This Seattle Coffee Mug Cake Recipe is a moist and fluffy recipe, which is made with cinnamon swirl coffee cake mix and sweet dinner rolls. It’s the ultimate comfort food recipe, ready in about 1 hour and 30 minutes.
Jump to RecipeSeattle Coffee Mug Cake Recipe Ingredients
- Butter, for pan
- Flour, for pan
- 7 sweet dinner rolls (recommended: King’s Hawaiian)
- 1 box (1-pound, 14-ounces) cinnamon swirl coffee cake mix (recommended: Pillsbury)
- 3/4 cup hot water
- 1 teaspoon instant espresso
- 1/4 cup vegetable oil
- 3 eggs, divided
- 1 cup whole milk
- 1 tablespoon sugar
How To Make Seattle Coffee Mug Cake Recipe
- Prep the Oven and Pan: Preheat your oven to 350 degrees F. Generously butter and flour a 10-cup Bundt pan or a square baking dish.
- Prepare the Rolls: Slice about 1-inch off the tops of the dinner rolls. Tear these tops into 1-inch pieces and set them aside. Place the bottoms of the rolls, cut side up, in the bottom of the prepared pan.
- Make the Coffee Cake Batter: In a large bowl, combine the coffee cake batter mix (reserving the cinnamon swirl packet for later), hot water, instant espresso, vegetable oil, and 2 of the eggs. Beat with a mixer until well blended.
- Create the Bread Pudding Layer: In a separate bowl, whisk the remaining 1 egg with the milk and sugar until blended. Add the reserved torn roll tops to this milk mixture and set aside, allowing the bread to absorb the liquid.
- Assemble the Layers: Pour half of the prepared coffee cake batter over the roll bottoms in the pan. Sprinkle the entire contents of the cinnamon swirl packet evenly over the batter.
- Add Final Layers and Swirl: Pour the soaked bread mixture over the cinnamon swirl layer, and then pour the remaining cake batter over the top of everything. Using a skewer or a chopstick, gently swirl the batters together a few times to create a marbled effect.
- Bake and Cool: Bake for 45 minutes, or until a toothpick inserted near the center of the cake comes out clean. Let the cake cool in the pan on a cooling rack for 25 minutes.
- Serve: Invert the warm cake onto a platter. Place individual slices in coffee mugs for a cute presentation and serve warm.
Recipe Tips
- How do I keep the cake from sticking to the pan? For a detailed Bundt pan, this is the most crucial step. Use softened butter or shortening and a pastry brush to grease every single nook and cranny. Follow that with a dusting of flour, tapping out any excess.
- Can I use a different kind of roll? Yes, but the recommended sweet Hawaiian rolls add a unique sweetness and soft texture that complements the coffee cake. Any soft dinner roll can be used as a substitute.
- How do I get a good swirl effect in the cake? After layering all the components, insert a skewer or chopstick and make 2-3 gentle figure-eight motions through the batter. Be careful not to over-mix, or you will lose the distinct layers.
- Can I bake this in a different pan? Absolutely. The recipe notes that a square baking dish is a great alternative to a Bundt pan. The baking time should be similar, but start checking for doneness a few minutes early.
What To Serve With Seattle Coffee Mug Cake
This is a rich and complete coffee cake, perfect for breakfast or dessert.
- With a hot cup of coffee or a latte.
- With a dollop of fresh whipped cream or a scoop of vanilla ice cream.
- A simple dusting of powdered sugar.
How To Store Seattle Coffee Mug Cake
Room Temperature: Store the cooled cake in an airtight cake carrier or covered with plastic wrap at room temperature. It will stay moist for up to 3 days. Reheat: Gently warm individual slices in the microwave for 15-20 seconds for that fresh-from-the-oven feel.
Seattle Coffee Mug Cake Nutrition Facts
- Serving: 1 slice (of 12)
- Calories: 480kcal
- Protein: 8g
- Fat: 22g
- Carbohydrates: 62g
- Sugar: 38g
- Sodium: 450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, any brand of cinnamon swirl coffee cake mix and any brand of soft, sweet dinner rolls will work. The recommended brands are just suggestions for a tested result.
The bread adds a unique, moist, bread-pudding-like texture in distinct layers within the cake, making it extra rich and interesting.
Yes, this is a very dense, moist, and heavy cake by design, thanks to the layers of batter and the soaked bread mixture. It’s not a light and airy cake.
Try More Recipes:
- Espresso Cakes with Pumpkin Filling and White Chocolate Curls Recipe
- Key Lime Cake Recipe
- Angel Food Cake with Tropical Fruit Compote Recipe
Seattle Coffee Mug Cake Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy12
servings20
minutes45
minutes480
kcalA uniquely rich and moist coffee cake with a surprise inside—a layer of sweet dinner rolls is baked into the batter, creating a bread pudding-like texture within a cinnamon-swirl espresso cake.
Ingredients
7 sweet dinner rolls (like King’s Hawaiian)
1 box cinnamon swirl coffee cake mix
3/4 cup hot water
1 tsp instant espresso
1/4 cup vegetable oil
3 eggs
1 cup whole milk
1 tbsp sugar
Directions
- Preheat oven to 350°F. Grease and flour a 10-cup Bundt pan.
- Slice the tops off the rolls. Place the roll bottoms in the pan. Tear the tops into pieces.
- Mix the cake batter with water, espresso, oil, and 2 eggs.
- In a separate bowl, whisk the remaining egg, milk, and sugar, and soak the torn roll tops in this mixture.
- Layer in the pan: half the batter, the cinnamon swirl packet, the soaked bread mixture, then the remaining batter.
- Gently swirl with a skewer and bake for 45 minutes.
- Cool in the pan for 25 minutes before inverting. Serve warm, in mugs if desired.
Notes
- Thoroughly greasing and flouring the Bundt pan is the most important step to ensure the cake releases cleanly.
- The batter layers are distinct; be gentle when you swirl them to maintain a marbled effect.
- This cake is intentionally very moist and dense due to the soaked bread layer, similar to a bread pudding hybrid.
- Let the cake cool in the pan for the full 25 minutes; this is crucial for it to set properly before you invert it.
