If you are a coffee lover then this cake will be your new addiction, it is so easy to make, so delicious and full of chocolate flavour. In a bowl, cream together butter and sugar until light and fluffy then add in eggs one at a time while beating together in between until nice and fluffy. Next, you will sift in all-purpose flour and baking powder into the batter and use a spatula to fold everything until all the flour is moistened, if you are making by hand make sure you get right to the bottom of the bowl while folding the flour in.
To infuse the cake with coffee flavour, in a small ramekin, add espresso powder and mix with boiling water then mix until it forms a nice paste, Pour that over the cake batter and fold the coffee in. At this point, you can bake the cake in one cake tin but if you will want to frost the cake then you will divide the batter into two parchment-lined baking pans and bake in a 350 degrees Fahrenheit oven for 25 minutes
Once baked, let the cake cool before removing from the pan. If you made the cake it two tins, and want the buttercream you will bet room-temperature butter in a small bowl then add icing sugar and mix until the icing sugar is fully combined int the butter.
Mix espresso with warm water then pour into the butter mixture and mix them. When your cake is fully cooled, take on the layer and dollop the buttercream at the centre and spread it out then add the other layer and top with the coffee buttercream. Slice the cake and serve,
- 1 1/1 tsp baking powder
- 4 eggs
- 225g(7.9 Oz) caster sugar
- 225g (7.9 Oz) room temperature unsalted butter
- 225g (7.9 Oz) self-raising flour
- 2 tbsp. instant espresso powder (more if you like it stronger)
- 1 tbsp. boiling water
For the icing;
- 350g (12.3 Oz) icing sugar
- 175g (6.1 Oz) room temperature unsalted butter
- 2 ½ tsp. instant espresso powder
- 1 tbsp boiling water
- To make this delicious coffee cake, pre-heat your oven to 160 degrees Celcius/ 325 degrees Fahrenheit or gas mark 3, and grease the sides and line the bottom of two 8-inch sandwich tins if you will be using the coffee buttercream or use one tin if you will be making the cake without the buttercream.
- Cream together your butter and sugar until light and fluffy. Add the eggs, one at a time, making sure each one is well beaten in before adding the next.
- Sieve in the flour and baking powder then gently fold them into the mixture. Next, dissolve the espresso powder in the hot water then fold this into the cake batter until it is well combined and your batter is a lovely light brown colour.
- Divide the cake batter evenly, between your two cake tins and bake in the middle shelf of your oven for 20- 25 minutes until the sponge has risen and is springy to touch.
- Once the cake is ready leave to cool in the tins for a few minutes before turning out on a wire rack to completely cool down.
- To make the buttercream icing; First up, beat your room temperature butter in a bowl until nice and soft then add a few tablespoons of icing sugar and mix until it is well combined.
- Keep adding the icing sugar and mixing thoroughly until it has all been used. Dissolve the espresso powder into the hot water then mix well into your butter and icing sugar mixture, and you will be left with a delicious light brown buttercream icing.
- Once the cakes are completely cooled, place half of your buttercream on top of your bottom sponge and spread out evenly. Place the other sponge on top and spread over the reminding buttercream.
- Slice and enjoy.