15 Coffee Cake Recipes Perfect For Brunch, Snacks, Or Dessert

15 Coffee Cake Recipes Perfect For Brunch, Snacks, Or Dessert bring the irresistible charm of sweet, crumbly perfection to every part of your day. There’s something timeless and comforting about a slice of coffee cake—it’s warm, soft, and filled with layers of flavor that make it hard to stop at just one piece. Whether you’re planning a leisurely brunch with friends, looking for a cozy mid-afternoon pick-me-up, or capping off dinner with a sweet treat, coffee cake fits the bill beautifully. With its buttery crumb topping, swirls of cinnamon, bursts of fruit, or even indulgent drizzles of glaze, it’s no wonder this classic bake has earned a beloved spot on the table.

In this roundup, you’ll find a delicious variety of coffee cake recipes—from the traditional to the wonderfully inventive. Some are bursting with berries, some boast a nutty crunch, and others add a hint of chocolate or spice that keeps things interesting. Each recipe is designed to be approachable and satisfying, so whether you’re a weekend baker or someone who loves to whip up something special for guests, there’s a cake here with your name on it. So pour yourself a hot cup of coffee (or tea), and get ready to discover your next favorite bake.

Maple Pecan Coffee Cake

This Maple Pecan Coffee Cake is a delightful treat that perfectly balances sweet and nutty flavors. The rich maple syrup pairs beautifully with crunchy pecans, making each bite a little slice of heaven. It’s a simple recipe that even novice bakers can tackle, perfect for brunch or a cozy afternoon snack.

With a moist crumb and a drizzle of caramel on top, this cake is sure to impress guests and family alike. Plus, the aroma of baking will fill your kitchen, creating an inviting atmosphere. Grab your ingredients and let’s get baking!

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup maple syrup
2 large eggs
1 teaspoon vanilla extract
1 cup chopped pecans
1/2 cup powdered sugar (for drizzle)
2 tablespoons milk (for drizzle)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
In a large bowl, mix together flour, sugar, baking powder, and salt. Add the softened butter, maple syrup, eggs, and vanilla. Beat until smooth and well combined.
Fold in the chopped pecans gently.
Pour the batter into the prepared bundt pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the drizzle by mixing powdered sugar with milk until smooth.
Once the cake has cooled, remove it from the pan and drizzle with the powdered sugar mixture. Serve and enjoy!

Chocolate Chip Coffee Cake with Cream Cheese Swirl

This Chocolate Chip Coffee Cake with Cream Cheese Swirl is a delightful treat that combines rich flavors and a moist texture. The chocolate chips add a sweet burst, while the cream cheese swirl introduces a lovely tang, making every bite a perfect balance of sweet and savory. It’s simple to whip up, and it’s sure to impress everyone at your brunch or dessert table.

This cake is not only easy to make but also versatile. Enjoy it as a delicious breakfast option or a sweet afternoon snack. With its inviting aroma and appealing look, this cake is bound to become a favorite in your home.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup milk
2 large eggs
1 teaspoon vanilla extract
1 tablespoon baking powder
1/2 teaspoon salt
1 cup chocolate chips
8 oz cream cheese, softened
1/4 cup powdered sugar

Instructions

Preheat your oven to 350°F (175°C) and grease a bundt pan.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk and vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
In a separate bowl, beat the cream cheese with the powdered sugar until smooth. Spoon half of the batter into the prepared bundt pan, then dollop half of the cream cheese mixture on top. Repeat with the remaining batter and cream cheese mixture, swirling gently with a knife to create a marbled effect.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Caramel Apple Coffee Cake

This Caramel Apple Coffee Cake is a delightful treat that’s perfect for any occasion. The combination of sweet apples, rich caramel, and a moist cake makes it a crowd-pleaser at brunches or casual get-togethers. It’s simple to whip up and offers a comforting flavor that everyone will love.

The cake is not only delicious but also incredibly inviting with its layers of caramel and apple goodness. Whether you serve it as a dessert or a snack, this coffee cake is bound to impress. Grab your ingredients, and let’s get baking!

