Mocha Espresso Coffee Cake
This mocha espresso coffee cake delivers deep, rich flavors with an espresso kick and a luscious, moist texture.
Ingredients
For the Cake
- All-purpose flour: 2 cups
- Cocoa powder: ¼ cup
- Instant espresso powder: 2 tablespoons
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Granulated sugar: 1 cup
- Butter room temperature: ½ cup
- Eggs: 2 large
- Buttermilk: ¾ cup
- Vanilla extract: 1 teaspoon
For the Streusel Topping
- Brown sugar: ½ cup
- Ground cinnamon: 1 teaspoon
- Cold butter cubed: 3 tablespoons
- Chopped walnuts optional: ½ cup
Instructions
Prepare the Cake
- Preheat oven to 350°F (175°C) and grease your cake pan.
- In a bowl, whisk together flour, cocoa powder, espresso powder, baking powder, and baking soda.
- In another bowl, beat together sugar, butter, and eggs until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Stir until combined.
- Add vanilla extract and mix well.
Prepare the Streusel
- In a small bowl, mix brown sugar, cinnamon, and cold butter.
- Use a fork to combine until the mixture is crumbly.
Assemble the Cake
- Pour half of the cake batter into the prepared pan.
- Sprinkle half of the streusel topping over the batter.
- Top with the remaining cake batter and finish with the remaining streusel.
Bake
- Bake for 40–45 minutes or until a toothpick comes out clean.
- Cool and Serve
- Let the cake cool for 15 minutes before serving.