The combination of coffee and cakes is one of life’s most civilized treats. It’s a wonderful way to enjoy those little pockets of indulgence that we all deserve from time to time.
Coffee and cake tradition
This combination is as popular now as it always has been, but its origins are actually much older than you might think. Back in the 17th century, there were several different ways of making coffee. You could roast it, grind it or even boil it with milk or sugar before drinking. Eventually, however, this evolved into something called Turkish coffee (also known as Arabic coffee). This involved boiling ground beans with water in an ibrik (a small terracotta pot), adding sugar and spices then serving in small cups – perfect for sipping while enjoying your sweet treat.
Coffee culture is an important part of our lives; it helps us connect with each other, relax, and unwind after a hard day at work or school. And what better way to indulge in a resplendent ritual than having coffee and cake with friends? This combination is as popular now as it always has been.
Coffee and cake have been the best of friends since the early 20th century when coffee made its debut in Europe. As with any other relationship, the time has only strengthened their bond. Today, both coffee and cake have become staples in American culture. Coffee is a morning ritual for half of all Americans, while over 90% eat some sort of dessert every day (usually cake).
These two perfect pairings are here to stay. They’re both popular. They’re both good for you. And they both come with such a sense of satisfaction that even after an indulgent meal or two, you’ll feel like you had just enough—and not too much—to eat. These two treats are also beloved by people around the world for their social appeal; whether it’s at home or out with friends at a cafe or bakery, sharing food is always better when it’s shared with someone else.
Whether it’s a cup of joe from your favourite barista or taking time away from work to enjoy some downtime together as a couple after dinner (or breakfast), having something sweet can help put things into perspective and remind us just how lucky we are not only to enjoy these delicious foods but be able to share them together with loved ones on special occasions throughout life.
Coffee and cakes: What’s your favourite combination?
Have you ever thought about the number of ways that you can combine coffee and cakes? It’s a pretty hefty number if you think about it. And what’s more, there are so many different combinations to choose from.
It is said that taste buds are the most underrated of all the senses. Not only do they tell you what you’re eating, but they also give you information about how you’re feeling at any given moment. Coffee and cakes combine to make a perfect duo for your taste buds and mood.
Coffee can be enjoyed in many ways: hot or cold, black or with cream and sugar, hot chocolate (the favourite drink of children) or iced coffee which has its own charm too. With so many options available, it’s easy to find what suits your palate best. The same is true when it comes to cake-making as well – there’s something for everyone. You don’t have to be an expert baker either.
You could have one combination every day of your life and still never have the same thing twice. On top of that, there are so many different occasions or events where they would be perfect together: birthday parties, family get-togethers, holiday gatherings… the list goes on forever.
Here are some of the most hype combos that you will find all over the internet:
- Red Velvet Cake and White Mocha
If you’re looking for a bold, delicious combination, consider pairing red velvet cake with white mocha. The sweetness of the cake pairs perfectly with the bitterness of the coffee and the creaminess of the milk. It creates an incredible new flavour that is sure to please everyone at any time.
You can use this combination as a base for other recipes as well. For example:
- Red velvet cake ice cream sandwiches (cream cheese frosting between two layers).
- White chocolate mocha cheesecake (vanilla ganache on top).
- Black Forest Gateau and Espresso
If you’re looking for a classic combination, look no further than espresso and black forest gateau! Both are chocolatey and bitter, both are served hot or cold (or with cream). This serving can be enjoyed in a cup or glass.
This one is one of those delicious combinations that just go together so well, it’s hard to imagine it any other way. The second half of this combo may sound like a bit of an oddball choice but trust me on this one – you won’t regret it!
- Chocolate Fudge Cake and Mocha
This combination is a great way of indulging your sweet tooth and savouring the scrumptious taste of coffee. If you want to take your coffee to another level, then pair it with a mouthwatering chocolate fudge cake. The richness of this dessert will make your taste buds dance on their own accord.
If you are not familiar with the combination mentioned above, then let us tell you that it is one of the best combinations that exist. Chocolate fudge cake and mocha have been paired together since time immemorial and have never failed to please many people who have tried them during different periods in history.
- Victoria Sponge with Hot Chocolate
The Victoria sponge is a light, moist cake that tastes delicious all by itself. But when you combine this delightful treat with hot chocolate, the result is a rich and decadent treat. You can use any type of cake to make this combination—just as long as it’s light, moist and delicious (and preferably not too sweet).
For the hot chocolate part of your dessert, you can also use any type of hot drink made out of chocolate and milk—just be sure that it isn’t too thick or bitter so that it doesn’t overpower the delicate flavour of your cake!
