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Easy Coffee Cake – A delicious all-in-one coffee sponge topped with smooth coffee buttercream. Simple to make and packed full of flavour.
PLUS – How to make this cake in any size of round, square or rectangular tin.
Last week I shared with you my recipe for Easy Chocolate Cake, and today I’m back with another simple, classic cake recipe – Coffee Cake topped with Coffee Buttercream.
Two big cake recipes in a row?
Yes. I realised that I have so many more cupcakes on here than full-sized layer cakes. The reason for this is that I almost always test new cake recipes as cupcakes, as it’s easy to make small batches making lots of little tweaks until the recipe is just perfect. As soon as the recipe is just right, I’ll share it on here and move onto the next one.
I decided it was about time that some of those cupcakes were transformed into big cakes, so I’m on a mission to supersize them all for you.
One of the reasons I love this coffee cake recipe is that both the sponge and the buttercream are absolutely jam-packed with coffee flavour.
Coffee is one of my absolute favourite cake flavours, and I struggle to resist buying a slice if I spot one in a coffee shop. However, sadly I’ve noticed that quite a few lack coffee flavour in the actual sponge, there’s the subtlest hint, but all the coffee flavour is in the icing. Not so with this cake, both the sponge and buttercream are packed full of flavour.
Can I use freshly brewed coffee rather than powder or granules?
No, the reason I use instant coffee powder or granules in this recipe is that it’s the easiest way to get an intense coffee flavour into both the sponge and buttercream. The amount of freshly brewed coffee needed would mean adding too much liquid to the mixture.
You also cannot substitute the coffee powder/granules for ground coffee beans. Making this substitution wouldn’t give the same flavour (as they need brewing to bring out the flavour) as the coffee beans wouldn’t dissolve into the mixture, so you’d end up with bitty cake and buttercream.
I only have coffee granules, how do I grind them into a powder?
I always use granules rather than powder and I simply give mine a quick blitz in my spice grinder. You can also grind them in a pestle and mortar.
Can I use decaf coffee?
Absolutely. We mostly drink decaf coffee at home and so that’s what I usually use for my cakes. The results of using regular instant coffee and decaf are the same.
Can I use self-raising flour instead of plain?
Absolutely. Instead of the 200g of plain flour and 2½ tsp of baking powder listed in the recipe, use 210g of self-raising flour.
Other recipe inspiration for coffee lovers
If you’re like me and love coffee flavoured treats then take a look at some of my other coffee-filled recipes:
- Caramel Macchiato Cupcakes – coffee cupcakes topped with whipped cream and a hidden caramel centre
- Coffee & Walnut Cake
- Cappuccino Truffles
- Coffee Cupcakes
What’s the best way to store my coffee cake?
This coffee cake can be stored in an airtight container for 4-5 days. Preferably it should be stored in the fridge (but allow it to come up to room temperature before eating as it’ll have a better flavour and the buttercream will soften), but it’ll be fine at room temperature providing the room isn’t too warm.
This cake is suitable for freezing, either just the coffee sponge or the buttercreamed cake. To freeze the coffee sponge cake, wait for it to cool and then wrap the cake in clingfilm or store it in an airtight container before freezing. Defrost it thoroughly before decorating.
The buttercreamed cake can also be frozen in the same way. If you’ve piped the cake beautifully and you’re worried about squashing it when you wrap it in buttercream simply freeze the cake uncovered on a dish for an hour to firm up the buttercream. Then wrap it in clingfilm. As the buttercream is already solid, it won’t get squashed. When you want to defrost the cake, remove it from the freezer and remove the clingfilm (so it doesn’t stick to the buttercream as it thaws).
I would not recommend freezing just the buttercream to use later as the consistency becomes a little too fudgy. This means it’s delicious on the cake but tricky to spread or pipe.
What are the coffee cake ingredients for a different size of tin?
As for my easy chocolate cake, I wanted to make it simple for you to make this cake in a different size or shape (either round, square or rectangular) so you can get it to fit in a tin you already have at home or feed as many or few people as you need.
The main recipe below is for a two-layer 20cm round cake (this serves 12 people). However, this recipe is easily adapted to use other sizes of tins.
