This is the easiest homemade coffee cake you’ll ever make. This recipe replaces the classic flavors of cinnamon and spongy, sweet cake with a cheesecake-like texture and real coffee flavor. Start with a separated sponge cake layered with a creamy, Greek yogurt and mascarpone filling. The result is a moist cheesecake-like coffee cake that’s guaranteed to wow and amaze guests.
This homemade coffee cake is light, springy and airy. Rather than the dense and crumbly cakes you might expect when you hear “coffee cake”, our take is light as a feather and delicious any time of year. The Greek yogurt and mascarpone filling ensures your cake is moist and stays that way.
Most traditional coffee cakes do not contain caffeine. This coffee cake, however, does have a hit of caffeine. We include sweetened cold coffee in the filling and decorate the cake with chocolate covered coffee beans for another boost of caffeine. There’s only one cup of coffee in the whole dessert, however, so don’t expect to get too much of a caffeine buzz.
First, separate the eggs for the coffee cake. Place the yolks in one bowl and the whites in another. Whip the egg white with an electric mixer until soft peaks form. Add the vanilla extract and continue mixing until stiff peaks form.
Add the egg yolks into the egg white mixture, along with the granulated sugar in three additions, mixing well between each addition. Beat until the mixture is light, fluffy and pale yellow. Use a sifter to sift the 00 flour into the egg mixture. Gently fold the flour in with a rubber spatula, along with the oil.
Pour the batter into a parchment paper-lined baking dish and spread smooth with an offset spatula. Bake for 9 minutes. Remove the cake from the baking dish and gently peel off the parchment paper.
Using your cake pan as a guide, cut the cake into rounds the size of the bottom of your cake pan.
In a mixing bowl, combine the greek yogurt, mascarpone, coffee, and sweetened cream with an electric mixer until smooth.
To assemble the cake, place one cake round in the bottom of a springform cake pan. Pour the mascarpone-coffee filling on top and spread smooth with an offset spatula. Top with the second cake layer. Refrigerate for 3 hours, then remove the cake from the pan.
Garnish the cake with cocoa powder and chocolate covered coffee beans as you like. Enjoy!
This coffee cake will stay fresh for up to 3 days. Cover it well in plastic wrap or store in an airtight container.
Because this cake is so light and airy, it won’t freeze and defrost very well. It’s best to store the cake in the fridge to keep its whipped texture intact.