Coffee Cake. Literally. Recipe -
Coffee Cake. Literally. Recipe
  • READY IN ABOUT 2 hrs

Coffee Cake. Literally.

Recipe by  

"This coffee-flavored cake has been a hit at BBQs, Easter brunch, and birthday parties. I've had coffee haters, and those who dislike cake, compliment me on this recipe and say they love it."

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Ingredients Edit and Save

Original recipe makes 1 layer cake Change Servings
  • PREP

    30 mins
  • COOK

    25 mins

    1 hr 55 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 8- or 9-inch cake pans, and dust with flour. In a large bowl, stir together the flour, white sugar, and salt until thoroughly combined.
  2. Melt 1 cup of butter in a small saucepan; in a bowl, stir together 3 tablespoons of instant coffee with the boiling water until the coffee has dissolved. Pour the coffee mixture into the melted butter, bring to a boil over medium heat, and stir for about 10 seconds; set the butter-coffee mixture aside to cool.
  3. Mix the buttermilk, eggs, vanilla extract, and baking soda in a bowl until the baking soda has dissolved. Mix the cooled coffee mixture into the flour mixture, then gently stir in the buttermilk mixture. Pour the batter into the prepared cake pans.
  4. Bake in the preheated oven until the cakes are browned, and a toothpick inserted into the center of each cake comes out clean, about 20 minutes. Allow the cakes to cool in the pans for about 10 minutes before cooling completely on racks.
  5. Mix 3/4 cup of softened butter, confectioners' sugar, 1 tablespoon of instant coffee, and cream in a mixing bowl with an electric mixer on High speed until the frosting is light and creamy; mix in additional cream, 1 teaspoon at a time, if needed to whip frosting to spreadable texture. Frost the cooled cake layers.
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  • Cook's Note
  • To make a substitute for buttermilk, pour 1 1/2 teaspoons of vinegar into 1/2 cup milk in a mixing cup or small bowl; let stand for 5 minutes.

Reviews More Reviews

Most Helpful Positive Review
Jun 02, 2011

Fabulous! I substituted yogurt for the buttermilk and it still turned out moist and… well… amazing. Thank you! UPDATE: I am surprised that some people have been having difficulty with this recipe. The baking time for me was perfect. It is worth noting that the recipe is Ree Drummonds (The Pioneer Woman) and step-by-step instructions can be found on her website.

Most Helpful Critical Review
Jun 01, 2011

I'm giving this one 1 star only because the ingredients seem to be way off. There's far too much liquid and not enough binding agents to get this cake to actually turn out. I baked this cake for 90 minutes in a large springform pan and it still wasn't fully cooked. The outer edge was baked enough that we could try it and it does taste good. It just really needs an ingredient adjustment.


21 Ratings

Jul 15, 2011

The cake tasted veryy delicious!!! I did google ree drummonds after reading another review here and found step by step instructions with pictures. This was my first time making a cake and I was very delighted with the result. A couple of things: I thought the icing was a little too sweet even though I didn't use all of the icing I made. I did end up cutting the amount of sugar in the cake by a 1/4 cup. (I thought this was just right) After reading one of the reviews, I decided to put the butter/coffee mixture in an ice bath for it to cool until the butter began to solidify again (i'm not sure what the purpose of this was). The baking time, however, was almost twice as long. I checked it periodically and took it out of the oven when the toothpick came clean. Nonetheless, people were impressed.

Jun 03, 2011

My little secret is to add some cream cheese and lime or lemon juice to the icing. MMM! A little less sweet, and a lot more creamy goodness!

Jul 05, 2011

Perhaps the key to this cake is to let the coffee and butter mixture cool until it starts to solidify again. I did not do this, and my completed batter was liquid, so in my alarm I added half a cup of flour. I was surprised when the cake actually baked through in 50 minutes (n a bundt pan). It was a tasty cake, but it was quite heavy with a stodgy middle. Maybe this was because I'd added the extra flour. My only other variation was substituting yoghurt for buttermilk. Pity. I really wanted this recipe to work.

Oct 20, 2012

Other than increasing the salt to half teaspoon, I followed the recipe - Unusual for me. :D Very good! It was kinda low though using 9" pans. 'Done in 25. This cake came out of the pan better than any cake I can remember. It was beautiful. The frosting does to need to have the sweetness cut some. Maybe subbing buttermilk for the heavy cream? Adding sour or cream cheese as others did? Oh, it's good. Just remember to have cake with it instead of the frosting knife alone. :)

Jun 13, 2011

It was alright, the cake took a lot longer than stated in the recipe to bake. I cut down on the sugar but still found it overwhelmingly sweet. I've found nicer coffee cake recipes that have used less butter, so I won't make this one again

Jun 03, 2011

I made the cake as is, and it was not good at all. I ended up taking this idea, and using my fav chocolate cake recipe (subbing flour for the cocoa) with 1c of strong coffee and it was far better.


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  • Calories
  • 470 kcal
  • 24%
  • Carbohydrates
  • 64.1 g
  • 21%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 23.1 g
  • 36%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 295 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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