To find the ingredients needed to make this cake in a different size, simply add the dimensions of your tin and the number of layers into the boxes below and hit “Calculate”.
Round Cake
Cake Diameter (cm)
Number of Layers
Cake Ingredients
0 g plain flour
0 tsp baking powder
0 tsp coffee powder/granules
0 medium egg(s)
0 g soft margarine or butter
0 g soft light brown sugar
0 tsp milk
0 tsp salt
Buttercream Ingredients
0 g butter
0 g icing sugar
0 tsp vanilla extract
0 tsp instant coffee powder/granules
0 tsp boiling water
Square or rectangular cake
Cake Size (cm)
x
Number of layers
Cake Ingredients
0 g plain flour
0 tsp baking powder
0 tsp coffee powder/granules
0 medium egg(s)
0 g soft margarine or butter
0 g soft light brown sugar
0 tsp milk
0 tsp salt
Buttercream Ingredients
0 g butter
0 g icing sugar
0 tsp vanilla extract
0 tsp instant coffee powder/granules
0 tsp boiling water
FREE GRAMS TO CUPS CONVERSION CHARTS
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Easy Coffee Cake
INGREDIENTS
For the coffee sponge
- 3 tbsp instant coffee powder - or coffee granules ground to a powder
- 200 g plain flour
- 2½ tsp baking powder
- 220 g soft light brown sugar
- 220 g margarine or butter - butter must be soft at room temperature
- 4 medium eggs
- 2 tsp milk
- ⅛ tsp salt
For the coffee buttercream
- 200 g butter - soft at room temperature
- 400 g icing sugar
- ¼ tsp vanilla extract
- 8 tsp instant coffee powder or granules
- 4 tsp boiling water
- A little milk
This recipe is for 2x 20cm round sandwich tins. To find the ingredients for a different size of tin please use the calculator above the recipe.
INSTRUCTIONS
Make the coffee sponge
- Pre-heat your oven to 160ºC/140ºC fan.
Line two 20cm round sandwich tins with greaseproof paper or re-usable baking tin liners (I use these tins and these liners). - Put all of the cake ingredients into a large bowl (3 tbsp coffee powder, 200g plain flour, 2½ tsp baking powder, 220g soft light brown sugar, 220g 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 of the ingredients are combined.
- Split the mixture between the two prepared tins. Then bake for 30-35 minutes 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.
Make the coffee buttercream
- While the cakes are cooling make the coffee buttercream. Start by mixing together the instant coffee powder/granules (8 tsp) with the boiling water (4 tsp). Set aside to cool.
- In a large bowl beat the butter (200g) and vanilla extract (¼ tsp) on a low speed until soft. Add the icing sugar (400g) and beat on a low speed until combined with the butter and smooth. Gradually add the coffee mixture, 1 tsp 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 (no more than 1 tsp at a time) until it is your desired consistency.
Build the cake
- Place the bottom layer of your coffee sponge onto your serving dish. Spread about ⅓ of the coffee buttercream evenly across the sponge (I like to use a palette knife, but you could use a regular knife or the back of a spoon).
- Add the top layer of sponge. Again spread ⅓ of the coffee buttercream on top. Put the remaining buttercream into a piping bag fitted with a large star nozzle (I use a JEM1B nozzle). Pipe 12 blobs of buttercream evenly spaced around the edge of the cake. I give the piping bag a little wiggle as I squeeze so that the buttercream looks slightly ruffled.Of course, if you don't fancy piping, simply split the buttercream even between the middle and top of the cake.
- Serve
NOTES
NUTRITIONAL INFORMATION
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Free From/Suitable For
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary, and product recipes can change over time.
- Suitable for Vegetarians
- Tree Nut-Free
- Peanut-Free
- Sesame-Free
- Soya-Free
- Sulphur Dioxide & Sulphite-Free
- Lupin-Free
Malavika Mohanan says
Can i reduce the amount of coffee powder being used in the cake? I’m not a huge fan of coffee unless it’s mocha or coffee flavoured with chocolate
Charlotte Oates says
You can. You’ll need to make up the same weight with additional flour.
