Coffee Cream Cake

filed under: Coffee Cakes on March 13, 2012

I just tried this beautiful Coffee Cream Cake from The Pioneer Woman’s new book! Pretty sure I have every book she’s ever written. Her recipes never disappoint, and this cake is quite the showstopper! I am in baking mode and am also making my Sugar Cookie Recipe as well as Apple Crisp this holiday season.

Coffee Cream Cake with Coffee Icing!

Coffee Cream Cake

I am baking in my kitchen.  She is at home in her kitchen.  So why do I feel like she is right there with me? It’s just how magical her new cookbook is! This cake is 4 magical layers of coffee cake, cream cheese whipped cream (AMAZING), and coffee frosting. COFFEE FROSTING! Is your mouth watering like mine is?

Not only is it beautiful and amazing, its personal.  She has found a way to totally engage her reader and make them feel like they are right there with her.

Well, you know I just had to make a cake.  The Coffee Cream Cake called my name!

Coffee Cream Cake

In the book, she has a recipe for the whipped cream frosting (in between the layers) as well as the mouth-watering coffee frosting that I slowly drizzled on the outside.

How to Make Coffee Cake

Then right in my mouth.  Sorry.  I couldn’t help it.  I mean, it’s coffee frosting.


Layered Coffee Cake

I gotta tell you, this cake is scrumptious.



I hope you get the book so you can make it too!

But don’t tell your family or friends.  Then they will just want a piece and that will lead to sharing that we just can’t have that.

And be sure to have some cold milk on hand… it’s the perfect compliment to this darling cake!

Slice of Coffee Cream Cake

This is one seriously irresistible coffee cream cake recipe that I will be making again and again!

Slice of Coffee Cake

The Pioneer Women’s Coffee Cake (slightly adapted)

The recipe in the book is a slight variation of the recipe on Miss Ree’s site. Hope you love this Coffee Cream Cake as much as we do!

4.73 from 47 votes
coffee cream cake
Coffee Cream Cake
Prep Time
25 mins
Cook Time
22 mins
Total Time
41 mins

I just tried this beautiful Coffee Cream Cake from The Pioneer Woman's new book! Pretty sure I have every book she's ever written. Her recipes never disappoint, and this cake is quite the showstopper! 

Course: Dessert
Cuisine: American
Keyword: cake, chocolate cake, coffee cake
Servings: 8 slices
Author: Amanda Rettke
  • 1 cup (2 sticks, 226g) unsalted butter
  • 2 tbsp. instant coffee
  • 1 cup (237g) boiling water
  • 2 cups (256g) all purpose flour
  • 2 cups (400g) granulated sugar
  • 1/4 tsp. salt
  • 2 tsp. baking soda
  • 1/2 cup (120g) buttermilk
  • 2 large eggs room temperature
  • 1 tbsp. vanilla
Whipped Cream Cheese Filling
  • 1 eight ounce package cream cheese
  • 1 cup (128g) confectioners sugar
  • 1 cup (238g) heavy cream
Coffee Icing
  • 3/4 cup unsalted butter
  • 1 tbsp. instant coffee crystals
  • 1/4 cup half and half
  • 4 cups (512g) confectioners sugar
  • 2 tsp. vanilla extract
  1. Preheat oven to 350°F.
  2. Start by melting the butter in a saucepan on the stove. Once the butter is melted, add in the instant coffee. Pour in the boiling water and remove from heat. Whisk until fully combined and then set aside.
  3. In a large bowl, add flour, sugar, salt, and baking soda. Pour butter mixture over and whisk together.
  4. In separate bowl mix buttermilk, eggs, and vanilla. Pour over batter and whisk until fully combined.
  5. Prepare pans. I used two 8in rounds. Pour batter into pans and cook for 16-22 minutes or until an inserted toothpick is removed clean.

  6. Let the cakes cool to room temperature then cut them each in half, creating four layers instead of two. You may need to level the cakes slightly if there is a large dome.
  7. Eat the scraps immediately, and tell no one.
  8. I then placed all the layers in the freezer for two hours.
Whipped Cream Cheese Filling
  1. Add cream cheese to stand mixer with paddle attachment.
  2. Add in confectioners sugar and heavy cream and mix until light and fluffy. Transfer to a bowl and clean mixing bowl.
Coffee Icing
  1. Melt butter on medium-low heat in a medium saucepan and then add the instant coffee.
  2. Whisk in half and half and turn off heat.
  3. Add in confectioners sugar and vanilla and whisk until there are no lumps. Let stand for 5 minutes.
  4. To assemble cakes, place one layer on cake stand and cover in whipped cream cheese frosting. Place another layer and add more frosting. Continue until all four layers are in place.
  5. Drizzle coffee icing over the top and allow it to spill over the sides.

Recipe Video

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  • Shirley says:

    Thank you, Ree Drummond (aka as Pioneer Woman) for this delicious cake. I have most of Ree’s books also.

  • Charlotte Coffelt says:

    Love this cake; however, the frosting is really sweet. Wondering about adding a little sour cream & maybe not quite as much sugar.

  • Casey says:

    Help! I followed the recipe; only adjustment was pan size. It was a disaster. It overflowed in the oven, did not have a cake texture or consistency, and never really became a cake. I had to toss it. Any ideas where I went wrong? Grateful for tips/advice.

    • Amanda Rettke says:

      Oh dear! So sorry that happened. Are you able to try it with the bigger pans? And then maybe cook a bit longer, sounds like our ovens are running at different temperatures. Hope it works for you next time!

