Crafting the perfect coffee cake might seem daunting, but with the right recipe, it’s a doddle. Food blogger Charlotte Oates, famous for her eclectic and tasty recipes, has divulged her “easy and delicious coffee cake recipe” that promises simplicity and a burst of flavour.
She was inspired to conjure up this recipe after finding too many coffee cakes lacking in robust coffee zest within the sponge itself. In her quest for a more flavourful experience, she concocted a version where both the sponge and buttercream are “packed full of flavour,” delivering a deep coffee taste that permeates every slice.
Remarkably, the baking time is only half an hour, and prep takes just 25 minutes, meaning this straightforward treat could easily be made and enjoyed over the course of an afternoon perfect for an indulgent tea-time feast.
Ingredients:
For the coffee sponge:
Three tablespoons instant coffee powder (finely ground if using granules).
200g plain flour.
Two and a half teaspoons baking powder.
220g soft light brown sugar.
220g butter or margarine (we prefer it soft, room temperature please).
Four medium eggs.
A hint of milk – two teaspoons should do.
A pinch of salt, about one-eighth teaspoon.
For the rich coffee buttercream:
200g butter (ensure it’s soft, at room temperature)
400g icing sugar.
A dash of vanilla extract, specifically, one-quarter teaspoon.
Eight teaspoons of instant coffee powder or granules for that kick.
Four teaspoons of boiling water to meld it all together.
Just enough milk to achieve the desired consistency.
Method:
Begin by warming your oven to 160C/140C Fan and lining two 20cm round sandwich tins with baking parchment or reusable liners.
Combine all the cake ingredients in a large bowl and mix using an electric whisk, or manually, at a low speed until everything is blended. Then, divide the mixture between the two prepared tins and place them in the oven for about 30 minutes or until a skewer inserted into the middle comes out clean.
Once baked, take the cakes out of the oven. Allow them to cool in their tins for roughly 10 minutes before taking them out and transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the buttercream. Mix the instant coffee with boiling water and let it cool.
In a large bowl, whip the butter and vanilla extract at a low speed until it’s soft. Add the icing sugar and continue to beat at a low speed until it’s well mixed with the butter and smooth.
Your buttercream should be soft enough to “spread on a slice of bread”. If it’s too stiff, add a bit of milk until you achieve the desired consistency.
To assemble the cake, position the bottom layer of your coffee sponge on your serving plate and evenly spread the coffee buttercream over it. Then, place the top layer of sponge.
Again, cover the top with coffee buttercream. Use any leftover buttercream in a piping bag to add some playful decoration to the cake.
