If you don’t have a Polish grandma with the BEST coffee cake recipe ever, you can just borrow mine. Her chocolate sprinkle cake goes with everything, not just coffee. Lightly sweet with the most tender crumb and loaded with chocolate sprinkles, there’s not much you CAN’T love about this cake. A lot like GG.

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this recipe

Prep the pan

You need an angel food pan for this recipe. I haven’t tried it in any other pans, and I’m not sure what would happen if you did. I’m sure that you’d need to adjust the baking time and/or the temperature. Maybe I’ll try it!

If you had a bundt pan, you could probably use that. Just as long as it’s fluted. Grease and flour the insides of the pan and set it aside.

Make the batter

Not unlike a typical cake batter, the butter and sugar are first, with eggs and liquid next. In this case, a cold brew coffee gives the final cake a really special flavor that…isn’t…coffee. I can’t explain it. It has something to do with the chocolate sprinkles, I’m sure.

The eggs in this recipe are separated, with the yolks getting beaten in first, with the coffee and dry ingredients. Beat the whites into a stiff meringue and fold into the batter after you add the sprinkles.

Bake and cool

After you remove the cake from the oven, let it cool for about a half hour before inverting onto a wire rack to finish cooling. We like to chill ours before serving. It lets the flavors get a little deeper and more yummy 🙂

Garnish

All this cake needs before you slice it is a dusting of powdered sugar. Trust me. Don’t use frosting. Any kind of spreadable icing you use is going to take away from the flavor of the cake. I promise, you won’t be sorry.

Print
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chocolate sprinkle cake slices and jar of sprinkles

Virginia’s Chocolate Sprinkle Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Megan
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour + 45 minutes
  • Yield: 16 slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
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Description

Lightly sweet and loaded with chocolate sprinkles, this coffee cake has a soft and tender crumb that melts in your mouth.

Ingredients

Units Scale
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter (room temperature)
  • 2 cups confectioner’s sugar
  • 4 eggs, whites & yolks separated (room temperature)
  • 1 tsp vanilla extract
  • 1 cup black or lightly sweetened coffee (cold)
  • 3/4 cup chocolate sprinkles
  • confectioner’s sugar (for garnish)

Instructions

  1. Preheat your oven to 350F/176C and position a rack in the center. Grease and flour your angel food pan and set aside.
  2. Sift together the flour and baking powder together into a mixing bowl and whisk in the salt. Set aside. Add the butter and powdered sugar to the bowl of a stand mixer, and use the paddle attachment to beat on medium high speed for 2 minutes. Scrape down the bowl and beat for another minute. Add the 4 egg yolks, one at a time, and beat well between each one. Scrape down the sides of the bowl, add the vanilla extract, and beat again until fluffy, another 1-2 minutes.
  3. Reduce the mixer to medium low and add the flour mixture and the coffee in a total of 3 additions. First, add 1/3 of the flour and allow it to incorporate into the butter mixture. After the flour is mixed in, add 1/3 of the coffee. After the coffee has been incorporated, repeat the process two more times with the remaining flour mixture and coffee. Remove the bowl from the stand mixer, fold in the sprinkles and set aside.
  4. In a separate, clean bowl, add the egg whites and beat with a handheld electric mixer until they hold stiff peaks. Fold the whites into the batter, and pour into your prepared cake pan. Bake for at least 45 minutes and up to 1 hour, until a cake tester or toothpick comes out with a few moist crumbs.
  5. Allow to cool in the pan for 30 minutes before turning out onto a cooling rack. Let the cake cool completely before garnishing with powdered sugar.
  6. To store, cover with plastic wrap and either refrigerate or keep at room temperature for up to 3 days. 

Nutrition

  • Serving Size: 1 slice
  • Calories: 321
  • Sugar: 28.1 g
  • Sodium: 105.5 mg
  • Fat: 16 g
  • Saturated Fat: 9.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 41.9 g
  • Fiber: 1.2 g
  • Protein: 4.2 g
  • Cholesterol: 77 mg

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