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup apples, peeled and diced
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup caramel sauce, plus extra for drizzling

Instructions

Preheat the oven to 350°F (175°C) and grease a bundt pan.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the diced apples and half of the caramel sauce.
Pour the batter into the prepared bundt pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate. Drizzle with remaining caramel sauce before serving.

Lemon Blueberry Bundt Cake

This Lemon Blueberry Bundt Cake is a wonderful treat that combines the bright flavors of lemon with the sweetness of blueberries. It’s moist, tender, and offers a delightful zing in every bite. The cake is simple to make, making it a great choice for brunch or an afternoon snack.

With its cheerful colors and refreshing taste, this cake is sure to impress your guests. Top it off with a light glaze, and you’ve got a perfect dessert for any occasion.

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cups fresh blueberries (plus extra for garnish)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Stir in the lemon zest, lemon juice, and vanilla extract.
Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Gently fold in the blueberries.
Pour the batter into the prepared bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely.
Once cool, drizzle with a simple glaze made from powdered sugar and lemon juice, and garnish with extra blueberries.

Raspberry Almond Coffee Cake

Raspberry Almond Coffee Cake is a delightful treat that combines the tartness of fresh raspberries with the nutty flavor of almonds. This cake is moist and easy to make, making it a perfect addition to any brunch, snack time, or dessert spread.

The sweet aroma of almond extract pairs beautifully with the raspberries, creating a deliciously light and fruity flavor profile. Plus, it’s simple enough for both beginners and seasoned bakers to whip up, ensuring everyone can enjoy this tasty treat.

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon almond extract
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 cup fresh raspberries
1/2 cup sliced almonds
Powdered sugar for dusting

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the almond extract and eggs, mixing well.
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined.
Fold in the fresh raspberries gently to avoid breaking them. Pour the batter into the prepared cake pan, smoothing the top.
Sprinkle the sliced almonds over the batter before placing it in the oven.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool in the pan for about 10 minutes before transferring to a wire rack.
Once cooled, dust with powdered sugar before serving.

Banana Nut Coffee Cake

Banana Nut Coffee Cake is a delightful treat that combines the natural sweetness of ripe bananas with the crunch of nuts. The cake is moist and rich, making it a fantastic choice for brunch or a sweet snack. Plus, it’s pretty straightforward to whip up, so even beginner bakers can enjoy making it.

This cake is perfect for those lazy weekends when you want something comforting. The warm aroma of bananas and nuts fills your kitchen, inviting everyone to sit down and enjoy a slice with their morning coffee. Whether you’re celebrating a special occasion or just looking for a cozy treat, this Banana Nut Coffee Cake hits the mark!

Ingredients

2 to 3 ripe bananas, mashed
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped walnuts or pecans

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition.
Stir in the mashed bananas and vanilla extract until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the banana mixture, stirring until just combined.
Fold in the chopped nuts gently, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Peach Crisp Coffee Cake

This Peach Crisp Coffee Cake is a delightful twist on traditional coffee cake, merging the sweetness of ripe peaches with a buttery crumb topping. It strikes a perfect balance between moist cake and crunchy topping, making it an irresistible treat for brunch or snack time. The fresh peach flavor shines through, complemented by the warm spices, creating a comforting dessert that’s sure to please everyone.

Making this coffee cake is simple and straightforward, even for beginners. With just a few ingredients and easy steps, you can whip up a delicious cake that’s perfect for sharing or enjoying on your own. Pair it with your favorite cup of coffee or tea, and you have a lovely treat any time of day!

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup diced fresh peaches
½ cup rolled oats
1 teaspoon ground cinnamon
¼ cup brown sugar, packed

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the softened butter, eggs, and vanilla extract, mixing until well combined.
Gently fold in the diced peaches until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
In a separate bowl, combine the oats, cinnamon, brown sugar, and remaining butter. Sprinkle this mixture evenly over the cake batter.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before serving.

Classic Cinnamon Streusel Coffee Cake

Cinnamon streusel coffee cake is a delightful treat that pairs perfectly with your morning coffee or afternoon tea. This cake boasts a soft, buttery base topped with layers of cinnamon-sugar streusel, creating a warm and inviting flavor. It’s simple to make, using staple ingredients you probably already have in your kitchen.

