Coffee Cake with Coffee Buttercream Recipe
This Coffee Cake with Coffee Buttercream is a moist, fluffy dessert infused with rich coffee flavor both in the cake and the creamy buttercream frosting. Perfect for coffee lovers, the cake combines a soft texture with a balanced sweetness, making it an ideal treat for breakfast, brunch, or dessert. The recipe uses instant coffee dissolved in hot water to provide an intense coffee essence without bitterness, paired with simple pantry ingredients for easy preparation.
- Prep Time: 15 mins
- Cook Time: 30-45 mins
- Total Time: 50-60 mins
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake
- 1 cup flour
- 1 tsp baking powder
- ½ cup brown sugar (packed)
- ⅓ cup granulated sugar
- ¾ cup butter (almost melted)
- 2 eggs (at room temperature)
- ¼ cup milk
- 2 tbsp instant coffee dissolved in 1 tbsp hot water
- 1 tsp vanilla extract
- ½ tsp salt
Coffee Buttercream
- 6 tbsp butter
- 1 cup icing sugar (powdered sugar)
- 1 tbsp hot water + 2 tsp instant coffee granules
- ½ tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Butter and flour an 8-inch pan for a thinner cake or a 6-inch pan for a higher cake.
- Mix Dry Ingredients: In a bowl, combine the flour, baking powder, and salt. Set aside.
- Beat Butter and Sugars: Beat the butter until creamy, about 2-3 minutes. Add both the brown and granulated sugars and beat for another 2-3 minutes until the mixture is fluffy and the sugars are fully incorporated.
- Add Eggs and Vanilla: Add the eggs one at a time, beating for 1 minute after each addition. Then stir in the vanilla extract.
- Combine Batter: Sift half of the flour mixture into the wet ingredients, mix well, then scrape the sides of the bowl with a spatula. Add the coffee solution and milk, mix again, then sift and fold in the remaining flour mixture. Beat until just combined.
- Bake the Cake: Pour the batter into the prepared pan. Start checking the cake after 30 minutes if using an 8-inch pan; the cake is done when a toothpick inserted in the center comes out clean. For a 6-inch pan, extend baking time by about 12-15 minutes.
- Cool the Cake: Remove the cake from the oven, let it cool in the pan for 10 minutes, then flip it out onto a plate and allow it to cool completely at room temperature while you prepare the frosting.
- Make Coffee Buttercream: Whip the butter until fluffy. Gradually add the icing sugar at low speed until incorporated. Mix the hot water with instant coffee granules, then add this coffee mixture, vanilla extract, and salt to the buttercream. Beat well to combine.
- Frost the Cake: Once the cake has cooled to room temperature, spread the coffee buttercream evenly over the cake. For best results, keep the cake at room temperature, but if in a warm climate, refrigerate it tightly covered.
Notes
- Ensure eggs are at room temperature to help create a smooth batter and better rise.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Use instant coffee granules dissolved in hot water to avoid bitterness and evenly infuse coffee flavor.
- Check the cake early for doneness, as oven temperatures may vary.
- The cake can be stored at room temperature for up to 2 days or refrigerated for longer freshness; bring to room temperature before serving if chilled.
