Coffee Cake Layer Cake
Vanilla cake, sweet streusel, cinnamon frosting, and white chocolate come together to make a decadent coffee cake layer cake.
Servings 24 servings
Calories 412kcal
Ingredients
Vanilla Cake
- 8 oz all purpose flour
- 3 oz cake flour
- 1.25 oz dried buttermilk
- 2 1/2 tsps baking powder
- 1/2 tsp salt
- 7 oz unsalted butter softened
- 14 oz sugar
- 2 Tbsps cake enhancer optional
- 2 tsps vanilla
- 4 eggs room temperature
- 8 fl oz water room temperature
- 3 Tbsps canola oil
Cinnamon Pecan Streusel Topping
- 3 oz unsalted butter cold
- 4 oz all- purpose flour
- 4 oz brown sugar
- 1 Tbsp cinnamon
- 1.5 oz pecans chopped
Cinnamon Cream Cheese Buttercream
- 8 oz unsalted butter softened
- 8 oz cream cheese soft, but still cool
- 30 oz powdered sugar sifted
- 2 tsps cinnamon
- 1 tsp vanilla
- 1- 3 tsps water, milk, or cream
White Chocolate Ganache
- 3 oz white candy melts
- 1 oz heavy cream
Instructions
Vanilla Cake
- Preheat the oven to 325℉. Spray three 6 inch cake pans lightly with Baker's Joy and line with parchment rounds. Set aside.
- Sift the flours, dried buttermilk, baking powder, and salt into a bowl. Whisk to combine, then set aside.
- Add the butter, sugars, and cake enhancer (if using) to the bowl of a stand mixer fitted with a paddle attachment. Cream on a medium speed until light and fluffy, about 5 minutes. Make sure to scrape the bowl down once or twice during the process.
- Add the vanilla to the bowl and beat on medium until well combined, about 1 minute. Scrape the bowl down.
- With the mixer on the lowest speed, add an egg and mix for about 15 seconds before bumping the speed up to the next lowest setting. Mix until combined, about 15 seconds more. Repeat the process with the remaining eggs, scraping the bowl down occasionally.
- As the eggs finish incorporating, combine the water and oil, then set aside.
- Alternate adding dry and wet ingredients. Begin with a third of the dry and mix on the lowest speed until just combined. Drizzle in half of the liquids and beat on low until nearly combined. Scrape the bowl down and repeat this process with another addition of dry, then wet ingredients. Scrape the bowl down and finish with the final bit of dry ingredients. Mix until just combined.
- Add 12- 14 oz of batter to each of the pans. You will have extra batter. Bake for 50- 55 minutes, or until the edges pull away slightly, the top springs back, and a skewer comes out clean.
- Cool the cake layers in the pan for 15 minutes before removing and transferring to a cooling rack. Cool another 30 minutes until they are warm, but not hot. Double wrap in cling wrap and chill in the fridge overnight.
Cinnamon Pecan Streusel Topping
- Preheat oven to 350℉. Line a baking sheet with parchment paper.
- Combine the flour, brown sugar, and cinnamon in a bowl. Dot the dry ingredients with cubed, cold butter. Use a pastry blender to cut the butter into the ingredients until you have a sand like texture with a few larger lumps of butter.
- Add the pecans and use your hands to combine everything. It should lump together a bit, but still be pretty sandy looking. Dump the streusel onto the baking sheet and gently pat it into a loose, even layer.
- Bake for 15- 20 minutes. After 10 minutes, give the streusel a stir, then place it back in the oven. It will still be soft when it comes out, but it will firm up as it cools.
- Once cool, transfer the streusel to an airtight container.
Cinnamon Cream Cheese Buttercream
- In a stand mixer, beat the butter on a medium speed for 6- 8 minutes, scraping the bowl down once or twice. Add the cream cheese and beat until combined, another 1- 2 minutes. Scrape the bowl down.
- Add about a third of the powdered sugar, the cinnamon, and the vanilla. Beat on low to combine, then on medium- low for a minute. Scrape the bowl down and continue to add the powdered sugar a portion at a time. Scrape the bowl down before each addition.
- Once everything is combined, you can add water (or milk or cream) a teaspoon at a time until you have a smooth, creamy consistency. Do NOT over mix the buttercream or the cream cheese can split.
White Chocolate Ganache
- Begin making the ganache once your cake has been assembled and cooled. The ganache will need to be used shortly after it is finished.
- Place the candy melts in a small heatproof bowl. Place the cream in an even smaller microwave safe bowl and heat for 10- 15 seconds. Immediately pour over the candy melts. Stir until smooth.
- If the candy melts aren't melting, pop the bowl in the microwave for 5- 10 second bursts. Stir well after each and be careful not to overheat.
- The ganache should be 90- 95℉ before you begin the drip. An infrared thermometer works great for this, but any kitchen thermometer will do. When the ganache is ready to be used, transfer to a decorating (condiment) bottle or a piping bag.
Cake Assembly
- Place your first cake layer on a cake board and top with a layer of buttercream. Sprinkle with 1- 2 Tbsps of streusel. Add the next cake layer and repeat.
- For the last layer, place the cake upside down so that the flat bottom is now facing up. Spread a layer of frosting on it, but do not add any streusel. Crumb coat the cake and place it in the fridge to set for 15- 30 minutes.
- Smooth the remaining frosting over the cake, making sure to keep the top flat and even. A bench or cake scraper will help give you clean edges. Once you are satisfied with the frosting coverage, place the cake back in the fridge for 30 minutes.
- Transfer your cake to a nice cake board or cake stand, if using. Test a drip of the ganache on your cold cake to make sure it is at the right consistency. Starting a little bit back from the cake edge, build a small amount of ganache up, letting it drip down the edge of the cake. You want the drip to glide down the cake smoothly, and set up before it pools at the bottom. The cold cake helps set the warm ganache quickly.
- Working your way around the cake, alternate big and small drips. Fill in the top of the cake with the ganache, using your offset spatula to smooth. Some ganache will probably drip down the edges with your previous drips, but make sure not too much goes over the sides. Place in the fridge to set for at least 15 minutes.
- Pipe a border of buttercream around the edge of the cake. Sprinkle larger pieces of streusel in the center.
- Before serving, it is best to let it sit at room temperature for 30- 45 minutes. Slice and enjoy! It goes great with a cup of coffee.
Notes
- There will be extra batter. Make some mini cupcakes (350F for 12- 15 mins) or regular cupcakes (350F 20-22 mins).
- Instead of dried buttermilk, omit the powder and substitute an equal amount of buttermilk (8 fl oz) for the water.