Fresh Coffee Baked Cake Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper, tapping out excess flour.

In a medium bowl whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and hand mixer), cream the softened butter and 1 cup granulated sugar on medium speed until light and slightly fluffy, about 2–3 minutes.

Add the eggs one at a time, mixing on low speed and scraping down the bowl after each addition so they incorporate fully. Add the vanilla extract and mix briefly.

If using instant espresso powder, dissolve it in the 3/4 cup cooled strong brewed coffee, stirring until dissolved. Combine the milk and yogurt (or sour cream) in a measuring cup.

With the mixer on low, add the dry ingredients to the butter-egg mixture in three additions, alternating with the milk-yogurt mixture: dry (1/3), wet (1/2), dry (1/3), wet (1/2), then remaining dry. Mix just until combined after each addition—do not overmix. Pause to scrape down the sides of the bowl as needed.

Finally, pour in the cooled brewed coffee (with espresso dissolved if used) and mix on low until the batter is uniform and slightly pourable. The batter should be thick but spreadable.

Give the batter one last gentle stir by hand, then transfer it to the prepared cake pan. Smooth the top with a spatula.

Bake in the preheated oven until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs, about 30–38 minutes (start checking at 28 minutes). Rotate the pan once halfway through for even baking.

Remove the cake from the oven and let it sit in the pan on a wire rack for 10 minutes before inverting.

Invert the cake onto the rack, peel off the parchment (if used), then flip right-side up so the top is facing up. Keep the rack under the cake to catch any glaze or syrup.

While the cake bakes (or during the 10-minute rest), combine 1/2 cup freshly brewed coffee and 2 tablespoons granulated sugar in a small saucepan. Warm over low heat, stirring until the sugar dissolves completely. Do not boil. Remove from heat and stir in the rum or coffee liqueur if using. Let cool slightly.

After the cake has been inverted and is still slightly warm, use a skewer or the back of a small spoon to poke several shallow holes across the top of the cake (not all the way through). Slowly brush or spoon the warm coffee syrup evenly over the top so it soaks in. Allow the cake to cool completely on the rack (about 1 hour) so the syrup fully absorbs and the crumb firms up.

If making buttercream, beat 1/2 cup softened unsalted butter in a clean bowl until smooth and pale, about 1–2 minutes using a hand or stand mixer.

Gradually add powdered sugar, about 1/2 cup at a time, beating on low speed until incorporated. Add the cooled 2 tablespoons brewed coffee, vanilla extract, and pinch of salt. Increase speed to medium-high and beat until light and fluffy, about 2–3 minutes. If the frosting is too thick, add a teaspoon of coffee or milk at a time until spreadable; if too thin, add a little more powdered sugar.

When the cake is completely cool, spread the coffee buttercream over the top (and sides if desired) with an offset spatula. Smooth or create decorative swirls.

Dust the frosted or unfrosted cake lightly with cocoa powder or sprinkle grated chocolate over the top. Scatter the toasted chopped nuts around the edge or center as desired.

Let the decorated cake sit 10–15 minutes to let the buttercream set slightly (if used). Slice with a sharp knife wiped between cuts for clean slices.

Serve at room temperature. Store leftover cake, covered, at room temperature for up to 2 days or refrigerated for up to 5 days (bring to room temperature before serving).