Martha Stewart Coffee Crunch Cake

This Martha Stewart Coffee Crunch Cake is a light and fluffy yet crunchy dessert, which uses egg whites and strong brewed coffee. It’s a restaurant-quality dish, perfect for special occasions, with a total time of about 2 hours and 45 minutes.

Martha Stewart Coffee Crunch Cake Ingredients

Cake:

• 2 ¼ cups cake flour (not self-rising)
• 1 ½ cups sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• ½ cup vegetable oil
• 6 large eggs, separated
• Zest of 1 lemon
• 1 tablespoon pure vanilla extract

Coffee Frosting:

• 1 ½ cups heavy cream
• ¼ cup strong brewed coffee
• 3 tablespoons superfine sugar

Coffee Crunch:

• ¾ cup sugar
• 2 tablespoons strong brewed coffee
• 2 tablespoons light corn syrup
• 1 ½ teaspoons baking soda

How To Make Martha Stewart Coffee Crunch Cake

1. Preheat and prep batter: Preheat oven to 325°F. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt. Add 3/4 cup water, vegetable oil, egg yolks, lemon zest, and vanilla. Beat until smooth.
2. Whip egg whites: In the bowl of an electric mixer with a whisk attachment, beat egg whites on medium-high speed. Slowly stream in the remaining 3/4 cup sugar until stiff, glossy peaks form.
3. Fold egg whites into batter: Gently fold the whipped egg whites into the batter in two additions, being careful not to deflate.
4. Bake the cake: Pour batter into a 10-inch tube pan. Bake for about 1 hour, until a toothpick inserted in the center comes out clean. Invert pan onto a bottle to cool completely, about 1 hour. Remove cake from pan once cooled.
5. Make the coffee crunch: Line a baking sheet with a silicone mat. In a small saucepan, combine sugar, brewed coffee, and corn syrup. Bring to a boil and cook until it reaches 300°F on a candy thermometer. Remove from heat for 10 seconds, then whisk in baking soda quickly. Pour into the center of the prepared sheet. Let cool and harden, about 30 minutes. Break into irregular shards.
6. Prepare frosting: Whip heavy cream in a mixer until stiff peaks form. Add coffee and superfine sugar, and beat until combined.
7. Assemble the cake: Spread the coffee whipped cream frosting evenly over the cooled cake. Just before serving, top and coat the sides generously with broken pieces of coffee crunch.

Recipe Tips

• What pan should I use for this cake? A 10-inch tube pan is essential for proper rising and structure.
• How to know when the coffee crunch is ready: It should reach exactly 300°F (hard crack stage) for best texture.
• Can I make the coffee crunch ahead? Yes, store in an airtight container at room temperature for up to 2 days.
• Why invert the cake after baking? This prevents collapse and helps the sponge set properly.
• What if I don’t have superfine sugar? You can pulse regular sugar in a blender or food processor to make it finer.

What To Serve With Coffee Crunch Cake

This airy-yet-rich cake pairs well with:

• Hot espresso or cappuccino
• Vanilla ice cream
• Fresh raspberries
• A drizzle of chocolate sauce
• Light fruit salad

How To Store Coffee Crunch Cake

Refrigerate: Keep the frosted cake covered in the refrigerator for up to 3 days. Add coffee crunch just before serving to keep it crisp.

Freeze: The cake base can be frozen without frosting or crunch. Wrap tightly and freeze for up to 2 months. Thaw before assembling.

Coffee Crunch Cake Nutrition Facts

• Calories: 467kcal
• Carbohydrates: 50g
• Protein: 6g
• Fat: 25g
• Saturated Fat: 12g
• Cholesterol: 135mg
• Sodium: 210mg
• Sugar: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use instant coffee instead of brewed?
Yes, dissolve instant coffee granules in hot water to match the amount needed.

Why did my cake collapse?
It likely wasn’t cooled upside down, or the egg whites were over- or under-whipped.

Can I use all-purpose flour instead of cake flour?
Yes, but the texture will be slightly denser. For each cup of cake flour, substitute 1 cup all-purpose minus 2 tablespoons.

How far ahead can I assemble the cake?
You can frost it a few hours ahead, but wait to add coffee crunch until just before serving.

Can I flavor the frosting with something else?
Yes, swap the coffee for vanilla, almond extract, or even cocoa for a twist.

Try More Recipes:

• Martha Stewart Coffee Crumb Cake
• Martha Stewart Coffee Cake Muffins
• Martha Stewart Coconut Pineapple Cake