For all coffee lovers, this cake is a must-try…
If you are mesmerized by the aroma of coffee and has turned into a slave of its taste, then this is a cake exclusively for you. I am an avid coffee lover and my brain wouldn’t function without that one cup of coffee in the morning.
I wanted something to sweeten up my Saturday night. Also, the gloomy rainy Fall weather called for something delicious as well. I ended up making this amazing cake.
Brown sugar and espresso made this cake taste absolutely delicious. I also made whipped cream frosting and added espresso to the frosting. This is a light cake, with caramelized flavor and coffee aroma; perfect to serve for breakfast or brunch or any time.
Coffee Pecan Cake
- All purpose flour- 1¾ cups
- Baking powder- 1½ tsp
- Baking Soda- ¼ tsp
- Salt- ½ tsp
- Butter, unsalted at room temperature- ¾ cup
- White sugar- ½ cup
- Brown sugar- ½ cup
- Eggs, large- 3
- Vanilla extract- 1 tsp
- Milk- ⅓ cup
- Espresso or Instant coffee- 1½ tbsp mixed with 1 tbsp hot water
- Pecans, chopped- ½ cup (or use walnuts or almonds)
- Heavy Whipping cream, cold- 2 cups
- Powdered sugar- 2 tbsp
- Vanilla extract- 1 tsp
- Espresso or Instant coffee- 1 tbsp
- Preheat oven to 350 F or 175 degrees C.
- In a large bowl, combine flour, baking powder, baking soda and salt together.
- Use either a stand mixer or an electric hand mixer.
- Into the stand mixer bowl, add the butter. Using the paddle attachment, beat till butter turns smooth.
- Add white sugar and brown sugar, beat till light and fluffy. Using a spatula, scrape down the sides and bottom of the bowl.
- Add eggs, one at a time and beat well after each addition.
- Add vanilla extract and beat for a few seconds. Scrape down the sides and bottom of the bowl- this is for even mixing.
- Add the flour mix in three additions, alternating with milk and coffee: starting and ending with the flour.
- Combine on low speed till well incorporated.
- Add chopped pecans, combine well.
- You could bake in a large cake pan or in a two 8 inch cake pans.
- Line the bottom of the pans with parchment paper and grease with melted butter.
- Pour the cake batter into the pans and smooth the top with a spatula.
- Place the cake pans on the middle rack in the oven.
- Bake for 35 to 40 minutes or until a fork inserted into the center of the cake comes out clean. For me, it took 40 minutes- depends on the oven temperature.
- Take the baked cakes out of the oven. Place on wire racks and let cool down completely.
- Remove the parchment paper.
- In a stand mixer with whisk attachment: add cold whipping cream, sugar, vanilla extract and instant coffee. Beat at high speed till soft peaks are formed.
- Place the whipped cream frosting in the refrigerator for 30 minutes to set well.
- If you have baked one large cake: using a sharp kinife: cut horizontally into 2 equal halves.
- Spread the frosting on one of the layers and place the other layer on top.
- You could frost the entire cake if you want- frost based on your preference.
- You can skip frosting as well.
- You can serve the cake immediately or chill it for 30 minutes. Leftover cake can be refrigerated for 2 days. Enjoy!