Coffee Cake Recipe
When it comes to indulgent baked goods, few can rival the comforting allure of a well-made coffee cake. This recipe combines the rich, aromatic flavor of coffee with the decadent texture of a moist cake, topped with a luxurious whipped white chocolate and coffee ganache. Each bite is a delightful blend of sweetness and slight bitterness, creating a perfect balance that will have you coming back for more.
Ingredients Breakdown
The magic of this coffee cake lies in its carefully chosen ingredients, each contributing to its unique flavor and texture. All-purpose flour forms the base, but cake flour can be used for a finer crumb. Cornstarch lightens the texture, while baking soda and baking powder ensure the perfect rise. A touch of salt enhances the overall flavors.
Soft brown sugar adds depth and moisture, while unsalted butter and canola oil provide richness. Eggs bind the ingredients, and vanilla extract and white vinegar add complexity. Buttermilk gives the cake tanginess and tenderness. For the ganache frosting, high-quality white chocolate and heavy cream create a smooth consistency, with instant coffee powder intensifying the coffee flavor. Lightly candied walnuts, coated in brown sugar, butter, and cinnamon, add a delightful crunch.
Step-by-Step Instructions
Preparing the Coffee Cake Batter
Begin by preheating your oven to 160°C (320°F) with the fan setting on. This ensures even heat distribution, which is crucial for a perfect bake. If your oven doesn’t have a fan function, refer to note 4 for alternative instructions. Grease and line two 8-inch cake tins; using a homemade cake release can make this step easier.
In a large mixing bowl, sift together the flour, cornstarch, baking soda, baking powder, salt, and instant coffee powder. This not only combines the dry ingredients but also aerates them, leading to a lighter cake. Set this mixture aside.
Next, in a separate bowl, cream together the room-temperature butter, vegetable oil, and soft brown sugar using an electric mixer. This process incorporates air into the batter, ensuring a light and fluffy cake. Mix for about 2 minutes until the mixture is pale and creamy.
Add the eggs one at a time, ensuring each one is fully incorporated before adding the next. This gradual addition prevents the batter from curdling and ensures a smooth, homogenous mixture.
Incorporate the vanilla extract, white vinegar, and half a cup of the buttermilk. The mixture might look slightly curdled, but this is normal. Gradually fold in half of the dry ingredients with a spatula until just combined, followed by the remaining buttermilk, and finally the rest of the dry ingredients. Be careful not to overmix; you want to maintain the airiness of the batter.
Baking the Cake Layers
Divide the batter evenly between the prepared cake tins and bake for about 30 minutes. To check for doneness, insert a toothpick into the center of the cakes—it should come out clean. Let the cakes cool in the tins for 20 minutes before turning them out onto a wire rack to cool completely. This step is crucial as it allows the cakes to firm up and makes them easier to handle.
Making the Whipped White Chocolate & Coffee Ganache
While the cakes are cooling, start on the ganache. Finely chop the white chocolate and place it in a heatproof bowl. Heat the cream in a saucepan over low-medium heat until it begins to gently bubble, then remove it from the heat and pour it over the chopped chocolate. Add the instant coffee powder but don’t stir yet. Let the mixture sit for 5 minutes to allow the chocolate to melt.
After 5 minutes, stir the mixture with a spatula, then use an immersion blender to blend until smooth, ensuring the blender stays at the bottom of the bowl to avoid incorporating air bubbles. Pour the ganache into a wide baking dish to cool quickly, cover with cling wrap touching the surface, and refrigerate for several hours until thickened and cold. Once ready, whip the chilled ganache until semi-stiff peaks form, but be careful not to overwhip.
Preparing Lightly Candied Walnuts
In a saucepan over medium heat, combine the brown sugar, butter, and cinnamon, stirring occasionally. Once the sugar melts and begins to bubble, add the walnuts, stirring to coat them evenly. Remove from heat and spread the walnuts on a tray, separating them with a spatula. Allow them to cool and harden.
Assembly and Decoration
For a flat and stable cake, you may want to trim the tops of the cake layers. Place the first cake layer on a cake stand and spread a generous amount of whipped ganache frosting on top. Sprinkle half of the candied walnuts over the frosting.
Place the second cake layer on top and cover the entire cake with more whipped ganache. For an elegant finish, you can pipe decorations on top using a 1A piping tip. Finally, add the remaining candied walnuts as a garnish. The contrast of the smooth ganache and crunchy walnuts makes for a visually appealing and delicious cake.