- Carrot Cake with Irish Coffee
Carrot cake is a sponge cake with grated carrots, cinnamon and nutmeg. It was invented in the United States in the 1940s and came to Ireland in the 1960s. It is now a popular combination of sweet and savoury tastes that you can find at specialised Irish coffee shops all over Ireland.
This combo is such a favourite that it’s even served as an official dessert in some restaurants.
- Almond Biscuits, Cinnamon Biscotti and Pignoli
While the word biscotti is Italian, it’s also used in other countries to describe a type of cookie that’s baked twice. Biscotti originated as a way to preserve food, but now they’re eaten fresh or dipped in coffee. They can be made with almonds, hazelnuts or pistachios (or any combination of those three).
The most common form of biscotti has an egg wash before baking and then again after baking. You’ll want to refrigerate them for an hour before slicing them so that you can easily break them apart into individual pieces. If you don’t have time for this step, your slices will be more irregularly shaped and hardier than if you’d refrigerated first—but still tasty.
- Tunisian Orange Cake
This Tunisian orange cake is a deliciously fragrant cake that is perfect for serving afternoon tea. This cake is made with orange juice, orange zest and ground almonds.
The cake is served with a dollop of whipped cream to top it off.
We’ve listed some simple recipes below if this is your first time trying these combos out at home. So let us take a moment to consider some possibilities!
Coffee and cake recipes
Chocolate cake and espresso
For dessert, you will find that espresso and chocolate cake are a match made in Heaven. They each have a deep flavour without being overpowering, so they complement each other perfectly. The espresso has a bitter taste that balances out the sweetness of the chocolate cake.
- Cocoa powder
- Unsalted butter
- Granulated sugar
- Baking soda
- Brown sugar
- Vanilla extract
- Powdered sugar
- Preheat the oven to 350 degrees F. In a medium bowl, combine the flour, cocoa powder, and baking soda, and set aside.
- In a mixing bowl, combine the butter with the sugars.
- In the same mixing bowl, mix in the eggs, and vanilla.
- Slowly add in the dry ingredients, scraping the bowl to be sure you have all ingredients combined.
- Pour in the brewed espresso and mix to combine it with the cake batter.
- Evenly divide the cake batter, and pour into two, lightly sprayed, 8-inch cake pans. Gently tap on the counter to make sure all air bubbles are settled.
- Bake for around 25 to 30 minutes, until the cake springs back to the touch. Remove from the oven and let them cool on the rack before frosting.
- In a large bowl or stand mixer, mix the butter with the cocoa powder, sugar, milk, and vanilla. Use the whisk attachment or electric mixer’s beaters to whip the frosting until it’s smooth and creamy.
- Layer one cake on a cake stands or turntable and add ¾ to 1 cup frosting and frost. Add the second layer and frost the top and sides of the cake until covered.
- Garnish the cake with chocolate-covered espresso beans or chocolate chunks, chopped into smaller pieces.
If you’re looking for something to serve after dinner or with some tea or coffee, this is an exquisite option.
Coffee with Irish cream chocolate cake
Irish cream chocolate cake is a crowd-pleaser. The creamy texture of this dessert provides a nice contrast to the coffee, and it can be made in advance and stored for later. It’s also easy to eat, as it’s not too sweet and has an almost biscuit-like consistency that holds together well when sliced into.
- 3 cups cake flour
- 1 cup unsweetened dark cocoa
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups of sugar
- 1 teaspoon espresso powder
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- 1 cup brewed coffee
- ½ cup hot water
- 1 tablespoon vanilla
- 1 cup heavy cream
- 1 cup semisweet chocolate
- 3 tablespoons Irish whiskey
- ½ cup butter
- ½ cup shortening
- ¼ cup espresso
- ¼ cup Bailey’s Irish cream
- 6-8 cups powdered sugar
- Chopped white and milk chocolate pieces
- Before you start, preheat the oven to 350 degrees. Grease 3 8-inch pans and line their bottoms with parchment paper, then grease the paper and set aside.
- Place the chocolate in a bowl. In a small saucepan, heat the heavy cream until bubbles form around the edges. Remove from heat and pour over the chocolate. Allow the chocolate to sit for a few minutes, then whisk until the mixture becomes smooth and glossy.
- Refrigerate the ganache until it is spreadable, about 10-15 minutes. If it takes longer, don’t worry!
- In the bowl of a stand mixer, combine flour, cocoa, espresso and baking powder, baking soda, salt, and sugar.
- Mix in the sour cream and vegetable oil until creamy. Then beat and add the eggs.
- Beat in brewed coffee, hot water, and vanilla.
- Divide the cake batter between the baking pans and bake for around 25 to 30 minutes or until a toothpick inserted in the centre comes out clean.
- Place the cakes on wire racks to cool entirely.
- Once cooled, remove the cakes from the pan and the parchment paper as well.
- Prepare the buttercream while the cakes are cooling.
