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, I am not a massive fan of coffee because I can’t really drink caffeine – but when its baked, its a bit different, 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 has some many wonderful little notes crammed in all the blank spaces in the book, and on the coffee cake she was 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 by adding in 100g of chopped walnuts into the cake sponge! I genuinely think this is the perfect bake for Mothers Day (UK one is on 6th March this year) and my mum definitely agreed and had quite a few slices when taste testing! Enjoy!
This recipe makes a 2-layer cake – serves 12-15.
– 400g Unsalted Butter, softened
– 400g Caster Sugar
– 7 Large/8 Medium Free-Range Eggs
– 400g Self-Raising Flour
– 1tsp Baking Powder
– 4tsp Strong Instant/Espresso Coffee
– 225g Unsalted Butter, softened
– 500g Icing Sugar
– 3tsp Strong Instant/Espresso Coffee
1) For the cake – Heat the oven to 170C/150C Fan and line two deep 20cm/8inch sandwich cake tins with baking parchment – leave to the side.
2) Dissolve the coffee in 1tbsp of boiling water (carefully) and leave to the side (and cool). In a stand mixer, beat together the butter and sugar until light and fluffy. Add in the flour, eggs and baking powder and beat again briefly till combined – try not to overbeat!
3) Fold through the cooled dissolved coffee in to the cake mix so its evenly distributed – Divide the mixture between the two tins and smooth it over – bake for 45-55 minutes until the cake is golden and when the cake springs back (skewer should also come out clean) (I bake at a lower temperature as it keeps the cake more moist, and bakes flatter. Can take longer/shorter time depending on the oven so check after 40 minutes!)
4) 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. .
5) For the Coffee Buttercream – Dissolve the coffee in 1tbsp of boiling water, carefully, and leave to cool fully. In a stand mixer, beat the butter with an electric mixer until it is smooth and loose and then beat in the icing sugar 1/3 at a time until its fully combined. Keep beating the buttercream for 3-4 minutes on a medium speed so it starts to get fluffier and lighter.
6) Once the coffee is cooled, add it gradually into the buttercream whilst the buttercream is being beaten – once all in, beat again for another couple of minutes until its silky smooth and fluffy.
7) With the first layer of the cake, spread/pipe half of the buttercream onto to top of the first layer, add the second cake on top, and then top again with the rest of the buttercream. Sprinkle over some pretty sprinkles and enjoy!
Tips and Ideas
I have a small coffee machine at home, so I use some espresso powder that I have which is quite strong so I only use 3tsps in my cake, but if I was using instant coffee, I’d use 4tsps (But dissolved in the same amount of water!)
This cake will last in an airtight container for 3 days!
I also used a closed star piping nozzle to decorate my cake as I like the look it gives – but slathering on the buttercream is also a delicious option!
Find my other Cake Recipes on my Recipes Page!
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