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Member recipe

Coffee Cake

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(82 ratings)

Member recipe by


Serves 8

This delicious coffee cake is great for all occasions and tastes AMAZING! It is simple and easy to make!

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  • 150g caster sugar
  • 150g butter or margarine
  • 3 eggs
  • 150g self raising flour
  • 1 1/2 tsp baking powder
  • 1 tbsp hot water
  • 1 tbsp instant coffee (add more if you like it strong)
  • For The Icing
  • 225g icing sugar
  • 100g butter or margarine
  • 1 1/2 tbsp instant coffee
  • 1 tbsp hot water
  • Strawberry jam (optional)


    1. Preheat the oven at 160C, 325 F,gas 3.Baseline and grease two equally sized sandwich tins. Add the sugar and the butter to a bowl and whisk until very fluffy and a pale cream.
    2. Wisk the eggs in a mug with a fork and then add them gradually to the mixture with 1 tbsp of flour each time. Make sure you don't use all the flour.
    3. Add the rest of the flour and the baking powder to the mixture and fold it in gently.
    4. Dissolve the coffee in the boiling water and add to the mixture still folding. Divide into the sandwich tins and cook for 30 minutes
    5. Meanwhile Cream the butter and the icing sugar until light and fluffy. Dissolve the coffee in boiling water, making sure you don't add too much water or the icing will be runny and add it to the butter and icing sugar. Whisk and leave in the fridge until the cake is done.
    6. Once the cakes are done and have been put onto plates spread the icing on the bottom of one of the cakes (leaving around half of the icing for the top) and spread the strawberry jam ont the bottom of the other. Spread the remainig icing ontop of the cake. decorate with cherries or walnuts. ENJOY!

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Comments (117)

hilarydale's picture

I made this cake for a charity event and it went down a storm! Couldn't bring myself to add the jam, but it was delicious just the same and 2 people asked for the recipe

luckyjc's picture

Have been looking for a classic coffee sponge recipe and this was perfect - sponge was light and moist but really tasted good (added 1 and three quarter tbsps coffee) and icing was delicious (I followed comment below re 1 and a half times the recommended icing to coat top, middle and cover the whole cake). I added chocolate buttons on top for that authentic homemade look :-) Highly recommended! Oh and I used 7 inch tins and they came out really well

annsl's picture

Sorry but the icing is just too sickly sweet for me. Probably half the icing sugar would do. The sponge is just average.

greatscottybakes's picture

INCREDIBLE! I made this last night in cupcake form (it rises quite a lot so make sure you don't overfill your cases- 2/3 rather than 3/4). I can't even describe what a raging success it was. The cake is a nice caramel colour and is really light, fluffy, and moist. The icing is just as good. It made 12 cupcakes perfectly, and everyone was blown away. This is going in the recipe binder for sure. Thanks for sharing!

foxinthebox's picture

This was a lovely cake, very moist, rich yet still light and delicious!

englishhealthycook's picture

The reason I use the (BRITISH)BC Good Food web site is because I know I can rely on simple, clear instructions for an English cook.
So very, very disappointed I was by a recipe being displayed in cups, also known as the "most-annoying-measurement-invented".
This recipe has let you down, BBC.

hangriff10's picture

Raks, was your oven right temp, scales too need to be certain. When temperature is wrong, cakes will cook on outside and not in middle.
I've just made this cake using twice the amount and made it 3 tier. You cud also use this recipe without the coffee and use double cream whipped to thicken and strawberries.

Setapak100's picture

Teenteen, I would suggest 6" or 7" tins at the biggest.

Setapak100's picture

Teen teen, I would suggest 6" or 7" tins at the biggest.

mercuryzelda's picture

This is incredibly delicious. I used 2 tbsp of coffee in the cake, and omitted the jam. I put a layer of walnuts in the middle of the cakes, and decorated the top with some more. Needed 1 1/2 times the recommended icing to cover the sides of the cake as well. I will happily use this recipe again!

1martine's picture

YUM!! So moist and yummy and I included the jam :). Gone down a treat with the family, will be making again this week lol

cakeycakeyface_4242's picture

Just made this cake as cup cakes.. Delicious!!

emma4anth's picture

great recipe really easy to follow and very yummy

toddlerchef's picture

I'm absolutely new to baking and tried this cake. The cake dint get baked in the centre and it sank :( tried baking for another 20 mins, but still unbaked. Dunno where I went wrong.. Cud somebody guide me as to what went wrong?

teenteen's picture

What size of cake tin do you recommend?

lisa159's picture

Baked this cake as a treat for my Mum on mothers day, as she loves coffee cake. Delicious!!! Defiantly recommend.

lbucket1's picture

Use small cake tins for this: the recipe does not yield a lot of mixture. I used an average (8 inch) cake tin and as a result the cake did not rise as much as I'd like. Take two in smaller tins and it was perfect. The taste is INCREDIBLE though - and I omitted the jam, like most people I think.

larabanana's picture

Great! Light and moist. Brilliant recipe. Left out the jam. Obviously.

catherinebarwick's picture

I have used this recipe many times and it is always a winner, nice and moist with lots of flavour! I often add a crumbled up flake of chopped walnuts to the top as a little extra.

juliet87's picture

This has got to be the best coffee cake ever. Its my favourite.


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