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Coffee Cake Recipe

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Chandani Fernando
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52 views5 pages

Coffee Cake Recipe

cake

Uploaded by

Chandani Fernando
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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8/5/22, 5:33 PM Easy Coffee Cake - Charlotte's Lively Kitchen

Find more recipes at charlotteslivelykitchen.com

EASY COFFEE CAKE


Easy Coffee Cake - A delicious all-in-one coffee sponge topped
with smooth coffee buttercream. Simple to make and packed full of
flavour.
PLUS - How to make this cake in any size of round, square or
rectangular tin.

4.50 from 104 votes

Active Time: 25 minutes Cook Time: 30 minutes


Total Time: 55 minutes Servings: 12 servings

INGREDIENTS

For the coffee sponge


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8/5/22, 5:33 PM Easy Coffee Cake - Charlotte's Lively Kitchen

3 tbsp instant coffee powder - or coffee granules ground to a powder


200 g plain flour
2½ tsp baking powder
220 g soft light brown sugar
220 g margarine or butter - butter must be soft at room temperature
4 medium eggs
2 tsp milk
⅛ tsp salt

For the coffee buttercream


200 g butter - soft at room temperature
400 g icing sugar
¼ tsp vanilla extract
8 tsp instant coffee powder or granules
4 tsp boiling water
A little milk

This recipe is for 2x 20cm round sandwich tins. To find


the ingredients for a different size of tin please use the
calculator above the recipe.

INSTRUCTIONS

Make the coffee sponge


1. Pre-heat your oven to 160ºC/140ºC fan.
Line two 20cm round sandwich tins with greaseproof paper or
re-usable baking tin liners (I use these tins and these liners).

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8/5/22, 5:33 PM Easy Coffee Cake - Charlotte's Lively Kitchen

2. Put all of the cake ingredients into a large bowl (3 tbsp coffee
powder, 200g plain flour, 2½ tsp baking powder, 220g soft light
brown sugar, 220g margarine or butter, 4 medium eggs, 2 tsp
milk, ⅛ tsp salt). Beat with an electric mixer or by hand on a low
speed until all of the ingredients are combined.
3. Split the mixture between the two prepared tins. Then bake for
30-35 minutes until a skewer inserted in the centre comes out
clean.
4. Once the cakes are cooked, remove them from the oven. Leave
them to cool in their tins for about 10 minutes before removing
them from the tins and moving them to a wire rack to cool
completely.

Make the coffee buttercream


1. While the cakes are cooling make the coffee buttercream. Start
by mixing together the instant coffee powder/granules (8 tsp)
with the boiling water (4 tsp). Set aside to cool.
2. In a large bowl beat the butter (200g) and vanilla extract (¼ tsp)
on a low speed until soft. Add the icing sugar (400g) and beat on
a low speed until combined with the butter and smooth.
Gradually add the coffee mixture, 1 tsp at a time. After each
addition beat the buttercream until the coffee has been fully
combined before adding more.
3. Check the consistency of your buttercream. It should be soft
enough that you could spread it onto a slice of bread. If it is too

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8/5/22, 5:33 PM Easy Coffee Cake - Charlotte's Lively Kitchen

firm, then add a little milk (no more than 1 tsp at a time) until it is
your desired consistency.

Build the cake


1. Place the bottom layer of your coffee sponge onto your serving
dish. Spread about ⅓ of the coffee buttercream evenly across
the sponge (I like to use a palette knife, but you could use a
regular knife or the back of a spoon).
2. Add the top layer of sponge. Again spread ⅓ of the coffee
buttercream on top. Put the remaining buttercream into a piping
bag fitted with a large star nozzle (I use a JEM1B nozzle). Pipe
12 blobs of buttercream evenly spaced around the edge of the
cake. I give the piping bag a little wiggle as I squeeze so that the
buttercream looks slightly ruffled.
Of course, if you don't fancy piping, simply split the buttercream
even between the middle and top of the cake.
3. Serve

NOTES
❄️Suitable for freezing
Please see storage instructions above the recipe for more
information.

NUTRITIONAL INFORMATION

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8/5/22, 5:33 PM Easy Coffee Cake - Charlotte's Lively Kitchen

Calories: 521kcal | Carbohydrates: 63.1g | Protein: 4g | Fat: 28.3g |


Saturated Fat: 12.6g | Sodium: 274.4mg | Fiber: 0.5g | Sugar: 50.6g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to
Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

Course: Dessert Cuisine: British Keyword: Coffee Morning


Author: Charlotte Oates

https://charlotteslivelykitchen.com/coffee-cake/ 5/5

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