Looking for a cake recipe with coffee? This moist coffee flavored cake is all you need! This is a made from scratch recipe, contains coffee in the cake and the frosting and best of all, is very simple and easy to follow.
This is a true and tried aromatic easy coffee flavored cake recipe, and includes the recipe measurement for various round and square cake tin sizes.
This coffee cake is perfect for birthdays and any other celebration. It goes really well with buttercream frosting, but you can also give it a try with chocolate ganache.
This deliciously moist coffee cake was part of my cakes menu when I was running a cake decorating business. So I have baked this cake a countless number of times in a variety of different-sized cake tins.
And just like my other calculated cake recipes, this easy coffee cake recipe was one of my most used recipes. It is also one that is very much liked by my customers who want something other than the normal vanilla and chocolate flavored cakes.
Table of contents
- The Cake Texture
- How to Make
- Here are my other posts you might want to check out
- Recipe (Printable)
The Cake Texture
This is basically a butter cake flavored with real coffee. It has a soft and firm texture, and is not only suitable for stacking but is equally awesome for carved cakes too.
This cake is good to be eaten on its own and is equally delicious when covered in icing. While I often use vanilla buttercream to fill and cover this coffee flavored cake (unless there is a special request from my customer for a different frosting), coffee buttercream icing will be a nice choice for this cake, and so does any chocolate flavored icings.
The cake stays soft and moist for a good 4 to 5 days at room temperature. Seen on this page is my 2 layered coffee flavored cake filled and covered in coffee buttercream icing. The cake is decorated with a simple polka dots design from coffee flavored chocolate chips.
How to Make
- Self-raising flour + salt + baking powder
- Castor sugar
- Butter (at room temperature)
- Eggs (at room temperature)
- Instant coffee powder
- Hot water
- Icing sugar
- Instant coffee
- Hot water
- Coffee flavored chocolate chips
Mixing the cake batter
- Start by mixing instant coffee with hot water and set it aside to cool down.
- Next, beat the butter and sugar until light and fluffy. This should take a good 2 minutes (for the recipe measurement below).
- Add in the eggs, one at a time. Beat well and make sure all traces of the eggs are no longer visible before adding more.
- After that, fold in the sifted flour and alternate this with the milk.
- Start with the flour and end with flour.
- Finally, mix in the coffee solution. Give the batter a good mix to make sure the coffee is well distributed.
- Pour the coffee flavored cake batter into prepared tins.
- Bake until the cakes are done. Test with a skewer in the center - ideally, it should come out with a few moist crumbs (not wet crumbs).
- Remove the cakes from oven and turn them out onto wire racks to cool completely before frosting.
- If you do not intend to decorate the cakes immediately, cover them with cling wrap as soon as they turn warm. Keep them refrigerated until ready to be frosted or served.
Making the coffee buttercream
- I used a combination of shortening and butter in making the coffee buttercream. To start with, add instant coffee and hot water into your mixing bowl. Stir to dilute the coffee. Let the coffee mix cool completely and then add the butter and shortening. Cream these until they turn light and creamy.
- Sift in the icing sugar and beat until the buttercream is all smooth and creamy. If it is too stiff, you can add some cream or milk.
- Start by layering each cake into 2 (click here to see the many ways you can layer a cake).
- Fill and stack the cake layers with the coffee buttercream.
Assembling and decorating the cake layers
- Give the stacked cake layers a thin crumb coat and chill it for about 15 minutes.
- Apply another layer of coffee buttercream and smooth it all around. For the embossed design on the cake, I used my kitchen towels. The had a lovely pattern on them and worked well for the cake. To emboss the pattern, place the kitchen towel smoothly on the surface of the buttercream. Use your fingers to very gently rub the pattern on the buttercream with a fondant smoother or your fingers.
- Carefully peel off the kitchen towel and repeat the process until the whole cake is covered.
- For the polka dots design, I used coffee-flavored chocolate chips. Place the cake on a decorating mat that has gridlines on it. This helps in guiding the placement of the chocolate chips. Start by placing them in vertical lines on the sides of the cake. And then fill more in between these to complete the polka dots design.
And here is the completed coffee flavored cake with coffee buttercream:
Best coffee to use in this cake recipe
- The main ingredients in this easy coffee recipe are flour, sugar, butter, and eggs. And of course since this is a coffee flavored cake, coffee is another main ingredient. To these, I add baking powder and milk to help with the texture and size of the cake.
- This cake is called a coffee flavored cake for a reason, so the type of coffee you use is important. I use instant coffee in my recipe and I find this better compared to filtered ones. It is hard to gauge the thickness of coffee in the filtered coffee so the results can vary every time you make this cake. With instant coffee, the coffee taste in the cake is more consistent.
Adding coffee to the cake batter
- If you are using instant coffee, you need to dilute the granules with some hot water first. Never add the coffee directly into your cake batter or you will end up with specks of coffee in the batter.
- There are 2 ways in which you can mix the coffee into this coffee flavored cake. Both methods start with the creaming of butter and sugar, followed by the eggs. In the first method, the coffee is diluted with hot water and mixed into the milk. This is then added into the cake batter alternately with flour. This is the method I have used.
- The other method is to mix the coffee powder with hot water, let it cool to room temperature, and then fold it into the cake batter right after all the flour and milk have been added in. Both methods will yield the same results and it is up to you to choose your preferred way.
How to double or triple the cake recipe?
