Chocolate Coffee Pecan Swirl Coffee Cake

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Chocolate coffee nut coffee cake on serving plate.

Chocolate, coffee and nuts in a coffee cake? Yes! I’m always looking for coffee cakes to make for my family. It’s perfect way to start your morning. Coffee cakes are easy on busy mornings. During the school year, when I’m getting kids up, trying to get breakfast made, lunches and snacks packed and trying to get out the door, it’s nice to have a delicious treat to serve along with some fresh fruit and yogurt.

Try as we might, sometimes it’s difficult for my husband and me to get a bite in the morning while trying to get the kids ready so this coffee cake with a cup of coffee, of course, holds us over.

I developed this recipe on a whim. As I mentioned I really do like coffee cakes. I incorporated some of my favorite things – coffee, chocolate and nuts – to bring this to life. Being from the south, I love using pecans but you could substitute walnuts. I shared some of this with my girlfriend and her family loved it. Her daughter asked her to send some with her for snack time at school.

In addition to a breakfast cake, this could also double as dessert. Serve with a dollop of lightly
sweetened fresh whipped cream and coffee. Your guests won’t be disappointed.

Chocolate coffee pecan swirl coffee cake is a delicious start to the day.
Chocolate Coffee Pecan Swirl Coffee Cake

Chocolate Coffee Pecan Swirl Coffee Cake

Yield: 12 - 15 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Start the day with a slice of chocolate coffee pecan swirl coffee cake and a cup coffee.

Ingredients

  • 1/4 cup instant coffee granules
  • 2 tablespoons hot water
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup mini chocolate chips
  • 1 cup chopped pecans
  • 1 1/4 cup butter, softened
  • 2 3/4 cups sugar
  • 6 eggs
  • 1 cup milk
  • 1/2 cup sour cream
  • Cooking spray with flour

Glaze:

  • 2 tablespoons milk
  • 1/3 teaspoon vanilla extract
  • 3/4 cup powdered sugar

Instructions

  1. Preheat the oven to 350 degrees F. Grease a 12-cup fluted Bundt pan with cooking spray with flour.
  2. In a small bowl or measuring cup, mix coffee and hot water, stirring until coffee is dissolved. Cool 10 minutes.
  3. In a medium bowl, combine flour, baking powder, salt, and cinnamon. Set aside.
  4. In the bowl of a stand mixer, combine softened butter, sugar, and eggs and beat on low speed for 30 seconds, scraping the bowl. Beat on high speed for 3 minutes, scraping bowl occasionally. On low speed, add in flour mixture, milk, and sour cream until blended.
  5. Remove 1 cup of the batter to a medium bowl. Pour the remaining batter into the prepared pan. Into the reserved 1 cup of batter, stir in cooled coffee mixture, mini chocolate chips, and chopped pecans. Drop coffee batter by dollops onto batter in pan. Using a butter knife, cut through and swirl batters together for a marbled design.
  6. Bake in 350 degrees F. oven for 55 - 60 minutes or until a toothpick inserted in the cake comes out clean. Cool for 15 minutes in pan on a cooling rack. Remove from pan and cool completely on wire rack. Drizzle with glaze when cool.
  7. To make the glaze: In a bowl, combine glaze ingredients until well combined and smooth. Drizzle over cooled coffee cake.
  8. Serve.

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22 Comments

    1. Is that correct 1/4 cup coffee granules? That just seems like alot. This looks amazing!! I can’t wait to try this recipe. Thank you so much for sharing.:)

      1. Hi Sharyn, Yes, 1/4 cup of coffee granules is correct. This coffee cake has a distinct coffee flavor. Be sure to dissolve the granules in the hot water before adding to the recipe.

  1. Though I’m not much of a coffee drinker, I bet I could down a slice or two of this coffee cake in seconds! The combination of pecans, chocolate and a little caffeine kick sounds absolutely scrumptious. Definitely a must-try!

  2. I absolutely love the look of a Bundt cake. It’s so easy to cut and serve. I do like the thought of making this cake one day, but I’ll have to purchase instant coffee granules. I wonder if I can use used coffee grounds. Just a thought.

  3. Chocolate, pecan, cake… my three favourite words. This looks amazing, I’ll def have to try it.

  4. I used to eat cakes like this when I was growing up, but never with coffee. I’m curious what it would taste like with it! Sounds yummy!

  5. I am not a huge fan of coffee, but this looks delicious! I wonder if I could do it without the coffee???

  6. I have a special spot in my heart for bundt cakes. They were one of my Mom’s favorites to bake and this one looks delicious. I too would love it as a breakfast cake and will be trying it soon (with a cup of coffee). 🙂

  7. That looks absolutely delicious! I have been loving making coffee and chocolate desserts lately, but have never put them in a coffee cake. It seems so appropriate and brilliant!

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