Irresistible Espresso Coffee Cake: The Ultimate Recipe for Coffee Lovers

Indulge in our most cherished espresso coffee cake, crowned with an incredibly tall and buttery crumb topping! By incorporating both freshly brewed espresso and finely ground espresso beans directly into the batter, this coffee cake delivers an authentic, deep coffee flavor that truly stands out.

There are simply two kinds of people in this world: those who enjoy a cup of coffee now and then, and those for whom coffee is an essential part of daily survival. My husband, Ryan, unequivocally falls into the latter category. For him, coffee isn’t just a beverage; it’s practically a life force, as vital as the air he breathes.

I’ve witnessed Ryan ordering a “red eye” (a cup of coffee with a single shot of espresso) or even a “black eye” (a cup of coffee with two shots of espresso) from a coffee shop at 10 PM! I’m pretty sure the baristas greet him by name, and frankly, I think they should offer a loyalty discount to dedicated grad students like him who clearly keep their business thriving.

Ryan’s profound coffee devotion has only intensified since we brought a Nespresso machine into our home. We’ve gone through at least 60 pods already, and I’m not here to judge! It’s a testament to the irresistible allure of a perfectly brewed espresso at any time of day.

While I’m more of an occasional coffee drinker, savoring it for pleasure rather than necessity, my true weakness lies in coffee-flavored desserts. Espresso chip ice cream holds a top spot on my list, closely followed by espresso creme brûlée – absolutely amazing! I suppose I prefer my espresso with a generous helping of sugar, and there’s no shame in that.

Crafting the Perfect Espresso Coffee Cake

For this extraordinary espresso coffee cake, I truly pulled out all the stops. To achieve its deep, rich coffee flavor, I harnessed the power of my Empire Red KitchenAid Nespresso machine. This beautiful piece of kitchen equipment isn’t just for morning brews; it’s a game-changer for baking too, allowing for perfectly consistent espresso every time.

The secret to this coffee cake’s intense coffee essence lies in a dual approach: a generous 2/3 cup of freshly brewed espresso is incorporated into the cake batter itself, alongside finely ground espresso beans. These tiny specks of coffee magic are also blended into the star of the show – the crumb topping. And speaking of the crumb, it’s truly a “mile high”! If you, like me, believe a coffee cake should have as much glorious crumb as cake, then this recipe is your dream come true. The texture contrast between the moist, tender cake and the sweet, crunchy streusel is simply divine.

For those who prefer a more modest amount of streusel, you can certainly halve the crumb topping recipe without compromising on flavor. However, I highly recommend experiencing the full “mile-high” effect at least once!

Does It Really Taste Like Espresso?

This is the million-dollar question, isn’t it? And the answer is a resounding YES! This coffee cake not only smells intoxicatingly like espresso as it bakes, but it delivers an authentic, deep coffee flavor with every single bite. You can even see delicate flecks of finely ground espresso baked throughout the cake and topping, a visual confirmation of its robust profile.

It’s an absolute dream for any coffee lover, yet friends who don’t typically crave coffee have tried it and confirmed that it isn’t “overly in your face.” The sweetness of the cake and crumb perfectly balances the coffee’s intensity, creating a harmonious and utterly delicious experience. So even if you’re not a die-hard coffee enthusiast (gasp!), I believe you’ll still thoroughly enjoy this unique and flavorful coffee cake.

I proudly created this recipe in partnership with KitchenAid. Thank you for supporting the brands that enable me to continue sharing delicious recipes with you!

