Coffee Flavored Cake with Coffee Buttercream Frosting

Coffee Cake

There are many coffee cakes but this is a classic recipe with the flavors spot on. A moist, deep flavored cake that sports a topping with an unmistakable coffee aroma. The addition of coffee to the cake batter not only infuses the cake with more flavor but also perfumes your home with the heavenly aroma of coffee. The cake tastes good on its own but its outright delicious when adorned with coffee butter cream frosting.

Coffee flavored Cake – Coffee Buttercream Frosting

I found this gorgeous fail proof coffee cake recipe at Shoba’s blog who in turn found it at Divya’s blog. Thank you, Shoba and Divya. 🙂

Coffee Cake with Coffee Buttercream Frosting Recipe

Preparation: 10 mts, Baking: 35-40 mt

.

Ingredients:

1 cup all purpose flour/maida

1 tsp baking pwd

3/4 cup brown sugar or granulated white sugar

3/4 cup soft white butter

2 eggs, room temperature

1/4 cup low fat milk

2 tbsps instant coffee pwd

1 tbsp boiling water

1 tsp vanilla essence

For coffee buttercream frosting:

1/3 cup soft butter

1 cup icing sugar

1/2 tbsp instant coffee pwd, mixed in a tbsp of boiling water

few drops vanilla essence

1 Preheat oven to 175 C. Grease and flour a round baking pan.
2 Sieve maida and baking pwd thrice and keep aside.
3 Add instant coffee pwd to the boiling water and allow to dissolve. Keep aside.
4 In a bowl, cream butter and sugar till smooth and creamy. Add one egg at a time and beat till well combined. Add vanilla essence and coffee mixture and combine.
5 Add the flour in three additions alternating with milk, starting with flour and ending with flour. Do not over beat, just mix till well combined in low speed.
6 Pour batter into the greased and floured pan. Bake in preheated oven for 35 mts or till a toothpick inserted into the cake comes out clean. Place on a wire rack to cool for 15 mts. Remove cake from pan and prepare frosting.
7 To prepare butter cream frosting/icing, beat butter and icing sugar on medium speed for 3 mts till smooth and creamy.
8 Add coffee mixture, vanilla essence and beat for 2 mts on medium speed and you will have a frosting of spreading consistency.
9 Spread the frosting on the cooled cake only on the top or all over including the sides. Top with nuts of your choice or almond praline or chocolate gratings. Chill the cake for 30-45 mts for the frosting to set. Slice and serve.

Coffee flavored Cake with Coffee Buttercream Frosting

Coffee Flavored Cake with Coffee Buttercream Frosting

  Prepare time:
 Cook:
 Serves: 10

 Main Ingredients:

  •  flour
  •   eggs
  •   butter
  •   instant coffee
  •   icing sugar
  •   sugar

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Published:

There are many coffee cakes but this is a classic recipe with the flavors spot on. A moist, deep flavored cake that sports a topping with an unmistakable coffee aroma. The addition of coffee to the cake batter not only infuses the cake with more flavor but also perfumes your home with the heavenly aroma of coffee.

76 thoughts on “Coffee Flavored Cake with Coffee Buttercream Frosting

  1. Oh, I simply love coffee flavor in cakes, cookies, muffins….can we bake this eggless ? i would simply love it and as am typing this am baking your eggless cake with yoghurt…and the aroma has filled in the house…loving it

    1. Yes, you can make it eggless. Omit eggs and replace butter with 1/2 cup cooking oil, use 1 1/2 tsps baking pwd. If the batter is too thick, add more milk.

          1. Hi Sailu,

            I dont eat or drink any caffaine products. Could you please let me know if coffee can be replaced by any other ingredient.

            Thanks much.

  2. Very yummy – What kind of oven do you use for baking? I am looking to buy a oven – Any recommendations?

    thanks

  3. Wow.. I can’t wait to try this recipe, love anything coffee. Over the last week I have tired egg dum biriyani, capsicum chicken and Gutti Vankai from your blog, loved all of them. They came out great. Thanks a ton.

