Buttercream Coffee Cake
Indulge in the irresistible layers of this Buttercream Coffee Cake, where rich, buttery flavors meet a tender, cinnamon-swirled crumb. This show-stopping dessert features a moist sour cream cake base, a ribbon of homemade cinnamon streusel, and a luxurious buttercream frosting that brings it all together in decadent harmony. Perfectly balanced between sweet and spiced, this coffee cake is baked to golden perfection and crowned with a creamy vanilla buttercream that melts in every bite. Whether you're hosting brunch, savoring an afternoon treat, or serving dessert after dinner, this easy-to-make yet elegant cake will captivate your taste buds and elevate any occasion.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 0.5 cups brown sugar
- 2 teaspoons cinnamon
- 0.25 cups unsalted butter, melted (for streusel)
- 2 cups powdered sugar
- 0.5 cups unsalted butter, softened (for buttercream)
- 2 tablespoons heavy cream
- 1 teaspoons vanilla extract (for buttercream)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes using a hand mixer or stand mixer.
Beat in the eggs one at a time, followed by the vanilla extract.
Add the dry ingredients to the wet ingredients in 3 parts, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
In a small bowl, combine the brown sugar and cinnamon to make the streusel topping. Stir in the melted butter until crumbly.
Pour half of the cake batter into the prepared pan and spread it evenly. Sprinkle half of the streusel topping over the batter. Add the remaining batter and smooth the top, then sprinkle the rest of the streusel evenly over the top layer.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake cools, prepare the buttercream by beating the softened butter and powdered sugar together until smooth. Add the heavy cream and vanilla extract, and beat until creamy and spreadable.
Allow the cake to cool completely before removing it from the pan. Once cool, spread the buttercream frosting evenly over the top of the cake.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 24.1 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 319 mg | 14% | |
| Total Carbohydrate | 102.2 g | 37% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 71.4 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 103 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
