10 mins prep
25 mins cook
12 servings
Coffee Cake
Rich, fluffy coffee cake filled with silky coffee buttercream. Calling all coffee lovers - this is the perfect cake for you!
Coffee Cake Recipe
- Softened Unsalted Butter: 250 g
- Caster Sugar: 250 g
- Large Eggs: 5
- Self Raising Flour: 250 g
- Baking Powder: 0.125 tspn
- Instant Coffee: 3 tspn
- Boiling Water: 4 tspn
- Chocolate Covered Coffee Beans (Optional):
Coffee Buttercream Recipe
- Softened Unsalted Butter: 250 g
- Icing Sugar: 500 g
- Instant Coffee: 3 tspn
- Boiling Water: 4 tspn
- Milk: 1 tbsn
Coffee Cake Method
- Preheat your oven to 160°c (320°) and line an two 8 inch cake tins with baking paper
- Mix the instant coffee and boiling water until coffee is fully dissolved. Leave to cool
- Whisk together the butter and sugar until pale and creamy
- Add the eggs one at a time, whisking after each addition
- Sift in the flour and baking powder with a spatula until evenly incorporated
- Whisk the coffee mixture into the cake batter until combined
- Divide the mixture between the baking tins and bake for 20-25 minutes or until a skewer comes out clean
- Leave to cool for 15 minutes in the tin. Then turn out onto cooling racks and leave to cool completely
Coffee Buttercream Method
- Mix the instant coffee and boiling water until coffee is fully dissolved. Leave to cool
- Whisk the butter on high speed until pale and fluffy
- Add half the icing sugar and whisk on low speed until smooth
- Pour the coffee mixture into the butter mixture, along with the rest of the icing sugar
- Whisk on low speed until incorporated. At this stage you can add a tablespoon or two of milk if it feels too stiff
- Then, whisk on high speed until creamy, airy and silky smooth
- Once you have your buttercream and your cakes are cool, you can assemble the cake
- Pipe an even layer of buttercream on the bottom side of one cake. Then, pipe a swirl design around the edges. Press the other cake top side up on top. Then spread the rest of the buttercream on top and smooth with a spatula. Decorate with coffee beans and enjoy!
This Coffee Cake Recipe Is In My Top 3 Ultimate Favourites - And For Good Reason
It’s fair to say I’m a coffee lover. Some might even say an addict. It might even be true that I couldn’t taste if the cake had enough coffee flavour when making it earlier because I was drinking a coffee at the same time… But all those years of drinking coffee comes in handy as I do make a damn good coffee cake. One of the hardest parts about making this cake is balancing the coffee flavour. Coffee drinkers definitely have this down to a T! But needless to say, anyone can make and enjoy this cake. I’ve even had people who don’t like coffee tell me that they enjoyed this cake. Plus, a slice of this cake goes lovely with a good cup of tea too. This easy recipe makes a light, fluffy cake with a moist airy texture and a smooth silky buttercream. All with a bold taste of coffee. Of course, you can always add less coffee to the mixture if you’d like a more subtle flavour.
Which Coffee Should You Use?
Add Chocolate Covered Coffee Beans For That Finishing Touch
When decorating this cake, I kept it simple on fairly simple and flat on top. Then I used a piping bag to create a swirl effect with the buttercream in the middle of the cake. Whenever making this cake I just have to add chocolate covered coffee beans. They taste and look divine and are a perfect pair with this cake – get them at Waitrose in the baking aisle. You can also add a sprinkling of cocoa powder on top if you like a hint of chocolate in your coffee cake. Or turn it into a mocha cake by replacing 30g of flour with cocoa powder. Chocolate and coffee, they are a match made in heaven after all!
Store this cake in an airtight container for up to 5 days or in in the freezer for up to 3 months.
