Coffee cake recipe! This is another classic easy UK cake from me to you. If you love coffee and walnut then you are welcome to this super fluffy and spongy homemade easy coffee cake you will love.
It is delicious and the coffee buttercream is creamy and utterly delicious. This cake is so simple to make, you can also get your little helpers involved. Let me show you how to make the best in easy steps.
Easy coffee cake recipe
If you have been a fan of any cooking or baking show then you would understand when I say baking sponge cakes for me is now like a walk in the park.
That being said, I am yet to nail Mary Berry's gingerbread cake, blame it more on the lack of treacle. That is next on my baking list after today's coffee cake. I need to settle my score with that cake as soon as possible.
It was half term holiday in lockdown here in the UK and I got the kids baking along with me.
Coffee cake is perfect for good coffee mornings, afternoon tea or on a special occasion, the flavours are insane and delicious. Not a fan of caffeinated coffee, feel free to swap with decaffeinated coffee or just bake yourself this orange cake instead.
I know I should be selling this recipe to you but I understand coffee is not everyone’s cup of tea.
This is the cake recipe you need when you want to impress like you are great baker but really you are just adding dissolved strong coffee granules into a sponge cake.. psst I didn't tell you that secret,
Related post: If you are a coffee lover then you would love my iced coffee recipe and chocolate cake recipe.
My other secret is that I have a superpower for making the best vanilla sponge cake. Ok, it's no longer a secret as many of my lovely readers now have the amazing recipe.
I am so proud about everyone that has tried my cake recipes, you all make me feel like a pro baker. Thanks for doing me proud.
related post: blueberry galette
What is the difference between British coffee cake and American coffee cake
American coffee cake is baked on a single layer and toped with a crumbles before baking while British version is sandwiched with coffee buttercream (layered) and the sponge cake is flavoured with coffee.
Ingredients for this easy coffee cake
Self-raising flour
Instant coffee granules
Caster sugar
Light brown sugar
Eggs
Unsalted butter
Baking powder
Coffee icing ingredients
Butter
Icing sugar / powdered sugar
Dissolved coffee
Milk
How to make coffee cake
Topping
Chopped walnut
Tools needed
Cake tins: I used 2 x 7inch pans and they are about 3 inch deep
Parchment paper or cake liner
Cake tester
How to make easy coffee cake
Preheat the oven at 180C/375F or 160C/320F (fan oven). Prepare the baking cake pans and line the base with a parchment paper
Add 1 tablespoon of coffee granules to a small bowl and dissolve with hot boiling water then set aside.
In a large mixing bowl, add butter and sugar and beat with a hand mixer or stand mixer until light and fluffy for about 3 to 5 minutes
Break the eggs and it to the fluffy butter and sugar mix and beat until combined.
Add sifted flour, baking powder and mix on low speed until combined. Lastly, fold in the dissolved coffee and mix to combine.
Divide the cake batter equally in the prepared cake tin and bake in the oven (middle shelf) for 20 minutes or until the cake tester/ skewer inserted comes out clean.
Take the cake out of the oven, leave the cake in the tine for about 5 minutes then tun it unto a cooling rack to cool completely
How to make coffee buttercream
Add the butter to a mixing bowl. (Make sure the bowl is dry and moist free) beat until light an fluffy about 5 minutes
Add the powdered sugar, a little at a time to the whipped butter (to avoid the icing sugar going everywhere) and beat until combined. Lastly add the coffee mixture and milk and continue to mix until the buttercream becomes fluffy, pliable, and smooth.
Assemble the cake
Divide the buttercream into 2, sandwich a half with the cake and add the remaining on top of the cake, it doesn’t have to be perfect and add some crushed walnut to decorate it.
Tips
- You can also use 2 x 8inch sandwich tin although it won’t have the same height as a 7 inch cake but you would still be getting the same amount of cake in the end.
- Make sure all the ingredients are in room temperature, it is important that the coffee you will be adding to buttercream be in a room temperature, otherwise, it would melt the butter.
- To make coffee and walnut cake, add ⅓ cup of chopped walnut to the cake before baking.
- Male sure the coffee mixture is completely dissolved before adding it to the cake batter that way, you don’t come across coffee granules in the cake.
How to store
This beautiful easy coffee cake, stores in the refrigerator wrapped in a cling film for up to 5 days. Honestly, I am not a fan of leaving a cake on a countertop for storage, I just think it is better in the fridge.
Bring the cake out of the fridge some few minutes before eating it so it comes to room temperature
This cake can be stored in the freezer for up to 3 months in a clingfilm in an airtight container
If you made this easy coffee cake recipe, don’t forget to leave me feedback. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
Easy Coffee Cake Recipe
Ingredients
- 200 g Self-raising flour sifted
- 1 ½ tablespoon Instant coffee granules
- 80 g caster sugar
- 90 g light brown sugar
- 3 large eggs
- 200 g unsalted butter
- 1 teaspoon baking powder
Coffee buttercream ingredients
- 125 g butter quality butter with high fat content from 75% is recommended
- 270 g Icing sugar / powdered sugar
- 1 tablespoon dissolved coffee and in room temperature. Dissolve coffee with the same amount of water
- Milk 1-2 Tablespoon (start with ½ Tablespoon)
- How to make coffee cake
Topping idea
- Chopped walnut
Instructions
- Preheat the oven at 180C/375F or 160C/320F (fan oven). Prepare the baking cake pans and line the base with a parchment paper
- Add 1 tablespoon of coffee granules to a small bowl and dissolve with hot boiling water then set aside.
