Yesss — Mocha Swirl Coffee Cake ☕🍫 is a total vibe. Soft, buttery crumb meets ribbons of cocoa-coffee goodness, topped with a crumbly streusel and maybe even a drizzle if you’re feeling extra. It’s the kind of cake that whispers, “Stay a while, maybe brew another cup.” 🕯️📖✨
☕ Mocha Swirl Coffee Cake
Cake Ingredients:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Mocha Swirl:
- 2 tbsp cocoa powder 🍫
- 1 tbsp instant espresso powder ☕
- 2 tbsp brown sugar
- 1 tbsp milk or brewed coffee
Crumb Topping (optional but highly recommended):
- ¼ cup flour
- 2 tbsp brown sugar
- 2 tbsp cold butter, cut into cubes
- Pinch of cinnamon
Instructions:
- Preheat oven to 350°F (175°C)
Grease or line an 8×8″ or loaf pan. - Make the swirl:
In a small bowl, mix all mocha swirl ingredients into a thick paste. - Crumb topping:
Mix flour, brown sugar, and cinnamon, then cut in the butter until crumbly. - Cake batter:
Cream butter and sugar until fluffy. Add eggs one at a time, then mix in sour cream and vanilla. - Add dry ingredients:
Mix in flour, baking powder, soda, and salt until just combined. - Assemble:
Pour half the batter into the pan. Dollop half the mocha swirl and swirl with a knife. Repeat with remaining batter + swirl. Top with crumb. - Bake for 40–45 mins, or until a toothpick comes out clean. Let it cool… or dive in warm for peak cozy ✨
Serving Vibe:
This is rainy day cake. Slow morning cake. Light-a-candle-and-slice-another-piece cake. Serve it with a steamy cup of something delicious and a little background jazz. 🎶🫶
Want a reel with swoops of mocha ribbon, that crumb shot, and the first forkful? Or a caption that smells like coffee and feels like a hug? I’m so in.
