Coffee Cake!

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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. 


Coffee Cake
– 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

Coffee Buttercream/Decoration
– 225g Unsalted Butter, softened
– 500g Icing Sugar
– 3tsp Strong Instant/Espresso Coffee
– Sprinkles



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!

You can find me on:

J x

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  1. Hi Jane,
    Im making this for 50 people for a surprise the top layer is going to be quite heavy there is a chance it will push all the filling afraid of it being too dry! can you give me any tips please on doing such a large cake?? its 18*20 inches..thank you xx

    1. Bake it on 140C fan – no higher, but for a long long time. And if you’re worried, use a sugar syrup! If you do the frosting properly, and use genuine unsalted butter and no type of spread, it should stay sturdy!

    1. Thank you very much. And if I was to add chopped walnuts to the sponge – would you reduce any of the other ingredients?

  2. Hi there, i need to make this as a 10″ cake for an upcoming event and was wondering what id need to up the ingredients to? and also how long i would need to bake it for?

    1. For a 10″ cake you need to use 1.6x the recipe, so 2/3 more on top of the original! Baking times I am unsure though – I usually lower the temperature to 140C Fan, and bake for a long long time. And yes you can add walnuts!

  3. Hi, for your coffee cake as you have used caster sugar on this recipe and light brown soft sugars on your coffee and walnut cupcakes, which sugar tastes better in the cakes? Or do they taste the same?

    Many thanks!

  4. Thank you for this recipe! Would it be possible to split this into 3 sandwich tins instead of 2 deep tins to get a triple layer cake? x

    1. Hi Jane, I’m considering to bake 3 layers – i was thinking to up all cake ingredients to 450g, Does that sound alright? thanks

    2. Yes you can do! To be fair, you can easily make the weights as is in to three layers such as with my other three layer cakes. I usually split the 400g mix between three 20cm tins, and bake for about 25-30 minutes! x

  5. I made one of your drip cakes recently and although I need to perfect the drip!! I wondered if I could make a coffee drip cake based on this recipe? I have now ordered a turntable and some big scrapers and offset spatulas as I need to perfect my technique!
    Would you be able to make one and show us as you are very inspiring and the website is fantastic for helpful advice.

  6. Hi jane, im intrested in making this cake but was wondering why you didnt use the soft brown sugar like in the coffee and walnut cupcakes? X

  7. I’ve just made this to give to my daughters school for their annual soup kitchen for the town’ 1940s festival. Really easy to follow. Love your recipes!

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