Recipe Tips & Frequently Asked Questions
- Accurate Measurements for Best Results
- Common Mistakes to Avoid
- How to Make Homemade Buttermilk
- Can I Substitute Ingredients?
- How to Store and Reheat Coffee Cake
- Troubleshooting Baking Issues
What to Serve With This Recipe
This coffee cake pairs wonderfully with a variety of beverages. For a classic combination, serve it with a freshly brewed cup of coffee. The robust flavors of the coffee will complement the cake perfectly. If you prefer tea, consider a black tea or a spiced chai, both of which enhance the cake’s flavors.
For serving suggestions, this coffee cake is ideal for brunch, afternoon tea, or as a delightful dessert after dinner. You can also add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. Fresh berries or a drizzle of caramel sauce can also elevate the presentation and flavor.
This coffee cake is a testament to the joy of baking and the magic of combining simple ingredients to create something extraordinary. Its rich coffee flavor, paired with the creamy ganache and crunchy walnuts, makes it a standout dessert for any occasion. We encourage you to try this recipe and share it with friends and family. Your feedback and experiences are always welcome! Enjoy your baking journey!
Ingredients:
Coffee Cake
2½ cups (320 g) all-purpose flour (refer to note 1 for cake flour substitution)
⅓ cup (40 g) cornstarch (also known as cornflour)
½ tsp baking soda
1 tsp baking powder
½ tsp salt (omit if using salted butter)
4 tbsp (15 g) instant coffee powder (fine powdered coffee preferred)
½ cup (113 g) unsalted butter (at room temperature)
½ cup (105 g) unflavoured vegetable oil (canola oil recommended)
1½ cups (300 g) soft brown sugar (firmly packed, see note 6)
3 large eggs (room temperature)
1¼ tbsp vanilla extract/essence
1 tsp white vinegar
1½ cups (337 g) buttermilk (room temperature, see note 5 for a homemade substitute)
Whipped White Chocolate & Coffee Ganache Frosting
1 cup (180 g) white chocolate (couverture preferred, regular eating chocolate acceptable, avoid compound white chocolate; milk chocolate can be used)
3 cups (675 g) cream (minimum 34% fat)
1½ tbsp instant coffee powder (fine powdered coffee preferred)
Lightly Candied Walnuts
2 tbsp (30 g) soft brown sugar
1 tbsp (14 g) unsalted butter
½ tsp ground cinnamon
1 cup (100 g) walnuts (roughly chopped or halved)
Instructions:
Coffee Cake
- Preheat your oven to 160°C (320°F) with the fan on (refer to note 4 if your oven lacks a fan function). Grease and/or line two 8-inch cake tins (homemade cake release can be used). Set aside.
- In a large bowl, sift together the flour, cornstarch, baking soda, baking powder, salt, and instant coffee powder. Whisk until well combined and set aside.
- In another bowl, cream together the butter, vegetable oil, and soft brown sugar using an electric mixer (hand or stand mixer). Mix for about 2 minutes until light and creamy.
- Add the eggs one at a time, mixing well between each addition (approximately 10-15 seconds per egg).
- Incorporate the vanilla extract, white vinegar, and half a cup of the buttermilk. Mix until well combined. The batter may appear curdled at this stage.
- Gradually fold in half of the dry ingredients with a spatula until just combined. Add the remaining cup of buttermilk and fold gently. Finally, fold in the remaining dry ingredients until just combined. Avoid overmixing.
- Evenly divide the batter between the prepared cake tins and bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the tins for 20 minutes before transferring to a wire rack to cool completely.
Whipped White Chocolate & Coffee Ganache
- Finely chop the white chocolate (skip this step if using chocolate callets) and place it in a heatproof bowl.
- Heat the cream in a saucepan over low-medium heat until it begins to gently bubble. Remove from heat immediately and pour over the chopped chocolate. Add the coffee at this point without stirring.
- Let the mixture sit for 5 minutes. Afterward, stir with a spatula and blend with an immersion blender until smooth, keeping the blender at the bottom to avoid incorporating air bubbles.
- Pour the ganache into a wide baking dish for quicker cooling. Cover with cling wrap touching the surface to prevent a skin from forming. Refrigerate for several hours until thickened and cold. This step can be done the day before.
- Once ready, whip the chilled ganache until semi-stiff peaks form. Be cautious not to overwhip.
Lightly Candied Walnuts
- In a saucepan over medium heat, combine the brown sugar, butter, and cinnamon, stirring occasionally.
