Best Quick and Easy Coffee Cake Recipe - Happy Hooligans (2024)

FAQs

How do you increase the flavor of coffee in a cake? ›

Its rich, bittersweet flavour adds depth to cakes, cheesecakes, pies, cookies, muffins, loaves, and soufflés. It boosts the chocolatey appeal of Fudge Layer Cake with Chocolate Avocado Icing, Coffee Brownies and soft, fudgy Coffee Chocolate Crinkle Cookies.

For a light, airy cake, swap out whole eggs for egg whites. Use two egg whites for every egg called for on the box. Combine the cake mix with the ingredients aside from the eggs. Whip the egg whites separately until medium peaks form, then gently fold them into the batter.

Coffee cake and regular cake are made with the same ingredients like flour, sugar, eggs, and butter and a leavening agent like baking powder. The difference is that instead of frosting on top, coffee cakes have crumble or streusel. Just like a cake, it can also have glaze or icing.

Basically, it's a case of not looking at coffee exclusively as a dry ingredient - try adding it to your cake mix in its liquid form. And don't be afraid to keep it nice and punchy, as the rest of the ingredients will dilute the flavor significantly.

Boost the flavor of a boxed chocolate cake mix by adding hot water instead of tap. The hot water helps to "bloom" the cocoa (just like adding hot water to coffee grounds). Speaking of coffee, instead of making your cake mix with hot water, try replacing it with strong brewed coffee.

Boxed cake mix isn't as good as scratch-made, but it's fast and convenient. If you are relying on a box, give it a helping hand by swapping the water in your batter for coffee. It'll give the final cake a deeper, richer flavor.

Martina says, “Late in the mixing stage, eggs will incorporate better if you lightly beat them before adding to the batter.

What does adding an extra egg to cake mix do? ›

Add an Extra Egg

Most cake mixes call for two to three eggs. Just one more egg will add extra moisture, fat, and a little protein, which means the cake will be softer and less likely to overbake and dry out in the oven.

The carbon dioxide bubbles in soda pop act as a leavening agent — the element that makes baked goods rise and makes them light and fluffy. Kitchen staple leaveners — like baking soda and baking powder — use a chemical reaction to create carbon dioxide bubbles.

American Coffee cake—also referred to as gugelhupf or Austrian German: kaffekuchen—evolved from other sweet dishes from Vienna. In the 17th century, Northern/Central Europeans are thought to have come up with the idea of eating sweet cakes while drinking coffee.

Thus, it became commonplace in these countries to have a small sweet served alongside a coffee. It wasn't until 1763 before coffee cake was first mentioned, though technically even then by another name, the German “gugelhupf”.

Sugar, enriched flour (bleached wheat flour, malted barley flour, niacin, ferrous sulfate or reduced iron, thiamine mononitrate, riboflavin, folic acid), water, soybean oil, brown sugar, corn syrup, butter (cream, salt), contains 2% or less: modified cornstarch, glycerin, egg, cinnamon, tallow, palm oil, salt, natural ...

Try Adding Coffee to Boxed Baking Mix

Or try a more flavorful liquid than water. For chocolate treats, coffee or espresso is the best addition.

The simplest way to accentuate the chocolate flavor in your baked goods is to add a teaspoon or so of espresso powder or instant coffee granules. Espresso powder tends to be more concentrated, so you definitely only need a teaspoon to do the trick.

For example, if you add coffee to your cake, can caffeine cook out during the baking process? Unfortunately, this is a myth. Caffeine is a stable compound that doesn't break down easily, even at high temperatures.

Your cake will only need about a ½–1½ teaspoons, depending on your preferences. Anything beyond that will lead to a more notable coffee or mocha flavor—if that's what you're going for, feel free to use another teaspoon or two.