Thank you so much for stopping by—I’m thrilled to share this espresso-infused, yogurt-rich coffee cake that brings moistness, chocolatey sweetness, and a fun java kick to your brunch table! If you love easy, flavorful bakes, hit subscribe to get more recipes delivered straight to your inbox. ☕💗
Overview of Recipe Content
Here’s what we’re baking and why it’s special:
- About this Espresso Yogurt Chocolate Chip Coffee Cake: A soft, tender cake that’s perfect for brunch, afternoon coffee, or dessert. The espresso adds depth without overpowering, while Greek yogurt keeps it moist and rich.
- Why you’ll love it: It’s got the perfect balance of caffeine warmth, sweet mini chocolate chips, and a tangy yogurt texture. Plus, it’s easy to make and sure to impress.
- Taste: Thoughtful espresso aroma, moist crumb, little bursts of dark chocolate, with a mild tang from the yogurt.
- Seasonal relevance: Brilliant year-round, but especially cozy in fall or at a gather‑around brunch table.
- Ingredient list:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup plain or vanilla Greek yogurt
- ¼ cup espresso or strong brewed coffee (cooled)
- ½ cup unsalted butter (room temperature)
- ½ cup granulated sugar
- 2 large eggs
- ½ cup mini chocolate chips
- Tools needed:
- 8×8‑inch square pan or 9‑inch round cake pan
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Whisk
- Parchment or nonstick spray
- Suggested substitutions/additions:
- Vanilla yogurt instead of plain (adds sweetness)
- Dark chocolate chunks or regular chips instead of mini
- Add chopped nuts (walnuts or pecans) for crunch
- Swap half the butter for olive oil for a softer crumb
How to Make Espresso Yogurt Chocolate Chip Coffee Cake
Step‑by‑Step Instructions
- Preheat the oven to 350°F (175 °C). Grease and line your pan.
- Whisk dry ingredients: In a bowl, combine flour, baking powder, baking soda; set aside.
- Cream butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes.
- Add eggs: Beat in the eggs one at a time, blending fully before adding the next.
- Mix in yogurt and espresso: Stir in the Greek yogurt and coffee until smooth. That espresso aroma is our secret promise!
- Fold in dry mix: Add flour mixture in two additions, gently folding until just combined.
- Fold in chocolate chips: Stir in the mini chocolate chips evenly. Feel free to save a few to press on top for visual appeal.
- Bake: Pour batter into prepared pan, smooth the top, and bake 25–30 minutes, or until a toothpick comes out with a few moist crumbs but no raw batter.
- Cool and serve: Let cool in pan for 10 minutes, then transfer to a rack. Slice warm or at room temperature.
So fluffy, so flavorful—it’s basically brunch perfection with each bite!
What to Serve with Espresso Yogurt Chocolate Chip Coffee Cake
- A hot mug of espresso, cappuccino, or milky latte
- Fresh fruit salad or berries to balance sweetness
- A dollop of whipped cream or a smear of ricotta or mascarpone
- For fall vibes: a side of spiced cider or chai tea
Tips for Making It Perfect
- Use room‑temperature ingredients for even mixing.
- Don’t overmix once flour is added—that preserves the tender crumb.
- Beat butter and sugar until pale and fluffy—this helps the rise.
- Cool for a bit before slicing to avoid crumbling.
- Make ahead: Batter refrigerates 24 hours (cover tightly), then bake when ready.
Storage Instructions
- Room temperature: Store covered on the counter for 1–2 days.
- Refrigerator: Keeps up to 5 days in air‑tight container.
- Freezing: Freeze slices wrapped tightly in foil/plastic wrap up to 2 months; thaw at room temperature before serving.
General Information
Coffee cake recipes with yogurt are beloved for their moist tenderness and tang. Yogurt replaces part of the fat while keeping structure—an old‑school trick from family kitchens I grew up around. Espresso adds (not overwhelms)—think sophisticated, not bitter. You can easily jazz this recipe for a holiday brunch or an everyday weekend treat.
Here are some similar recipes you might love:
- Flourless Coconut Greek Yogurt Cake – A Moist & Healthy 7‑Ingredient Dessert
- Lemon Yogurt Cake – 5 Joyful Reasons to Love This Luscious Recipe
- Irresistible Coffee Cake – OMG You Must Try This!
Don’t forget to pin it on Pinterest: pinterest.com/poulefrecipe/ 📌
Frequently Asked Questions
Can I use regular yogurt instead of Greek?
Yes! Regular plain yogurt works too, though the crumb may be slightly wetter.
Can I use instant coffee powder instead of brewed espresso?
Absolutely—just dissolve about 2 tsp instant coffee in ¼ cup hot water and let cool.
Are mini chocolate chips necessary?
No—regular-size chips or chunks work just as well. Just fold gently to avoid sinking.
Can I reduce sugar?
You can drop sugar to ⅓ cup for lower sweetness, though texture may change slightly.
Can I make this gluten-free?
You can substitute with a 1:1 gluten‑free flour blend; expect a denser crumb.
Conclusion
This Espresso Yogurt Chocolate Chip Coffee Cake is tender, moist, and richly flavored with espresso and chocolate—warming enough for cozy mornings, elegant enough for entertaining. Give it a bake and share a slice with someone you love! For more treats with yogurt and chocolatey goodness, try the [Flourless Coconut Greek Yogurt Cake] or the [Lemon Yogurt Cake]. Happy baking, friends! 💛
Interactive Elements
I’d love to hear how yours turns out—drop a review or comment below, or share a photo on Pinterest and tag me at pinterest.com/poulefrecipe/. Seeing your creations warms my heart!
Nutritional Information
Below is an approximate breakdown per 12 servings:
| Serving Size | Calories | Carbohydrates | Protein | Fat | Sugars |
|---|---|---|---|---|---|
| 1 slice | ~260 kcal | ~30 g | ~4 g | ~13 g | ~16 g |
Delightfully Indulgent Espresso Yogurt Chocolate Chip Coffee Cake with a Powerful Flavor Twist
- Total Time: 45 mins
- Yield: 12 servings 1x
Description
A tender, moist coffee cake boosted with espresso and yogurt, studded with mini chocolate chips—perfect for brunch.
Ingredients
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ cup plain or vanilla Greek yogurt
¼ cup espresso or strong brewed coffee, cooled
½ cup unsalted butter, room temperature
½ cup granulated sugar
2 large eggs
½ cup mini chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan.
2. Whisk flour, baking powder, and baking soda.
3. Cream butter and sugar until fluffy.
4. Beat in eggs one at a time.
5. Stir in yogurt and espresso until smooth.
6. Fold in flour mixture gently.
7. Fold in chocolate chips.
8. Bake 25–30 minutes until a toothpick comes out with moist crumbs.
9. Cool 10 minutes, then slice.
Notes
Use room-temperature ingredients for best texture.
Do not overmix once flour is added.
Batter can be refrigerated up to 24 hours before baking.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert, Breakfast & Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 16 g
- Sodium: 100 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
