Coffee and Sour Cream Cake
Indulge in the perfect balance of rich coffee flavor and creamy decadence with this Coffee and Sour Cream Cake. This moist and tender cake is made with brewed coffee, tangy sour cream, and a luscious coffee glaze, creating a dessert that’s both sophisticated and comforting. The combination of a fluffy yet buttery crumb and the subtly sweet glaze makes it an irresistible treat for coffee lovers. Easy to make with simple ingredients, this cake bakes to golden perfection in just under an hour and serves beautifully as a centerpiece for brunch, an afternoon coffee break, or a dinner party. Serve it as is or with a dollop of whipped cream for an added touch of indulgence!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 cup Unsalted butter
- 3 large Eggs
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 teaspoons Vanilla extract
- 0.5 cups Brewed coffee, cooled
- 1 cup Sour cream
- 1 cup Powdered sugar
- 1 teaspoons Instant coffee granules
- 2 tablespoons Whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or a bundt cake pan.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together using an electric mixer on medium speed until creamy and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the brewed coffee and sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Pour the batter evenly into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it onto a wire rack to cool completely.
To make the glaze: In a small bowl, whisk together the powdered sugar, instant coffee granules, and milk until smooth and pourable. If the glaze is too thick, add more milk, one teaspoon at a time.
Drizzle the coffee glaze over the cooled cake, allowing it to drip down the sides. Let the glaze set for 10 minutes before slicing and serving.
Serve the cake as is or with a dollop of whipped cream. Enjoy!
Nutrition Facts
Calories |
4246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.2 g | 205% | |
| Saturated Fat | 92.3 g | 462% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 925 mg | 308% | |
| Sodium | 2888 mg | 126% | |
| Total Carbohydrate | 671.1 g | 244% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 436.4 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 500 mg | 38% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 781 mg | 17% | |
*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.
