This beautiful espresso chocolate chip coffee cake *almost* made it into the Ambitious Kitchen Cookbook, but I just had to give it a place on the blog. No boring, dry coffee cakes here — this one’s made with rich brown butter, chocolate chips, and espresso powder baked right inside, plus the BEST brown sugar streusel topping and an espresso glaze that will knock your socks off.
If you’re looking for a special occasion brunch treat (or really an anytime dessert) that’s guaranteed to impress, this coffee coffee cake is just the thing. I mean, how gorgeous is she?! Get your springform pans ready, people, we’re baking today. Watch me make the cake from start to finish on my Good Mood Food Youtube Channel!
What is coffee cake?
A regular coffee cake is technically just a cake that has a cinnamon sugar streusel on top instead of a frosting. It usually does not have actual coffee in it, but rather it pairs really well with a hot cup of coffee at brunch! You know I had to get a little extra, so we ARE adding espresso powder throughout the recipe for that true coffee flavor, and we’re topping the cake with an incredible espresso glaze for even more coffee notes. SO GOOD.
Everything you’ll need to make this espresso coffee cake
We’re using good old flour, butter, and brown sugar in this cake for that true coffee cake flavor and crumb, plus a few extra special ingredients that really bring out the rich caramel notes. Here’s what you’ll need to make it:
- Flour: you’ll need regular all-purpose flour in both the streusel topping and in the cake itself. See below for a gluten free option.
- Sugar: I love using dark brown sugar because it has extra molasses flavor. Learn how to make your own brown sugar here!
- Butter: a little melted butter helps the streusel topping come together. We’re also browning butter for the cake itself, which TRULY takes the flavors to the next level.
- Espresso powder: yes, this is an actual coffee cake, meaning we’re adding espresso powder to the streusel, cake, and the glaze!
- Cinnamon: don’t forget the hint of cinnamon in the topping for extra warm coziness.
- Yogurt: a little plain or vanilla whole-milk Greek yogurt adds the perfect amount of moisture.
- Maple syrup: you’ll also need some pure maple syrup to sweeten the cake.
- Eggs: two eggs help the coffee cake bake up properly.
- Vanilla: gotta have vanilla extract in both the cake and in the glaze. Learn how to make your own vanilla extract here.
- Milk: you’ll need some milk to ensure that the coffee cake doesn’t come out dry.
- Baking staples: don’t forget both baking powder and baking soda, plus salt.
- Chocolate chips: I love mixing chocolate chips into the batter because what’s life without a little chocolate?
- For the espresso glaze: you’ll need milk or water, more of that espresso powder, powdered sugar, and vanilla for the most perfect espresso glaze.
Can I make it gluten free or dairy free?
Yes, you can make a dairy-free AND gluten-free espresso coffee cake if you’d like:
- To make gluten free: swap the all-purpose flour for a 1:1 gluten-free all purpose flour.
- To make dairy free: I suggest using a plant-based yogurt such as siggi’s plant based cups. Replace the butter with a vegan butter stick such as Miyoko’s brand. Please note that you cannot brown vegan butter, so just melt it. Be sure to also use dairy free chocolate chips.
Can I make it vegan?
I haven’t tested this espresso chocolate chip using flax eggs, but let me know in the comments if you do! Then remember to follow the dairy free instructions above.
Learn how to brown butter
If you’ve been baking with me for awhile now, you know that I’m a little bit obsessed with adding brown butter to my desserts (okay, and savory recipes!) Browned butter adds a rich, caramel-like flavor to recipes that really takes them to the next level. Plus, it’s SO easy to do! Get all of my tips for browning butter here, and check out more recipes using brown butter here.
Don’t forget these tips for the best coffee coffee cake
- Grease your pan. Remember to generously coat your springform pan (sides included!) with nonstick cooking spray so that the cake comes out easily! If you’re using a cake pan or square pan, remember to line it with parchment paper.
- Use room temp ingredients. Be sure to cool down the brown butter for a full 10 minutes and bring your eggs to room temp so that they don’t coagulate when mixed together.
- Do not overmix. When combining the wet and dry ingredients be sure to mix until the batter is just combined. Overmixing will create a dense, gummy texture.
- Cool, then glaze. Let the cake cool for at least 30 minutes before adding the espresso glaze so that it doesn’t soak into the cake.
The best pans for coffee cake
There are two pan sizes I can recommend using to bake this coffee coffee cake. I like to use a 9 inch springform pan because it creates a really pretty look and can easily be removed from the pan, but you can also use a regular 9 inch cake pan OR an 8×8 inch square pan.
How to store and freeze espresso coffee cake
- To store: keep the coffee cake covered at room temperature for 1-2 days, then place it in the fridge covered for up to 1 week.
- To freeze: let the cake cool and then wrap it well in plastic wrap and aluminum foil. Place the full cake in a zip-top freezer bag. When you’re ready to serve it, thaw the cake in the refrigerator overnight, then let the cake come to room temp before adding the espresso glaze and serving it.
