Coffee and I we go way back, the kind of way back that makes it clear that I was my parents’ third child and not their first 😉 Baking and I also go way back. A successful combination of the two brings me infinite joy. And several extra pounds, but let’s focus on the positives here.
My sister in law recently made this cake and brought it over for me to try (so good) and insisted I make it as well and am I glad I did. She found the recipe here, but it was originally posted here. I tweaked it slightly to enhance the coffee flavor, but otherwise it is as posted. The result is a cake that is moist and full bodied and just perfect with the creamy sweetness of the buttercream.
Unlike most cake recipes this makes a smaller amount of cake and frosting which is nice because let’s face it: If it made the twice the amount I would still finish it equally fast.
Coffee Cake with Coffee Buttercream
1 cup flour
1 tsp baking powder
½ cup brown sugar (packed)
1/3 cup granulated sugar
¾ cup or 12 tbsp butter at room temperature
2 eggs at room temperature
¼ cup milk
1 tbsp hot water + 3 tbsp instant coffee granules
1 tsp vanilla extract
½ tsp salt
6 tbsp butter
1 cup icing sugar
1 tbsp hot water + 2 tsp instant coffee granules
½ tsp vanilla extract
¼ tsp salt
Quick Note: Before you start, if you want a lighter coffee flavor then dial the coffee back by 1 tbsp and the granulated sugar to 1/4 cup.
Preheat oven to 350 degrees and butter/flour (I used PAM) an 8 inch pan or, my pan of choice, the 6 inch.
This cake is very easy to put together, just assembles all your ingredients, remember to make sure that the butter and eggs are at room temperature. If your eggs aren’t then submerge them in a bowl of hot water for a few minutes and that should bring down the temperature.
Combine the flour, baking powder and salt and set aside.
Beat the butter till creamy, about 2-3 minutes. Add the sugars and beat for another 2-3 minutes until the sugars are fully incorporated and the mixture starts to look nice and fluffy. Add eggs one by one, beat 1 minute after each addition, and now mix in your vanilla extract.
Then sift half your flour mix in, mix, scrape sides with a spatula, add remaining liquid (coffee solution and milk) and then sift in the other half of the flour mix, beat till combined. Looks remarkably like frosting doesn’t it?
Now start checking on it after the 30 minute mark, that’s around when the cake should be done ( a toothpick inserted in the center comes out clean) if you are using an 8 inch pan. Since I used a 6 inch, it took me about 12 minutes longer.
Once the cake is out let it cool in the pan for ten minutes then flip and plate and let it cool to room temperature. While this is happening you can make the frosting.
Frosting: Whip the butter till fluffy, then add the powdered sugar gradually and at low speed till incorporated and finally add in your coffee mix, vanilla, and salt. Beat well. My butter wasn’t well whipped enough so my frosting ‘curdled’ but then a few minutes more of beating restored it to a creamy luscious state. Taste the frosting and adjust it for sweetness and/or ‘coffee-ness’ according to your preference.
Frost the cake once it has cooled to room temperature. I found that it stayed best at room temperature, but if you are in a warmer climate then feel free to refrigerate it tightly covered.