If you’re on the hunt for a dessert that’s rich, moist, and brings together the best of both chocolate and coffee, this Chocolate Coffee Cake is about to become your new favorite treat. Imagine a tender crumb bursting with cocoa flavor, the subtle warmth of coffee woven throughout, and a decadent streusel topping for a bit of crunch—all finished with a luscious glaze. Whether you’re hosting brunch, craving an afternoon pick-me-up, or simply need an excuse to bake, this cake’s harmonious blend of chocolate and coffee will win over every crowd.
Ingredients You’ll Need
The beauty of Chocolate Coffee Cake is how it relies on simple, pantry-friendly ingredients that each play a starring role. Every element—whether it’s the cocoa for depth, the coffee for complexity, or the sour cream for tenderness—works together to create a cake that’s truly greater than the sum of its parts.
- All-purpose flour (for both cake and streusel): Provides the structure for a perfect, fluffy crumb.
- Unsweetened cocoa powder: Intensifies the chocolate flavor and gives the cake its deep, classic color.
- Baking powder & baking soda: Essential for lift and fluffiness, ensuring your cake rises beautifully.
- Salt: Balances and sharpens all the flavors, making each bite more vibrant.
- Unsalted butter (softened for cake, cold for streusel): Adds richness and moisture, and creates that irresistible crumbly topping.
- Granulated sugar: Provides sweetness and helps the cake brown to golden perfection.
- Brown sugar (for streusel): Brings a hint of caramel flavor to the topping.
- Eggs: Bind everything together and contribute to the cake’s tender texture.
- Vanilla extract: Rounds out the chocolate and coffee notes with fragrant warmth.
- Brewed coffee (cooled): Deepens the chocolate flavor and adds a subtle, cozy bitterness.
- Sour cream: Makes the cake extra moist and soft, with a slight tang.
- Cinnamon (in the streusel): Adds warmth and a hint of spice to the crunchy topping.
- Mini chocolate chips (optional, for streusel): Melty pockets of chocolate in every bite—need we say more?
- Powdered sugar (for glaze): Creates a silky-smooth finish on top.
- Milk or coffee (for glaze): Use coffee for an extra hit of flavor, or milk for a classic glaze.
How to Make Chocolate Coffee Cake
Step 1: Preheat and Prep Your Pan
Start by preheating your oven to 350°F (175°C) and greasing a 9×9-inch square or 9-inch round baking pan. A well-prepped pan means your Chocolate Coffee Cake pops out easily with all its beautiful edges intact. Line the bottom with parchment for extra insurance if you like—no one wants to lose a crumb!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Whisking ensures there are no lumps and that the leaveners are evenly distributed, giving you a uniform rise and a smooth chocolatey texture throughout the cake.
Step 3: Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. This step is key for creating a tender crumb—take your time and beat for several minutes. Then add the eggs one at a time, mixing well after each, and stir in the vanilla extract for that classic bakery scent.
Step 4: Add Wet Ingredients and Combine
Mix in the sour cream and cooled coffee until the batter is smooth and well-blended. The coffee amplifies the chocolate flavor, without overwhelming it, while the sour cream keeps things incredibly moist. Gradually add the dry ingredients, mixing just until combined—over-mixing can make your cake dense, so stop as soon as you don’t see any streaks of flour.
Step 5: Pour and Prepare Streusel
Scrape the batter into your prepared pan and smooth the top. Now for the magic: in a separate bowl, combine flour, brown sugar, granulated sugar, cocoa powder, and cinnamon. Cut in the cold, cubed butter with a pastry cutter or fork until the mixture becomes coarse and crumbly. Stir in mini chocolate chips if you’re going for extra decadence. Sprinkle the streusel evenly over the batter, pressing it lightly to adhere.
Step 6: Bake to Perfection
Slide your pan into the oven and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will fill with the inviting aroma of chocolate and coffee—a sure sign something wonderful is happening! Let the cake cool in the pan for at least 20 minutes so it sets up and slices neatly.
Step 7: Make the Glaze (Optional)
If you love a glossy finish, whisk together powdered sugar, milk or coffee, and a splash of vanilla until you have a pourable glaze. Drizzle generously over your cooled Chocolate Coffee Cake for a sweet, picture-perfect touch.
How to Serve Chocolate Coffee Cake
Garnishes
For a finishing flourish, dust the top with a little extra powdered sugar, sprinkle on some chocolate shavings, or add a handful of fresh berries for a pop of color. The streusel already gives this cake plenty of texture, but a dollop of whipped cream or a scoop of vanilla ice cream takes it to the next level of indulgence.
Side Dishes
This Chocolate Coffee Cake is delightful with a hot cup of coffee (naturally!), but it also pairs beautifully with a glass of cold milk or a creamy chai latte. For brunch spreads, serve it alongside fresh fruit, yogurt parfaits, or a savory egg dish to balance all that chocolatey goodness.
