A delicious and moist two-layer Coffee Layer cake with a light & fluffy Coffee Buttercream Frosting!
The other week I posted a standard ‘recipe request’ post on my Facebook page and got an insane amount of ‘COFFEE CAKE PLEEEEAAASSEE’ kind of posts – so, I was obviously going to oblige.
Now, if you know me then you know how much I adore a Starbucks so I obviously love a coffee – and when it’s baked it’s even more delicious! You can use decaf coffee if you have it, as long as its still a strong flavour! (I used decaf espresso coffee when making this!)
I didn’t really know where to take inspiration from, or who to base my recipe on as all coffee recipes had such mixed reviews that I didn’t really know where to start.. but thats when my mum gave my my grans baking book for inspiration.
She had so many wonderful little notes crammed in all the blank spaces in the book, and on the coffee cake she simply put “victoria sponge + coffee” so… I went with that.
This cake is delicious and moist and I can’t get over how simple it is considering. I used a bit more than the usual 200g rule for victoria sponges as I like to have slightly deeper cakes and I find it bakes a bit better also!
The coffee makes the cake mixture the perfect thickness, without having to add the usual milk etc – the coffee buttercream frosting is smooth, delicious and fluffy. I followed my usual buttercream sort of recipes, and added in the dissolved coffee to get the perfect fluffy thickness and heavenly frosting to match such a delicious cake.
My Victoria Sponge – Celebration Cake is great for those of you who don’t like coffee – but this cake really is delicious. You can also easily make this into a coffee & walnut cake like my Coffee and Walnut Cupcakes by adding in 100g of chopped walnuts into the cake sponge!
I genuinely think this is the perfect bake for any occasion and my mum definitely agreed and had quite a few slices when taste testing! Enjoy!
Coffee Cake
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Ingredients
Coffee Cake
- 400 g unsalted butter (softened)
- 400 g caster sugar
- 8 medium eggs
- 400 g self raising flour
- 1 tsp baking powder
- 4 tsp strong espresso/instant coffee
Coffee Buttercream Frosting
- 225 g unsalted butter (softened)
- 500 g icing sugar
- 3 tsp strong espresso/instant coffee
- sprinkles
Instructions
Coffee Cake
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Heat the oven to 170ºC/150ºC Fan and line two deep 20cm/8inch cake tins with baking parchment, leave to the side.
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Dissolve the 4tsp strong espresso/instant coffee in 1tbsp of boiling water (carefully) and leave to the side to cool fully.
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Beat together the unsalted butter and caster sugar until light and fluffy.
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Add in the self raising flour, eggs and baking powder and beat again briefly until combined – try not to overbeat!
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Fold through the cooled dissolved coffee in to the cake mix so it’s evenly distributed.
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Divide the mixture equally between the two tins and smooth it over.
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Bake for 45-55 minutes until the cake is golden and when the cake springs back. (A skewer should also come out clean, I bake at a lower temperature as it keeps the cake more moist, and bakes flatter. It can take a longer/shorter time depending on the oven so check after 40 minutes!)
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Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack.
Coffee Buttercream Frosting
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Dissolve the 3tsp strong espresso/instant coffee in 1tbsp of boiling water carefully, and leave to cool fully.
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Beat the unsalted butter with an electric or stand mixer until it is smooth and loose and then beat in the icing sugar 1/3 at a time until its fully combined.
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Keep beating the buttercream for 3-4 minutes on a medium speed so it starts to get fluffier and lighter.
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Once the coffee is cooled, add it gradually into the buttercream whilst the buttercream is being beaten.
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Once all in, beat again for another couple of minutes until its silky smooth and fluffy.
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With the first layer of the cake, spread/pipe half of the buttercream onto the top of the first layer, then add the second cake on top, and then top again with the rest of the buttercream.
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Sprinkle over some pretty sprinkles and enjoy!
Notes
- This cake will last in an airtight container for 3 days, or you can freeze for up to 3 months!
- I used this Medium 2D Closed Star Piping Tip
- I used this large piping bag
- I used this 8″ Cake Tins
ENJOY!
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