The ultimate coffee cake

1
1918
Coffee Cake

Serves 8-10


For the sponge:

370g unsalted butter, at room temperature

370g caster sugar
8 eggs, beaten
2 tsp vanilla extract

300g self-raising flour, sifted

50g espresso powder
2 tsp baking powder
2 tbsp milk

50g walnuts, chopped (optional)


For the buttercream:

250g icing sugar
25g espresso powder
140g unsalted butter, at room temperature


To decorate:

100ml brewed coffee

25g walnuts


  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Line two deep 20cm tins with non-stick parchment paper
  2. In a large bowl, beat together the butter and sugar until light and fluffy. Gradually stream in the beaten eggs, mixing well after each addition. Stir in the vanilla extract.
  3. Gently fold in the flour, espresso powder and baking powder until just combined. Stir in the milk. Fold in the walnuts, if using.
  4. Divide the sponge mixture evenly between the tins and bake for 30-35 minutes or until
    a skewer inserted into the centre comes out clean. Allow the sponges to cool in the tins for five minutes, then transfer to a wire rack to cool completely.
  5. To make the buttercream, beat together the icing sugar, espresso powder and butter in a large mixing bowl until smooth. Add a little boiling water, one tablespoon at a time, until you reach a spreadable consistency. Spoon the buttercream into a piping bag fitted with a star-shaped nozzle.
  6. Place the first sponge layer on a cake stand or serving plate. Using a pastry brush, brush the sponge all over with brewed coffee. Pipe the buttercream over the sponge, then add the next sponge on top.
  7. Brush the top sponge with the coffee. Use the remaining buttercream to pipe swirls around the outer edge. Top each swirl with a walnut to decorate.

Per serving

784kcals, 44.1g fat (26.7g saturated), 88.9g carbs (62.1g sugars), 8.6g protein, 0.8g fibre, 0.056g sodium

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