  • Rose Wilson says:

    I made this coffee crepe cake and it fell apart

    • Amanda Rettke says:

      It is a moist cake! Be careful when handling. 🙂

  • Patricia says:

    This is My ultimate FAVORITE cake!
    When I first found it,I thought it was going to be difficult, but had to try.
    I man seriously! It’s made with coffee!
    It’s so easy, & Soooo delicious!
    Our School is having a fun fair with a cake walk so I tried 6″ bake pans to share the yummy.
    Using 1 1/4 batter pure pan I am able to make two cakes.
    Identical, just in smaller cake form!!
    Dont let all the ingredients intimidate, it’s a must try!!

  • Carmel says:

    This cake is absolutely delicious. I followed the recipe exactly, it was fun to make. Thank you.

  • Joanna Panzera says:

    Joanna Panzera said “I was really happy with the taste. I will definitely make this again in the future.”

  • Megs says:

    Do I need to cool the butter mixture completely or does it need to be hot when i mix it with the flour?

  • wendy says:

    How can i get your book to buy

  • Meme says:

    The recipe list says baking soda and the video says baking powder. Can you please clarify which it is. Thank you

    • Amanda Rettke says:

      The written recipe is correct.

  • Liz says:

    I made this cake and it was terrible sorry! I followed everything but it turned out so greasy and without any flavor

  • Juls says:

    I made this a few weeks ago with the only adjustment, I used espresso powder vs instant coffee and added 5-10 minutes baking time (used baking SODA per printed recipe). The cake didn’t appear “done” but the toothpick came out almost clean and they ended up being fine. Friends who don’t like coffee, loved this cake. Friends who like coffee said this was the best cake ever.

  • Tanya Castelyn says:

    I absolutely LOVE this cake, but I need to “pretty” it up. Do you think I can whip the glaze in order to pipe it on rather than just pouring it over?

    • Elizabeth Keeney says:

      Hi, Tanya! I work with iambaker and am happy to help with questions. There really is no way to pipe on the glaze. My suggestion would be to keep the glaze as is, let it harden, and then add some pretty designs with homemade whipped topping for the best results. I hope this helps, and have a great day!

  • jaimie says:

    Id like to make this in a bundt. Thoughts? Cooking time? Adjustments?

    • Elizabeth Keeney says:

      Hi, jaimie! I work with iambaker and am happy to help with questions. A 10-inch Bundt pan is equivalent in volume to 2 8-inch round cake pans, but we have not tried baking this cake in a different pan, so I can’t say what the proper adjustments to the recipe would be. If you try it, let us know how it turns out, and have a great day!

  • Jessyca Williams says:

    Made this cake last year for my husband’s birthday. It was a hit! Making it again this year

  • Piepie says:

    I just made this cake tonight, won’t be tasting until tomorrow. Can’t wait!!! I found that the cake cut better after freezing, cut one before and one after. Also wanting to know if it needs to be refrigerated. Didn’t see anything about it.

  • Archana Duseja says:

    What is half n half?

    • Elizabeth Keeney says:

      Hi, Archana! I work with iambaker and am happy to help with questions. Half and half is equal parts whole milk and heavy cream. I hope this helps, and have a great day!

  • Lucas Martin says:

    Yummy recipe! I’m a coffee lover and like to experiment with coffee to make delicious things. Thank you for sharing the delicious recipe of “Coffee cream cake”. Thank you for all the detailed instructions.

  • Nicole says:

    How long would this cake last in the fridge do you think? A few days maybe? Thanks

    • Elizabeth Keeney says:

      Hi, Nicole! I work with iambaker and am happy to help with questions. The cake should last 1-2 days in the refrigerator. Have a wonderful day!

  • Gabriela says:

    Acabo de ver la receta. La haré en estos días. Muchas gracias por tan deliciosas recetas.

  • Sarsha says:

    Finally been dieing to for a coffee cake receipe. Can’t wait to try

  • Tarannum says:

    What is half and half

    • Elizabeth Keeney says:

      Hi, Tarannum! I work with iambaker and am happy to help with questions. Half and half is a cream that is made from half milk and half heavy cream. I hope this helps, and have a great day!

  • HoneyBunny20 says:

    Epic failure despite reading all the reviews. Made the cake according to Lee Drummond’s original recipe and used one tsp of baking soda. Cake came out great but needed more than 22 minutes to bake. Cream cheese filling was like soup. Should have trusted my gut that one cup of heavy cream to just one cup of confectionery sugar wouldn’t have worked. I think I ended up adding at least 4 and it still oozed out the sides when the cake layers were stacked. No way was I going to try the icing after reading a review about that all dripping off the cake and resulting in a pooled mess. Now hoping to salvage it by frosting with a coffee buttercream after the cake chills to hopefully firm up the filling. I am not a notice baker and very experienced. It’s a shame there were not more reviews warning people. Caulk this one up for lesson learned.

    • Amanda Rettke says:

      I’m not sure what you are talking about. Who is Lee Drummond? I don’t think you followed my recipe.

  • HoneyBunny20 says:

    Red Drummond is the Pioneer Woman’s real name who you refer to in the beginning of your recipe description. After my workaround, the cake was a hit. The filling really needs a major adjustment and the coffee buttercream frosting I made instead of the glaze held the cake together and definitely added a more intense coffee taste. Just wanted to give a review of my experience so others could be forewarned.
    The concept of this cake is unique and a great for coffee lovers.

  • Ida says:

    The cake smells delicious. But the 22 minute bake time is too short. I had to ncrease the bake time twice.

    • Amanda Rettke says:

      Did you make it in the 8in rounds that the recipe called for? Baking for longer than 22 minutes should result in a very dry and hard cake.