Treat yourself this weekend with this quick and easy coffee cake recipe. This delicious cake consists of a light and fluffy coffee sponge base topped with a rich and creamy coffee flavoured buttercream icing.
This tasty coffee cake is easy to make and packed full of flavour. For the sponge, you will need 3 tbsp instant coffee powder, 200g plain flour, 2 ½ tsp baking powder, 220g soft light brown sugar, 220g butter, 4 medium eggs, 2 tsp milk, and a dash of salt. If you don’t have plain flour you can use 210g self-raising flour and leave out the baking powder. For the coffee buttercream icing you will need 200g butter, 400g icing sugar, ¼ tsp vanilla extract, 8 tsp instant coffee powder, 4 tsp boiling water, and a dash of milk.
Begin by pre-heating the oven to 160ºC and line two 20cm sandwich tins with greaseproof paper. Combine all of the ingredients for the coffee sponge in a large bowl, folding in all ingredients until the mixture is smooth. If using an electric mixer use on a low speed to avoid over beating the mixture. Split the sponge mixture evenly in to two tins and bake for 30 to 35 minutes. Once fully baked leave the sponges to cool.
Meanwhile, for the coffee buttercream, combine the instant coffee powder or granules of your choice with the boiling water and leave to cool. In a separate bowl beat the butter and vanilla extract, slowly folding in the icing sugar and coffee mixture, continuing to mix until smooth. Split the buttercream evenly between tops of both sponges, then place one on top of the other to create the cake.
Shop the ingredients to create this yummy coffee cake at your local Joyce’s Supermarket today.
