I’m always on the lookout for cakes that combine bold flavors with simple ingredients. This one caught my attention because it pairs the deep taste of coffee with crunchy pecans perfectly.
The Coffee and Pecan Cake recipe quickly became a staple in my kitchen. It’s rich but not overpowering, moist with just the right amount of sweetness.
I love how the coffee adds warmth without bitterness, and the pecans give a satisfying crunch in every bite. Baking this cake feels like a little celebration, even on an ordinary day.
If you want a dessert that’s both comforting and impressive, this Coffee and Pecan Cake Recipe will not disappoint. It’s one I always recommend.
About The Recipe
This Coffee and Pecan Cake offers a perfect blend of bold coffee flavor and crunchy pecans, creating a delicious and memorable dessert.
The Coffee and Pecan Cake Recipe moist texture comes from a simple mix of self-raising flour, butter, sugar, eggs, and instant coffee powder, which adds a warm, inviting aroma.
Chopped pecans add a satisfying crunch to every bite. The creamy mascarpone icing, blended with coffee liqueur and muscovado sugar, adds richness and sweetness.
Topped with pecan halves and coffee beans, this Coffee and Pecan Cake Recipe delivers a wonderful balance of flavors and textures.
How To Prepare Coffee and Pecan Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Course: Dessert / Cake
Cuisine: British / European
Calories: Approximately 350 kcal per slice
Yield: 10 serving
Kitchen Utensils Needed
- Mixing bowls
- Electric hand mixer or stand mixer
- Sifter
- Measuring scales and spoons
- 8-inch (20 cm) round cake tin
- Spatula
- Cooling rack
- Small saucepan or microwave-safe bowl (to dissolve coffee)
Ingredients
For the Cake:
- 175g (6.2 oz) self-raising flour, sifted
- 175g (6.2 oz) unsalted butter, softened
- 175g (6.2 oz) golden caster sugar
- 3 large eggs, beaten
- 60g (2.1 oz) pecans, chopped
- 1 tsp baking powder
- 2 tsp instant coffee powder
For the Icing:
- 4 tbsp coffee liqueur (e.g., Tia Maria or Kahlúa)
- 500g (17.6 oz) mascarpone cheese
- 100g (3.5 oz) light muscovado sugar
- Handful of pecan halves and coffee beans (for decoration)
How To make Coffee and Pecan Cake Recipe
1. Preheat Oven and Prepare Tin:
Preheat your oven to 180°C (350°F, Gas Mark 4). Grease and line an 8-inch round cake tin with parchment paper.
2. Mix Dry Ingredients:
In a bowl, sift together the self-raising flour, baking powder, and instant coffee powder. Set aside.
3. Cream Butter and Sugar:
In a separate large mixing bowl, beat the softened butter and golden caster sugar together until pale and fluffy using an electric mixer.
4. Add Eggs:
Gradually beat in the eggs, a little at a time, to the creamed mixture, making sure each addition is fully incorporated before adding the next.
5. Combine Mixtures and Add Pecans:
Fold in the sifted dry ingredients gently, followed by the chopped pecans. Mix until just combined.
6. Bake the Cake:
Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake for 35–40 minutes, or until a skewer inserted into the center comes out clean.
7. Prepare the icing:
While the cake cools on a rack, whisk together mascarpone cheese, muscovado sugar, and coffee liqueur in a bowl until smooth and creamy.
8. Decorate:
Once the cake is completely cooled, spread the coffee mascarpone icing evenly over the top. Garnish with pecan halves and coffee beans for a decorative finish.
Why You Should Try This Recipe Today?
You should try this Coffee and Pecan Cake recipe today because it brings together two incredible flavors that complement each other perfectly.
Coffee and Pecan Cake recipe simple to make but tastes like a bakery treat. The coffee adds a deep, rich flavor, while the pecans give a satisfying crunch.
The creamy coffee mascarpone icing takes it to the next level. Whether you want a cozy dessert or something impressive for guests, this cake delivers every time.
Give it a go you won’t regret treating yourself to this delicious, comforting Coffee and Pecan Cake recipe!
