I don’t often make coffee cake even though I love coffee, mainly because the children are not keen. But I decided it was time to try again and they absolutely loved it. The chocolate chips on the top and not including walnuts helped! This is super easy to make and if you love coffee and cake you’ll love this! You will need 2 x 20cm sandwich tins.
Ingredients
For the coffee sponge:
- 3 tbsp instant coffee powder, or you can grind granules (I used a pestle and mortar)
- 210g self-raising flour
- 220g soft brown sugar
- 220g soft margarine
- 4 medium eggs
- 2tsp milk
- pinch of salt
For the coffee buttercream:
- 200g softened butter
- 400g icing sugar
- ¼ tsp vanilla essence
- 8 tsp instant coffee granules
- 4 tsp boiling water
- a little milk
- chocolate chips of coffee beans to decorate
Method
Make the coffee sponge:
- Line 20cm two sandwich tins with greaseproof paper
- Put all of the coffee sponge cake ingredients into a large bowl. Beat with an electric mixer (I used my Kitchen Aid) until all the ingredients are combined.
- Divide the mixture between the two tins.
- Bake for around 30-40 minutes in the top oven set at around 190ºC. I actually baked for about 25 at 200ºC. Test with a skewer it should come out clean.
- Remove from the oven and cool in the tins on a wire rack until completely cold.
Make the coffee buttercream:
- While the cakes cook, make the coffee buttercream. Start by mixing the coffee granules and boiling water together. Set aside to cool.
- In a large bowl beat the butter and vanilla extract together on a low speed until soft.
- Gradually add the icing sugar, a little at a time and beat until smooth.
- Next, gradually add the coffee mixture and beat slowly until combined. Add a little milk as necessary. The consistency should be like spreadable butter.
Create the cake:
- Place the first sponge on a serving plate or cake stand. Spread a third of the mixture on the bottom sponge. It’s easier if you use a palette knife for this.
- Add the second sponge and spread another third on the top. Put the rest of the buttercream in a piping bag and pipe rosettes on the top of the cake. I then decorated with chocolate chips but you could add walnuts or even coffee beans. Hey presto! Kids loved it.
