Moist Coffee Cake with Glaze

Warm from the oven and still faintly steaming, this moist coffee cake with glaze fills the whole kitchen – honestly the whole flat – with that deep, comforting scent of roasted beans and brown sugar, maybe even a little vanilla if you stand close enough. The edges get just that right amount of golden while the inside stays soft like, almost spongy but not at all dry… it’s that kind of cake you didn’t know you needed until it’s in front of you, a little glossy from the drizzle, almost asking you to sit down and stay awhile.

Why You’ll Crave It

• The soft crumb carries the bold coffee flavor beautifully – gentle but unmistakable
• That glaze? It’s silky and just strong enough to heighten the flavor without overpowering
• No fancy steps or equipment – just simple cake joy, honestly
• Perfect balance between sweet dessert and coffee snack (I’ve had it for breakfast more than once…)
• It keeps wonderfully, if you somehow don’t eat it all the first day

The first time I made this was for my friend Julia’s birthday – she said it reminded her of the café we used to go to in Lisbon during college afternoons. That felt special.

What You’ll Need

• All-purpose flour: 200 grams – the soft backbone of the cake, sifted is best
• Granulated sugar: 150 grams – white sugar keeps it light, not too sweet
• Large eggs: 3 – make sure they’re room temp, helps them blend in smoothly
• Unsalted butter: 125 grams, melted – adds richness and that buttery finish
• Strong brewed coffee: 100 ml, cooled – the hero here, pick one you love to drink
• Baking powder: 2 tsp – for that gentle lift, not too much rise, just enough
• Vanilla extract: 1 tsp – rounds everything out, skip it only if you must
• Salt: A small pinch – doesn’t seem like much, but it brings the flavor into focus

Easy How-To

Warm Up the Oven… and Yourself

Preheat to 180°C (350°F). It’s the kind of step you can do with one hand while sipping your own coffee. Grease a loaf pan or line it if you like easy cleanup. The bowl is next.

Cream Butter and Sugar

Add the sugar to your melted (but slightly cooled) butter in a big bowl. Stir until it looks kind of smooth and a little thick. Now, eggs – one at a time – stir after each and don’t rush. If it curdles a tiny bit, don’t panic… it’ll all come together once the flour goes in.

Fold in the Dry Things

Sift in your flour, baking powder, and salt all together. You don’t have to overthink this – just fold gently until you can’t see flour anymore. Then pour in that cooled coffee and vanilla. The batter should look creamy, pale brown, scented like Sunday comfort.

Into the Oven

Scrape the batter into your pan, smooth the top a little (no need to be exact), slide it into the oven, and set a timer for 40 minutes. It should come out puffed and just cracking on top, maybe a little darker at the corners.

Make That Glaze

While the cake cools on a rack, whisk together about 1/2 cup powdered sugar (sift it if it’s clumpy) with a tablespoon or two of fresh brewed coffee. You want it pourable, but not too runny. If it’s too thin, add more sugar. If it thickens too quickly, a splash more coffee. Taste it… it should make you smile.

Glaze & Rest (the cake, not you… or maybe both)

Wait until the cake’s fully cooled, then pour the glaze slowly – let it coat and drip and find its own path. It sets a little if left alone, making this beautiful glossy skin that cracks softly when you cut a slice.

Good to Know

• The glaze soaks into the cake if you pour it warm – that’s not a bad thing, just different
• If your butter’s too hot, your eggs won’t like it – let it cool a bit or everything scrambles
• Your cake is done not just when the toothpick is clean, but when it smells toasted and you don’t want to wait anymore

Serving Ideas

• With a dusting of cinnamon or cocoa on top, just before serving – people notice these things
• Alongside a dollop of mascarpone or crème fraîche – strikingly good combination
• Toasted the next day with a thin pat of salty butter… honestly, divine

Top Tricks

• For a slightly deeper taste, add 1/2 tsp espresso powder into the batter along with the flour
• A light brush of coffee over the cake before glazing can make the texture even more moist

Frequently Asked Questions

Can I use instant coffee instead of brewed?

Yes, that works. Just dissolve about 1 tbsp of instant coffee granules in 100 ml of hot water. Cool it before adding.

Can I make the cake ahead of time?

Absolutely. It actually tastes better on day two – the glaze sinks in more and the flavors deepen. Just store it in an airtight container on the counter.

Is the glaze optional?

Technically yes… but emotionally no. It adds that key hit of sweetness and coffee punch. That said, a light dusting of icing sugar alone will still be lovely.

What if I only have salted butter?

Go ahead and use it, but then skip the extra pinch of salt in the recipe. It won’t throw things off too much.

Can I double this for a larger crowd?

Yes, double the quantities and bake in a larger rectangular pan. Give it a bit more time in the oven and check with a skewer for doneness as always.