Why You’ll Love This Recipe
- Rich Coffee Flavor: The cake and frosting both incorporate coffee, enhancing the overall taste without overpowering it.
- Moist and Tender: The combination of sour cream and butter ensures a soft, moist texture in every bite.
- Easy to Prepare: With straightforward ingredients and simple steps, this recipe is accessible for both novice and experienced bakers.
- Versatile Serving Options: Enjoy it as a standalone dessert or pair it with a scoop of vanilla ice cream for an indulgent treat.
Ingredients
For the Cake:
- 2 heaping tablespoons dark cocoa powder
- 1 box of chocolate cake mix
- 1 cup sour cream
- ½ cup milk
- ¼ cup vegetable oil
- 3 large eggs
- 1–2 teaspoons vanilla extract
For the Cappuccino Frosting:
- 2 sticks (1 cup) unsalted butter, softened
- 5 cups powdered sugar
- ½ cup milk
- 1 teaspoon vanilla extract
- Instant coffee granules (enough to make three 6-oz cups of coffee)
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease two 8-inch round cake pans and dust them with cocoa powder.
- Prepare the Cake Batter: In a large bowl, combine the chocolate cake mix and cocoa powder. Add the sour cream, milk, vegetable oil, eggs, and vanilla extract. Mix until the batter is smooth and well combined.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Frosting: Dissolve the instant coffee granules in the milk. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add the dissolved coffee and vanilla extract, and continue to beat until the frosting is light and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of cappuccino frosting over the top. Place the second cake layer on top and frost the entire cake with the remaining frosting.
Servings and Timing
- Servings: This recipe yields approximately 12 servings.
- Preparation Time: 15 minutes
- Baking Time: 25–30 minutes
- Cooling Time: 30 minutes
- Total Time: Approximately 1 hour and 15 minutes
Variations
- Add-ins: Incorporate chocolate chips or chopped nuts into the batter for added texture.
- Frosting Flavors: Replace the instant coffee with cocoa powder for a chocolate frosting, or add a teaspoon of cinnamon for a spiced twist.
- Gluten-Free Option: Use a gluten-free chocolate cake mix to make this recipe suitable for those with gluten sensitivities.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 3 days.
- Reheating: If you prefer a warm slice, microwave individual pieces for 10–15 seconds.
FAQs
How can I enhance the coffee flavor in the cake?
Adding 1–2 teaspoons of instant coffee granules to the cake batter can intensify the coffee flavor without making it taste like mocha.
Can I use brewed coffee instead of instant coffee?
Yes, you can substitute brewed coffee for the milk in the frosting. Use ½ cup of strong brewed coffee, cooled to room temperature.
Is it necessary to use sour cream in the cake?
Sour cream adds moisture and richness to the cake. If unavailable, you can substitute with plain yogurt.
Can I make this cake ahead of time?
Absolutely. You can bake the cake layers a day in advance and store them in an airtight container. Frost the cake on the day you plan to serve it.
How can I make the frosting less sweet?
To reduce the sweetness, you can decrease the amount of powdered sugar by 1 cup and add an extra tablespoon of milk to maintain the desired consistency.
Can I freeze this cake?
Yes, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and aluminum foil, and store in the freezer for up to 2 months. Thaw at room temperature before frosting.
Can I use a different type of frosting?
Certainly. Cream cheese frosting or chocolate ganache would also pair well with this coffee cake.
How do I prevent the cake from sticking to the pan?
Grease the cake pans thoroughly and dust them with cocoa powder instead of flour to prevent sticking, especially for chocolate cakes.
Can I make this recipe into cupcakes?
Yes, divide the batter evenly into a 12-cup muffin tin and bake for 18–20 minutes, or until a toothpick inserted comes out clean.
How can I make the frosting thicker?
If the frosting is too thin, gradually add more powdered sugar, ½ cup at a time, until the desired consistency is reached.
Print
Easy Coffee Cake with Cappuccino Frosting
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Gluten Free
Description
This Easy Coffee Cake with Cappuccino Frosting combines a rich chocolate cake with a smooth, coffee-infused frosting, making it the perfect treat for breakfast, brunch, or dessert. The moist, tender cake is paired with a luxurious cappuccino frosting for a delightful balance of flavors. Whether you’re serving it at a gathering or enjoying a slice with your afternoon coffee, this cake will satisfy every craving.
Ingredients
For the Cake:
- 2 heaping tablespoons dark cocoa powder
- 1 box of chocolate cake mix
- 1 cup sour cream
- ½ cup milk
- ¼ cup vegetable oil
- 3 large eggs
- 1–2 teaspoons vanilla extract
For the Cappuccino Frosting:
- 2 sticks (1 cup) unsalted butter, softened
- 5 cups powdered sugar
- ½ cup milk
- 1 teaspoon vanilla extract
- Instant coffee granules (enough to make three 6-oz cups of coffee)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease two 8-inch round cake pans and dust them with cocoa powder.
- Prepare the cake batter: In a large bowl, combine the chocolate cake mix and cocoa powder. Add sour cream, milk, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Bake the cake: Divide the batter evenly between the cake pans. Bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting: Dissolve instant coffee in the milk. Beat softened butter until creamy, then gradually add powdered sugar, followed by the coffee and vanilla. Beat until the frosting is fluffy.
- Assemble the cake: Place one cake layer on a plate, spread frosting over it, then add the second layer and frost the entire cake.
Notes
- Add-ins: Stir in chocolate chips or chopped nuts for extra texture.
- Frosting variations: Replace instant coffee with cocoa powder for a chocolate frosting, or add cinnamon for a spiced flavor.
- Gluten-free: Use a gluten-free chocolate cake mix to make the recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
