Coffee-Cocoa Snack Cake Recipe

Name: Coffee-Cocoa Snack Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 tablespoon unsalted butter, at room temperature; 1 2/3 cups sugar; 2 large eggs, at room temperature; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1 1/2 cups plus 2 tablespoons (7 1/4 oz) all-purpose flour; 1/2 cup plus 1/3 cup (2 1/2 oz) unsweetened natural cocoa powder (not Dutch-processed); 1 teaspoon baking soda; 1 teaspoon baking powder; 1 1/2 cups coffee, cooled to warm

Servings: persons

10 tablespoon unsalted butter, at room temperature
1 2/3 cups sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups plus 2 tablespoons (7 1/4 oz) all-purpose flour
1/2 cup plus 1/3 cup (2 1/2 oz) unsweetened natural cocoa powder (not Dutch-processed)
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups coffee, cooled to warm

1
Preheat oven to 350u00b0F. Spray a 9-inch square baking pan with nonstick cooking spray with flour. Line the pan with parchment or aluminum foil, leaving an overhang on opposite sides to lift the cake out after baking. Spray the parchment or foil with nonstick cooking spray with flour.
2
Add the butter and sugar to a large bowl. Use a wooden spoon to cream them until smooth and light. Whisk in the eggs, one at a time, mixing well after each addition. Continue whisking until the batter is smooth and the sugar starts to dissolve, about 30 seconds. Add the vanilla and salt and whisk to incorporate. Sift the flour, cocoa powder, baking soda and baking powder over the batter then add all of the coffee. Gently whisk the batter until it is smooth and most of the lumps are gone.
3
Transfer the batter to the prepared pan. Gently shake the pan to spread into an even layer. Bake for 40-42 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and let the cake cool for 20 minutes, then use the parchment or foil overhang to lift the cake from the pan. Set on the rack and let cool completely (you can also cut and serve when it's still slightly warm). Dust with confectioners' sugar before serving.

838

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 tablespoon unsalted butter, at room temperature, 1 2/3 cups sugar, 2 large eggs, at room temperature, 1 teaspoon vanilla extract, and more.

Yes, Coffee-Cocoa Snack Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coffee-Cocoa Snack Cake

How did you like this recipe?

Frequently Asked Questions