I do love coffee cake, but this is not the coffee cake you’re thinking of.

This is cake with actual coffee in it.

This is a moist yellow sheet cake.  It’s super delicious and the chocolate hazelnut coffee frosting is just as good.

This is the perfect birthday (or just everyday) cake for a coffee lover.  Even for non-coffee lovers, the coffee taste isn’t strong enough that they won’t like it.

I found the recipe over at Tasty Kitchen and I’ve made the chocolate version of this coffee cake and I loved it, so I knew the variation would be awesome and it was.  I definitely recommend this recipe.

One last thing: don’t forget to enter the gallon of coconut oil giveaway!!! It’s the last night to enter. I will announce the winner on Tuesday morning or afternoon.  Thanks to all of you for entering! 

Are you a coffee fan?  What’s your favorite flavor/brand?

Moist Coffee Sheet Cake with Chocolate Hazelnut Coffee Frosting

Adapted from: Tasty Kitchen and Savory Sweet Life 

Ingredients

Cake:

• 2 ¼ cups Flour
• 2 cups Sugar
• ¼ teaspoons Salt
• 2 sticks Butter
• 1 cup Boiling coffee
• ½ cups Buttermilk
• 2 whole Beaten Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla

Directions:

1. Preheat oven to 350 degrees.
2. Foil an 18×13 inch pan.
3. In a mixing bowl, combine flour, sugar, and salt.
4. Melt butter in a saucepan.
5. Add boiling coffee, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
6. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter. Pour into sheet cake pan and bake for 20 minutes.
7. While cake is baking, make the frosting: Beat butter for a few minutes with a mixer. Add 3 cups of powdered sugar SLOWLY until the sugar has been incorporated with the butter. Add hazelnut extract, salt, and 2 tablespoons of coffee and beat for 3 minutes. Add more sugar/coffee to desired consistency.
8. Wait for cake to cool, then frost.
9. Cut into squares, eat, and eat!