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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

  1. Preheat your oven to 160°c (320°) and line an two 8 inch cake tins with baking paper
  2. Mix the instant coffee and boiling water until coffee is fully dissolved. Leave to cool
  3. Whisk together the butter and sugar until pale and creamy
  4. Add the eggs one at a time, whisking after each addition
  5. Sift in the flour and baking powder with a spatula until evenly incorporated
  6. Whisk the coffee mixture into the cake batter until combined
  7. Divide the mixture between the baking tins and bake for 20-25 minutes or until a skewer comes out clean
  8. Leave to cool for 15 minutes in the tin. Then turn out onto cooling racks and leave to cool completely

Coffee Buttercream Method

  1. Mix the instant coffee and boiling water until coffee is fully dissolved. Leave to cool
  2. Whisk the butter on high speed until pale and fluffy
  3. Add half the icing sugar and whisk on low speed until smooth
  4. Pour the coffee mixture into the butter mixture, along with the rest of the icing sugar
  5. Whisk on low speed until incorporated. At this stage you can add a tablespoon or two of milk if it feels too stiff
  6. Then, whisk on high speed until creamy, airy and silky smooth
  7. Once you have your buttercream and your cakes are cool, you can assemble the cake
  8. 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.

Coffee Cake Recipe

Which Coffee Should You Use?

For this cake, I always use instant coffee granules mixed with boiling water. It’s crucial to jam as much coffee flavour in the cake and the buttercream without adding too much water, as this will make the mixture sloppy. You could also use espresso. Why not use your favourite coffee brand for that special distinctive flavour? Also, let the coffee cool down before adding to your mixture so it doesn’t melt the butter. Make sure to keep whisking the buttercream for a couple of minutes after adding the coffee until it’s light and fluffy. Added too much liquid to the cake mix? Add a tablespoon or two of flour to stop it from curdling. If it’s the buttercream, you can do the same with icing sugar to help the mixture firm up again.

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.

Let me know what you thought of this coffee cake recipe in the comments below!
Why not try my school cake recipe too?
Coffee Cake Recipe

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