Seven-jar coffee cake, a soft and fragrant dessert made without a scale and with simple ingredients. Perfect for breakfast, it is prepared quickly using the yogurt pot as the unit of measure.
The seven-jar coffee cake is a delicious and aromatic twist on the classic yogurt cake, ideal when you want something simple and quick to prepare. No scale is needed: just use the yogurt pot to measure all the ingredients and in a few minutes the batter is ready to go into the oven. The result is a tall, soft cake with a delicate coffee aroma—perfect to start the day with something homemade.
In this version I used plain yogurt and instant coffee added directly to the batter before the flour, to obtain a balanced taste and an intense but not overpowering aroma.
The preparation is really within everyone’s reach: first mix the liquid ingredients and the sugar, then add the flour with the baking powder. The result is a tall, soft seven-jar coffee cake with a delicate flavor, also perfect simply dusted with powdered sugar.
At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you have other doubts or curiosities, write a comment or use the contact form at the bottom of the page.
Here are other equally delicious variations:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 358.56 (Kcal)
- Carbohydrates 47.00 (g) of which sugars 24.83 (g)
- Proteins 6.46 (g)
- Fat 17.58 (g) of which saturated 2.79 (g)of which unsaturated 13.92 (g)
- Fibers 0.66 (g)
- Sodium 36.18 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the seven-jar coffee cake
- 1/2 cup plain yogurt (one small pot ≈125 g / 4.4 oz)
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup sunflower seed oil (or mild olive oil)
- 3 eggs
- 1 sachet (≈1 3/4 tsp) baking powder
- 1 tablespoon instant coffee
Tools
- Bowl
- Electric mixer
- Sieve
- Cake pan
Recipe for the seven-jar coffee cake
Start preparing the seven-jar coffee cake by transferring the yogurt into a small bowl and cleaning the jar well; this will be our measuring unit.
Break three medium eggs into a bowl and add one cup (the equivalent of two yogurt jars) of sugar.
Beat the mixture with an electric mixer until it doubles in volume.
While continuing to mix with the electric mixer, slowly pour in half a cup of sunflower oil (or mild olive oil), in a thin stream.
At this point add the yogurt: I used plain yogurt but vanilla- or coffee-flavored yogurt also works.
Continue with one tablespoon of instant coffee: note that “instant coffee” means soluble coffee that dissolves in hot water, not the coffee for a moka pot.
Using a sieve, add three jars of flour to the liquid ingredients (about 1 1/2 cups) and one sachet of baking powder.
Work the batter until it is smooth and free of lumps.
Transfer the batter to a 20 cm (8 in) diameter cake pan—use a 22 cm (9 in) pan if you prefer a slightly lower cake—greased or lined with parchment paper.
Bake the seven-jar coffee cake in a preheated conventional oven at 180°C (356°F) for 40 minutes.
Do the toothpick test before removing: insert a toothpick into the center of the cake—if it comes out dry and without crumbs, the cake is ready.
Let the cake cool for at least ten minutes before removing from the pan.
Seven-jar coffee cake: soft and no scale needed
The seven-jar coffee cake is a simple dessert that always turns out perfectly: soft, fragrant and ideal to start the day with a homemade and indulgent breakfast. Its quick, scale-free preparation also makes it suitable for times when you are short on time, without giving up the pleasure of a homemade cake.
Also try the Coffee muffins with chocolate chips – perfect for breakfast and snack
Can I substitute instant coffee with espresso?
Yes, you can use a very strong espresso. However, add one extra tablespoon of flour to avoid altering the batter’s consistency.
Can this cake be stored?
Yes, it stays soft for up to 2–3 days at room temperature if kept in an airtight container, or you can freeze it in slices.
How can I enhance the seven-jar coffee cake?
You can make it even more indulgent by adding dark chocolate chips to the batter, a light coffee glaze on top, or a dusting of unsweetened cocoa before serving. For a crunchy touch, sprinkle chopped walnuts or almonds on the surface before baking to add flavor and texture without weighing the cake down.
Coffee desserts, a collection of recipes from breakfast to dessert
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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