My Tips For Success To Make
1. Make sure your butter and eggs are at room temperature before you start. This helps them combine more smoothly, creating a light, airy batter that bakes evenly without lumps.
2. When adding the flour, baking powder, and coffee powder, fold them in carefully instead of stirring vigorously. Over mixing can develop gluten, making the cake dense and tough instead of soft and fluffy.
3. Lightly toast the chopped pecans in a dry pan for a few minutes until fragrant. This step brings out their natural oils and deepens their flavor, giving your cake a richer, nuttier crunch.
4. Start testing your cake with a skewer about 5 minutes before the suggested baking time ends. This prevents over baking, which can dry out the cake. The skewer should come out clean or with just a few moist crumbs.
5. Patience is key! If you spread the mascarpone icing on a warm cake, it will melt and slide off. Cooling the cake fully on a wire rack helps the icing set nicely and keeps the layers neat and stable.
When To Serve
This Coffee and Pecan Cake recipe is perfect to serve anytime you want a cozy, comforting treat. It works wonderfully as an afternoon snack with a cup of coffee or tea. It also makes a lovely dessert after dinner, especially when you want something rich but not too heavy.
Whether for a casual gathering or a special occasion, this Coffee and Pecan Cake recipe is sure to impress and satisfy your sweet cravings. Serve it fresh, and enjoy every flavorful
How To Serve Your Coffee And Pecan Cake?
1. Pair with fresh coffee or espresso. The cake’s coffee flavor shines when enjoyed alongside a hot cup of coffee or a strong espresso.
2. Add a dollop of whipped cream. A light swirl of freshly whipped cream adds extra creaminess without overpowering the cake.
3. Serve with fresh berries. Raspberries or blueberries add a bright, tart contrast that complements the rich coffee and pecans.
4. Drizzle with chocolate sauce. For a decadent touch, drizzle some dark chocolate sauce or ganache over the cake slices.
5. Sprinkle extra pecans on top. Toasted pecans add crunch and a lovely nutty aroma that elevates the whole dessert.
Health Benefits
This Coffee and Pecan Cake recipe offers more than just delicious flavor—it also includes some health benefits.
Pecans are packed with healthy fats, fiber, and antioxidants that support heart health and improve digestion. Coffee contains antioxidants and can boost metabolism and focus when enjoyed in moderation.
While this Coffee and Pecan Cake recipe is a treat and should be enjoyed responsibly, the combination of nuts and coffee adds a nutritious touch to an indulgent dessert.
Variations And Substitutions
Here are some tasty variations and substitutions to customize your Coffee and Pecan Cake recipe:
◆ Nut alternatives: Swap pecans for walnuts, almonds, or hazelnuts depending on your preference or what you have on hand. Each brings a different texture and flavor.
◆ Coffee options: Use strong brewed espresso instead of instant coffee powder for a richer, more intense coffee taste. You can also try flavored coffee powders like mocha or caramel.
◆ Dairy-free substitute: Replace the mascarpone icing with coconut cream mixed with a bit of coffee extract and sweetener for a vegan-friendly option.
◆ Sugar swaps: Use brown sugar or coconut sugar in the cake and icing for a deeper, caramel-like sweetness.
◆ Add spices: Enhance the cake by adding a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients for warm, cozy notes.
Storage Tips
To keep your Coffee and Pecan Cake recipe fresh, store it in an airtight container in the fridge. The mascarpone icing means it’s best eaten within 3-4 days.
Before serving, let the cake sit at room temperature for about 20 minutes to soften slightly. If you want to keep it longer, you can freeze the cake (without icing) wrapped tightly in plastic wrap for up to 2 months.
Thaw overnight in the fridge before adding the icing and decorating. Proper storage keeps the flavors and texture just right!
FAQs About The Coffee And Pecan Cake Recipe
Can I use brewed coffee instead of instant coffee powder?
Yes, you can substitute instant coffee powder with strong brewed coffee. Use about 2 tablespoons of brewed coffee and reduce any other liquids in the recipe slightly to maintain the right batter consistency. Brewed coffee gives a richer, more natural coffee flavor, but be careful not to add too much liquid.
