There is something so timeless and comforting about the aroma of freshly baked coffee cake filling the kitchen. Growing up, coffee cake was a Sunday morning staple in our house. My grandmother would pull out her well-worn recipe card, its edges frayed from years of love, and whip up a simple, buttery cake crowned with a crumbly topping. It was the centerpiece of family gatherings, paired with strong cups of coffee and long, laughter-filled conversations.
This Easy Coffee Cake with Cappuccino Frosting brings all that nostalgia flooding back, but with a delightful twist. The tender, cinnamon-swirled base is light and airy, while the creamy cappuccino frosting adds a sophisticated coffee flavor that feels like a warm hug in every bite. Perfect for cozy weekends, casual brunches, or just when you need a sweet pick-me-up, this cake carries the spirit of tradition while offering something fresh and exciting.
Whether you are baking it for a holiday breakfast, a birthday brunch, or simply because your soul craves something sweet and soothing, this easy coffee cake will earn a special place in your kitchen — just like it did in mine.
Why You’ll Love This Recipe:
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Light, fluffy texture with a rich cinnamon swirl.
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Dreamy cappuccino frosting that perfectly complements the cake.
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Simple ingredients and straightforward steps, ideal for beginners.
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Perfect for brunch, dessert, or a cozy coffee break.
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Brings a touch of elegance to everyday baking.
Ingredients You’ll Need:
For the Cake:
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1 ½ cups (195g) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ cup (113g) unsalted butter, softened
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¾ cup (150g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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¾ cup (180ml) sour cream
For the Cinnamon Filling:
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¼ cup (50g) brown sugar
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1 tsp ground cinnamon
For the Cappuccino Frosting:
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¾ cup (170g) unsalted butter, softened
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2 cups (240g) powdered sugar
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2 tsp instant coffee granules
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1–2 tbsp milk (as needed)
How to Make Easy Coffee Cake with Cappuccino Frosting:
Step-by-Step Instructions:
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Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Grease and line an 8-inch (20cm) round cake pan with parchment paper. There’s something about this step — the crinkling sound of the paper, the smooth swirl of butter on the pan — that feels like the beginning of something wonderful.
-
Mix the Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. This simple act, stirring clouds of flour, always reminds me of snowstorms outside my grandmother’s window.
-
Cream the Butter and Sugar: In a separate large bowl, beat the softened butter and sugar together until light and fluffy, about 3–4 minutes. Patience here rewards you with a cloud-like cake later.
-
Add the Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Each addition deepens the richness and aroma, like building the base of a beautiful symphony.
-
Combine Wet and Dry: Gradually add the dry ingredients, alternating with sour cream. Start and end with the dry mixture. Stir just until combined — overmixing is the enemy of tenderness.
-
Layer the Batter and Cinnamon Swirl: Pour half the batter into the prepared pan. Sprinkle evenly with the cinnamon filling. Top with the remaining batter, smoothing the surface with a spatula.
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Bake: Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell absolutely divine at this point — a warm, buttery invitation to gather around.
-
Cool and Frost: Let the cake cool completely. Meanwhile, make the cappuccino frosting: Beat the butter until creamy, then gradually add the powdered sugar. Dissolve the coffee granules in 1 tablespoon of milk, then beat into the frosting. Add more milk as needed to reach a spreadable consistency.
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Frost and Enjoy: Generously frost the cooled cake. Take your time — swirling frosting on top of a cake is as soothing as sipping that first cup of coffee in the morning.
Helpful Tips:
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Always use room temperature ingredients for a smoother batter.
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Do not overmix once you add the flour to keep the cake tender.
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If you want a stronger coffee flavor, add a little more instant coffee to the frosting.
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For an extra touch, sprinkle a little cinnamon or cocoa powder on top of the frosting before serving.
Details:
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 10–12 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian
Notes:
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You can make the frosting up to 2 days ahead and store it in the refrigerator. Bring it to room temperature before spreading.
Nutritional Information (per slice):
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Calories: 370
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Fat: 20g
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Carbohydrates: 44g
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Protein: 4g
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Sugar: 30g
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Fiber: 1g
Frequently Asked Questions:
Can I make this coffee cake ahead of time?
