Coffee Cake Recipe! A wonderful all-in-one coffee sponge topped with creamy coffee buttercream. Simple to prepare and bursting with flavor.
PLUS – Instructions for making this cake in any size round, square, or rectangular tin. I shared my Easy Chocolate Cake recipe with you last week, and now I’m back with another easy, traditional cake recipe — Coffee Cake topped with Coffee Buttercream. Two large-scale cake recipes in a row?
Yes. I realized I had a lot more cupcakes on my page than full-sized layer cakes. This is because I nearly always test new cake recipes as cupcakes since it’s easier to prepare small quantities and make lots of little modifications until the recipe is just right. When the recipe is perfect, I’ll post it here and go on to the next one.
I felt it was past time to turn some of those cupcakes into large cakes, so I’m on a mission to supersize them all for you. Coffee Cake Recipe!
One of the reasons I like this coffee cake recipe so much is because both the sponge and the buttercream are bursting with coffee flavor.
Coffee is one of my favorite cake flavors, and I can’t help but buy a slice whenever I see one in a coffee shop. However, I’ve discovered that many lack coffee flavor in the actual sponge; there’s a faint whiff, but all of the coffee flavors are in the icing. This is not the case with this cake, since both the sponge and the buttercream are bursting with flavor. Coffee Cake Recipe!
Can I use powder or granules instead of freshly brewed coffee?
No, I use instant coffee powder or granules in this recipe since it’s the simplest method to infuse a strong coffee flavor into both the sponge and the buttercream. The amount of freshly brewed coffee required would result in too much liquid being added to the concoction. Coffee Cake Recipe!
You also cannot swap ground coffee beans for coffee powder/granules. Making this substitute would not provide the same flavor (since they require brewing to bring out the flavor) because the coffee beans would not dissolve into the batter, resulting in tiny cake and buttercream.
How do I grind coffee granules into powder if I only have coffee granules?
I always use granules rather than powder and simply blitz them in my spice grinder. You may also use a pestle and mortar to ground them. Coffee Cake Recipe!
Can I Use Decaf Tea?
Absolutely. Because we primarily drink decaf coffee at home, that’s what I normally use in my cakes. The findings are the same whether using regular instant coffee or decaf. Coffee Cake Recipe!
Can I use self-raising flour in place of plain flour?
Absolutely. Use 210g self-raising flour instead of the 200g ordinary flour and 212 tsp baking powder called for in the recipe. Coffee Cake Recipe!
Where Should I Keep My Coffee Cake?
This coffee cake can keep for 4-5 days in an airtight container. It’s best to store it in the fridge (but allow it to come up to room temperature before eating as the flavor will improve and the buttercream will soften), but it’ll be acceptable at room temperature as long as the room isn’t too warm. Coffee Cake Recipe!
This cake, either the coffee sponge or the buttercream cake, may be frozen. Allow the coffee sponge cake to cool before wrapping it in clingfilm or storing it in an airtight container to freeze. Before decorating, defrost it completely.
The same method may be used to freeze the buttercream cake. If you’ve piped the cake flawlessly and are concerned about squashing it when you wrap it with buttercream, freeze it uncovered on a dish for an hour to firm up the buttercream. Wrap it with clingfilm after that. The buttercream will not be squished because it is already firm. Remove the cake from the freezer and peel off the clingfilm (so it doesn’t adhere to the buttercream as it thaws).
I would not recommend freezing only the buttercream for later use since the consistency gets too fudgy. This means it tastes great on the cake but is difficult to spread or pipe. Coffee Cake Recipe!
What are the ingredients in a different size tin of coffee cake?
In terms of my quick chocolate cake, I tried to make it as simple as possible for you to create it in a different size or shape (round, square, or rectangular) so that it may fit in a pan you already have at home or feed as many or as few people as you need. Coffee Cake Recipe!
The primary recipe is for a two-layer 20cm circular cake (this serves 12 people). This recipe, however, is easily adaptable to different sizes of pans.
Simply enter the dimensions of your tin and the number of layers into the boxes below and press “Calculate” to obtain the materials needed to bake this cake in a different size.