How do I make this cake dairy-free or vegan?
To make a dairy-free version, swap the unsalted butter for a plant-based margarine or coconut oil. For the icing, replace mascarpone with chilled coconut cream whipped with a little coffee extract and your preferred sweetener. Use a flax or chia egg substitute for the eggs if making it fully vegan.
Is it okay to use roasted pecans instead of raw pecans?
Yes, roasted pecans add a deeper, nuttier flavor and extra crunch. You can toast raw pecans in a dry pan over medium heat for 3-5 minutes before chopping and adding them to the batter. Just be careful not to burn them as that can cause bitterness.
What’s the best substitute for coffee liqueur in the icing?
If you want to avoid alcohol or don’t have coffee liqueur, you can replace it with strong brewed coffee, espresso, or coffee extract. Start with 2-3 tablespoons and adjust to taste. This keeps the coffee flavor in the icing without the alcohol content.
Can I freeze the Coffee and Pecan Cake?
You can freeze the cake, but it’s best to freeze it without the mascarpone icing to maintain texture and flavor. Wrap the cake tightly in plastic wrap and then foil to protect it. Freeze for up to 2 months. When ready to serve, thaw overnight in the fridge, then add the fresh icing before serving.
Conclusion
This easy and delicious Coffee and Pecan Cake recipe is truly a success every time I make it. The combination of rich coffee flavor and crunchy pecans creates a perfect balance that never fails to impress.
I love how simple the recipe is, yet the result feels special and homemade. I hope you’ll try this Coffee and Pecan Cake recipe soon and enjoy every bite as much as I do. It’s a treat worth sharing and savoring!
You Might Also Like
No Bake Cookie Cake Recipe – Easy And Yummy
Recipe For Funeral Cake (With Topping)
Cajun Crab Cake Recipe – Spicy And Savory
Chocolate Buttermilk Cake | Bakery-Style
Southern Pecan Caramel Cake | Best Popular
Coffee and Pecan Cake Recipe
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Sifter
- Measuring scales and spoons
- 8-inch (20 cm) round cake tin
- Spatula
- Cooling rack
- Small saucepan or microwave-safe bowl (to dissolve coffee)
Ingredients
For the Cake:
- 175 g 6.2 oz self-raising flour, sifted
- 175 g 6.2 oz unsalted butter, softened
- 175 g 6.2 oz golden caster sugar
- 3 large eggs beaten
- 60 g 2.1 oz pecans, chopped
- 1 tsp baking powder
- 2 tsp instant coffee powder
For the Icing:
- 4 tbsp coffee liqueur e.g., Tia Maria or Kahlúa
- 500 g 17.6 oz mascarpone cheese
- 100 g 3.5 oz light muscovado sugar
- Handful of pecan halves and coffee beans for decoration
Instructions
Preheat Oven and Prepare Tin:
- Preheat your oven to 180°C (350°F, Gas Mark 4). Grease and line an 8-inch round cake tin with parchment paper.
Mix Dry Ingredients:
- In a bowl, sift together the self-raising flour, baking powder, and instant coffee powder. Set aside.
Cream Butter and Sugar:
- In a separate large mixing bowl, beat the softened butter and golden caster sugar together until pale and fluffy using an electric mixer.
Add Eggs:
- Gradually beat in the eggs, a little at a time, to the creamed mixture, making sure each addition is fully incorporated before adding the next.
Combine Mixtures and Add Pecans:
- Fold in the sifted dry ingredients gently, followed by the chopped pecans. Mix until just combined.
Bake the Cake:
- Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake for 35–40 minutes, or until a skewer inserted into the center comes out clean.
Prepare the icing:
- While the cake cools on a rack, whisk together mascarpone cheese, muscovado sugar, and coffee liqueur in a bowl until smooth and creamy.
Decorate:
- Once the cake is completely cooled, spread the coffee mascarpone icing evenly over the top. Garnish with pecan halves and coffee beans for a decorative finish.