A soft, moist coffee-flavored cake made in one bowl. Lightly sweet with a rich coffee taste, perfect for dessert or an afternoon treat.
Ingredients You’ll Need
All-Purpose Flour: Provides structure for the cake.
Baking Powder (1 tsp): Helps the cake rise.
Baking Soda: Adds extra lift and softness.
Salt: Balances sweetness.
Instant Coffee: Boosts the coffee flavor.
Hot Coffee: Deepens flavor and keeps the cake moist.
Sugar: Sweetens and balances the bitterness of coffee.
Oil or Melted Butter: Adds moisture and richness.
Eggs: Bind the batter and give structure.
Vanilla Extract: Enhances flavor.
How to Make One-Bowl Coffee Cake (Step by Step)
Step 1 – Preheat oven:
Preheat oven to 350°F (180°C) and grease or line an 8×8-inch pan.
Step 2 – Dissolve coffee:
In a large bowl, stir instant coffee into the hot brewed coffee until fully dissolved.
Step 3 – Add wet ingredients:
Whisk in sugar, oil (or melted butter), eggs, and vanilla until smooth.
Step 4 – Add dry ingredients:
Add flour, baking powder, baking soda, and salt on top. Lightly mix the dry ingredients, then fold everything together just until combined.
Step 5 – Bake:
Pour batter into the pan and bake 25–30 minutes, until a toothpick comes out clean.
Step 6 – Cool:
Let cool before slicing.
Easy One-Bowl Coffee Cake
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tsp instant coffee
- ½ cup hot coffee
- 2/3 cup sugar
- ⅓ cup oil or melted butter
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (180°C). Grease or line an 8×8 pan.
- In a large bowl, stir instant coffee and hot brewed coffee until dissolved.
- Add sugar, oil (or melted butter), eggs, and vanilla. Whisk until smooth.
- Add flour, baking powder, baking soda, and salt on top. Lightly mix the dry ingredients, then fold everything together just until combined.
- Pour into the pan and bake 25–30 minutes, until a toothpick comes out clean.
- Let cool before slicing.
Notes
- Oil vs butter: Oil keeps the cake softer; butter adds more flavor.
- Mixing: Avoid overmixing to keep the cake light and tender.
- Sweetness: Can slightly reduce sugar if you prefer a less sweet cake.
- Storage: Store covered at room temperature for 2–3 days or refrigerate up to 5 days.