More cake recipes you’ll love
- Brown Butter Blueberry Coffee Cake
- Brown Butter Strawberry Coffee Cake with Lovely Strawberry Icing
- Dad’s Extraordinary Yellow Cake with Chocolate Buttercream Frosting
- Lemon Pistachio Cake with Lovely Lemon Frosting
- Salted Butterscotch Zucchini Coffee Cake
Get all of my cake recipes here!
Watch me make the coffee cake
I hope you love this espresso chocolate chip coffee cake! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Espresso Yogurt Chocolate Chip Coffee Cake
Ingredients
- Streusel:
- 1 cup (120g) all purpose flour
- ½ cup (107g) packed dark brown sugar
- 5 tablespoons (70g) salted butter, melted
- 1 teaspoon espresso powder
- 1 teaspoon cinnamon
- Wet ingredients:
- ½ cup (112g) plain or vanilla whole-milk Greek yogurt (use vanilla if you want a sweeter cake)
- ½ cup (156g) pure maple syrup
- 2 large eggs, at room temperature
- ¼ cup (50g) milk of choice (I use unsweetened vanilla almond milk)
- 1 tablespoon espresso powder
- 1 tablespoon vanilla extract
- 1 stick (½ cup // 113g) salted butter
- Dry ingredients and mix-ins:
- 1 ¾ cup (210g) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ heaping cup (150g) chocolate chips
- For the espresso glaze:
- 1 tablespoon warm milk or warm water
- ¼ teaspoon espresso powder
- ½ cup (52g) powdered sugar
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Generously coat a 9-inch round springform pan with nonstick cooking spray, or line a 9-inch round cake pan or an 8 x 8 inch square pan with parchment paper.
- Make the streusel topping: in a medium bowl, mix the flour, brown sugar, espresso powder and cinnamon. Add the melted butter and stir together with a fork until it begins to form into crumbles and resembles clumps of wet sand. You may need to use your hands/fingers to form into nice thick “clumps.” Cover the bowl with plastic wrap and place in the fridge for later.
- Brown the butter: Add butter to a medium pot or saucepan and place over medium heat. The butter will begin to melt, crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens once it foams. Continue to whisk and remove from heat as soon as the butter begins to turn a golden amber brown color and give off a nutty aroma. Set aside to cool for 10 minutes.
- Prepare the wet ingredients: In a large bowl, whisk together the yogurt, maple syrup, eggs, milk, espresso powder, and vanilla extract until well combined, smooth, and creamy. Do not add the butter yet.
- Prepare the dry ingredients and mix-ins: In a medium bowl: whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and use a wooden spoon to mix until just combined. Finally, gently stir the brown butter into the batter until smooth and well combined. Do not overmix. Lastly, fold the chocolate chips into the batter.
- Pour batter to the prepared pan and evenly spread. Sprinkle the top with all of the streusel topping.
- Bake the cake: Place cake in the oven until a tester comes out clean with just a few crumbs attached, 35 to 45 minutes. Allow the cake to cool for 30 minutes before glazing.
- Make the glaze: in a small bowl, whisk together the espresso and milk (or water) so the espresso dissolves. Next add in the powdered sugar and vanilla extract and mix until well combined. Drizzle the espresso glaze back and forth over the cake. Cut into 10-12 slices and enjoy it warm with a cup of coffee.
- To store: keep the coffee cake covered at room temperature for 1-2 days, then place it in the fridge covered for up to 1 week.
Recipe Notes
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on April 14th, 2024, and republished on June 17th, 2025.
I made this into gluten free muffins using King Arthur measure 4 measure flour, I also cut the recipe in half, it made 5 large muffins. Chilled the muffin batter while the oven preheated and cooked at 375f for 20min. I think the esspreso flavor could be stronger, but texture and flavor otherwise was very tasty. I enjoyed the sweetness level with the maple syrup.
I’m glad you enjoyed, and that the muffins turned out well! Feel free to up the espresso powder next time.
This is phenomenal! It kind of looks like a lot of steps/ingredients, but its really quite easy. I only have a 10″ springform pan so I used that and baked for 30 min and turned out perfect. It still looked great even though it wasn’t as thick but it didnt look wrong at all. P.S. I most definitely think the chocolate chips (i used dark) DO belong in here 🙂
Would it be possible to substitute real espresso instead of powder? Maybe in place of the milk? Only because I’ve never purchased the powder.
Also, do you think regular European style yogurt work? Can’t wait to make this!
You can use 2 tablespoons espresso and 2 tablespoons milk in the recipe instead of 1/4 cup milk. For the yogurt: I have not used European style yogurt, as it is typically much thinner than Greek yogurt. It will probably work though! Let me know how it comes out 🙂
I brought this to a friend’s bday brunch and it was a hit! Everyone loved it, and it’s one of my favorites to make. The flavor of the brown butter combo with coffee flavor is divine. So good!
So happy to hear that!
