Moist Layered Coffee Cake Recipe

If you’re looking for a sweet treat to enjoy alongside your morning cup of coffee or as an after-dinner indulgence, this moist layered coffee cake recipe is sure to hit the spot. The layers of cinnamon-infused crumb topping combine beautifully with a hint of brewed coffee to create a soft, buttery cake that practically melts in your mouth. Even if you’re not an experienced baker, you’ll find it easy to follow the steps below and create a delicious dessert that highlights the comforting flavors of coffee.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon (divided)
• ½ cup light brown sugar
• 1 cup brewed coffee, cooled
• ½ cup melted butter (plus extra for greasing)
• ½ cup sour cream
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan with butter or line it with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and 1 teaspoon of cinnamon.
3. In a separate bowl, combine the brewed coffee, melted butter, sour cream, eggs, and vanilla extract. Mix well.
4. Gradually pour the wet mixture into the dry ingredients. Stir gently until you have a smooth batter. Avoid overmixing so the cake stays light and tender.
5. In a small bowl, make the sweet topping by combining the brown sugar with the remaining 1 teaspoon of cinnamon.
6. Pour half the batter into the prepared pan, then sprinkle half the sweet topping over it. Gently spoon the remaining batter over the first layer and finish with the rest of the topping.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before slicing and serving.

Tips & variations

• Use instant coffee if you don’t have freshly brewed coffee on hand, but make sure to dissolve it in warm water first.
• Add a handful of chopped nuts or chocolate chips between the layers for extra texture.
• Swap the sour cream for Greek yogurt if that’s what you have on hand. It still keeps the cake moist.
• To store, wrap your cake tightly and keep it at room temperature for up to three days, or refrigerate for up to a week.

Nutrition facts

The exact nutrition numbers may vary depending on your ingredients and portion size, but here’s a rough estimate per slice (when cut into 9 servings):

• Calories: ~280
• Protein: ~4g
• Fat: ~12g
• Carbohydrates: ~38g
• Sugar: ~23g
• Sodium: ~250mg

Final thoughts

This moist layered coffee cake recipe brings out the rich flavor of coffee while keeping the cake soft and decadent. Whether you’re serving it at a weekend brunch or saving it for a simple evening dessert, you’ll enjoy the comforting blend of sweetness and subtle coffee notes. Feel free to experiment with different flavor additions, and don’t forget to savor each delicious slice with a fresh cup of coffee.

Frequently asked questions (FAQs)

1. Can I freeze this cake?
   Yes, you can. Let it cool completely, then wrap each slice or the whole cake in plastic wrap and store it in an airtight container. It will keep well in the freezer for up to three months.

2. Is the coffee flavor strong?
   The coffee flavor is mild and complements the sweetness of the cake. If you prefer a stronger taste, try using espresso or adding an extra tablespoon of instant coffee.

3. Can I make this in a larger pan?
   Absolutely. If you use a 9×13 inch pan, the cake will be thinner, and you may need to reduce the baking time slightly. Keep an eye on it to avoid overbaking.

4. What if I don’t have sour cream?
   You can use plain Greek yogurt or buttermilk as an alternative. Both options help maintain the cake’s moisture and tenderness.

Moist Layered Coffee Cake Recipe

Recipe by Alpine Mountain Coffee

0.0 from 0 votes

Servings

9

servings

Prep time

30

minutes

Cooking time

35

minutes

Calories

280

kcal

Ingredients

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 teaspoons ground cinnamon (divided)

• 1/2 cup light brown sugar

• 1 cup brewed coffee, cooled

• 1/2 cup melted butter (plus extra for greasing)

• 1/2 cup sour cream

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

Directions

• Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan with butter or line it with parchment paper.
• In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and 1 teaspoon of cinnamon.
• In a separate bowl, combine the brewed coffee, melted butter, sour cream, eggs, and vanilla extract. Mix well.
• Gradually pour the wet mixture into the dry ingredients. Stir gently until you have a smooth batter. Avoid overmixing so the cake stays light and tender.
• In a small bowl, make the sweet topping by combining the brown sugar with the remaining 1 teaspoon of cinnamon.
• Pour half the batter into the prepared pan, then sprinkle half the sweet topping over it. Gently spoon the remaining batter over the first layer and finish with the rest of the topping.
• Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before slicing and serving.

Notes

• – Use instant coffee if you don’t have freshly brewed coffee on hand, but make sure to dissolve it in warm water first.
  – Add a handful of chopped nuts or chocolate chips between the layers for extra texture.
  – Swap the sour cream for Greek yogurt if that’s what you have on hand. It still keeps the cake moist.
  – To store, wrap your cake tightly and keep it at room temperature for up to three days, or refrigerate for up to a week.