If you’re looking for a yummy treat to enjoy with your morning coffee, this espresso coffee cake is just what you need. It’s got that rich coffee flavor that pairs so well with a cozy cup, making your breakfast or snack feel a little bit special.
It addresses dry crumb, uneven chocolate distribution, and dense texture by using coffee-infused batter, proper moisture, and ample chips for a moist, tender crumb.
I often struggle to find recipes that aren’t too dry or dense. You know what I mean? This espresso coffee cake solves that problem beautifully. With yogurt added to the mix, it stays moist and light while still packing tons of flavor. Plus, who can resist chocolate chips?
This recipe takes only 15 minutes to prep, and it bakes up in just 30 minutes. In less than an hour, you’ll have a scrumptious cake that’s great for any time of day. The buttery flavor blends perfectly with the espresso, and the streusel on top adds a delightful crunch.
If you love breakfast treats, you’ve got to try this! If you need something savory to start your day, how about these Waffle Eggs Benedict? They’re another breakfast win!
Why You Will Love This Recipe
- Rich Flavor : The combination of brown butter and chocolate chips adds a rich, buttery sweetness that perfectly complements the espresso infusion.
- Moist Texture : With yogurt in the mix, this cake stays moist and tender, making each bite super satisfying and enjoyable.
- Convenience : It’s quick to whip up, so you can have a delicious treat ready in just 45 minutes, ideal for any coffee break.
- Easy Storage : This cake stays fresh covered at room temperature for a couple of days, and you can easily refrigerate or freeze leftovers.
Espresso Chocolate Chip Cake
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Category: dessert
- Method: baking
- Cuisine: coffee cake
- Diet: gluten free
Description
Delicious Espresso Yogurt Chocolate Chip Coffee Cake that’s gluten free and perfect for coffee lovers.
Ingredients
- 1 cup (120g) all-purpose flour, sifted
- 1/2 cup (107g) packed dark brown sugar
- 5 tablespoons (70g) salted butter, melted
- 11/2 teaspoon espresso powder
- 11/2 teaspoon cinnamon
- 1/2 cup (112g) plain or vanilla whole-milk Greek yogurt
- 1/2 cup (156g) pure maple syrup
- 2 large eggs, at room temperature
- 1/4 cup (50g) milk of choice
- 1 tablespoon espresso powder
- 1 tablespoon vanilla extract
- 1/2 cup (113g) salted butter, browned
- 1 3/4 cup (210g) all-purpose flour, sifted
- 11/2 teaspoon baking powder
- 1/21/2 teaspoon baking soda
- 1/41/2 teaspoon kosher salt
- 3/4 heaping cup (150g) chocolate chips
- 1 tablespoon warm milk or warm water
- 1/41/2 teaspoon espresso powder
- 1/2 cup (52g) powdered sugar
- 1/41/2 teaspoon vanilla extract
Instructions
- Mix Wet Ingredients: Start by whisking together the yogurt, eggs, and vanilla in a bowl. The mixture should become smooth and creamy, exuding a sweet aroma. This creates a luscious base for your cake. Be careful not to leave any lumps, as they can affect the texture.
- Add Dry Ingredients: Gently sift in the flour, baking powder, and baking soda, incorporating them into the wet mix until just combined. You will want to see a few floury specks; this keeps the cake light. Avoid overmixing here, or it might come out dense rather than fluffy.
- Stir in Espresso: Blend in the espresso, letting its robust aroma fill your kitchen. This is where the coffee flavor really takes off! Ensure it is well distributed, but refrain from vigorous stirring which can toughen the cake.
- Fold in Chocolate Chips: Carefully fold in the chocolate chips until they are evenly distributed. They will soften while baking, creating delightful pockets of gooey goodness. Do not overwork the batter at this stage! Otherwise, the cake may not rise properly.
- Pour Batter into Pan: Transfer the batter to a greased baking pan, smoothing out the top with a spatula. You should feel a slight firmness as you spread it. Ensure the corners are filled to avoid uneven baking. Skipping the greasing step could lead to sticking.
- Bake and Observe: Pop it in a preheated oven and bake until golden brown. The cake should have a subtle aroma and spring back when lightly pressed. Avoid opening the oven door too soon, or it may sink in the center.
- Cool Before Serving: Let the cake cool for a while in the pan before transferring to a wire rack. This step is crucial for maintaining its moisture. Rushing this can result in a crumbly texture, so patience pays off!
Notes
- Storage Tips: Keep the coffee cake covered at room temperature for 1-2 days, then refrigerate for up to 1 week. For freezing, wrap well in plastic wrap and aluminum foil.
- Expert Tips: Grease your pan generously to prevent sticking. Use room temperature ingredients for better mixing. Do not overmix to avoid a dense texture. Cool the cake for at least 30 minutes before glazing.
- Troubleshooting: If your cake sinks in the middle, ensure you measure baking powder and baking soda accurately. If your streusel topping is too crumbly, adding a little more melted butter can help it clump. If your cake has a dry texture, check the oven temperature for accurate baking conditions.
- Reheating Instructions: For best results, gently reheat slices in a microwave for 10-15 seconds until just warm.
- Serving Suggestions: Serve warm with a cup of coffee or espresso. Pair with whipped cream for added richness. Enjoy with a scoop of vanilla ice cream for dessert.
- Recipe Variations: To make gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour. For dairy-free options, replace yogurt with plant-based yogurt and use vegan butter instead of salted butter. You can substitute different nuts for crunch or add orange zest for a citrus note.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Find it online: https://bakeitwell.com/espresso-coffee-cake
Recipe Tips
- If you want to prevent a soggy cake, allow it to cool for at least 30 minutes before glazing.
- When preparing your pan, generously greasing it with butter or oil avoids any sticking issues that may arise.
- If your cake sinks in the middle, double-check that you’re accurately measuring your baking powder and baking soda.
- For a lighter texture, remember not to overmix the batter; just combine until it’s incorporated.
- If your streusel topping is too crumbly, a little extra melted butter can help bind it better for a satisfying crunch.
Serving Suggestions
Serve warm alongside a cup of coffee or espresso. Pair with whipped cream or a scoop of vanilla ice cream for dessert.
This cake can also work well in various brunch spreads or coffee-themed parties. Consider using it as a sweet addition to holiday gatherings or weekend breakfasts.
Finish with a drizzle of chocolate sauce for a decadent touch. A sprinkle of cocoa powder on top can add a nice visual element.
Recipe variations
- You can use whole wheat flour instead of all-purpose flour for a nuttier flavor and added nutrition in your espresso chocolate chip cake.
- Add ½ teaspoon of nutmeg and ½ teaspoon of almond extract for an aromatic twist alongside the espresso powder and cinnamon.
- Either butterscotch chips or white chocolate chips can replace chocolate chips for a different flavor profile in your cake.
- If you need to make a larger batch, increase the recipe by 1.5 times, using 3 cups (360g) of flour and 1.5 cups (315g) of brown sugar.
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How to Store?
To keep your espresso coffee cake fresh, follow these storage tips:
Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days. This maintains freshness easily.
Refrigeration: For longer storage, place the cake in an airtight container and refrigerate for up to 1 week.
Freezing: Wrap the cake securely in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Other Recipes You’ll Love
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