- Once the sugar melts and begins to bubble, add the walnuts, stirring to coat them evenly. Remove from heat and spread the walnuts on a tray, separating them with a spatula. Allow to cool and harden.
Assembly
- (Optional) Trim the top of the cake layers for a flat surface. The layers should be fairly flat, requiring minimal trimming.
- Place one cake layer on a cake stand and spread a generous amount of whipped ganache frosting on top. Sprinkle half of the candied walnuts over the frosting.
- Place the second cake layer on top and cover the entire cake with more whipped ganache. Optionally, pipe decorations on top using a 1A piping tip. Finish with the remaining candied walnuts.
Coffee Cake Recipe
Ingredients
- 2½ cups 320 g all-purpose flour (refer to note 1 for cake flour substitution)
- ⅓ cup 40 g cornstarch (also known as cornflour)
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt omit if using salted butter
- 4 tbsp 15 g instant coffee powder (fine powdered coffee preferred)
- ½ cup 113 g unsalted butter (at room temperature)
- ½ cup 105 g unflavoured vegetable oil (canola oil recommended)
- 1½ cups 300 g soft brown sugar (firmly packed, see note 6)
- 3 pcs large eggs room temperature
- 1¼ tbsp vanilla extract/essence
- 1 tsp white vinegar
- 1½ cups 337 g buttermilk (room temperature, see note 5 for a homemade substitute)
- 1 cup 180 g white chocolate (couverture preferred, regular eating chocolate acceptable, avoid compound white chocolate; milk chocolate can be used)
- 3 cups 675 g cream (minimum 34% fat)
- 1½ tbsp instant coffee powder fine powdered coffee preferred
- 2 tbsp 30 g soft brown sugar
- 1 tbsp 14 g unsalted butter
- ½ tsp ground cinnamon
- 1 cup 100 g walnuts (roughly chopped or halved)
Instructions
Coffee Cake
- Preheat your oven to 160°C (320°F) with the fan on (refer to note 4 if your oven lacks a fan function). Grease and/or line two 8-inch cake tins (homemade cake release can be used). Set aside.
- In a large bowl, sift together the flour, cornstarch, baking soda, baking powder, salt, and instant coffee powder. Whisk until well combined and set aside.
- In another bowl, cream together the butter, vegetable oil, and soft brown sugar using an electric mixer (hand or stand mixer). Mix for about 2 minutes until light and creamy.
- Add the eggs one at a time, mixing well between each addition (approximately 10-15 seconds per egg).
- Incorporate the vanilla extract, white vinegar, and half a cup of the buttermilk. Mix until well combined. The batter may appear curdled at this stage.
- Gradually fold in half of the dry ingredients with a spatula until just combined. Add the remaining cup of buttermilk and fold gently. Finally, fold in the remaining dry ingredients until just combined. Avoid overmixing.
- Evenly divide the batter between the prepared cake tins and bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the tins for 20 minutes before transferring to a wire rack to cool completely.
Whipped White Chocolate & Coffee Ganache
- Finely chop the white chocolate (skip this step if using chocolate callets) and place it in a heatproof bowl.
- Heat the cream in a saucepan over low-medium heat until it begins to gently bubble. Remove from heat immediately and pour over the chopped chocolate. Add the coffee at this point without stirring.
- Let the mixture sit for 5 minutes. Afterward, stir with a spatula and blend with an immersion blender until smooth, keeping the blender at the bottom to avoid incorporating air bubbles.
- Pour the ganache into a wide baking dish for quicker cooling. Cover with cling wrap touching the surface to prevent a skin from forming. Refrigerate for several hours until thickened and cold. This step can be done the day before.
- Once ready, whip the chilled ganache until semi-stiff peaks form. Be cautious not to overwhip.
Lightly Candied Walnuts
- In a saucepan over medium heat, combine the brown sugar, butter, and cinnamon, stirring occasionally.
- Once the sugar melts and begins to bubble, add the walnuts, stirring to coat them evenly. Remove from heat and spread the walnuts on a tray, separating them with a spatula. Allow to cool and harden.
Assembly
- (Optional) Trim the top of the cake layers for a flat surface. The layers should be fairly flat, requiring minimal trimming.
- Place one cake layer on a cake stand and spread a generous amount of whipped ganache frosting on top. Sprinkle half of the candied walnuts over the frosting.
- Place the second cake layer on top and cover the entire cake with more whipped ganache. Optionally, pipe decorations on top using a 1A piping tip. Finish with the remaining candied walnuts.
