Coffee and Cake – a Typical German Tradition

Coffee and Cake – a Typical German Tradition

Delicious cake recipes perfect with coffee

The senses of taste get their money’s worth, relaxation spreads, conversations loosen up, the anger of the day is forgotten for a moment. There is only one thing left to do: the culinary delight of coffee and cake.

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Coffee and cake – a piece of culture

Coffee and cake are a German tradition, it’s even more than tradition, it’s culture. The classic “coffee and cake” day is Sunday. On this day, family often meet at the coffee table or friends are invited to a cozy afternoon.

With the opening of the coffee houses in Germany, the tradition of serving something sweet with coffee, such as a cake, very quickly emerged. This custom found its way into private homes as well. A practice that quickly moved from Austria to England. Americans also enjoy coffee and cake. So much so that on April 7th, National Coffee Cake Day is celebrated in the USA. This day is dedicated to the cake, which is traditionally served with coffee.

Only home-baked items win the plate competition

The “coffee and cake” season is still lovingly celebrated in many houses. It is not uncommon for the coffee table to be decorated very nicely. And the finest home- baked cakes are still served on the plate. The individual regions at the coffee table differ only in the cakes. It is said that every regional cake has its own special charm. The Black Forest cake is for the Black Forest, the Frankfurter Kranz is for the people of Frankfurt and the East Frisian cake is for the East Frisians.

But there are many delicious cakes that have their place next to a freshly brewed cup of coffee. This includes all types of cheesecake. Any sheet cake, with or without crumble, is an indispensable part of coffee and cake. And what would this sweet culture be without a cream or cream cake. It is considered to be the crowning glory on the Sunday coffee table.

Curiosities don’t stop at coffee and cake

Coffee and cake do not always have to be cooked and served in the home kitchen. Of course, every place also has its own coffee houses, where you can chat. However, if you don’t just want to chat, but also want to cuddle, you have to move to Berlin, Cologne or Munich, for example. There are four-legged velvet paws waiting in the cuddly cafés that want to be petted. Such cafés should not be confused with a petting zoo. Only when the cat wants to cuddle and makes itself comfortable on the guest’s lap, only then should you respond with pats. Anything else would be stress for the animals. 

In the UK, there are cafes where people talk about dying and living beyond death over coffee and cake. These are the so-called Death Cafés, where complete strangers meet to talk about their fears and hopes of dying.

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When the coffee determines the taste of the cake

The coffee aroma is simply unsurpassable for lovers of black beans. In order to transfer this love to the cake, we have put together two recipes in which the coffee also determines the taste on the plate.

Recipe: espresso cake with amaretto

This cake is one of the so-called “dry” cakes. They are baked in a loaf pan or a bundt pan and can be eaten without a cake fork if necessary.


  • 250 grams of soft margarine or butter
  • 180 grams of sugar
  • 1 vanilla sugar
  • 1 pinch of salt
  • 5 eggs
  • 50 ml amaretto
  • 320 grams of flour
  • 1 baking powder
  • 50 grams of mocha beans
  • 100 ml espresso
  • 1 tablespoon Cocoa powder
  • Glaze: 200 grams of dark chocolate

Work preparation:

Weigh out all the ingredients first. Then chop the mocha beans and save a few whole ones for decoration. Then cook the espresso.
Grease a loaf pan and sprinkle with flour or breadcrumbs, alternatively line with baking paper. Finally, preheat the oven to 160 degrees circulating air.


Stir the margarine with the mixer until smooth. Then gradually add the sugar, vanilla sugar and salt until a loose mass is formed. Stir in the eggs one by one, stirring in each egg for half a minute with the mixer on the highest setting. To make the mixture nice and creamy, stir in a teaspoon of flour with each egg. Finally stir the flour with the baking powder briefly into the egg mixture.

Then pour half of the dough into the loaf pan. Stir in the chopped or crushed mocha beans, espresso and cocoa powder into the second half of the batter. Pour the first dough into the loaf pan and pull it spirally through the dough with a fork. A marble pattern is created.

Bake the cake in a preheated oven (160 degrees fan oven) for about 50 – 60 minutes. After baking, take out of the oven, let sit in the tin for another 10 minutes, then turn out onto a wire rack and let cool down. Melt the couverture according to the instructions and brush the espresso cake with it. Place the remaining mocha beans on the still soft couverture.

Recipe: sunken espresso cherry amarettini cake

This is a typical sheet cake for the large coffee and cake Sunday table.


2 glasses of sour cherries or the equivalent amount of frozen cherries.

  • 250 grams of soft margarine or butter
  • 250 grams of sugar
  • 1 P. vanilla sugar
  • 1 pinch of salt
  • 6 eggs
  • 2 tablespoons of instant espresso powder
  • 400 grams of flour – alternatively 200 grams of flour and 200 grams of almonds
  • 1 P. baking powder
  • 100 grams of Amarettini, alternatively caramel biscuits

Work preparation:

Weigh all ingredients. Then preheat the oven to 160 ° convection (175 ° top / bottom heat). Drain the sour cherries. Grease the baking sheet and sprinkle with flour or breadcrumbs. Coarsely crush the amarettini.


Separate the eggs. Then beat the egg white with the salt to make the egg whites. Use the mixer to stir the soft margarine into a smooth mass. Gradually add sugar and vanilla sugar. Then stir until a creamy mixture is formed. Now stir in each egg yolk individually with a teaspoon of flour and stir until creamy on the highest level of the mixer. Finally stir in the espresso powder. Add the baking powder to the flour and stir into the egg-fat mixture, spoon by spoon. If the batter becomes too firm, loosen it with a little milk. The dough should be difficult to slide off the spoon.

Finally fold the egg whites and the amarettini into the batter. Spread the dough on the prepared baking tray. Spread the drained sour cherries on top and press in gently. Bake in the preheated oven for 45 – 50 minutes. Sprinkle with powdered sugar before serving.

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Conclusion on the coffee and cake

A delicious piece of cake is the perfect addition to an afternoon coffee or espresso. Why not try out the recipes presented here, which make the cake all the more delicious with their fine coffee notes.