Absolutely! You can bake the cake a day ahead and frost it the day you plan to serve it.
Can I freeze the cake?
Yes, the unfrosted cake freezes beautifully. Wrap tightly and freeze for up to 2 months.
What can I substitute for sour cream?
Plain Greek yogurt works perfectly in place of sour cream for a similar texture and tang.
Storage Instructions:
Store the frosted coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week, but allow it to come to room temperature before enjoying for the best flavor and texture.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other sweet treats:
Conclusion:
This Easy Coffee Cake with Cappuccino Frosting brings comfort, flavor, and a touch of elegance to your baking repertoire. Whether you are sipping a warm mug of coffee on a chilly morning or setting a beautiful brunch table for friends and family, this cake will be the heart of your gathering. Trust me — once you take that first dreamy bite, it will feel like home.
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Easy Coffee Cake with Cappuccino Frosting
Description
There is something so timeless and comforting about the aroma of freshly baked coffee cake filling the kitchen. Growing up, coffee cake was a Sunday morning staple in our house. My grandmother would pull out her well-worn recipe card, its edges frayed from years of love, and whip up a simple, buttery cake crowned with a crumbly topping. It was the centerpiece of family gatherings, paired with strong cups of coffee and long, laughter-filled conversations.
This Easy Coffee Cake with Cappuccino Frosting brings all that nostalgia flooding back, but with a delightful twist. The tender, cinnamon-swirled base is light and airy, while the creamy cappuccino frosting adds a sophisticated coffee flavor that feels like a warm hug in every bite. Perfect for cozy weekends, casual brunches, or just when you need a sweet pick-me-up, this cake carries the spirit of tradition while offering something fresh and exciting.
Whether you are baking it for a holiday breakfast, a birthday brunch, or simply because your soul craves something sweet and soothing, this easy coffee cake will earn a special place in your kitchen — just like it did in mine.
Ingredients
For the Cake:
1 ½ cups (195g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (113g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
¾ cup (180ml) sour cream
For the Cinnamon Filling:
¼ cup (50g) brown sugar
1 tsp ground cinnamon
For the Cappuccino Frosting:
¾ cup (170g) unsalted butter, softened
2 cups (240g) powdered sugar
2 tsp instant coffee granules
1–2 tbsp milk (as needed)
Instructions
-
Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Grease and line an 8-inch (20cm) round cake pan with parchment paper. There’s something about this step — the crinkling sound of the paper, the smooth swirl of butter on the pan — that feels like the beginning of something wonderful.
-
Mix the Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. This simple act, stirring clouds of flour, always reminds me of snowstorms outside my grandmother’s window.
-
Cream the Butter and Sugar: In a separate large bowl, beat the softened butter and sugar together until light and fluffy, about 3–4 minutes. Patience here rewards you with a cloud-like cake later.
-
Add the Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Each addition deepens the richness and aroma, like building the base of a beautiful symphony.
-
Combine Wet and Dry: Gradually add the dry ingredients, alternating with sour cream. Start and end with the dry mixture. Stir just until combined — overmixing is the enemy of tenderness.
-
Layer the Batter and Cinnamon Swirl: Pour half the batter into the prepared pan. Sprinkle evenly with the cinnamon filling. Top with the remaining batter, smoothing the surface with a spatula.
-
Bake: Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell absolutely divine at this point — a warm, buttery invitation to gather around.
-
Cool and Frost: Let the cake cool completely. Meanwhile, make the cappuccino frosting: Beat the butter until creamy, then gradually add the powdered sugar. Dissolve the coffee granules in 1 tablespoon of milk, then beat into the frosting. Add more milk as needed to reach a spreadable consistency.
-
Frost and Enjoy: Generously frost the cooled cake. Take your time — swirling frosting on top of a cake is as soothing as sipping that first cup of coffee in the morning.
Notes
You can make the frosting up to 2 days ahead and store it in the refrigerator. Bring it to room temperature before spreading.