Coffee And Pecan Cake Recipe: A Perfect Blend Of Bold Flavours

There’s something about the scent of freshly brewed Coffee And Pecan Cake Recipe in the kitchen. I always find that aroma deeply grounding.

When paired with the rich, nutty crunch of pecans, the result feels like a warm hug in cake form. After many trials and a few tweaks, I finally perfected this Coffee And Pecan Cake Recipe.

It’s my go-to for lazy weekends, afternoon cravings, or when I want to impress guests without going overboard.

The deep flavor of coffee blends so well with buttery pecans, creating a cake that’s moist, flavorful, and slightly indulgent. Let me walk you through everything you need to know.

What Does Coffee And Pecan Cake Recipe Taste Like?

The Coffee And Pecan Cake Recipe delivers a beautifully balanced flavor that’s rich, nutty, and deeply comforting.

The bold taste of coffee gives the cake a warm, slightly bitter edge that complements the natural sweetness of the batter.

Toasted pecans add a buttery crunch, creating contrast with the soft, moist crumb of the cake. Each bite offers a mix of smooth coffee flavor and earthy, roasted nuttiness.

It’s not overly sweet, which makes it perfect for both dessert and a midday snack. I find it especially satisfying with a hot cup of espresso or a milky latte on the side.

How To Prepare Coffee And Pecan Cake Recipe

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Course: Dessert

Cuisine: American

Difficulty: Easy

Yield: Serves 10​

Kitchen Utensils

• Electric mixer or hand whisk
• Mixing bowls
• Sifter
• Measuring spoons and cups
• Baking tin (20cm round)
• Cooling rack​

Ingredients

For the Cake:

• 175g unsalted butter, softened
• 175g golden caster sugar
• 3 large eggs, beaten
• 175g self-raising flour, sifted
• 1 tsp baking powder
• 2 tsp instant coffee powder
• 60g pecans, chopped​

For the Icing:

• 500g mascarpone cheese
• 100g light muscovado sugar
• 4 tbsp coffee liqueur (e.g., Tia Maria or Kahlúa)
• Handful of pecan halves and coffee beans, for decoration​

Directions

1. Prepare the Oven and Tin

Preheat your oven to 180°C (350°F). Grease and line a 20cm round cake tin with parchment paper.​

2. Mix the Dry Ingredients

In a small bowl, dissolve the instant coffee powder in a tablespoon of hot water.​

In a separate bowl, sift together the self-raising flour and baking powder.​

3. Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and golden caster sugar together until the mixture is light and fluffy.​

4. Add Eggs and Coffee

Gradually add the beaten eggs to the butter and sugar mixture, mixing well after each addition.​

Pour in the dissolved coffee and mix until combined.​

5. Incorporate Dry Ingredients and Pecans

Fold in the sifted flour and baking powder mixture until just combined.​

Gently fold in the chopped pecans.​

6. Bake the Cake

Pour the batter into the prepared cake tin and smooth the top.​

Bake in the preheated oven for 25 minutes, or until a skewer inserted into the centre comes out clean.​

7. Cool the Cake

Remove the cake from the oven and allow it to cool in the tin for 20 minutes.​

Transfer the cake to a cooling rack to cool completely.​

8. Prepare the Icing

In a bowl, combine the mascarpone cheese, light muscovado sugar, and coffee liqueur.​

Beat until the mixture is smooth and creamy.​

9. Assemble the Cake

Once the cake has cooled, spread the coffee icing evenly over the top.​

Decorate with pecan halves and coffee beans as desired.​

Notes

I always toast the pecans lightly before adding them to the batter. It brings out their natural oils and deepens the flavor beautifully.

For a stronger coffee kick, I sometimes add a teaspoon of espresso powder to the batter—it really enhances the richness without overpowering the cake.

