Coffee Flavored Cake: Sensational Recipe Using Cake Mix
If you’re a coffee-lover, this coffee flavored cake using cake mix is the perfect dessert for you. Full of flavor, this rich cake is moist and tender. It is great for serving at diner parties or potlucks.
Servings: 16
Equipment
- 13×9-inch cake pan
- Aluminum foil
- Cooking spray
- Large mixing bowl
- Wire rack
- Serrated knife
Ingredients
- 1 cup hot water
- 4 teaspoons instant coffee divided
- 1 box chocolate cake mix
- 1 package chocolate flavor instant pudding
- 4 eggs
- 1/3 cup oil
- 4 ounces semi-sweet chocolate divided
- 8 ounces cream cheese softened (1 package)
- 7 ounces marshmallow creme
- 1 container chocolate frosting 16 ounces
- 1 cup whipped topping thawed
Instructions
- Preheat the Oven and Prepare Your Cake Pan - Preheat your oven to 350 degrees Fahrenheit. Add a layer of aluminum foil to your cake pan, allowing the edges to hang over the pan. Spray the aluminum foil with cooking spray.
- Prepare Coffee Mix - In a large bowl, add instant coffee and hot water. Use a whisk to mix them together, stirring until the coffee dissolved.
- Make the Cake Mix - Add the cake mix, oil, eggs, and pudding mix into the bowl with the coffee. Using an electric mixer, beat the cake mixture together until smooth.
- Bake the Cake - Into the prepared cake pan, pour the cake batter. Bake the cake for 30-33 minutes, or until a toothpick inserted into the middle comes out clean. Before transferring it to a wire rack, let the cake cool in the pan for a few minutes.
- Prepare the Filling - Melt two ounces of the semi-sweet chocolate in a microwave-safe bowl. Microwave in about 30-second intervals, until the chocolate is smooth. Add the cream cheese, marshmallow creme, and remaining instant coffee to the melted chocolate. Using a mixer, beat the ingredients until well combined.
- Prepare the Cake - Cut the cake in half lengthwise. Add the cream cheese mixture to the first half of the cake, then add the second half on top. Take the jar of frosting and mix it together with the whipped topping. Spread the frosting on the sides and top of the cake.
- Melt the remainder of the chocolate. Drizzle it on top of the frosted cake.
Notes
Since this cake contains whipped topping in the frosting, it should be kept in the fridge. It can be kept in the fridge in an airtight container for up to 5-7 days. Allow it to reach room temperature before serving.
In addition, you can also freeze this cake to save you time. Place the cake in your freezer for one hour to let the frosting set, uncovered. After an hour, cover your cake in a layer of plastic wrap followed by a layer of aluminum foil. The cake can be kept in the freezer for up to six months.
Once ready to serve, allow the cake to thaw out at room temperature for two hours. Alternatively, you can let it thaw overnight in the fridge. Keep any leftovers in the fridge, in an airtight container.
Instead of using instant coffee, you can also try this recipe with one cup of your favorite coffee. You can use cinnamon, caramel, or hazelnut if you are wanting to change up the flavor a bit. In addition, you can also go with your favorite espresso or cappuccino.
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