Description
A moist and fluffy coffee cake with bold coffee flavor and creamy coffee buttercream. Perfect for birthdays, brunch, or cozy afternoon treats.
Ingredients
For the sponge:
3 tbsp instant coffee powder
200 g plain flour
2½ tsp baking powder
220 g soft light brown sugar
220 g margarine or softened butter
4 medium eggs
2 tsp milk
⅛ tsp salt
For the buttercream:
200 g butter, softened
400 g icing sugar
¼ tsp vanilla extract
8 tsp instant coffee powder
4 tsp boiling water
A little milk (as needed)
Instructions
1. Preheat the oven to 160ºC (140ºC fan). Line two 20cm sandwich tins with greaseproof paper.
2. Place all sponge ingredients in a large mixing bowl. Beat with a hand or electric mixer until well combined.
3. Divide the batter evenly between the tins. Smooth the tops and bake for 30–35 minutes.
4. Let cakes cool in the tins for 10 minutes. Then transfer to a wire rack to cool completely.
5. Dissolve 8 tsp coffee in 4 tsp boiling water and let it cool.
6. Beat butter and vanilla until soft. Add icing sugar gradually, then add coffee mixture 1 tsp at a time, beating until smooth.
7. Adjust buttercream consistency with a little milk, if needed.
8. Spread 1/3 of the buttercream over one cake layer. Top with the second sponge.
9. Spread another 1/3 of the buttercream on top.
10. Use remaining buttercream to pipe 12 swirls around the edge. Decorate if desired.
Notes
You can add chopped walnuts to the sponge for extra texture.
Jam between layers adds a sweet contrast.
For stronger coffee flavor, increase coffee by 1 tsp.
The sponge can be frozen for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American