A delicious two-layered coffee cake covered with a sweet coffee cream frosting and drizzled with melted chocolate! This coffee cake is moist, rich, and so easy to make. It makes a lovely dessert with afternoon coffee or tea.
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If you are a big fan of coffee like me, you will definitely love this coffee cake because (in this recipe) both the sponge cake and the cream frosting have a strong coffee flavour.
Coffee Cake Ingredients:
Eggs, room temperature
All-purpose flour
Butter, room temperature
Baking powder
Brown sugar
Instant coffee
Pecan or walnut, chopped
Coffee Cream Frosting Ingredients:
Heavy whipping cream
Powdered suger
Vanilla extract
Instant coffee
How to make the coffee cake?
Preparations: Preheat the oven to 170C/360F.
Line two 9-inch springforms with parchment paper.
Making the cake: In a bowl, mix butter with brown sugar using the electric whisk. Add the vanilla extract and eggs, one at a time, and mix well. After that, sift flour, baking powder, and instant coffee over the butter mixture, mix. Divide the batter equally between the two springforms (you can use a measuring cup).
Baking: Bake for 30-35 minutes or until fully baked. Let the cake cool down completely before taking them out of the springform.
How to make the coffee cream frosting?
In a mixing bowl, combine all the coffee cream frosting ingredients using the electric whisk until it becomes firm. (Don't over mix or the cream will turn into butter).
How to build the coffee cake?
Preparations: Microwave the chocolate for 30 seconds then set aside to cool down.
Put some of the coffee cream in a piping bag then sit aside.
Place the first layer of the sponge cake in the serving dish. Then spread some of the coffee cream over it. Use the piping bag to pipe small blobs of the cream all around the edges of the cake. Next, add the second layer of the sponge cake, and repeat.
Sprinkle the pecans over the blobs. Place a fork in the melted chocolate then drizzle over the cake or use a piping bag.
Top tips
I recommend using a large star nozzle when piping the blobs on the first layer, it gives the cake a nicer look.
If you don't like piping, you can simply spread the coffee cream on the cake and sprinkle some chopped walnuts over it.
Recipe FAQs
Can I use decaffeinated coffee in making this cake?
Of course, you can as long as it has a strong coffee flavour. You will have the same result as using the regular instant coffee.
What makes this cake moist?
Using brown sugar makes this cake incredibly moist.
Can I make this coffee cake ahead of the time?
Yes, you can when the cake cools down completely, wrap it well in plastic wrap and put it in the fridge for 3 days or freeze it for a whole month.
Need more cake recipes, check these recipes:
Lemon Poppyseed Cake
Blueberry and Peach Dump Cake
Pumpkin sheet cake with cream cheese frosting
Coffee Cake with Coffee Cream Frosting
Ingredients
Coffee Cake Ingredients:
- 4 eggs , room temperature
- 200 g all-purpose flour
- ½ cup butter , room temperature
- 2 tsp baking powder
- 1 ½ cup brown sugar
- 3 tbsp instant coffee
- 1 tsp pecan or walnut , chopped
Coffee Cream Frosting Ingredients:
- 1 cup heavy whipping cream
- ½ cup powdered suger
- 1 tsp vanilla extract
- 3 tsp instant coffee
Instructions
- Preparations: Preheat the oven to 170C/360F.Line two 9-inch springforms with parchment paper.
- In a bowl, mix butter with brown sugar using the electric whisk. Add the vanilla extract and eggs, one at a time, and mix well. After that, sift flour, baking powder, and instant coffee over the butter mixture, mix. Divide the batter equally between the two springforms (you can use a measuring cup).
- Bake for 30-35 minutes or until fully baked. Let the cake cool down completely before taking them out of the springform.
Making the coffee cream frosting
- In a mixing bowl, combine all the coffee cream frosting ingredients using the electric whisk until it becomes firm. (Don't over mix or the cream will turn into butter).
Building the coffee cake?
- Preparations: Microwave the chocolate for 30 seconds then set aside to cool down. Put some of the coffee cream in a piping bag then sit aside.
- Place the first layer of the sponge coffee cake in the serving dish. Then spread some of the coffee cream over it. Use the piping bag to pipe small blobs of the cream all around the edges of the cake. Next, add the second layer of the sponge coffee cake, and repeat.
- Sprinkle the pecans over the blobs. Place a fork in the melted chocolate then drizzle over the cake or use a piping bag.
Nutrition
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