  4. Ahhhh Sailu,
    super duper pic and i guess its delicious…will try it…but one question…can i use bru coffee powder?
    I tried chocolate banana bread today…everything was good but it had cracks…could you tell me what might have gone wrong? many thanks and love to nehal.

    1. Yes, you can use Bru Instant Coffee granules. Indian coffee brands are usually not fully pure but have some chicory along with pure. If using pure instant coffee granules, 2 tbsps is good enough. If using Indian brands you can add about 2 1/2 to 3 tbsps of instant coffee powder.

      Cracks on the cake usually occur when the oven is too hot and if the baking tray is place on the top rack of the oven. Oven temperatures vary from oven to oven. So reduce the temperature of your oven slightly as compared to the oven temp specified in the recipe. Place cake tin in the middle rack of the oven. Also reduce the amount of baking pwd or baking soda slightly.

  5. Wow, that is simply mouthwatering. I love the coffee butter cream frosting, I would love to have my cake covered in that, too! I saw one of those grill type of rack on tv, where you can rest your cake on while you drizzle it with frosting similar to yours. The cake got covered all over and the excess just slide through. I think that’s pretty cool. That makes me wonder if I can use the grill in my microwave oven, lol!

  6. I really enjoy browsing your blog for such traditional dishes! I can’t get jaggery and was wondering can brown sugar(light or dark) be substituted in the sweets like payasams and laddus, etc, without altering the taste…..Thanks!

    1. Yes, you can substitute jaggery with either light or dark brown sugar to prepare Indian sweet dishes like payasam, kheer, laddu etc. The taste might alter lightly but then it should not matter since its going to be sweet anyway. 🙂

  7. hi sailu,

    i recently found your site and was so happy. its great and u know 1 of my best friend’s name is also sailu. anyway your site is so helpful for me. pls can u help me out with receipes made in microwave. i just want to learn. and the coffe flavoured cake is really yummy. going to prepare soon. i recently bought microwave (convection) and want to try some good receipes. i hope u will help me. it would be grt.

  8. Hi Sailu,

    Can I make this cake using a pressure cooker? If ‘YES’ can u tell me how to do this using a pressure cooker as in India we do not have ovens.

    1. Yes, you can use a pressure cooker to bake cakes. Its been ages since I baked in a pressure cooker. Will try baking in a pressure cooker and probably do a post on it for your sake.

  9. hi sailu,
    am a keen follower of ur recipes. all of them r lovely. i too am fond of baking. are cakes baked in microwave as good as d ones in OTG? should i buy a micro or an OTG for baking?

  10. Hi Sailu,

    I baked the cake over the weekend for a get-together and it was lip-smacking good. I had never done any sort of frosting on a cake before so I was very apprehensive, but your directions made it a breeze. The cake was much appreciated by all including my daughter who is a very picky eater. Thanks for a great recipe.

    Cheers
    Kavitha

    1. Hi Sailu, I tried with the oil substitute, except the cake was a little dry. I baked it twice so i know its defintely a little dry.. Should i increase the oil amount to 1/2cup or increase the milk amount to 1/2cup to make this cake more moist with the oil subsitute? Thanks.

  11. Sailu, I tried your other yoghurt cake thanks to Deeba at Passionate About Baking and it came out wonderful. This one, I tried the eggless version as you suggested using oil but would not recommend. I used the cooking oil and there was only taste of sugar and oil 🙁

    I think the next time around, I’ll use the coffee mixture in the yoghurt cake recipe. I think that will turn out better.

    Love your website though.

