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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.
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.
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 1/3 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
- 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 1/3 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
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!
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