- In a large mixing bowl, add butter and sugar and beat with a hand mixer or stand mixer until light and fluffy for about 3 to 5 minutes
- Break the eggs and it to the fluffy butter and sugar mix and beat until combined.
- Add sifted flour, baking powder and mix on low speed until combined. Lastly, fold in the melted coffee and mix to combine.
- Divide the cake batter equally in the prepared cake tin and bake in the oven (middle shelf) for 20 minutes or until the cake tester/ skewer inserted comes out clean.
- Take the cake out of the oven, leave the cake in the tine for about 5 minutes then turn it unto a cooling rack to cool completely
How to make the coffee buttercream
- Add the butter to a mixing bowl. (Make sure the bowl is dry and moist free) beat until light and fluffy about 5 minutes
- Add the powdered sugar, a little at a time to the whipped butter (to avoid the icing sugar going everywhere) and beat until combined. Lastly, add the coffee mixture and milk and continue to mix until the buttercream becomes fluffy, pliable, and smooth.
Assemble the cake
- Male sure the cake is completely cooled before icing. Divide the buttercream into 2, sandwich half with the cake and add the remaining on top of the cake, it doesn’t have to be perfect and add some crushed walnut to decorate it.
Notes
- You can also use 2 x 8inch sandwich tin although it won’t have the same height as a 7-inch cake you would still be getting the same amount of cake in the end.
- Make sure all the ingredients are in room temperature, it is important that the coffee you will be adding to buttercream be in room temperature, otherwise, it would melt the butter.
- To make coffee and walnut cake, add ⅓ cup of chopped walnut to the cake before baking.
- Male sure the coffee mixture is completely dissolved before adding it to the cake batter that way, you don’t come across coffee granules in the cake.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #THEDINNERBITE OR TAG @THEDINNERBITE ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!
Diane says
Hi I really want to try this recipe but it doesn't say how much milk is needed? Thank you
Ajoke says
Hi Diane, start with half a tablespoon and increase to 2 Tablespoons at most as too much will make the buttercream runny.
Louise Gooch says
Why are there no quantities or measurements given in this or any of your recipes???
Ajoke says
Hi Loise, there is a recipe card below the bottom of each blog post. You can also use the 'jump to recipe' link which you will find at the beginning of each post.
Mo says
Hello, I'd like to try this recipe for bigger cake. Do you think it's possible to put whole batter into 12x8 inch tin?
Thank you in advance 🙂
Ajoke says
Yes Mo, I don't see why not, make sure to adjust the cooking time accordingly. Thanks
Elle says
Such an easy and amazing recipe. First time making coffee cake for my sister’s birthday and it was a hit! I added choc chips instead of walnuts. Thank you xx
Millie says
I've never commented on a recipe before - but it must be known that this cake was absolutely *chefs kiss* amazing. And really easy to make too!
Made it for my mum's birthday and now my other family members are requesting it for their birthdays too! I think it's gonna become a staple for us. Wow wow.
Ajoke says
Aw Millie, thank you so much for your kind feedback, I am glad you all love the cake.
wendy says
I made this today it was sooo delicious, I think my boyfriend like it more than store bought! Thanks so much
Ajoke says
Happy days Wendy! thank you for the great feedback, I am glad you both love it
Rukshana says
Hi, having guests over so thinking to make this in one of those aluminium disposable trays, would this work?
Thank you!
Ajoke says
Hello Rukshana, I have not personally baked this cake in an aluminum foil before but I don't see any reason why it shouldn't work. Keep an eye on the cake so that it doesn't burn from the bottom due to the light thickness of the foil. Kindly let me know how you get on
Emma says
I don't have a kitchen scale at home, I wish the recipe would be in cups .I really want to try it .
Thank you
jim says
really easy to convert just do a google search like "grams converted to cups".
hope that helped
James says
made this cake for my mums birthday and it tasted amazing! best coffee cake I've ever made, can't wait to try out more of your recipes!
Dana Barker says
Can you make this recipe in 3 x 6 inch pans?
Ajoke says
Yes, you can Dana, just adjust cooking time to suit.
Sue Whelan says
Can I bake this cake in one 9inch tin
Ajoke says
Yes, you can but you would have to reduce baking time accordingly.
Jia says
How long is the bake time if using two 8-inch tins?
Ajoke says
About 25 to 30 minutes or until the cake tester inserted comes out clean.
Kay Howard says
I made this coffee cake for my mums 89th birthday,and I'm really pleased. It looks fantastic.
Ajoke says
Thank you for the feedback, Kay and a belated happy birthday to your mum.
Rachel says
This is the best coffee cake I've ever made (had), I've made it 3 times now ,thank you so much for sharing x
Ajoke says
Yay Racheal! Thank you. I am glad you love it.
Shantie says
made this cake its very simple and was just perfect
Ajoke says
Thank you so much for your feedback, Shantie!
Janice says
I want to say this cake was delicious I made the coffee cake and it turned out perfect it was the one I had to baked in my new oven as the old one had broken, I shall definitely make this cake again
Steffi says
How much water do I use to dissolve the coffee?
Ajoke says
You need 1 tablespoon, Steffi.