The ultimate instant coffee cake recipe
We love trying new recipes with our Instant Coffee 1936. We value having different options when it comes to coffee. And one thing is sure: It’s not only drinkable but also eatable! Today, we are glad to introduce you to the ultimate instant coffee cake recipe on the internet.
This coffee cake is fluffy, moist, tender, and infused with Coffee 1936 flavor. This coffee cake recipe will make the best impression on your friends and family! It’s ideal to serve with a good cup of instant Coffee 1936.
The reason we use instant coffee in this coffee cake recipe is that it’s the easiest way to get an intense coffee flavour into both the sponge and buttercream, but also because instant Coffee 1936 is delicious. Besides, if we had to use freshly brewed coffee, we would need to use a higher quantity and that would add too much liquid to the mixture.
We made this cake as a two-layer for a fluffier experience. It’s very easy to bake. We whisked together the batter by hand and whipped up the buttercream with our hand mixer once the cake had cooled.
You can make this cake in a square or rectangular baker. This coffee cake recipe is for a 20cm round cake and serves up to twelve people. It can also be declined in a cupcake version.
Ingredients you’ll need
For the coffee buttercream
- ¾ cup + 2 tbsp (7oz) butter (room temperature)
- 2¾ cups (14oz) icing sugar
- ¼ tsp vanilla extract
- 8 tsp Instant Coffee 1936
- 4 tsp boiling water
- A little milk
For the coffee sponge
- 3 tbsp Instant Coffee 1936
- 1¼ cups (7oz) plain flour
- 2½ tsp baking powder
- 1 cup + 1 tbsp (7¾oz) soft light brown sugar
- 1 cup (7¾oz) margarine or butter (room temperature)
- 4 medium eggs
- 2 tsp milk
- ⅛ tsp salt
Unctuous Coffee Buttercream
No one will guess, but this instant coffee buttercream’s strength resides in the vanilla extract we use. It makes it flavoury without feeling heavy. Let’s now see how to make it from scratch.
First, make the instant coffee buttercream while the sponge cakes are cooling. Start by mixing 8 tsp of Instant Coffee 1936 with 4 tsp of boiling water. Let it cool down.
Then, in a large bowl, beat the butter (¾ cup + 2 tbsp) and vanilla extract (¼ tsp) on a low speed until it becomes soft. Add the icing sugar (2¾ cups) and beat on a low speed until everything is combined and smooth.
Gradually add the Instant Coffee 1936 mixture, 1 tsp at a time. After each addition, beat the buttercream until the coffee has been fully integrated before adding more.
Finally, check the consistency of your buttercream. It should be soft enough that you could spread it onto a slice of bread. If it is too firm, then add a little milk (no more than 1 tsp at a time, you can use plant-based milk like almond) until you get your desired consistency.
Fluffy coffee sponge cake
Start with pre-heating your oven to 300F fan.
Line two 20cm round sandwich tins with greaseproof paper or re-usable baking tin liners.
Then gather all the cake ingredients into a large bowl (3 tbsp coffee powder, 1¼ cups of plain flour, 2½ tsp baking powder, 1 cup + 1 tbsp of soft light brown sugar, 1 cup margarine or butter, 4 medium eggs, 2 tsp milk, ⅛ tsp salt). Beat with an electric mixer or by hand on a low speed until all the ingredients are combined.
After that, split the mixture between the two prepared tins. Then bake for 30-35 minutes. You know your cakes are ready when you insert a knife in the center of each cake, and it comes out clean.
Once the cakes are cooked, remove them from the oven. Leave them to cool in their tins for about 10 minutes before removing them from the tins and moving them to a wire rack to cool completely.
Tip: How to Measure Flour
For best results, it’s important to measure the quantity of flour you use well. Accuracy is key here. You can spoon the flour into your measuring cup (don’t scoop it in!) and then take the excess off with a butter knife.
Build the cake
Now the best part! Awake your inner architect and build the ultimate coffee cake! Place the bottom layer of your coffee sponge onto your serving dish. Spread about ⅓ of the coffee buttercream evenly across the sponge (it’s better to use a palette knife, but you can use a regular knife or the back of a spoon).
Add the top layer of sponge. One more time, spread ⅓ of the Instant Coffee 1936 buttercream on top. Put the remaining buttercream into a piping bag fitted with a large nozzle. Pipe 12 blobs of buttercream evenly spaced around the edge of the cake.
Of course, if you don't have a piping bag, you still have the option to split the buttercream even between the middle and top of the cake.
Another variation we like is to sprinkle with nuts, to add a bit of a crunch to the cake.
Serve this beauty…
…and enjoy that delicious coffee cake recipe ☺
We can’t wait to hear how this cake turns out for you! We hope it’s a big hit at your next celebration. Please let us know how it turns out in the comments ☺
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