- In the bowl of a mixer, beat together the butter and the shortening until creamy.
- Beat in the espresso and Irish cream.
- Slowly beat in the powdered sugar one cup at a time, adding heavy cream or water to thin out the frosting until you achieve a spreadable consistency.
- To assemble the cake, place one cake layer bottom side up on a serving plate, flat side up, and cover with half the ganache.
- Top with a second layer and the remaining ganache.
- Top the cake with the last layer.
- Freeze for about 10 minutes to prevent the cakes from sliding while frosting.
- Cover cake with a light layer of frosting and refrigerate until set; 15 minutes or up to 1 hour.
- Frost the cake with the remaining frosting and top with chopped or whipped chocolate if desired.
This is a great combination because you can enjoy them at any time of day:
- After dinner with friends? Sure!
- Before breakfast in bed? Absolutely!
Coffee and cakes go hand-in-hand, so try this delicious duo out today!
Marbled cake with almond coffee
This recipe follows the tradition of a simple, moist almond flour cake baked in a springform pan. The batter is thick and spongy, like pound cake, but the flavour is mellow and not overpowering. The almond taste shines through without being too sweet or heavy; making it an excellent choice for dessert or afternoon tea break. It’s also easy to make.
- 8 to 9 eggs
- 1 and ½ cups of sugar
- ¾ cup of oil
- 1 and ¼ Gefen Pure Potato Starch
- ½ teaspoon salt
- 1 tablespoon baking powder
- ¼ orange juice
- 2 tablespoons Gefen Vanilla Sugar
- 2 tablespoons coffee, diluted in 1 tablespoon hot water
- 1 tablespoon hot water
- 3 tablespoons Gefen Cocoa
- 4 tablespoons sugar
- 1 tablespoon oil
- ¼ cup of sugar
- 1 cup of ground almonds
- 1⁄3 cup of Gefen Pure Patato Starch
- 3 tablespoons oil
- Preheat oven to 350 degrees Fahrenheit.
- In a small bowl, place all the topping ingredients. Stir with a fork until well combined, then set aside.
- In a large mixing bowl, beat the egg yolks until pale yellow, then add ¾ cup sugar halfway through.
- Add the next 7 ingredients and mix well.
- In a separate bowl, using clean, dry beaters, beat the egg whites until soft peaks form. Gradually add the remaining ¾ cup sugar and continue beating until the whites are stiff. Stir a small amount of egg white mixture into the yolk mixture, mix, and then fold in the rest.
- Separate off the ¼–1⁄3 batter and add marbleizing ingredients by mixing them well.
- Pour coffee batter into a pan.
- Pour the chocolate batter over the batter in a gentle drizzle.
- Run a knife horizontally back and forth through the batter to achieve a marbleized effect.
- Sprinkle crumb topping evenly over the cake and bake for 1 hour.
The final almond coffee touch
- Pour the almond coffee into a bowl and add the coffee syrup until it’s nicely diluted.
- Mix in some ice cream (you can do this with a mixer, but we prefer to just stir).
- Pour into two glasses and top with chocolate syrup for an extra layer of decadence.
Banana, walnut and coffee cake
This delicious recipe calls for three of our favourite ingredients: bananas, walnuts and coffee. Walnuts bring a nutty flavour to the table, while the banana adds sweetness. And what better to complement this duo than the bitter flavour of coffee? If you’re ready for something different from your usual morning routine, give this recipe a try!
- 1⁄3 cup brown sugar
- 1⁄3 cup granulated sugar
- 1 cup walnuts
- 2 teaspoons ground cinnamon
- ½ cup cake flour
- 2 oz unsalted butter
- 1 cup of smashed ripe bananas
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups cake flour
- ¾ cup granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon table salt
- 6 oz unsalted butter
- Preheat oven to 350F.
- Grease an 8-inch (20 cm) round springform pan with butter or cooking spray and line it with parchment paper, and then set aside.
- To make the batter: In a large bowl combine 2 cups flour, 2 tsp baking powder, ¼ tsp salt & ¾ cup brown sugar, and then set aside.
- In another bowl whisk together 4 eggs until foamy.
- Whisk in 1 cup milk & 5 tbsp melted unsalted butter or margarine until smooth.
- Add wet mixture into dry mixture all at once while stirring just until combined (do not overmix).
- Fold in 3 ripe mashed bananas along with 1⁄3 cup chopped walnuts.
- Pour batter into the prepared pan.
- Bake for 30 minutes or until the toothpick inserted comes out clean from the centre.
Orange, almond and mascarpone cake
This is a rustic, homely cake with all the ingredients you love. Incorporating orange juice and zest into the batter gives it a fruity twist that works well with the cheese in this recipe. It’s best served warm with a scoop of vanilla ice cream.
