white naked cake with chocolate icing and fondant frogs, french press, and coffee mugs

Leap Day Coffee Cake

This Leap Day Coffee Cake isn’t the breakfast kind! It’s a treat for our extra day. Perfect for sharing with fellow coffee lovers or as the centerpiece of your Leap Day festivities, it combines the comfort of cake with the rich essence of coffee. Enjoy this deliciously unique creation and make your Leap Day truly memorable!

Simplify things by making extra coffee in the morning and saving a cup for baking. Or make a fresh cup before you get started and give it time to cool. We like French Press coffee for this recipe because it’s easy to make and is easy to set aside to cool in the carafe .


Coffee Infused Cake:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 4 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup strong brewed coffee (cool)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt

Coffee Syrup:

  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 2 tbsp strong brewed coffee

Mocha Filling:

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 2 tbsp cocoa powder
  • 2 tbsp strong brewed coffee
  • 1 tsp vanilla extract


  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tbsp strong brewed coffee
  • 1 tsp vanilla extract



  1. Preheat and Prepare:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Prepare the Cake Batter:
    • In a large bowl, whisk together flour, sugar, baking powder, and salt.
    • In another bowl, beat eggs until frothy. Mix in the cooled coffee, melted butter, and vanilla extract.
    • Gently fold the wet ingredients into the dry ingredients until just combined.
    • Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    • Allow the cake to cool completely.
  3. Prepare the Coffee Syrup:
    • Combine water and sugar in a small saucepan over medium heat. Stir until sugar dissolves, then bring to a boil.
    • Remove from heat and stir in the coffee. Allow to cool.
  4. Mocha Filling:
    • Whip the heavy cream with powdered sugar until soft peaks form.
    • Gently fold in cocoa powder, coffee, and vanilla extract until well combined.
  5. Assemble the Cake:
    • Slice the cooled cake horizontally into two layers.
    • Place the bottom layer on a serving plate and brush generously with half of the coffee syrup.
    • Spread the mocha filling over the soaked layer, then top with the second cake layer.
    • Brush the top layer with the remaining coffee syrup.
  6. Frosting:
    • Beat together cream cheese and butter until smooth.
    • Gradually add powdered sugar, coffee, and vanilla extract, beating until creamy and smooth.
    • Frost the top and sides of the cake.
  7. Decorate:
    • This is the fun part! We like naked sides since this cake is SO rich. We left out the extra chocolate icing in the image, but it is pretty.
    • Dust the top with cocoa powder
    • Add coffee beans and your frog decorations
  8. Serve and Enjoy!
    • Allow the cake to set in the refrigerator for at least an hour before serving. This helps the flavors to meld and intensifies the coffee essence.

Serve this at a Leap Day party or fun family dinner, with a cup of coffee, of course! What are you doing with your extra day?!

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