The combination of sweet cinnamon and crunchy topping makes each bite feel special. Whether you’re hosting brunch or just need a comforting snack, this classic recipe is sure to impress friends and family alike. It’s an easy way to add a homemade touch to any gathering!

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 cup milk
2 teaspoons vanilla extract
1 tablespoon ground cinnamon
1/2 cup packed brown sugar
1 cup chopped nuts (optional)

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large bowl, mix together flour, sugar, baking powder, and salt. In another bowl, beat together softened butter, eggs, milk, and vanilla until smooth.
Combine the wet ingredients with the dry ingredients, mixing until just combined.
In a small bowl, combine brown sugar, cinnamon, and chopped nuts to create the streusel topping.
Pour half of the batter into the prepared pan, sprinkle half of the streusel mixture on top, then add the remaining batter. Finish with the rest of the streusel on top.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let it cool before serving.

Coconut Lime Coffee Cake

This Coconut Lime Coffee Cake is a delightful treat that’s perfect for any occasion. It’s a simple recipe that combines the tropical flavors of coconut and lime, creating a light and refreshing cake that pairs wonderfully with your morning coffee or as a sweet afternoon snack.

The cake is moist and fluffy, with a zesty lime flavor that brightens up each bite. The coconut adds a lovely texture and sweetness, making it a hit among family and friends. You won’t need to be a baking expert to whip this up; it’s straightforward and quick to prepare!

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 tablespoon lime zest
1/4 cup fresh lime juice
1 cup shredded coconut

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In another large bowl, cream the softened butter and sugar until light and fluffy. Add in the eggs one at a time, then mix in the vanilla extract, lime zest, and lime juice.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, until just combined. Fold in the shredded coconut.
Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve and enjoy!

Pumpkin Spice Coffee Cake

Pumpkin Spice Coffee Cake is the ultimate treat for fall gatherings, combining the warm flavors of pumpkin, cinnamon, and nutmeg. It’s moist, tender, and brings a cozy vibe to any brunch or snack time. Not only is it delicious, but it’s also quite easy to whip up, making it a perfect choice for both novice and experienced bakers.

The cake features a lovely crumb and is topped with a creamy glaze that balances the spices beautifully. Each bite will remind you of autumn days, making it a favorite for everyone!

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 cup canned pumpkin puree
1/4 cup milk
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Add the softened butter, eggs, pumpkin puree, milk, and vanilla extract. Mix until just combined, being careful not to overmix.
Fold in the chopped pecans if using.
Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Matcha Green Tea Coffee Cake

Matcha Green Tea Coffee Cake combines the earthy flavors of matcha with a moist, fluffy cake that’s perfect for any occasion. The subtle sweetness and unique flavor of matcha elevate this classic treat, making it a delightful choice for brunch or an afternoon snack.

This recipe is remarkably simple to make, even for novice bakers. With just a few ingredients and easy instructions, you can whip up a delicious coffee cake that will impress your guests and satisfy your cravings.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup buttermilk
3 large eggs
2 tablespoons matcha green tea powder
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped nuts (optional)

Instructions

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, matcha powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Stir in the vanilla extract.
If using, fold in the chopped nuts.
Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Zucchini Walnut Coffee Cake

This Zucchini Walnut Coffee Cake is a delightful way to enjoy the flavors of fall, with a moist texture and a hint of sweetness. The addition of grated zucchini not only adds moisture but also ensures every bite is soft and tender. With the crunch of walnuts, this cake is perfect for a cozy brunch or as a snack with your favorite cup of coffee.

Simple to make, this recipe combines pantry staples and fresh ingredients. The zucchini blends seamlessly into the batter, making it a sneaky way to enjoy some veggies. It’s a cake that’s sure to please both kids and adults alike!

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup granulated sugar
½ cup brown sugar, packed
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 ½ cups grated zucchini, drained
1 cup chopped walnuts

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, mix the granulated sugar, brown sugar, oil, eggs, and vanilla until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the grated zucchini and chopped walnuts until evenly distributed.
Pour the batter into the prepared cake pan and spread it evenly.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.

