The Ultimate Coffee Cake with Cappuccino Frosting: A Bakery-Worthy Treat at Home

(By Jason Griffith, Professional Food Writer)

There are two times of day when I absolutely crave something special: early morning, alongside my first cup of coffee, and late afternoon, when I need that perfect pick-me-up. This Coffee Cake with Cappuccino Frosting satisfies both cravings perfectly. It’s not your average coffee cake; we’re skipping the streusel for something richer, moister, and infinitely more luxurious—a bold espresso-infused sponge topped with a velvety smooth, coffeehouse-style cappuccino buttercream.

If you’re a coffee lover, prepare for this to become your obsession. The flavor is deep and complex, thanks to a healthy dose of instant espresso powder mixed right into the batter and the frosting. The use of sour cream in the cake ensures an unbelievably tender crumb, while the frosting is light, airy, and packed with that signature cappuccino warmth. It’s the kind of cake that elevates a simple Sunday brunch or makes any afternoon feel like a special occasion.

✨ Why I Love This Recipe

I’ve baked a lot of cakes in my time, but this one holds a special place. Here’s why it’s a staple in my kitchen:

• Deep Coffee Flavor: We use both instant espresso powder and strong brewed coffee in the cake batter, ensuring the coffee notes aren’t subtle—they sing!
• Supreme Moistness: The sour cream is the secret weapon here. It adds fat and acidity, reacting with the baking soda and powder to create a cake that stays tender for days.
• The Frosting is Everything: This isn’t just vanilla buttercream; it’s a truly Cappuccino Frosting, hitting all the right notes of creamy, sweet, and coffee-forward. It perfectly complements the espresso cake base.
• It’s a Showstopper: Whether layered or baked in a single bundt pan, this cake looks and tastes like it came straight from a gourmet bakery.

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📝 Ingredients List

Gather your ingredients—the magic starts with good coffee!

For the Coffee Cake:

• 2 cups all-purpose flour
• 1 tbsp instant espresso powder (or strong instant coffee)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream (full-fat is best)
• ¼ cup strong brewed coffee, cooled

For the Cappuccino Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tsp instant espresso powder, dissolved in 1 tbsp hot milk
• 1 tsp vanilla extract
• Pinch of salt
• 2–3 tbsp heavy cream, as needed for texture

🔄 Swaps and Notes

• Espresso Powder: For the deepest flavor, use instant espresso powder (like the kind used for tiramisu). If you only have instant coffee, it will work, but the flavor will be milder.
• Sour Cream Substitute: Plain Greek yogurt (full-fat) can be used instead of sour cream to maintain the moisture and tanginess.
• Butter: Always use unsalted butter so you can control the total salt content of the cake. Ensure it’s truly softened for both the cake and the frosting.
• Sugar: Light brown sugar is key for moisture and a subtle molasses note, complementing the coffee.

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🔪 How to Make It: Step-by-Step Instructions

This recipe makes a beautiful two-layer cake, but you can also bake it in a single 9×13 pan or a large bundt pan (adjusting baking time slightly).

Step 1 — Prepare the Cake and Dry Ingredients

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. In a medium bowl, whisk together the flour, espresso powder, baking powder, baking soda, and salt. Set aside.

Step 2 — Cream the Wet Ingredients

In a large mixing bowl (or the bowl of a stand mixer), beat the softened butter and brown sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract and sour cream until just combined.

Step 3 — Form the Batter

Gradually add the dry ingredient mixture to the wet ingredients, alternating with the cooled brewed coffee. Begin and end with the dry ingredients. Mix until the batter is smooth and just combined—be careful not to overmix!

Step 4 — Bake and Cool

Divide the batter evenly between your prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Do not attempt to frost warm cakes!

Step 5 — Prepare the Frosting

While the cakes cool, make the frosting. In a clean bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until incorporated, then increase to medium-high. Mix in the dissolved espresso/milk mixture, vanilla, and a pinch of salt. Add the heavy cream, 1 tablespoon at a time, until the frosting reaches a smooth, spreadable, and pipeable consistency.

Step 6 — Assemble the Cake

Place the first cake layer on your serving plate. Spread a generous, even layer of cappuccino frosting over the top. Gently place the second cake layer on top, then frost the entire cake (top and sides). Garnish with a sprinkle of espresso powder or a few whole coffee beans for that classic coffeehouse finish.

🌟 Tips for Success

• The Temperature of Your Coffee: Make sure the brewed coffee added to the batter is cooled completely. If it’s hot, it will start to cook the eggs and melt the butter, resulting in a dense cake.
• Don’t Skimp on the Espresso: For the best results, use actual instant espresso powder rather than regular instant coffee, especially in the frosting. The concentrated flavor is essential.
• Make Ahead: You can bake the cake layers up to a day in advance. Once fully cooled, wrap them tightly in plastic wrap and store at room temperature.
• Achieving Fluffy Frosting: Beat the butter for at least 3-5 minutes before adding the sugar. This incorporates air, making the final frosting light and airy, not heavy and greasy.

🍽️ Serving Suggestions and Pairings

This rich cake deserves equally delightful accompaniments.

• The Coffeehouse Classic: Pair a slice with a hot Latte, a bold Espresso, or a simple Cappuccino.
• A Contrasting Drink: The richness of the cake is beautifully cut by a light, tangy beverage like a homemade Blueberry Lemonade for a refreshing lift.
• Dessert Cocktails: For an adults-only pairing, a sweet sipper like the The Slippery Drank offers a boozy, dessert-inspired vibe that matches the cake’s richness.
• As an Affogato: Place a small slice of cake in a bowl and pour a shot of hot espresso over it with a scoop of vanilla bean ice cream. Heaven!

📊 Nutritional Information (Per Serving, Estimated)

This is an estimated value based on 12 servings for the whole cake.

Metric	Amount
Calories	~420 kcal
Total Fat	~21g
Saturated Fat	~13g
Carbohydrates	~55g
Sugar	~40g
Protein	~5g

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Note: Nutritional values can vary significantly based on specific ingredients and portion sizes.

🧊 Storage and Leftover Tips

• Room Temperature (Best): This cake is best stored in an airtight container at room temperature for up to 3 days. The butter in the frosting and the sour cream in the cake keep it moist.
• Refrigeration: If you need to keep it longer, refrigerate it for up to 5 days, but let it come back to room temperature for about 30 minutes before serving for the best texture and flavor.
• Freezing: You can freeze the unfrosted cake layers! Wrap them tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight at room temperature before frosting.

🧡 More Recipes You Will Love

If you loved this coffeehouse-style dessert, try these other treats that are perfect for sharing:

• For another easy, comforting dessert, check out my recipe for These Pecan Pie Bars are my favorite make-ahead holiday dessert.
• If you’re craving more sweet, bakery-style goodness, try these Easy Pumpkin Spice Muffins for breakfast or a snack.
• Looking for an indulgent, chocolatey creation? You won’t want to miss These Chocolate Chip Cookie Dough Brownie Bombs are my favorite sweet obsession.

☕ Final Thoughts

This Coffee Cake with Cappuccino Frosting truly delivers on its promise of rich flavor and a melt-in-your-mouth texture. It’s a rewarding bake that will surely impress anyone you share it with. Ditch the boring vanilla sheet cake and treat yourself to this elevated coffee experience.

Bake it, share it, and tell me what you think! I love hearing your feedback and seeing your creations. Follow me on social media and tag me in your photos!