When I was little, I’d wake to the smell of cocoa and cinnamon drifting through the house. My mother had a way of making quiet mornings feel like magic, and her cocoa coffee cake was always at the center of it — warm, tender, never too sweet. Just one slice and the whole day felt softer.
Why You’ll Love This Cocoa Coffee Cake
This cocoa coffee cake is the kind of bake that feels like a quiet moment to yourself — even if the house is full. The cocoa swirls bring a gentle richness, while the cinnamon crumble gives each bite a cozy crunch. It’s perfect with morning coffee, afternoon tea, or a late-night craving under a blanket.
You’ll love how easy it is — no fancy ingredients, just the basics turning into something beautiful. And best of all? It stays moist for days, so you can keep savoring the comfort long after the oven’s cooled.
Cocoa Coffee Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch pan with parchment paper.
- In a small bowl, mix the brown sugar, flour, and cinnamon. Add cold butter and blend with a fork until crumbly. Set aside.
- In a large bowl, cream the softened butter and sugar until fluffy. Beat in eggs one at a time, then vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add to the wet mixture in 3 parts, alternating with milk. Stir until just combined.
- Pour half the batter into the pan. Mix cocoa powder with 2 tbsp hot water to form a paste and swirl into the batter. Add remaining batter and swirl again.
- Sprinkle crumble evenly on top.
- Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool 15 minutes before slicing.
Nutrition
Notes
- Use room temperature ingredients for a smoother batter.
- Don’t overmix once the flour is added — it helps keep the cake tender.
- You can bloom the cocoa in hot milk for extra richness.
- Freezes well — slice, wrap, and store for up to 2 months.
Tried this recipe?
Let us know how it was!Table of Contents
Ingredients for Cocoa Coffee Cake
Here’s everything you’ll need to bring this comforting cocoa coffee cake to life. Simple pantry staples, nothing complicated — just honest ingredients that bake up into something wonderful.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1 cup |
| Unsalted butter | ½ cup (softened) |
| Eggs | 2 large |
| Whole milk | ¾ cup |
| Baking powder | 2 teaspoons |
| Baking soda | ½ teaspoon |
| Salt | ¼ teaspoon |
| Vanilla extract | 2 teaspoons |
| Unsweetened cocoa powder | ¼ cup |
For the Cinnamon Crumble Topping:
| Ingredient | Amount |
|---|---|
| Brown sugar | ½ cup |
| All-purpose flour | ¼ cup |
| Cinnamon | 1 teaspoon |
| Unsalted butter | ¼ cup (cold, cubed) |
If you’ve ever baked something like my cinnamon pecan loaf or even the streusel-topped banana coffee cake, you’ll recognize the beauty of these familiar ingredients.
How to Make Cocoa Coffee Cake (Step-by-Step)
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch square pan or line it with parchment paper. A cozy kitchen and a warm oven are the first signs something good is coming — and with this cocoa coffee cake, the scent alone is worth waking up early for.
Step 2: Mix the Crumble Topping
In a small bowl, stir together the brown sugar, flour, and cinnamon. Add the cold, cubed butter and use your fingertips or a fork to blend until it turns into a crumbly mixture. This will be the crown on your cocoa coffee cake, adding that sweet, golden crunch we all love.
Step 3: Make the Batter
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well, then stir in the vanilla.
In another bowl, whisk the flour, baking powder, baking soda, and salt. Add these dry ingredients to the creamed mixture in three parts, alternating with the milk — beginning and ending with flour. Stir just until smooth. This is the heart of your cocoa coffee cake, and the tenderness begins right here.
Step 4: Swirl in the Cocoa
Pour half of the batter into your prepared pan. In a small dish, mix the cocoa powder with 2 tablespoons of hot water until it becomes a smooth paste. Swirl this cocoa into the batter with a knife. Add the rest of the batter, then swirl once more — gently. That marbled cocoa ribbon makes this cocoa coffee cake feel like something truly special.
Step 5: Add the Crumble and Bake
Scatter the cinnamon crumble across the top. Bake for 35–40 minutes, or until a toothpick inserted into the center of your cocoa coffee cake comes out clean. The top should be golden, the middle just set, and the edges hugging the pan in all the best ways.
