6 Enchanting Coffee-Flavored Glazes and Fillings to Bake Today

Coffee is so much more than something we sip when we’re sleepy. Many of us enjoy a mug of the caffeinated beverage while socializing with friends, catching up with loved ones, and as a comforting pick-me-up on a cool fall day. National Coffee Day celebrates java’s significance and the many years it has been around, which the National Coffee Association says dates back to the 15th century when it first became popular on the Arabian Peninsula.

To commemorate National Coffee Day, prepare a dish that has a coffee glaze or filling that will pair perfectly with your favorite cup of joe. You’ll find that cinnamon rolls, cake, brownies, and pie all taste better when they’re coated or filled with a sweet java flavor. Here are 6 must-try recipes that will add a touch of tasty coffee to your breakfasts and desserts.

Source: iStock

1. Mocha Bundt Cake With Coffee Glaze

This moist bundt cake tastes even better when paired with a coffee-flavored glaze. If you don’t have espresso powder on hand, you can also use instant coffee in this Baking Bites recipe. To create the perfect National Coffee Day dish, polish it off with touch of whipped cream and a few chocolate-covered coffee beans.


  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ⅓ cup vegetable oil
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 large eggs
  • ¼ cup instant espresso powder (or instant coffee)
  • 1 teaspoon vanilla extract
  • 1 ¼ cup buttermilk
  • 1 cup hot coffee


  • 1 ½ tablespoons coffee
  • 1 teaspoon vanilla extract
  • 1-1 ¼ cups confectioners’ sugar

Directions: To make the glaze, whisk together coffee, vanilla, and 1 cup confectioners’ sugar until smooth. Gradually whisk in additional confectioners’ sugar until glaze reaches a smooth, but thick, consistency. To make the bundt cake, preheat oven to 350 degrees Fahrenheit. Lightly grease and flour a bundt pan. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, whisk together vegetable oil, sugar, brown sugar, eggs, instant espresso powder, and vanilla until well-combined. Stir in half of the flour mixture, followed by the buttermilk.

Mix in the remaining flour mixture, stirring just until all the ingredients come together and no streaks of flour remain visible. Pour hot coffee into batter and whisk until completely incorporated. Batter will be fairly thin. Pour batter into bundt pan. Bake for 40-50 minutes, until a toothpick inserted into the pan comes out clean and the cake springs back when lightly pressed. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before glazing.

Source: iStock

2. Brownies With Coffee Glaze

Food Network’s recipe gives these brownies a java glaze by mixing Kahlúa, a coffee-flavored liqueur, with vanilla extract, unsalted butter, and powdered sugar. You can also use Tia Maria, a coffee liqueur that comes from Jamaica, in this delicious dessert recipe. Looking to add a little something extra to your dish? You’ll be in java jubilee if you whip up this Simply Recipes coffee ice cream to serve with it.


  • 5 ounces unsweetened chocolate, coarsely chopped
  • 1 ½ cups unsalted butter, room temperature
  • ¼ cup finely ground espresso beans
  • ½ teaspoon salt
  • 2 ½ cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all purpose flour
  • 1 cup pecans, coarsely chopped


  • ¼ cup Kahlúa or other coffee liqueur
  • 1 tablespoon unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Directions: Preheat oven to 325 degrees Fahrenheit. Butter and flour 9 x 12-inch baking pan. Line bottom of pan with parchment paper; butter, and flour paper. Combine chocolate, butter, espresso, and salt in top of double boiler over simmering water. Stir until chocolate melts and mixture is smooth. Cool. In large bowl, combine sugar, eggs, and 1 teaspoon vanilla and whisk until smooth. Add melted chocolate mixture and whisk until smooth.

Gently fold in flour, just until it disappears. Fold in pecans. Pour into prepared pan; smooth top. Bake until toothpick inserted into center comes out clean, about 35 minutes. Cool brownies on rack 1 hour. Whisk Kahlúa, vanilla, and butter in small bowl until well-blended. Add powdered sugar and whisk until smooth icing forms. Spread over brownies and let set at least 1 hour before cutting.

Source: Thinkstock

3. Java-Glazed Cinnamon Rolls

You can effortlessly indulge in Pillsbury’s recipe for coffee-glazed cinnamon rolls by using refrigerated rolls and preparing a java icing to slather on top. Take your National Coffee Day celebration one step farther by preparing your own flavored coffee as well. To make your own, choose the flavoring of your choice, such as chopped cinnamon sticks, toasted coconut, or hazelnuts, and mix it with whole roasted coffee beans, using a 1-to-2, flavoring to coffee ratio. Store together for a few days, then grind your blend and brew, Martha Stewart explains.


  • 1 can (17.5 ounces) refrigerated cinnamon rolls with cream cheese icing (5 rolls)
  • 2 tablespoons milk
  • ¼ teaspoon instant coffee granules or crystals
  • ½ cup white baking chips
  • ½ cup chopped pecans

Directions: Heat oven to 350 degrees Fahrenheit. Spray 9-inch round cake pan with no-stick cooking spray. Place cinnamon rolls in pan; reserve icing. Bake 20 to 25 minutes or until golden brown. Cool slightly. Meanwhile, in small microwavable bowl, microwave 1 tablespoon of the milk uncovered on high about 20 seconds or until hot; stir in coffee granules until completely dissolved. Stir in reserved icing.

