- 1 1/2 cups (10.5 oz.) white sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) unsalted butter
- 3/4 cup strong Gevalia coffee
- 1/4 cup buttermilk
- 1 egg + 1 egg white
- 2 teaspoons vanilla extract
- 1 cup white sugar
- 1/4 cup butter
- 1/4 cup evaporated milk
- 1/2 cup cocoa powder
- 1 teaspoon vanilla
- Preheat oven to 350°F. Grease and flour a nine-inch baking pan or springform pan.
- In a large bowl, mix together the sugar, flour, and 1/4 teaspoon salt. Set aside. Melt the butter in a pot over medium-low heat. Once butter has melted, add the coffee to the butter in the pot and whisk together.
- In a separate bowl, whisk together buttermilk, eggs, baking soda, and vanilla. Mix until well combined.
- Pour the butter/coffee mixture into the flour mixture. Stir the mixture together gently. The purpose here isn’t to mix it together perfectly, but to cool down the heat before adding the egg mixture. Add in the egg mixture and stir gently until well combined. Pour into the pan. Bake for 26-30 minutes or until set. Allow to cool completely before making frosting.
- In a medium saucepan, combine the sugar, butter, milk and cocoa powder. Let cook over medium heat, stirring occasionally. Bring to a boil and let boil for one minute. Whisk in the vanilla. Let cool for about 3 minutes and then pour over cake.