Creative Ways to Present
For special occasions, cut the cake into tiny squares and layer them with whipped cream in individual dessert glasses for a trifle-inspired twist. You can also serve warm slices with a drizzle of caramel sauce or a side of espresso for an elegant dessert plate. If you’re gifting, wrap generous squares in parchment and tie with ribbon for a homemade treat that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Chocolate Coffee Cake stays moist and delicious for several days. Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to five days. If your kitchen is warm or humid, the fridge is your best bet to keep the streusel topping crisp and fresh.
Freezing
This cake freezes like a dream! Once completely cooled, wrap individual slices or the whole cake (without glaze) tightly in plastic wrap and then in foil. Label and freeze for up to two months. When you’re ready for a treat, thaw overnight in the fridge or for a couple of hours at room temperature, then glaze just before serving.
Reheating
For that just-baked taste, warm slices in the microwave for 15–20 seconds or pop them in a 300°F oven for about 10 minutes. This revives the chocolate flavor and softens the crumb, making your Chocolate Coffee Cake taste like it’s fresh from the oven.
FAQs
Can I use instant coffee instead of brewed coffee?
Absolutely! Dissolve one tablespoon of instant coffee in one cup of hot water and let it cool before adding to the batter. You’ll get the same depth of flavor with a slightly different coffee profile.
Is it possible to make this cake dairy-free?
Yes, you can swap out the butter for a plant-based substitute and use dairy-free sour cream or plain yogurt. Make sure your chocolate chips (if using) are also dairy-free for a completely plant-based treat.
What type Dessert
Natural unsweetened cocoa powder gives a classic chocolate flavor, but Dutch-processed cocoa will make the cake even richer and darker. Use whichever you prefer or have on hand—either will be delicious!
How can I tell when the cake is done?
Check for doneness by inserting a toothpick or cake tester into the center—if it comes out clean or with just a few moist crumbs, your Chocolate Coffee Cake is ready. Be careful not to overbake, as that can dry out the cake.
Can I double the recipe for a larger crowd?
Definitely! Double all the ingredients and bake in a 9×13-inch pan. The bake time may increase by 5–10 minutes, so keep an eye on it and check for doneness with a toothpick.
Final Thoughts
I can’t recommend this Chocolate Coffee Cake enough—it’s a little slice of happiness that never fails to brighten any day. Whether you’re sharing it with friends over coffee or sneaking a piece for breakfast (no judgment!), you’ll fall in love with its rich flavor and irresistible crumb. Give it a try and let this cake become a new tradition in your kitchen!
Print
Chocolate Coffee Cake Recipe
- Total Time: 1 hour
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Chocolate Coffee Cake combines rich cocoa and brewed coffee for a moist, flavorful treat. Topped with a crumbly streusel and an optional sweet glaze, it’s perfect for brunch, dessert, or an afternoon pick-me-up. The espresso-infused flavor pairs beautifully with the chocolate, making every bite a delightful mocha experience.
Ingredients
For the cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup brewed coffee, cooled
- 1/2 cup sour cream
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon cinnamon
- 1/4 cup cold unsalted butter, cubed
- 1/4 cup mini chocolate chips (optional)
For the glaze (optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons milk or coffee
- 1/4 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×9-inch square or 9-inch round baking pan thoroughly to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined. This ensures even distribution of leavening agents.
- Cream butter and sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This step is essential for a tender cake crumb.
- Add eggs and flavorings: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract thoroughly for aromatic flavor.
- Blend in wet ingredients: Mix in the sour cream and cooled brewed coffee until the batter is smooth, which contributes to the moist texture and coffee flavor in the cake.
- Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, gently mixing just until incorporated to avoid overmixing and a dense cake.
- Pour batter into pan: Transfer the batter into the prepared pan and smooth the top evenly with a spatula, preparing it for the streusel topping.
- Make the streusel topping: In a separate bowl, combine the flour, brown sugar, granulated sugar, cocoa powder, and cinnamon. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in mini chocolate chips if using, then sprinkle this evenly over the batter.
- Bake the cake: Place the pan in the preheated oven and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked but not dry.
- Cool: Allow the cake to cool in the pan for at least 20 minutes before removing or glazing.
- Prepare glaze (optional): Whisk together the powdered sugar, 1 to 2 tablespoons of milk or coffee, and vanilla extract until smooth. Drizzle the glaze over the cooled cake for added sweetness and moisture.
Notes
- Use espresso instead of regular brewed coffee for a richer, more intense chocolate-coffee flavor.
- This cake is ideal for brunch gatherings, dessert after dinner, or alongside your afternoon coffee.
- Mini chocolate chips in the streusel add extra bursts of chocolate but can be omitted if preferred.
- Make sure the coffee is fully cooled before mixing to avoid curdling the batter.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