Microwave uncovered on high 25 seconds. Stir in baking chips and remaining 1 tablespoon milk. Microwave 25 seconds longer; stir until chips are completely melted. Microwave in additional 10-second increments, if necessary, until chips are melted. Stir pecans into icing mixture. Pour over rolls. Serve warm.

Source: iStock

4. Coffee Cake With Coffee Icing

You can never have too much coffee, particularly when it comes in the form of a three-layer, beautifully baked cake. The Kitchn’s recipe creates a dessert that is fabulously fluffy and marvelously moist. If ever there was a dessert for coffee lovers, this is it!


  • ¾ cup milk
  • 2 heaping teaspoons instant coffee
  • 1 teaspoon vanilla
  • 3 cups cake flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons very finely ground coffee (or 2 additional teaspoons instant coffee)
  • 2 teaspoons unsweetened natural cocoa powder
  • ¾ cup butter at room temperature, cut into cubes
  • 1 ½ cups white sugar
  • 4 eggs, yolks and whites separated

Coffee Glaze

  • ¼ cup butter, at room temperature
  • 2 cups powdered sugar
  • 3 tablespoons freshly brewed coffee
  • Chocolate curls, for decoration

Directions: Heat the oven to 350 degrees Fahrenheit. Grease and flour three 8-inch cake pans. Heat the milk in the microwave or on the stove until hot; stop short of a simmer. Stir in the instant coffee until well-blended. Add the vanilla and set aside. In a large bowl, whisk together the cake flour, baking powder, soda, salt, ground coffee, and cocoa. In the bowl of a stand mixer or using hand beaters, cream the butter and sugar together with the paddle attachment until very creamy and lightened in color and texture. It should be slightly fluffy. Beat in the egg yolks. Add the flour and milk mixtures, alternating. Beat the batter very thoroughly, until silky smooth, after the last addition.

Scrape all the batter out into a separate bowl and wash the mixer bowl thoroughly. Switch to the whisk attachment and beat the egg whites until stiff but not dry. They will hold a stiff peak but they will still slip around a little in the bowl. Fold the egg whites into the cake batter gently, folding the batter around until well-combined. Pour into the cake pans and smooth out. Bake for about 25 minutes. Let cool in the pans for at least 15 minutes before removing the cakes. Let cool completely, even overnight. The coffee flavor comes through more fully after a night to cool.

Source: iStock

5. Coffee Cream Pie

Coffee has been giving people their daily dose of caffeine for an incredibly long time. In fact, according to the National Coffee Associationthere is an old legend that says a man, Kaldi, who was living in the Ethiopian highlands in the 9th century, first discovered it when he noticed his goats became energetic after eating a particular type of berry. Why not put a new spin on an old drink by making a coffee filling for your pie? Martha Stewart’s recipe uses instant espresso and coffee liqueur to create a heavenly slice of pie perfection.


  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 2 ½ cups milk
  • 2 tablespoons plus 1 teaspoon instant espresso powder
  • 4 large egg yolks
  • ¼ cup coffee liqueur, preferably Kahlúa
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons unsalted butter, cut into tablespoons and softened
  • Chocolate wafer crust
  • ⅓ cup dark chocolate-covered espresso beans
  • 1 ¼ cups cold heavy cream
  • 1 tablespoon confectioners’ sugar

Directions: Whisk together granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes. Whisk egg yolks in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes.

Strain through a fine sieve into a large bowl, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next one. Let custard cool, whisking occasionally, about 10 minutes. Pour custard into baked and cooled crust. Press plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours, or wrapped tightly with plastic, up to 1 day.

With the flat side of a chef’s knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon large pieces for garnish. In a chilled bowl, beat cream, confectioners’ sugar, and remaining 1 teaspoon espresso powder until stiff peaks form. Fold small espresso bean pieces into whipped cream mixture, and spread over pie. Sprinkle with reserved espresso-bean pieces, and serve immediately.

Source: iStock

6. Java Twix Banana Bread

There is no better way to celebrate National Coffee Day than by whipping up bread that calls for Twix, banana, and coffee. Inside Bru Crew Life’s recipe yields 1 loaf and only requires 15 minutes of prep time.


  • ½ cup butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup mashed banana (about 3)
  • ½ cup sour cream
  • 2 cups chopped Twix bars
  • 2 tablespoons hot water
  • 1 tablespoon instant coffee
  • ¾ cup powdered sugar

Directions: Beat the butter and sugar until creamy. Add the eggs and vanilla and beat again. Stir in the baking soda and salt. Slowly add the flour to the mixture while the mixer is running. Do not over beat. Fold in the bananas, sour cream, and twix bars by hand until incorporated. Pour into a 9 x 5-inch pan that has been sprayed with non stick spray. Bake at 350 degrees Fahrenheit for 1 hour and 5 minutes.

Check with a sharp knife or toothpick to see if it is done; if not, bake another 5 minutes. Let cool for 10-15 minutes in the pan, then remove and cool the rest of the way on a wire rack. To make the glaze, dissolve the coffee in the hot water. Stir in the powdered sugar until smooth. After the bread has cooled all the way, spread coffee glaze on top and let set before cutting slices.

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