However, if you don’t really like coffee, then this probably isn’t the recipe for you.
Malavika Mohanan says
Thank you replying. Is there any other cake recipes you could suggest for a beginner baker? Even muffin recipes will do. So far I’ve only made vanilla, chocolate and American coffee cake.
Charlotte Oates says
All of my cakes are pretty straightforward. Perhaps a lemon cake of carrot cake.
Here’s me cake index – https://charlotteslivelykitchen.com/category/cakes/
What flavours do you like?
Ali says
I am always worried when I bake a recipe off the internet but gee whiz this was a winner. I made coffee cream cheese icing as this was a request from my Mum for her bday. My parents loved it. And it made my very selective “cakes I love” recipe book. Coffee cake lovers,…this is one to try,…just so yummy
Jade says
Charlotte this cake is wow! Wow! Wow! Can’t wait to indulge! Thank you a bunch.
Sabina Rumao says
Tried this cake recipe and it was absolutely delicious .. thanks a lot
Dawn Greco says
Can espresso powder be used in place of coffee powder?
Charlotte Oates says
As long as it’s an instant powder (not ground coffee beans) it’ll be fine. It’ll just have a more intense coffee flavour.
Kamen says
Hi Charlotte! Can I substitute the flour to cake flour?
Charlotte Oates says
I don’t have easy access to cake flour as I’m in the UK so I’m not sure how well it would work. Sorry.
Ishwarya says
A great recipe very honest and simple. The cake was wonderful and the converter is just a beautiful touch . Sincerely know that your recipe changed an unchangable mindset about a terrible cook.
Ethan Ridd says
This was delicious! Making it again for my birthday in a couple of weeks. Can I make it 3 layers or would that be too high?
Charlotte Oates says
It’ll be absolutely fine with three layers.
Audry Cicilia says
Hello does this recipe uses unsalted or salted butter?
Charlotte Oates says
I use unsalted butter.
domini says
Amazing. Light and fluffy will use this again definatly
FnBClarke says
I forgot to rate it… 5 stars of course!!
FnB Clarke says
I am not a coffee person but after baking and trying this cake, I concluded it’s heavenly with a hot cup of coffee, white, no sugar. And I will have a cuppa anytime so long as I’m pairing it with this lovely cake. I have tried the cake and also cupcakes using the same recipe and turned out better in cupcakes (my opinion). I recently made cupcakes for my daughter’s bridal shower and everyone was asking for the recipe. I love it that everything is put it a bowl and mixed altogether.
Ovo says
This is so yummy. Thanks for sharing the recipe.
Ellie says
I made this cake for the first time a few weeks ago and it’s Amazing! I’ve told everyone about it and have made it twice since ! Love it x
Vick says
My 11 year old made this without any help for my dad’s birthday. He has had many coffee cakes in his 81 years and says it is the best he has ever had. It was so moist and tasty
A beginner in cooking says
Does this recipe use unsalted or salted butter?? I wanted to try this recipe tomorrow for my mom’s birthday…
Charlotte Oates says
I usually use unsalted
Chris says
Made this for my partner’s birthday and it turned out absolutely fantastic! Added a little melted chocolate to the buttercream and she loves every bite. Definitely one I’ll be making again!
Marian says
Absolutely love this coffee cake recipe! The buttercream is lovely too, and if I have any spare I’ve frozen it without any problems.
Emily says
This looks great! Definitely keen to try it out. Just wondering if there are any possible options to reduce the amount of sugar in the buttercream?
Charlotte Oates says
You can go down to about 50:50 with the butter and sugar and it should still work fine.
aurel says
Can i do the cake without the buttercream?
Charlotte Oates says
Yes
Linda says
Absolutely gorgeous do it most sundays
Shirley says
Tried making this cake this morning.. it was a success as everyone loves it. I decorated it with some macaroons.. thank you for such a great recipe..
I wanted to post the picture here of the cake but I don’t know how to insert a photo..
Az says
it was literally the best coffee cake i have eaten…my whole family is obsessed with it….it finished in an hour…thank u soo much