Coffee Cake with Coffee Buttercream

Trying to get away from the previous barrage of chocolate cake and other baking creations, my sister requested I make her a coffee cake instead. She isn’t a big coffee drinker (not bigger than me anyway – and I am a huge coffee addict!), but a recent trip to Coles and a visit to the cakes section where she laid eyes on a coffee and walnut loaf saw her craving for a similar cake. And me? I’ll take anything related with coffee, thank you.

This cake has a packed yet moist texture, not too crumbly… maybe a cross between a cake and a teacake, perhaps? It is definitely perfect for tea or coffee, and best eaten the day after resting in the fridge overnight. I like the buttercream hardened abit – it reminds me of the cakes baked in a famous Filipino bakeshop in the Philippines, Goldilocks.

Coffee Cake with Coffee Buttercream

Recipe adapted from Best Recipe’s Easy Coffee Cake

125g butter

3 eggs

1 cup caster sugar

1 tsp vanilla essence

1 tbsp instant coffee powder dissolved in 1 tbsp hot water

3/4 cup plain flour

1/2 cup self raising flour

1/2 cup sour cream

  1. Preheat oven to 160 deg C. Grease and line a cake tin with baking paper.
  2. Beat the butter and sugar until creamy.
  3. Add the eggs to the butter one at a time.
  4. Mix the vanilla and the dissolved coffee, and then add this to the butter/eggs mixture.
  5. Sift flours together, and add this alternatively with the sour cream to the coffee/butter mixture.
  6. Pour batter on to prepared cake tin. Bake for 30-40 minutes. Test if the cake is cooked by inserting a skewer in the middle – if it comes out clean, then it is ready. If it comes out with some batter, add another 5 minutes to the baking time. Cool before frosting.

Coffee Buttercream

100g soft unsalted butter

1 1/2 cups icing sugar, sifted

1 tsp vanilla

1 tbsp milk

1 tsp instant coffee powder dissolved with 1 tbsp hot water 

  1. Beat butter until light and creamy. Add 1 cup of icing sugar, beat into butter, and then add the rest.
  2. Add vanilla and milk. Beat until combined.
  3. Add dissolved coffee to the butter. This will look curdled so put your beater/mixer on high and beat until well combined.
  4. Frost cake using prepared buttercream. Enjoy!

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  1. The texture of the cake sounds just perfect! It’s weird, I’m not a huge coffee person but I loooove coffee flavoured desserts! (This may just be because I love desserts in general though)

  2. I haven’t had coffee cake in ages but I used to love the Coles one with walnuts as well. Your cakes has a lovely texture, as does the icing…mmmm, icing!

  3. the cake looks quite dense, almost like a mudcake? looks great anyhow and I wouldn’t mind having a slice. i’m the biggest coffee addict although trying to cut back to save some money.

  4. Im a huge fan of butter cream!
    Any cake with butter cream wins me over!

    My step mom buys this filo coffee cake scroll from somewhere in ashfield (apparently some filo women makes cakes in her home and sells them). I loveeeeee it soo muchh cos the buttercream isnt sweet but filled with strong coffee flavour.

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