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–+ servings
A round cake decorated with polka dots icing. A slice is cut out.
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4.54 from 13 votes

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!
Prep Time15 minutes
Cook Time45 minutes
Decorating Time45 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Servings: 2 Seven inches round cakes / Six inches square cakes
Calories: 6025kcal
Author: Priya Maha

Ingredients

Cake

  • 360 g self raising flour
  • 360 g granulated 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 powdered sugar
  • 200 g butter salted
  • 200 g shortening
  • 1 tablespoon instant coffee powder
  • 1 tablespoon hot water

Decoration

  • Coffee flavored chocolate chips
Metric - US Customary

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 40 to 45 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

  • Self raising flour can be substituted with all purpose flour and baking powder. For the recipe above, to make 360g of self raising flour, mix 360g of all purpose flour and two and half teaspoons of baking powder. Mix well and sift three times before using.
  • Instant coffee powder can be substituted with instant espresso powder. You can also use strong-brewed coffee in place of the coffee powder, but it must be concentrated and the total liquid should not be more than indicated in the recipe. Brewed coffee is not recommended for the frosting.
  • Granulated sugar can be replaced with brown sugar, but the brown sugar should not be coarse. Use in the exact same quantity as the white sugar.
  • To make a loaf cake, half the recipe above and bake the cake in an 8 inches by 4 inches loaf tin.
  • To make a coffee bundt cake, half the recipe below and bake the cake in a 6 cups capacity bundt tin at 160 degrees Celsius for 30 minutes. Make sure to not fill the tin all the way until it is full. Leave approximately one third space for the cake to rise without overflowing.
  • Buttercream frosting can be replaced with cream cheese frosting or chocolate ganache. Both frosting will work great with this coffee cake.
  • Shortening in the buttercream can be replaced with butter to make all-butter buttercream.

 

Calculated Tin Sizes

6 inches round/ 5 inches square (makes 2 layers of approximately 2 inch high cakes)
  • 240 g butter
  • 240 g granulated sugar
  • 240 g self-raising flour
  • 1 ⅓ tablespoon instant coffee powder
  • 4 eggs
  • 40 ml milk
  • 1 ⅓ tablespoon hot water
  • ⅛ teaspoon salt
  • ½ teaspoon baking powder
 
8 inches round/ 7 inches square (makes 2 layers of approximately 2 inch high cakes)
  • 480 g butter
  • 480 g granulated sugar
  • 480 g self-raising flour
  • 2 ⅔  tbsp instant coffee powder
  • 8 eggs
  • 80 ml milk
  • 2 ⅔ tablespoon hot water
  • ⅓ teaspoon salt
  • 1  teaspoon baking powder
 
9 inches round/ 8 inches square (makes 2 layers of approximately 2 inch high cakes)
  • 600 g butter
  • 600 g granulated sugar
  • 600 g self-raising flour
  • 3 ⅓ tablespoon instant coffee powder
  • 10 eggs
  • 100 ml milk
  • 3 ⅓ tablespoon hot water
  • ⅓ teaspoon salt
  • 1 ¼ teaspoon baking powder
 
10 inches round/ 9 inches square (makes 2 layers of approximately 2 inch high cakes)
  • 720 g butter
  • 720 g granulated sugar
  • 720 g self-raising flour
  • 4 tablespoon instant coffee powder
  • 12 eggs
  • 120 ml milk
  • 4 tablespoon hot water
  • ½ teaspoon salt
  • 1 ½ teaspoon baking powder
 
11 inches round/ 10 inches square (makes 2 layers of approximately 2 inch high cakes)
  • 840 g butter
  • 840 g granulated sugar
  • 840 g self-raising flour
  • 4 ⅔ tablespoon instant coffee powder
  • 14 eggs
  • 140 ml milk
  • 4 ⅔ tablespoon hot water
  • ½ teaspoon salt
  • 1 ¾ teaspoon baking powder
 
12 inches round/ 11 inches square (makes 2 layers of approximately 2 inch high cakes)
  • 960 g butter
  • 960 g granulated sugar
  • 960 g self-raising flour
  • 5 ⅓ tablespoon instant coffee powder
  • 16 eggs
  • 160 ml milk
  • 5 ⅓ tablespoon hot water
  • ⅔ teaspoon salt
  • 2 teaspoon baking powder
Note:
  1. Larger cakes may take a longer time to bake.
  2. Use cake tins that are at least 3 inches high. 

Nutrition

Calories: 6025kcal | Carbohydrates: 717.7g | Protein: 42.5g | Fat: 344.2g | Saturated Fat: 174.1g | Polyunsaturated Fat: 40.5g | Monounsaturated Fat: 105.3g | Trans Fat: 22.4g | Cholesterol: 1096.8mg | Sodium: 2470.6mg | Potassium: 753.2mg | Fiber: 4.3g | Sugar: 573.5g | Vitamin A: 7763.7IU | Calcium: 312.5mg | Iron: 4.9mg