‘Easy and delicious’ all-in-one coffee cake recipe that takes only 25 minutes to prepare
Whip up a classic coffee cake this weekend that's filled and topped with smooth buttercream easily with this 25-minute all-in-one recipe.
Coffee cake can seem like a complicated bake, but it doesn’t have to be if you find a great recipe like this one.
With a wide range of recipes under her belt, food blogger Charlotte Oates has shared her “easy and delicious coffee cake recipe”.
She created this recipe as she found that quite a few coffee cakes she had tasted lacked coffee flavour in the actual sponge, so she wanted to make a coffee cake where both the sponge and buttercream are “packed full of flavour”.
Charlotte described the sweet treat as: “A delicious all-in-one coffee sponge topped with smooth coffee buttercream - simple to make and packed full of flavour."
Although the cake takes 30 minutes to bake in the oven, the prep time for this is only 25 minutes.
Ingredients
For the coffee sponge
Three tablespoons instant coffee powder (or coffee granules ground to a powder)
200g plain flour
Two and a half teaspoons baking powder
220g soft light brown sugar
220g margarine or butter (butter must be soft at room temperature)
Four medium eggs
Two teaspoons milk
One eighth teaspoon salt
For the coffee buttercream
200g butter (soft at room temperature)
400g icing sugar
One quarter teaspoon vanilla extract
Eight teaspoons instant coffee powder or granules
Four teaspoons boiling water
A little milk
Method
Start by preheating your oven to 160C/140C Fan before lining two 20cm round sandwich tins with greaseproof paper or reusable baking tin liners.
Add all of the cake ingredients into a large bowl and beat with an electric mixer, or by hand, on a low speed until all of the ingredients are combined.
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Next, split the mixture between the two prepared tins and put them in the oven to bake for 30 minutes or until a skewer inserted in the centre 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.
The next part of the recipe is to make the buttercream while the cakes are cooking. To do so, mix together the instant coffee with the boiling water and set aside to cool.
In a large bowl beat the butter and vanilla extract on a low speed until soft. Add the icing sugar and beat on a low speed until combined with the butter and smooth.
Gradually add the coffee mixture - one teaspoon at a time. After each addition beat the buttercream until the coffee has been fully combined before adding more.
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 until it is your desired consistency.
To build the cake, place the bottom layer of your coffee sponge onto your serving dish and spread the coffee buttercream evenly across the sponge.
Add the top layer of sponge. Again cover the top with coffee buttercream. With the remaining buttercream, you can add it to a piping bag to add some fun decor to the cake.