- If you wish to double or triple this easy coffee flavored cake recipe, you may wish to refer to the cake tin sizes I have indicated in the recipe card. This recipe has been calculated to produce cake layers that are approximately 2 inches high.
- If you use a small cake tin for the batter that is meant for a larger cake tin size, you could end up with a cake that is a little too dry on the sides as you would need to bake the cake for a longer time to get the middle to cook well. And this increase in baking time will end up drying out the sides of your cake. So, if you want taller cakes, it is best to bake them in a few tins and sandwich the layers together.
- Also, if you intend to make cakes larger than 10 inches in diameter, I would strongly suggest that you use cake strips or a heating core. These will prevent the sides of the cakes from drying out due to longer baking time for larger cakes. See my post here on how to achieve leveled cakes to learn more about using cake strips and heating cores.
Tips for a moist cake
- Check if the cake is done at least 5 to 10 minutes before the baking time is up by inserting a long skewer in the center of the cake. If the skewer comes out without any wet batter sticking to it, the cake is done and can be removed from the oven. Also, when the cake is done, the sides will pull away from the tin.
- Another tip is to wrap the baked coffee cake with cling wrap while it is still warm and refrigerating it for about 4 to 5 hours (or even overnight). This locks and distributes the moisture in the cake making it perfectly moist after refrigeration. When you need to use it, remove the cake from the fridge and with the cling wrap still intact, let it warm up to room temperature. Remove the wrapping only after the cake has reached room temperature to prevent condensation on the cake
Refrigerating the cake
- This cake can be served on the very same day it is baked, even while it is still warm (without any frosting). It is also equally good when baked in advance and stored in the fridge until it is ready for use, within one week.
- To store the cake in the fridge, once it is baked and has cooled down slightly, wrap it tightly with cling wrap and refrigerate.
Storing the leftovers
- Leftovers of this cake can be stored at room temperature for a good 4 to 5 days provided it is handled without any moisture. Always ensure the knife used to cut the cake is all dry and the container you intend to store the cake has no traces of water in it.
- The leftovers can last up to one week if refrigerated. If you wish to use this coffee flavored cake for carving, it is best left to rest for at least one day after baking for the texture to stabilize for easy carving with fewer crumbs.
Here are my other posts you might want to check out
- Coffee Jelly - An Easy Homemade Coffee Dessert
- Coffee Chocolate Chip Cookies
- Homemade Fondant Recipe
- Coffee Cupcakes with Coffee Buttercream
- Coffee Rolls with Coffee Cream Cheese Glaze
- Chocolate Cake Recipe
- Butter Pound Cake Recipe
- Orange Layer Cake with Orange Buttercream
- Super Moist Vanilla Cake
Here is the printable version of my easy coffee flavored cake recipe.
Easy Coffee Flavored Cake with Coffee Buttercream Frosting
- 360 g self raising flour
- 360 g castor sugar
- 360 g butter at room temperature
- 6 eggs at room temperature
- 60 ml milk
- 2 tablespoon instant coffee powder
- 2 tablespoon hot water
- ¼ teaspoon salt
- ¾ teaspoon baking powder
- 800 g icing sugar
- 200 g butter salted
- 200 g shortening
- 1 tablespoon instant coffee powder
- 1 tablespoon hot water
- Coffee flavored chocolate chips
- Preheat oven to 170 °Celsius.
- Mix instant coffee powder with hot water. Add to milk and leave aside to cool.
- In a separate bowl, beat butter and sugar till soft and creamy for approximately 2 minutes. Add eggs, one at a time, beating well after each addition.
- In another separate bowl, sift flour, baking powder and salt. Fold in the sifted ingredients into the creamed mixture alternately with the coffee mixture, starting and ending with flour.
- Pour the batter into two well greased and floured cake tins. Level the top and bake the cakes for 45 to 50 minutes or until a skewer inserted in the center of the cakes come out clean.
- Remove cakes from oven and let them cool completely before decorating. Baking time may vary slightly for larger cakes.
- To make the coffee buttercream, dilute the coffee powder in hot water, in a large bowl. Let the coffee cool down to room temperature.
- Add in the shortening, butter and sugar. Beat light the icing turns light and fluffy.
- Fill the cake layers with the coffee buttercream and cover the sides of the stacked cake with the remaining buttercream.
- Decorate with the coffee flavored chocolate chips.
Calculated Tin Sizes9 inches round/ 8 inches square (makes 2 layers of 2 inch high cakes)
- 600 g butter
- 600 g castor sugar
- 550 g self-raising flour
- 2 ½ tablespoon instant coffee powder
- 10 eggs
- 120 ml milk
- 2 tablespoon hot water
- ½ teaspoon salt
- 1 ¼ teaspoon baking powder
- 840 g butter
- 840 g castor sugar
- 840 g self-raising flour
- 4 ⅔ tablespoon instant coffee powder
- 14 eggs
- 150 ml milk
- 4 tablespoon hot water
- ¾ teaspoon salt
- 1 ¾ teaspoon baking powder
- 1200 g butter
- 1200 g castor sugar
- 1200 g self-raising flour
- 6 ⅔ tablespoon instant coffee powder
- 20 eggs
- 210 ml milk
- 6 tablespoon hot water
- 1 teaspoon salt
- 2 ½ teaspoon baking powder
And that is pretty much all I have for you on my moist coffee flavored cake recipe.
Happy baking 🙂