Coffee Cake Recipe

 Easy Coffee Cake Recipe

Coffee Cake
Coffee Cake

A simple classic Coffee Cake is a coffee sponge cake frosted with coffee buttercream, soft, spongy, and full of intense coffee flavor, coffee is an absolute favorite cake flavor of many like me. For this cake, I would prefer the instant coffee powder to get the intense coffee flavor into the cake as well as coffee buttercream frosting instead of brewed coffee. I have made the round Coffee Cake used a 20cm sandwich tin you can make it either square or rectangle and in many layers just increase or decrease the ratio of the ingredients. Also try easy Banana Bread.

 

You know why 20cm sandwich tin is for the layers of cake because it is easier to have the cake already divided into equal parts and you need not use a serrated knife to cut into two parts and level the top of the cake for smooth frosting but if you don't have use your cake tin, but the thing you have to keep in mind is baking time; 30-35 minutes are enough for 20cm sandwich tin the time will be increased to 50-50 minutes if using the deeper one cake tin. My job is to make the recipes simple and easy to make, the name of the game is convenience. 

 

Prep Time: 25 minutes

Cook Time: 30 minutes 

Total Time: 55 minutes

Servings: 12

 

Ingredients:

For the Cake 

1 3/4 cup (200g) plain flour

4 eggs

2 tsp milk 

1 cup (220g) brown sugar

1 cup (220g) unsalted butter, at room temperature

3 tbsp instant coffee powder

2 1/2 tsp baking powder

1/4 tsp salt

 

For the Coffee Buttercream

 

 7/8 cup (200g) butter, at room temperature

2 3/4 cups powdered sugar

8 tsp instant coffee powder

4 tsp boiling water

1/2 tsp vanilla extract

 

Direction:

 

Preheat the oven to 350 degrees F. (180 degrees C), grease, and line with the parchment paper the 2x20cm round sandwich tin because it's a layer cake and this sandwich tin is perfect for two layers of cake.

 

Cream the butter and sugar into a mixing bowl, add in the eggs beat to mix, add vanilla extract, coffee, and milk stir to combine, sift the dry ingredients; flour, baking powder, salt. Add the dry ingredients to wet ingredients, mix to incorporate well. Divide the batter into 2 prepared sandwich tins equally and bake for about 30-35 minutes. Check the doneness insert the toothpick into the center of the cake that comes out clean.

 

Remove the tins from the oven, allow them to cool for 10 minutes before removing the cake from the tin, and transfer to the wire rack to let them cool completely.

 

To make Coffee Buttercream:

 

Dissolve the coffee powder to boiling water put aside to cool, in a bowl beat the butter and the powdered sugar for about 1 minute or until smooth add in the vanilla extract, gradually add the coffee mixture 1 teaspoon at a time and mix well after each addition until coffee incorporates well with buttercream, check the consistency of the buttercream and add the milk; we need spreadable soft consistency.

 

To Assemble the Cake:

place the layer of the coffee sponge cake on the cake platter, using a knife and spread 1/3 of the buttercream on the cake, add the top layer and spread again 1/3 buttercream on the top and cover the all-around, fill the remaining buttercream into the piping bag fitted with the nozzle you like the decorate, or cover all around the cake and let it simple, decoration is up to you. Serve the cake and enjoy!!!


This leftover coffee cake can be stored in an airtight container for 4-5 days in the fridge, thaw it at room temperature before consuming it. you can store either coffee sponge cake ( let the cake cool completely then wrap it into the foil before putting it into an airtight container, defrost before frosting)or with coffee buttercream frosting


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