- 500g (1lb) plain flour
- 2 tbsp baking powder
- 300ml (½ pint) olive oil or sunflower oil for frying (not extra virgin) + extra to brush over steaks before grilling
- For the marinade: Combine all ingredients in a bowl until smooth.
- Pour over steaks and leave to stand for at least 3 hours or overnight if possible.
- To assemble: Preheat oven to 180°C/350°F/gas mark 4.
- Grease an 8-inch round cake tin then line the base with baking parchment leaving an overhang around the sides.
- Beat butter until pale, add sugar gradually beating until light in colour then beat again until fluffy.
- Fold through eggs one at a time followed by flour mixture alternately with orange juice & zest.
- Stir gently but thoroughly until mixture resembles thick dropping consistency.
- Spoon half the batter into the prepared tin then spread evenly using a palette knife.
- Top with remaining batter spreading evenly so the surface is level.
- Sprinkle almonds across the top making a diagonal pattern along the sides first then repeat vertically across the centre (make sure there are no gaps).
- Bake 30 mins until risen golden brown on top when tested lightly pressed down the centre.
- Cool completely on the wire rack before turning out onto a serving plate to serve.
- Serve warm or cold covered loosely with foil if stored overnight just prior to serving as nuts will become chewy otherwise.
Chocolate hazelnut torte with macerated strawberries
You can serve this recipe up to 6 to 8 people/times.
- ½ cup (115 g) unsalted butter, softened
- 2 cups (275 g) packed light brown sugar, divided
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract, store-bought or homemade
- Preheat the oven to 325°F.
- Generously butter a 9-inch (23 cm) springform pan.
- Line the bottom of the pan with parchment paper and butter again.
- Wrap a double layer of foil around the outside of the pan before baking it so that you can easily remove it without damaging your cake when done.
- For best results in removing from the pan, run a small knife around the edge when still hot then place another inverted plate on top and flip over.
- Remove the ring carefully once cooled and refrigerated overnight before serving chilled slices as desired.
Vanilla ice cream with amaretto, sour cherries and meringue
- 1 cup vanilla ice cream
- 1 tablespoon amaretto liqueur
- 2 fresh sour cherries, pitted and sliced in half (or canned cherries drained)
- 4 large meringue cookies, crushed into crumbs
- Pour the ice cream into a bowl.
- Pour the amaretto over it
- Top with the cherries and meringue cookie crumbs.
- Serve immediately!
Whether you’re hosting a big bash or simply looking for something to serve with your mid-afternoon coffee break, these delicious recipes are sure to do the trick.
For those who want to put on a spread:
- A coffee cake is basically any sweet baked good that uses coffee as an ingredient. The most common versions are made with coffee grounds and brewed espresso, but there are also recipes out there that use instant coffee powder or even cold brew concentrate.
- You can make them in a variety of flavours and styles—from lemon poppy seed muffins to cinnamon swirls—and they’ll all go great with your morning cup of joe.
If you don’t have time (or inclination) to bake, try whipping up one of the no-bake cookie bars instead! Or better yet, how about some brownies?
For the more experienced baker: Coffee cake recipes should never be overly sweet. Instead, they should focus on balancing flavours like buttery richness against bitter acidity from ground beans or cocoa powder. Pairing them with other ingredients could help balance out this contrast too. Consider adding whole nuts like walnuts or pecans along with fruit such as chocolate chunks when making baked goods at home today!
There are many flavours that can bring out the best in your cake, but it is important to find one that works for you. We all have different preferences and what might be perfect for one person won’t necessarily be perfect for another. Some people enjoy baking intricate cakes to impress their friends and family. If this sounds like you then perhaps some of these flavours would work well:
- Banana Cream Pie – A classic flavour that has stood the test of time
- Blueberry Muffin – This flavour will make everyone want more than just “one bite”
- Caramel Apple Crumble – This flavour represents autumn at its finest
Other people may want something simple yet elegant. If so, then these flavours may suit your needs:
- Raspberry Cheesecake – A refreshing change from traditional cheesecake flavours (and much easier!)
- Chocolate Soufflé Cake/Brownie/Cupcake/Pie etc… etc… (you get the point)
Enjoying some good coffee, chocolate and cake – is one of life’s great pleasures
So what are you waiting for? Go get yourself that piece of cake with your coffee, add some ice cream and enjoy it! The cake is a treat, which means it’s best enjoyed in moderation. Coffee and cakes make for a special occasion – a birthday, an anniversary or just because.
Cake can also be shared with friends and family. It’s hard to imagine anyone who doesn’t appreciate a slice of cake at least once in their lifetime. Children will love it, even more, when they’re allowed to decorate their own creations with icing tubes.
I hope you have enjoyed reading this blog post as much as I have enjoyed writing it!