Nutrition Facts Coffee And Pecan Cake Recipe

Each serving contains approximately:​

Calories: 615 kcal

Fat: 45g

Saturated Fat: 22g

Carbohydrates: 45.6g

Sugars: 30g

Protein: 8.5g

Fibre: 1.1g

Salt: 0.4g​

Serving Suggestions

I love serving this Coffee And Pecan Cake Recipe slightly warm with a dollop of whipped cream or a drizzle of coffee glaze on top.

It pairs perfectly with a fresh cup of black coffee or a creamy cappuccino. For a more indulgent treat, I sometimes add a scoop of vanilla ice cream.

If I’m hosting guests, I slice it into small squares and dust it with powdered sugar—it always looks elegant and inviting on a cake stand.

Whether it’s for brunch, afternoon tea, or dessert, this cake fits right in without feeling too heavy.

Tips And Variations

Tips

1. I always bring my ingredients to room temperature before mixing. It helps the batter come together smoothly and bake evenly.

2. Don’t overmix the batter—once the dry ingredients are just combined, I stop. This keeps the cake light and tender.

3. Toasting the pecans adds extra depth to the flavor. I give them 5–7 minutes in the oven at 350°F before chopping.

4. Let the cake cool completely before frosting or glazing. A warm cake will melt anything you put on top and make a mess.

5. Store leftovers in an airtight container. It stays moist for up to 3 days.

Variations

1 – Coffee Walnut Cake: Swap pecans for walnuts for a more traditional flavor twist. Walnuts bring a slightly bitter edge that pairs beautifully with coffee.

2 – Chocolate Coffee Pecan Cake: Add 1/4 cup of cocoa powder to the dry ingredients and toss in some dark chocolate chips for a mocha-style treat.

3 – Pecan Streusel Topping: Mix chopped pecans with brown sugar, butter, and a pinch of cinnamon, then sprinkle it on top before baking for a sweet, crunchy finish.

4 – Vegan Version: Replace eggs with flax eggs and use plant-based milk and vegan butter. The texture stays moist, and the flavor still shines.

5 – Mini Cakes or Muffins: Pour the batter into muffin tins for single-serve portions. They bake quicker and are great for grab-and-go treats.

Health Benefits

While this Coffee And Pecan Cake Recipe is definitely a treat, it still offers a few surprising health perks.

Pecans are rich in healthy fats, antioxidants, and fiber, which can support heart health and help keep you feeling full longer.

Coffee adds more than just flavor—it’s packed with antioxidants and can boost energy and focus in moderation.

When made with quality ingredients and enjoyed in balance, this cake can be a satisfying way to indulge without going overboard.

I find it’s a smarter choice than overly sugary desserts, especially when paired with natural sweeteners or plant-based ingredients.

Frequently Asked Questions

Can I make this coffee and pecan cake ahead of time?

Yes! I often bake it a day in advance. It actually tastes better the next day as the flavors settle and deepen. Just store it in an airtight container at room temperature.

Can I freeze the cake?

Absolutely. I wrap individual slices in plastic wrap, then place them in a freezer bag. They keep well for up to 2 months. Just thaw at room temp or warm gently in the microwave.

What kind of coffee should I use?

I use strong brewed coffee or espresso for the best flavor. Instant coffee works too, but I mix it with hot water first to avoid lumps.

Can I skip the nuts?

Yes, but the texture and flavor will change. If you have a nut allergy or prefer no nuts, try adding chocolate chips or dried fruit instead.

Is this cake very sweet?

Not overly. I like to keep the sweetness balanced so the coffee and pecan flavors can shine. If you have a sweet tooth, you can add a light glaze or icing on top.

Conclusion

Baking this Coffee And Pecan Cake Recipe never feels like a chore to me. It’s one of those recipes that fills my kitchen with warmth and my day with joy.

The deep coffee flavor, the satisfying crunch of pecans, and the soft, tender crumb come together beautifully. Whether I serve it with a hot drink or share it at a gathering, it always disappears fast.

If you’ve been looking for a cake that’s rich but not too sweet, comforting but still impressive—this is the one. Try it once, and I think you’ll come back to this coffee and pecan cake recipe again and again.