Just finished having this for Saturday morning breakfast with my family. Everyone enjoyed it!! I appreciate the very low sugar content. I made it in an 8×8 pan and it did take an extra 10 or so minutes to cook. I love that I could make it the night before and wake up with breakfast ready!! We all agree we should have it again!
Amazing! Glad it was a hit!
Five star. Loved it just as is! I have plain greek yogurt but a sweet tooth so I gave an extra little splash to the maple syrup and it was perfect.
Perfect! So glad you loved it!
Please suggest what can be added in place of maple syrup and in what quantity. Thank you !
Hi! I’ve only tested the cake as is, so I can’t recommend another substitute. I’m afraid that honey would greatly change the flavor and have the potential to burn in the oven.
Hi what can I use instead of maple syrup ?
Hmm unfortunately I can’t recommend a substitute – I’m afraid that honey will greatly change the flavor and could burn in the oven.
This cake is delicious! One question I have though. 1/2 cup of butter is actually 113g right? That is what I did because you listed 1/2 cup or 1 stick and it seems like it too much. Did I miss something?
Thank you for the catch! You’re correct that 1/2 cup butter = 1 stick = 113g. I’ve updated the recipe to reflect that!
Can you substitute brown sugar for the maple syrup? I don’t like to use maple syrup in recipes because it’s really pricey. Just wondering how much more liquid to add to compensate for the loss of moisture. Looks delicious!
Hi! I haven’t tested it, so I wouldn’t recommend it as you’re right, it will change the moisture content.
Hi! Can’t wait to try this! Can I use normal coffee grounds instead of espresso powder?
Hi! I’d highly recommend using espresso powder to get that true coffee flavor. Coffee grounds are much milder in flavor.
As usual, a winning recipe from Ambitious Kitchen. This is a moist, flavourful cake that is surprisingly not too sweet even with the glaze. One of my guests, not a big dessert fan, declared this their favorite of all time and had seconds. The espresso is not as strong as I wanted but if the name was different, I wouldn’t have missed the espresso. I used Trader Joe’s 72% chocolate chips, which are fairly bitter; they worked great. Make this–you won’t be disappointed.
Amazing! So glad this was a hit!
Can I use instant coffee versus espresso powder or would it be best to wait to make until I get espresso powder? Looks good, thanks!
You can use instant coffee just note that the coffee flavor won’t be as pronounced because espresso powder is much more concentrated!
Wow. This coffee cake was the best of the best. Flavor = 10, Ease = 10. Moist = 10. Seriously. I love coffee cakes and have made my fair share of them. This will be the one I keep for all future coffee cake makings. Highly recommend.
Amazing! So glad you loved it!
My family didn’t like it cause chocolate chips are kind of weird in coffee cake but I loved it so much I couldn’t stop eating it haha.
Feel free to omit the chocolate chips for them next time! Glad you enjoyed 🙂
This was so good and so easy!!! Will be making again!!
So glad you loved it!!
Really really good! I made 1/2 of the recipe because I like smaller cakes. Followed recipe without deviating and was pleased with the sweetness level – not overly sweet at all, a Goldilocks sweetness. Pleasantly moist, espresso flavor comes through nicely, choc chips adds a special touch, and the glaze brings extra coffee flavor that I appreciate. Perhaps if I were to alter anything it’d be simply increasing the espresso a little due to my fondness of pronounced coffee flavor in desserts.
Love that! And yes, feel free to add a bit more espresso 🙂
Wow this cake was unbelievable. I forgot to put the chocolate chips in (!) and I’m sure it would be fantastic with it but even without-one of the best cakes I’ve made. I subbed oat flour for all purpose in the cake and used coconut sugar in the streusel to keep it refined sugar free. I will definitely make again and again and if you’re reading this, you should too!
I’m glad those swaps worked out well! My new fav 🙂
Thanks for this comment Julia. I was looking at the recipe and thought it was worth a try, but that I would probably skip adding the chocolate chips LOL .
I haven’t made this cake yet, but it looks delicious. However, I was hoping to see Nutritional Info and it’s not included for this recipe, although usually your site does post that. Do you plan to add it?
Hi! I don’t include the nutritional info for my more indulgent recipes like this one because they’re meant to be a special treat.
Hm, interesting approach! Although what’s “indulgent” for one is not for another. Personally I don’t see much difference between a slice of coffee cake and say a muffin or a pancake. Basically similar ingredients and composition.
And things are indulgent in different ways. For me the chaffle recipe on your site is more indulgent than this, as it’s a ton of cheese held together with eggs and drizzled with honey, and there’s nutritional info for that.
Anyway I guess I will have to calculate the nutritional info for the cake recipe.
Absolutely – it is different for everyone! Many of my muffins and pancakes use more nutrient-dense ingredients, which is why I like to show the nutritional info so that people can see the amounts of protein, fiber, etc. This cake and some of my other desserts do not have a nutrient focus (i.e. I’m using regular all purpose flour here, plenty of butter, dark brown sugar, etc.) so they’re meant to nourish you in a different way 🙂