Easy Coffee Cake Recipe
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.
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
Tips
- 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
Calories: 563kcalCarbohydrates: 60gProtein: 6gFat: 34gSaturated Fat: 18gCholesterol: 119mgSodium: 157mgPotassium: 126mgFiber: 1gSugar: 44gVitamin A: 883IUVitamin C: 1mgCalcium: 60mgIron: 1mg
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.
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