  12. Hi Sailaja di,
    I tried ur coffee cake yest…and it turned out really well…i was doubtful abt d outcome as I’m experimentin wth my M/W(w/o convection) and know dat m/w cakes dont turn as good as in OTG/M/W with convection…and frankly…it wasnt perfect..the texture wasnt as great as it looks in ur pics…it was lil dry and w/o the perfect browning..bt d issue is with the M/W and not d recipe…just mentioned so that fellow readers using M/W like me would kno wht to expect..
    Tips for M/W users(no convection)…I tried a couple of power/timings combo and d following worked best for me
    1/ for d recipe above…set power at 600W for 5 mins intially and increase by 30sec until the toothpick test is cleared(mine took exact min extra…so 6mins total)
    2/ Use 1-2tbsp less flour than mentioned in recipe for better textures and to avoid dryness that m/w cooking introduces.
    3/ dont keep cookin d cake expecting it to get teh perfect brown edge and surface…wont happen in m/w cookin 🙁
    Hope this helps…
    and thanks Sailaja di for ur awesome recipe..
    -Samidha

  13. Hi Sailaja

    I like the coffee cake pciture, looks great!! Iam so inspired by the recipe and the looks. Iam desperate enough, starting to imitate right away, infact i have started making the cake. The butter egg mixture curdled in the process not looking pleasant, is it normal in the process. If so, pls.let me know. The cake mixture in the final round looks ossum and kids licked the bowls and tools!!!! As you said the coffee aroma is around the house. Hope my cake turns out fab. Thanks for the recipe.

  14. Hi sailu
    Today I tried this coffee cake but unfortunately I’m not lucky as others. Actually I did exactly as shown here but the cake didn’t raise in the oven I don’t know where I made mistake. The oven I used is the bigger one which comes beneath the stoves in US. I’m thinking that by increasing temp problem can be solved… please guide me what can be done I loved this cake very much

  15. I tried out coffee cake yesterday. Followed instructions to the T
    I have a fan forced oven so used 160 C

    Within 10 to 15 minutes the side and top was done nicely
    I pricked with fork on the sides and it came out clean
    I took out from oven and then realised he centre was still liquid

    Not sure how this happened. Had I kept for longer the top and sides of the cake may have got burnt?

    I tried out the orange cake last Sunday. It came out perfect
    Will try lemon cake next Sunday

    Thanks

    1. When the top and sides are done or browned, remove the pan from the oven. Cover the top with aluminum foil and put it back in the oven and bake till the required time.

  16. is the coffee taste pretty strong? because I wanna use this cake for my cakepops, which means i will be mixing in frosting

    1. No, the coffee flavor is not very strong. You can reduce by a tsp of the coffee granules, if you want a milder coffee flavor.

      1. oh, i was hoping for it to have a pretty strong flavor. But i added a very strong type of instant coffee, so that’s fine.

        I hope I don’t mess up! <:(

      2. oh, i was hoping for it to have a pretty strong flavor. But i added a very strong type of instant coffee, so that’s fine.

        I hope I don’t mess up! <:(

  17. hi, i love baking and do it often too. Most of the recipes for baking have butter in it. i find that its easy to get salted butter (Amul).however unsalted butter (which is more ideal for baking) is hard to get…any tips/brands to get unsalted butter?Btw, i live in mumbai.

  18. Hey……Thanku so much for this recipe……….Just wanted to know can I use homemade white butter…??? Please reply..!!

  19. I made Chicken in coconut milk yesterday n i turned out lovely. I love anything with coffee flavour. Could u tell me what 3/4 cup of butter is? Did u melt it n measure or do u mean around 170 gm of butter? Hope u wil reply as I m really looking forward to trying out this recipe. 🙂

  20. I live in Nicaragua and baking here can be tricky sometimes, especially since originally being from the United States I am still not quite used to how their propane ovens bake (they don’t have temperatures just number 1-4) Anyways, I was looking for a coffee flavored cake to make for some of my students since coffee is the chief crop here and I wanted to show them another use for it. I made it in a bundt cake pan and even though it didn’t rise as much as I would have liked (probably my fault since I have to sometimes alter ingredients to what we can get here in county) I served it to my students at their next class and gave them some to take home as well. The next class almost all of my students came back with requests for the recipe for their mothers so that they can try to make it as well. So now I am translating the recipe for them and working to adapt it to the appliances and ingredients that they have available and can afford. So, long story short, thanks for the recipe, it was a huge success

  21. PERFECT! Thank you…I made this for my sister’s birthday cake and it truly was foolproof and delicious. I decorated it with chopped Nestle Club espresso crisp dark chocolate.

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