This post has been sponsored by Seattle’s Best Coffee. All thoughts and opinions are my own.
As a mom of 3, I really need that morning cup of coffee. In fact, there really aren’t many things I look forward to more than my morning joe. But a slice of this irresistible Layered Coffee Cake with Mascarpone Frosting is right at the top of my list.
After the chaos of dropping the kids off at school, I love to have coffee with some of the other moms. Because we are adults (and there are no kids in sight) it is perfectly acceptable to have our cup of coffee with a slice of cake.
We deserve it after all that hustle and bustle. And this Layered Coffee Cake with Mascarpone Frosting provides the perfect oasis in the midst of all our hectic schedules.
Seattle’s Best Coffee® has been my brew of choice for a while now. Their signature roast brews up such a smooth, full-flavored cup of coffee. I particularly love the 6th Ave Bistro Blend® ground coffee. Its dark roast is well balanced with a hint of chocolate. I find it to be the perfect flavor profile for including in this coffee cake recipe.The coffee cake itself is so moist and flavorful. And the coffee-infused mascarpone frosting is light, airy, and not overly sweet, which makes it entirely suitable to serve as a mid-morning treat.
WHY YOU WILL LOVE LAYERED COFFEE CAKE WITH MASCARPONE FROSTING
- It’s as much a feast for the eyes as it is for the palate. The gorgeous coffee-colored mascarpone frosting pairs with the lovely melted chocolate drizzle. And topping it all off with chocolate espresso beans and sprinkles makes for a show-stopping presentation.
- This is a versatile and uncomplicated coffee cake recipe. It may look like it took you all day to make this stunning layered coffee cake but in reality, it comes together quite easily. Take it to your next book club meeting, serve it up during Sunday brunch, or enjoy a piece along with your morning cuppa before the rest of the family wakes up.
- A coffee cake that is actually made with coffee! And not just any old ground coffee. Seattle’s Best Coffee sources only the highest quality Brazilian coffees that are tasted numerous times before ever going in your cup. And for moms like me who need to stick to a budget, I love being able to get café quality beans at a price I can feel good about. Go to their website here.
and pick some up for yourself.
MORE CAKE RECIPES TO SERVE WITH YOUR COFFEE
Looking for even more delicious coffee cake recipes to go with your 6th Ave Bistro Blend ground coffee? Then try this White Peach Coffee Cake, this recipe for Apple Cake, and my tasty Coffee Cake Blueberry Muffins.
- 1/4 cup unsalted butter softened
- 1/4 cup vegetable oil
- 2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup buttermilk or milk
- 1 cup freshly brewed hot Seattle's Best Coffee
- 16 oz mascarpone cheese room temperature
- 3/4 cup unsalted butter room temperature
- 10 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons espresso powder
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- Chocolate Dipped Espresso Beans for garnish
- Chocolate Jimmies for garnish
Preheat oven to 350 degrees. Grease three 8-inch round pans or four 6-inch round pans with nonstick cooking spray.
Sift together cake flour, baking powder and soda, salt and espresso powder.
In the bowl of your mixer (or beaters), cream butter, oil, and sugar, until light and fluffy.
Add eggs, one at a time, mixing thoroughly in between.
Stir in vanilla extract.
Reducing your mixer speed to low, alternate adding flour mixer and milk until just combined.
Whisk in hot coffee. Batter will be runny.
Evenly fill cake pans half full with batter.
Bake at 350 degrees for 25-27 minutes for 8-inch pans and 22-25 minutes for 6-inch pans, or until a knife is inserted and when removed is clean.
Cool completely before filling and frosting.
Combine butter and mascarpone in the bowl of your mixer and beat on high until smooth.
Add 1/2 of the powdered sugar and beat on low until smooth.
Add vanilla extract, espresso powder, and remaining powder sugar. Beat on low until combined.
Once combined, increase mixer speed to high and beat for 4-5 minutes.
To assemble the cake, place one layer on a cake plate and frost it with the 3/4 cup of frosting. Repeat with remaining layers and frost the outside of cake.
Refrigerate cake for 1 hour before adding ganache.
To make the ganache, heat cream in a microwave safe bowl for 1 minute.
Once hot, add chocolate chips and let sit for 5 minutes then stir until smooth.
Drizzle cold cake with ganache.
Top with remaining frosting swirls, espresso beans, and jimmies, if desired.
Serve with a piping hot cup of Seattle's Best Coffee and enjoy!