Mocha Coffee Cake | Recipes

Mocha Coffee Cake

(9) Ratings:
Prep Time:
Baking Time:
Makes:16 servings

This rich and flavourful coffee cake is so good that your guests will swoon for a second slice.



1/4 cup 50 mL butter, softened
1 cup 250 mL granulated sugar
3 eggs
1 tsp 5 mL vanilla extract
2 1/4 cups 550 mL Robin Hood® Original All Purpose Flour
1 tsp 5 mL baking powder
1/2 tsp 2 mL baking soda
1/2 tsp 2 mL salt
1 1/4 cups 300 mL sour cream
1 tbsp 5 mL Folgers® Instant Coffee Crystals
2 tsp 10 mL boiling water
3/4 cup 175 mL brown sugar
1/2 cup 125 mL chopped walnuts
2 tbsp 30 mL butter, melted


1/2 cup 125 mL packed brown sugar
1/2 cup 125 mL chopped walnuts


  1. Cake: Preheat the oven to 350ºF (180ºC). Grease a 9" (23 cm) spring form pan.
  2. Cream the butter and sugar together, in a medium bowl using an electric mixer, until light in texture. Add the eggs and vanilla and beat until fluffy. In a separate medium bowl, combine the flour, baking powder, baking soda and salt. Add the flour mixture to the egg mixture in 3 parts, alternating with the sour cream. Mix well after each addition, scraping the bowl as necessary.
  3. Dissolve the coffee in the hot water. Remove 1/3 of the batter to another medium bowl and add the coffee mixture.
  4. Combine the brown sugar, walnuts, and melted butter in a small bowl. Spread half of the remaining batter in the prepared pan. Cover with the coffee flavoured batter and then the brown sugar-walnut mixture. Top with the remaining batter.
  5. Topping: Combine the sugar and walnuts and sprinkle over the batter in the pan.
  6. Bake in preheated oven for 70 to 75 minutes or until a toothpick inserted in the centre comes out clean.

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