Essential Baking Tips for a Perfect Espresso Coffee Cake

Achieving a bakery-worthy coffee cake at home is simpler than you think with a few key tips:

• **Room Temperature Ingredients:** Ensure your butter and eggs are at room temperature. This allows them to cream together more smoothly, creating a lighter, airier cake batter that results in a more tender crumb.
• **Don’t Overmix:** Once you add the dry ingredients, mix only until just combined. Overmixing develops the gluten in the flour, leading to a tough, dense cake. A few small lumps of flour are perfectly acceptable.
• **Finely Ground Espresso:** For the best flavor and texture, use finely ground espresso beans for the batter and topping. If your grinder produces a coarse grind, pulse it a few more times to get a finer consistency.
• **Achieving the Mile-High Crumb:** Don’t be shy with the crumb topping! Press it gently onto the batter. If you find the crumb mixture is too dry, add a tiny bit more melted butter, a teaspoon at a time, until it clumps nicely.
• **Baking Pan Size:** A 9×13 inch pan is ideal for this recipe, ensuring even baking and a generous thickness for both cake and crumb.
• **Check for Doneness:** A toothpick inserted into the center of the cake should come out clean, or with a few moist crumbs attached. Avoid overbaking, as this can dry out the cake.
• **Cooling is Key:** Allow the coffee cake to cool slightly in the pan before slicing. This helps it set and prevents the crumb from crumbling excessively when cut.

Serving Suggestions and Variations

This Espresso Coffee Cake is incredibly versatile and can be enjoyed in many ways:

• **Classic Pairing:** Serve it warm with an extra shot of espresso or a glass of cold milk.
• **Dessert Delight:** A scoop of vanilla bean ice cream or a dollop of whipped cream elevates it to a decadent dessert.
• **Brunch Star:** It makes a fantastic centerpiece for any brunch spread, complementing savory dishes beautifully.
• **Add Chocolate:** For an even richer experience, fold in a handful of mini chocolate chips or chopped dark chocolate into the cake batter.
• **Nutty Twist:** Incorporate chopped walnuts or pecans into the crumb topping for added texture and a nutty flavor.
• **Glaze It:** A simple espresso glaze (powdered sugar, a touch of brewed espresso, and a splash of vanilla) drizzled over the cooled cake would add an extra layer of sweetness and coffee punch.

Enjoy this recipe!

Espresso Coffee Cake

By:
Beth

Additional Time:

1 hour
20 minutes

Total Time:

1 hour
20 minutes

Servings:

20
servings

Pin Recipe
Print Recipe

Our favorite espresso coffee cake with mile high crumb! With brewed espresso and ground espresso in the batter, this coffee cake actually tastes like coffee!

Ingredients

For the Cake

• 1 cup butter, 2 sticks softened
• ¾ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 ½ teaspoons vanilla extract
• ⅔ cup brewed espresso
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ tbsp finely ground espresso beans

For the Crumb Topping

• 2 cups all-purpose flour
• 1 ½ cups brown sugar
• 1 ½ sticks butter, COLD and cubed (¾ cup)
• 2 ½ tsp cinnamon
• 1 tsp finely ground espresso beans

Instructions

1. Preheat your oven to 325ºF (160ºC). Lightly butter or spray a 9×13 inch baking pan.
2. To prepare the crumb topping, combine all of the topping ingredients in a medium mixing bowl. Use your hands or a spatula to thoroughly combine the mixture until it resembles a clump-able, sandy texture. Set aside.
3. In a separate large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer for 1-2 minutes until the mixture is light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. Gently fold in the brewed espresso using a spatula until just combined.
4. Add the all-purpose flour, baking powder, salt, and finely ground espresso beans to the wet ingredients. Mix with a spatula until just combined; it’s perfectly fine if there are a few minimal streaks of flour visible – avoid overmixing. Pour the cake batter evenly into the prepared 9×13 inch pan. Sprinkle the prepared crumb topping generously and evenly over the batter, breaking up any large clumps with your fingers as needed.
5. Bake for 50-55 minutes, or until the crumb topping is golden brown and a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for at least 15-20 minutes before slicing and serving.

Nutrition Information

Calories: 356kcal | Carbohydrates: 49g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 208mg | Potassium: 82mg | Fiber: 1g | Sugar: 29g | Vitamin A: 523IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Love this recipe? We’d be thrilled if you tried it and shared your thoughts! Leave a comment below and let us know what you think of this truly special Espresso Coffee Cake.