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+ servings
A round cake decorated with polka dots icing. A slice is cut out.

Easy Coffee Flavored Cake with Coffee Buttercream Frosting

A deliciously moist coffee flavored cake, filled and decorated with yummy coffee buttercream. A perfect cake recipe with coffee!
4.50 from 10 votes
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Course: Dessert
Cuisine: American
Keyword: Coffee Flavored Cake
Prep Time: 15 minutes
Cook Time: 50 minutes
Decorating Time: 45 minutes
Total Time: 1 hour 50 minutes
Yield: 2 Seven inches round cakes / Six inches square cakes
Author: Priya Maha

Ingredients

Cake

  • 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

Frosting

  • 800 g icing sugar
  • 200 g butter salted
  • 200 g shortening
  • 1 tablespoon instant coffee powder
  • 1 tablespoon hot water

Decoration

  • Coffee flavored chocolate chips

Instructions

  • 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.

Notes

Calculated Tin Sizes

9 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
 
11 inches round/ 10 inches square (makes 2 layers of 2 inch high cakes)
  • 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
 
13 inches round/ 12 inches square (makes 2 layers of 2 inch high cakes)
  • 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
Note: Larger cakes may take a longer time to bake.

Nutrition

Calories: 6028kcal | Carbohydrates: 718g | Protein: 42g | Fat: 344g | Saturated Fat: 174g | Cholesterol: 1096mg | Sodium: 2694mg | Potassium: 734mg | Fiber: 4g | Sugar: 574g | Vitamin A: 7759IU | Calcium: 310mg | Iron: 5mg
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