Strawberry Cheesecake Coffee Cake

This Strawberry Cheesecake Coffee Cake is a delightful treat that combines the rich creaminess of cheesecake with the light, fluffy texture of coffee cake. It’s a perfect addition to any brunch table or a sweet snack to enjoy with your afternoon coffee. The bursts of fresh strawberries add a lovely flavor contrast, making every bite a pleasure.

Not only is this cake simple to prepare, but it also looks stunning, making it a great choice for gatherings. With layers of creamy cheesecake filling and a crumbly topping, it’s bound to impress your guests while being easy enough for a casual day at home.

Ingredients

1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/2 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1 cup cream cheese, softened
1/4 cup powdered sugar
1 cup fresh strawberries, sliced
1/2 teaspoon lemon juice
1/4 cup brown sugar
1/4 cup oats (optional)

Instructions

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large bowl, mix flour, granulated sugar, baking powder, baking soda, and salt. Add softened butter and mix until crumbly.
In another bowl, combine sour cream, eggs, and vanilla. Mix well and then combine with the dry ingredients until just blended.
In a separate bowl, beat cream cheese until smooth, then add powdered sugar and lemon juice, mixing until combined.
Pour half of the cake batter into the prepared pan. Spread the cream cheese mixture over it, then layer with sliced strawberries. Top with the remaining cake batter.
Melt the butter and mix with brown sugar and oats (if using) to create a crumb topping. Sprinkle this mixture on top of the cake.
Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let it cool before slicing and serving.

Mocha Chip Coffee Cake

Mocha Chip Coffee Cake combines the rich flavors of coffee and chocolate, creating a delightful treat that’s perfect for any gathering. This cake is moist, with a hint of espresso and bits of chocolate that add a sweet twist. It’s simple enough to whip up on a lazy weekend or for a special brunch with friends.

The combination of coffee and chocolate in this cake makes it a favorite among coffee lovers. The textures blend beautifully, with the chocolate chips melting slightly into the cake, adding bursts of sweetness. Serve it warm or room temperature, and enjoy it with a hot cup of coffee for the ultimate experience.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon instant coffee granules
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup powdered sugar (for frosting)
2 tablespoons brewed coffee (for frosting)

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, whisk together flour, sugar, instant coffee granules, baking soda, and salt.
Add softened butter, sour cream, eggs, and vanilla to the dry ingredients. Mix until just combined.
Fold in the chocolate chips gently.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool for about 10 minutes, then remove from the pan and cool completely on a wire rack.
For the frosting, mix powdered sugar and brewed coffee until smooth. Drizzle over the cooled cake.

Chocolate Hazelnut Coffee Cake

This Chocolate Hazelnut Coffee Cake is a delightful treat that combines rich chocolate with the nutty flavor of hazelnuts. Perfect for brunch, snacks, or dessert, it offers a moist and tender crumb that pairs beautifully with a cup of coffee. The chocolate glaze adds a touch of indulgence, making it a real crowd-pleaser.

Not only is this cake delicious, but it’s also straightforward to make. With simple ingredients and easy steps, you can whip up this delightful cake in no time. Whether you’re hosting a brunch or just craving something sweet, this recipe will surely satisfy your taste buds.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup chopped hazelnuts
1/2 cup chocolate chips
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract (for glaze)

Instructions

Preheat your oven to 350°F (175°C) and grease a bundt pan.
In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add in the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until just combined.
Fold in the chopped hazelnuts and chocolate chips.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
While the cake cools, prepare the glaze by mixing powdered sugar, milk, and vanilla extract until smooth.
Once the cake is cool, drizzle the glaze over the top and let it set before serving.

Final thoughts

Coffee cake isn’t just a treat—it’s an experience that brings comfort and joy to the everyday. These 15 recipes offer something for every occasion and craving, helping you turn any moment into a cozy, delicious break. So whether you’re sharing it with loved ones or savoring a quiet slice on your own, each bite is a reminder that simple pleasures are often the most satisfying.