Let it cool for a bit — or enjoy it warm, when the chocolate is still soft and the top is crisp. It’s a little messy, a lot comforting, and exactly what a cocoa coffee cake should be.
Rafel’s Tips for the Perfect Cocoa Coffee Cake
- Use room temperature ingredients — especially the butter and eggs. It helps the batter blend smoothly and gives your cocoa coffee cake that soft, even crumb we all crave.
- Don’t overmix after adding the flour. Once the dry and wet ingredients meet, stir just enough to combine. That’s how we keep it tender.
- For a deeper cocoa flavor, you can bloom the cocoa in hot milk instead of water. It’s a trick I also use in rich bakes like this dreamy pistachio butter spread — small steps, big results.
- Let the cake cool at least 15 minutes before slicing — even if it’s hard to wait! The crumble sets better, and the cocoa swirl shows up beautifully.
And if you’re ever in the mood to pair this cake with something savory, I can’t recommend my cowboy butter enough. It’s wild how well it balances sweetness.
Variations on Cocoa Coffee Cake
- Nutty Crunch: Add a handful of chopped walnuts or pecans to the crumble topping for a bit of extra texture. Toasted nuts bring a warm, earthy note that plays so well with the cocoa.
- Mocha Moment: Replace part of the milk with brewed coffee to turn your cocoa coffee cake into a mocha dream — rich, bold, and perfect for coffee lovers.
- Orange Cocoa Swirl: Add a teaspoon of orange zest to the batter. The citrus lifts the cocoa beautifully and adds a refreshing twist.
- Cream Cheese Ribbon: Swirl in a sweetened cream cheese layer — it melts into the cake like a little surprise in every bite.
When I want to switch things up, I sometimes go for the boldness of this marry me chicken pasta right after — the sweet and savory contrast is just divine.
And if you love baking with unique textures, the dreamy layers of cottage cheese banana bread might just become your next experiment.
Serving Ideas for Cocoa Coffee Cake
- Warm from the oven with a little pat of butter — it melts into the cocoa swirls and brings out that homey flavor.
- Pair a slice of cocoa coffee cake with a strong cup of espresso or spiced chai. Something about the bitter and sweet together just feels like a quiet afternoon well spent.
- Top with a dollop of whipped cream or vanilla yogurt if serving it as dessert — especially lovely when shared with friends around the table.
- I sometimes serve mine alongside something fresh and zesty, like my zesty time shrimp and avocado salad — an unexpected but delightful balance.
And for a fun little twist, serve it chilled the next day with a scoop of rice krispie ice cream on the side — it’s like childhood and comfort in one bite.
A Sweet Ending: One Slice, A Hundred Memories
Every time I make this cocoa coffee cake, I remember how something so simple could feel so sacred. It’s not about the perfect swirl or the golden topping — it’s about the quiet mornings, the smell of something baking, and the pause it creates in a noisy day.
This cake is more than a recipe. It’s a reminder that comfort can come from the smallest things — a warm plate, a good cup of coffee, and the joy of sharing something homemade.
And if you’re craving more cozy sweetness, you’ll love the gentle layers in my cottage cheese cloud bread{:target=”_blank”} — light, fluffy, and full of comfort.
For more heartwarming recipes and behind-the-scenes baking moments, join me on Facebook and Pinterest. Let’s bake and create memories together! 💛
FAQs About Cocoa Coffee Cake
Can I make cocoa coffee cake ahead of time?
Absolutely! In fact, it tastes even better the next day as the flavors settle. Just store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I freeze cocoa coffee cake?
Yes, it freezes beautifully. Slice it, wrap each piece in plastic wrap, and freeze in a zip-top bag. Reheat gently in the oven or microwave for that fresh-baked feel.
Why is it called “coffee cake” if there’s no coffee in it?
Great question — traditional coffee cakes are meant to be served with coffee, not made with it. But if you love that flavor combo, try the mocha variation using brewed coffee in the batter!
Can I use oil instead of butter?
You can, but the texture and flavor will change slightly. Butter gives it richness and that classic crumb. If you use oil, choose a neutral one like canola and reduce the amount slightly.
How do I keep the crumble topping from sinking?
Be sure to sprinkle the crumble gently and evenly over the top right before baking. If the batter is too loose, it can absorb the crumble — so don’t overmix!
