A delicious and super moist homemade layered coffee cake covered with a sweet coffee cream frosting and drizzled with melted chocolate!
Check also, coffee loaf cake.
This coffee cake is super moist, rich, and so easy to make. It makes a lovely dessert with afternoon coffee or tea.
If you are a big fan of coffee like me, you will definitely love this cake because (in this recipe) both the sponge cake and the cream frosting have a strong coffee flavour.
Homemade 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 Moist Homemade Layered 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 tip 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 cream on the cake and sprinkle some chopped walnuts over it.
- You may add some nuts to the batter; such as walnut or almond.
Recipe FAQs
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.
Using brown sugar makes this cake incredibly moist. So, make sure to use it.
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.
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Recipe Card
Moist Homemade Layered Coffee Cake
Ingredients
Coffee Cake Ingredients:
- 4 eggs , room temperature
- 200 g all-purpose flour
- ½ cup butter , room temperature
- 2 teaspoon baking powder
- 1 ½ cup brown sugar
- 3 tablespoon instant coffee
- 1 teaspoon pecan or walnut , chopped
Coffee Cream Frosting Ingredients:
- 1 cup heavy whipping cream
- ½ cup powdered suger
- 1 teaspoon vanilla extract
- 3 teaspoon instant coffee
Instructions
- Preparations: Preheat the oven to 170C/360F and 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.
Notes
- I recommend using a large star nozzle tip 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.
- You may add some nuts to the batter; such as walnut or almond.
Nutrition
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