We can't get enough of the fluffy coffee frosting.

Published on December 20, 2025

Credit:

Jason Donnelly / Foody Styling: Holly Dreesman

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There's nothing boring about this boxed cake mix recipe! Molasses and instant coffee crystals are stirred into the batter for a deep rich flavor, while the coffee-laced frosting and cinnamon pralines finish off the top with style and grace. Depending on your occasion, this recipe could easily be made into a two-layer cake or even cupcakes. To save on time, omit the homemade cinnamon pralines and use toasted pecans or purchased pralines instead.

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Ingredients

  • 2 Tbsp. molasses

  • Water

  • 1 Tbsp. instant coffee crystals

  • 1 (15.25-oz.) pkg. yellow cake mix (2-layer-size)

  • 3 eggs

  • 1/3 cup vegetable oil

  • 1/3 cup all-purpose flour

  • 1 Tbsp. packed brown sugar

  • 1/2 tsp. ground cinnamon

  • 3 Tbsp. salted butter

  • 1/3 cup coarsely chopped pecans

Coffee Frosting

  • 1/4 cup softened salted butter

  • 3 1/2 cups powdered sugar

  • 1 tsp. instant coffee crystals

  • 1/4 cup half-and-half, plus more for thinning

  • 1 tsp. vanilla

Directions

  1. Preheat oven to 350°F. Grease a 13x9-inch baking pan. Place molasses in a 2-cup glass measuring cup. Add enough water to equal 1 1/3 cups; stir to combine. Pour liquid into a large bowl. Stir in coffee crystals until dissolved. Add cake mix, eggs, and oil. Beat with a mixer on low until combined. Beat on medium 2 minutes. Spread batter into prepared pan. Bake until a toothpick comes out clean, 30 minutes. Cool in pan on a wire rack.

  2. Meanwhile, for praline topping, in a bowl stir together flour, brown sugar, and cinnamon. Using a pastry blender, cut in butter until crumbly. Stir in pecans. Knead until mixture begins to form small moist clumps. Spread in an ungreased 15x10-inch baking pan. Bake until lightly browned, 10 minutes. Spread topping on a piece of foil; cool.

  3. Make the frosting. In a bowl beat softened salted butter with a mixer on low 30 seconds. Beat in 1 cup powdered sugar. Dissolve instant coffee crystals in half-and-half. Add coffee mixture and vanilla to butter mixture; beat until combined (mixture may appear curdled). Gradually beat in 2 1/2 cups powdered sugar until smooth. If needed, beat in additional half-and-half, 1 tsp. at a time, to make frosting spreading consistency. Spread cooled cake with frosting; sprinkle with praline topping.