Easy Coffee Cake Recipe At Home ! A delicious all-in-one coffee sponge with a creamy coffee buttercream on top. It’s easy to make and full of flavor.
This cake can be made in any size tin, round, square, or rectangular. Last week, I shared my Easy Chocolate Cake recipe with you, and now I’m back with another simple, classic cake recipe: Coffee Cake with Coffee Buttercream. Is it possible to have two large-scale cake recipes in a row?
Yes. I saw I had a lot more cupcakes than full-sized layer cakes on my page. This is because I almost usually test new cake recipes as cupcakes because it’s quicker to bake small batches and make numerous little changes until the recipe is perfected. When you have the ideal recipe, I’ll post it here and go on to the next one.
I decided it was past time to make some of those cupcakes into giant cakes, so I’m on a mission to make them all supersized for you. Recipe for Coffee Cake!
One of the reasons I prefer this coffee cake recipe is that both the sponge and the buttercream have a strong coffee flavour.
Coffee is one of my favorite cake flavors, and anytime I see one in a coffee shop, I can’t resist buying a slice. However, I’ve observed that many lack coffee flavor in the sponge itself; there’s a slight whiff, but the icing has all of the coffee aromas. This isn’t the case with this cake, as both the sponge and the buttercream are flavorful.
Can I use powder or granules instead of freshly brewed coffee?
No, in this recipe, I use instant coffee powder or granules because it’s the easiest way to infuse a robust coffee taste into both the sponge and the buttercream. The amount of freshly brewed coffee required would result in the addition of too much liquid to the mixture. Recipe for Coffee Cake!
Coffee powder/granules cannot be substituted for ground coffee beans. Because the coffee beans would not dissolve into the batter, resulting in little cake and buttercream, this substitution would not deliver the same flavor (because they require brewing to bring out the flavor).
How do I grind coffee granules into powder if I only have coffee granules?
Instead of powder, I always use granules and simply blitz them in my spice grinder. You can also grind them with a pestle and mortar. Recipe for Coffee Cake!
Can I Use Decaf Tea?
Absolutely. I usually use decaf coffee in my cakes because that’s what we drink at home. Whether using regular instant coffee or decaf, the results are the same. Recipe for Coffee Cake!
Can I use self-raising flour in place of plain flour?
Absolutely. Instead of the 200g regular flour and 212 tsp baking powder called for in the recipe, use 210g self-raising flour. Recipe for Coffee Cake!
Where Should I Keep My Coffee Cake?
In an airtight container, this coffee cake will last for 4-5 days. It’s preferable to keep it refrigerated (but let it come to room temperature before eating so the flavour improves and the buttercream softens), but it’ll be fine at room temperature if the room isn’t too hot. Recipe for Coffee Cake!
The coffee sponge cake or the buttercream cake can both be frozen. Allow for cooling before wrapping the coffee sponge cake in clingfilm or freezing it in an airtight container. Defrost it entirely before decorating.
The buttercream cake can be frozen using the same way. If you’re worried about squashing the cake when you wrap it in buttercream because you piped it perfectly, freeze it uncovered on a dish for an hour to firm up the buttercream. After that, wrap it in clingfilm. Because the buttercream is already hard, it will not be crushed. Remove the cake from the freezer and peel away the clingfilm (so the buttercream doesn’t stick to it as it thaws).
I wouldn’t recommend freezing the buttercream alone for later use because it becomes too fudgy. It tastes fantastic on the cake, but it’s difficult to spread or pipe. Recipe for Coffee Cake!
What are the ingredients in a different size tin of coffee cake?
In terms of my quick chocolate cake, I attempted to make it as easy as possible for you to make it in a different size or shape (round, square, or rectangular) to fit in a pan you already own or feed as many or as few people as you need. Recipe for Coffee Cake!
The main recipe is for a two-layer circular cake measuring 20cm in diameter (this serves 12 people). This recipe, on the other hand, is easily adaptable to different pan sizes.
To calculate the materials needed to bake this cake in a different size, simply input the dimensions of your tin and the number of layers into the boxes below and hit “Calculate.”
Method To Make Coffee Cake At Home
Preheat the oven to 350 degrees Fahrenheit and grease or line a 9-inch baking pan. To begin, make the cinnamon filling. In a mixing bowl, combine the brown sugar, flour, and cinnamon; put aside. Recipe for Coffee Cake!
- To make the streusel topping, combine the brown sugar, flour, and cinnamon in a mixing bowl, then add the cubed butter and pinch to create crumbs. The objective is to have a variety of crumbles of different sizes. Combine several handfuls of the mixture and gently break them apart if it’s too sandy.
- In a large mixing bowl, combine the flour, cornstarch, salt, and baking powder to make the cake batter. You can use cake flour instead of all-purpose flour and cornstarch if you like.
- Stir add the light brown sugar after creaming the butter and granulated sugar until light and fluffy. Scrape down the sides of the basin and whisk it one more.
- Mix in the vanilla essence, then add the eggs one at a time, mixing on medium speed between each addition. Scrape down the sides of the bowl and continue to mix until completely smooth.
- Stir in the flour mixture until it is all mixed in. Scrape down the sides of the basin and toss the mixture with a spatula once more.
- To form a foundation layer, pour half of the batter into the prepared pan and level it out toward the edges. The cinnamon filling should be sprinkled on top, followed by the remaining batter. The batter will not stick to the base layer when smoothed toward the edge with a spatula due to the cinnamon filling. Recipe for Coffee Cake!
- Top with the streusel crumble and bake for 50-55 minutes at 350°F, or until a skewer inserted in the center comes out clean. Allow 20 minutes for the cake to cool before cutting. Recipe for Coffee Cake
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