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2 easiest coffee cake recipe

Add some sweetness to your day and help yourself to our mood-boosting and delicious coffee sponge cake.

1) For the coffee sponge

Ingredients:

3 tbsp - coffee granules ground to a powder
200 g plain flour
2½ tsp baking powder
100 g soft light brown sugar
220 g butter, must be soft at room temperature
2 tsp milk
⅛ tsp salt

Preparation:

Preheat your oven to 160ºC/140ºC fan. Line two 20 cm round sandwich tins with greaseproof paper or re-usable baking tin liners.
Put all of the cake ingredients into a large bowl (3 tbsp coffee powder, 200g plain flour, 2½ tsp baking powder, 100g soft light brown sugar, 220g butter, 4 medium eggs, 2 tsp milk, ⅛ tsp salt). Beat with an electric mixer or by hand at 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 and moving them to a wire rack to cool completely.

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.
Add the top layer of the sponge. Spread ⅓ of the coffee buttercream on top again. Of course, if you don't fancy piping, simply split the buttercream evenly between the middle and top of the cake.
Serve and enjoy!

2) For the coffee buttercream

Ingredients:

3 tbsp - coffee granules ground to a powder
200 g plain flour
2½ tsp baking powder
100 g soft light brown sugar
220 g butter, must be soft at room temperature
4 medium eggs
2 tsp milk
⅛ tsp salt

Preparation:

While the cakes are cooling, make the coffee buttercream. Start by mixing 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) at a low speed until soft. Add the icing sugar (400g) and beat at 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 to 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.
Add the top layer of the sponge. Spread ⅓ of the coffee buttercream on top again. Of course, if you don't fancy piping, simply split the buttercream evenly between the middle and top of the cake.
Serve and enjoy!

Coffee Sutra Pro Tip

These recipes are for 2x 20 cm round sandwich tins. To find the ingredients for a different size of tin, please use the calculator and mould the ingredients accordingly.