Thank you so much for stopping by! I’m thrilled to share this Soft Coffee and Cacao Cake with you. If you love the aroma of homemade cakes and that cozy morning coffee infusion, you’re in for a treat. Feel free to subscribe for fresh recipe inspiration delivered right to your inbox!
Overview of Recipe Content
What is this recipe?
This is a tender, moist Soft Coffee and Cacao Cake—a wonderfully tender treat perfect for breakfast, afternoon snack, or dessert.
Why you’ll love it
- Soft texture thanks to oil and milk
- Subtle caffeine boost from coffee
- Balanced sweetness and a hint of bitterness
- Hands-off prep and no mixer needed
What it tastes like
Picture warm cacao dancing with fragrant coffee and vanilla, suspended in a pillowy cake crumb.
When to serve it
Great for breakfast, tea time, dessert, brunch—especially cozy in fall or spring.
Ingredients
- 4 large eggs
- 200 g sugar
- 200 ml warm milk
- 200 ml vegetable oil
- 250 g all-purpose flour
- 1 envelope (10–12 g) baking powder
- 2 tbsp unsweetened cocoa powder
- 1 scoop instant coffee (or strong espresso)
- 1 tsp vanilla extract
- Pinch of salt
Tools needed
- Mixing bowls
- Whisk
- Cake pan (approx. 22–24 cm round or square)
- Measuring cups and spoons
Suggested substitutions & additions
- Swap oil for melted butter for richness
- Almond or oat milk instead of dairy
- Add 50–70 g chocolate chips or chopped nuts
How to Make Soft Coffee and Cacao Cake
- Preheat oven to 180 °C (350 °F). Grease and flour the cake pan.
- Beat eggs & sugar: In a bowl, whisk eggs and sugar until creamy and pale.
- Combine liquids: Stir in warm milk, vegetable oil, and vanilla until smooth.
- Add coffee & cocoa: Mix in instant coffee until fully dissolved, then whisk in cocoa powder and salt.
- Fold in flour & baking powder: Sift flour + baking powder together, then gently fold into batter until just combined—don’t overmix!
- Bake: Pour batter into pan, smooth top, bake 30–35 min or until a toothpick comes out clean.
- Cool: Let the cake cool in the pan for 10 min before transferring to a rack.
As you stir, you’ll smell that dreamy coffee‑cocoa aroma filling your kitchen—a moment to savor!
What to Serve with Soft Coffee and Cacao Cake
- A dollop of whipped cream or vanilla mascarpone
- Fresh berries or sliced banana
- Coffee, espresso, or creamy hot chocolate
- Drizzle with simple glaze: powdered sugar + milk
Tips for Making It Perfect
- Warm milk helps bust any lumps in cocoa powder.
- Don’t overmix once flour’s added—fold till no streaks.
- Mind your oven—baking time may vary slightly based on pan and oven quirks.
- Make ahead: Bake a day early, wrap in foil—keeps moist!
Storage Instructions
- Room temp (covered) – up to 2 days
- Refrigerate (wrapped) – 4–5 days
- Freeze (in slices) – up to 3 months. Thaw wrapped or gently warm in oven.
General Information
This cake blends the classic comfort of cacao with the spark of coffee—a simple yet elevated twist on a chocolate cake. Perfect for any season, and a delightful option for small gatherings or solo indulgence.
Frequently Asked Questions
Q: Can I use brewed coffee instead of instant?
A: Yes! Use 2–3 tbsp cooled strong espresso or coffee.
Q: Can I reduce sugar?
A: You can try 150 g, but the cake will be slightly less sweet and softer.
Q: Can I use whole-wheat flour?
A: Swap half for whole-wheat for more fiber—texture will be denser.
Q: Is this cake vegan-friendly?
A: Not as written. To make vegan, use flax “eggs,” plant-based milk, and vegan oil substitute.
Conclusion
I hope this Soft Coffee and Cacao Cake brings you comfort and joy—whether you’re sipping it with coffee in the morning or sharing it over tea time with friends. For more celebrations of cacao and coffee, check out these delicious recipes:
Interactive Elements
Loved it? Leave a review below or share a photo on Pinterest and tag me at poulefrecipe! I can’t wait to see your creation.
Nutritional Information
Approximate per slice (12 slices)Calories Protein Carbs Fat Fiber 250 kcal 4 g 35 g 12 g 1 g
7 Reasons This Irresistible Soft Coffee and Cacao Cake Will Become Your New Favorite
- Total Time: 45 mins
- Yield: 12 servings 1x
Description
Tender, aromatic cake infused with coffee and cacao — a delicious twist on classic chocolate cake, perfect for breakfast or dessert.
Ingredients
4 large eggs
200g sugar
200ml warm milk
200ml vegetable oil (sunflower or similar)
250g all-purpose flour
1 envelope baking powder (10–12 g)
2 tbsp unsweetened cocoa powder
1 scoop instant coffee (or strong espresso)
1 tsp vanilla extract
1 pinch salt
Instructions
1. Preheat oven to 180°C (350°F) and grease a 22–24 cm cake pan.
2. In a large bowl, whisk together eggs and sugar until light and creamy.
3. Stir in warm milk, vegetable oil, and vanilla extract until well combined.
4. Add in the instant coffee and cocoa powder; mix until fully dissolved and smooth.
5. Sift in flour and baking powder, add salt, and gently fold until just combined.
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Use warm milk to help dissolve the cocoa and coffee evenly.
Don’t overmix the batter once the flour is added—just fold until combined.
Feel free to add chocolate chips or chopped nuts for extra texture.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Cake, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