Recipes For Coffee Cake
1. Preheat the oven to 350°F and line or butter a 9-inch baking pan. Begin by creating the cinnamon filling. Whisk together the brown sugar, flour, and cinnamon in a mixing dish and set aside. Coffee Cake Recipe!
2. To prepare the streusel topping, in a mixing dish, combine the brown sugar, flour, and cinnamon, then add the cubed butter and pinch together to form crumbles. The idea here is to have a number of crumbles of varying sizes. If the mixture is excessively sandy, combine large handfuls and gently break them apart.
3. To create the cake batter, combine together the flour, cornstarch, salt, and baking powder in a large mixing basin. If you like, you may substitute cake flour for all-purpose flour and cornstarch.
4. Cream the butter and granulated sugar until light and fluffy, then stir in the light brown sugar. Scrape down the bowl and stir it again.
5. Stir in the vanilla extract, then add the eggs one at a time, mixing on medium speed. Scrape the bowl down and continue to mix until fully smooth.
6. Stir in the flour mixture until just incorporated. Scrape the bowl down and give the mixture one more toss with a spatula.
7. Pour half of the batter into the prepared pan and flatten it out toward the borders to form a foundation layer. Sprinkle with the cinnamon filling, then top with the remaining batter. Because of the cinnamon filling, the batter will not stick to the base layer when smoothed toward the edge with a spatula. Coffee Cake Recipe!
8. Sprinkle with the streusel crumble and bake at 350°F for 50-55 minutes, or until a skewer inserted into the middle comes out clean. Allow the cake to cool for 20 minutes before cutting, Coffee Cake Recipe, Coffee Cupcakes.
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Coffee Cake Recipe
A wonderful all-in-one coffee sponge topped with creamy coffee buttercream. Simple to prepare and bursting with flavor.
PLUS: Instructions for making this cake in any size round, square, or rectangular tin.
For the coffee sponge
For the coffee buttercream
- Preheat oven to 160oC/140oC fan.
- Greaseproof paper or reusable baking tin liners should be used to line two 20cm round sandwich tins (I use these tins and these liners).
- In a large mixing bowl, combine all of the cake ingredients (3 tbsp coffee powder, 200g plain flour, 212 tsp baking powder, 220g soft light brown sugar, 220g margarine or butter, 4 medium eggs, 2 tsp milk, 18 tsp salt).
- Beat on low speed with an electric mixer or by hand until all of the ingredients are incorporated.
- Divide the mixture evenly between the two prepared pans.
- Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- Remove the cakes from the oven when they are done. Allow them to cool for approximately 10 minutes in their pans before removing them from the tins and placing them on a wire rack to cool entirely.
- Make the coffee buttercream while the cakes are cooling.
- Begin by combining the instant coffee powder/granules (8 tsp) and the boiling water (4 tsp). Place aside to cool.
- In a large mixing bowl, cream the butter (200g) and vanilla extract (14 tsp) until soft.
- Add the icing sugar (400g) and beat on low speed until smooth and blended with the butter.
- 1 tsp at a time, gradually add the coffee mixture. Before adding additional, whip the buttercream until it is completely blended with the coffee.
- Check the texture of your buttercream.
- It should be soft enough to be spread over a slice of toast. If it’s too stiff, add a little milk (no more than a tablespoon).
- Place your serving dish on top of the bottom layer of the coffee sponge.
- Distribute approximately a third of the coffee buttercream equally on the sponge (I like to use a palette knife, but you could use a regular knife or the back of a spoon).
- Place the top layer of the sponge on top.
- Spread another 13th of the coffee buttercream on top.
- Fill a piping bag equipped with a big star nozzle with the remaining buttercream (I use a JEM1B nozzle).
- Pipe 12 blobs of buttercream around the perimeter of the cake, equally spaced.
- I wriggle the piping bag as I squeeze to make the buttercream seem somewhat ruffled.
- If you don’t want to pipe, simply divide the buttercream evenly across the center and top of the cake.
Make the coffee sponge
Make the coffee buttercream
Build the cake
- For further details, please check the storage directions above the recipe.
- Amount Per Serving
- Calories 521
- % Daily Value *
- Total Fat 28.3g44%
- Saturated Fat 12.6g63%
- Sodium 274.4mg12%
- Total Carbohydrate 63.1g22%
- Sugars 50.6g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.