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Member recipe

Coffee Cake

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(84 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 (118)

doctor1625's picture

It's light but very greasy - I tried cooking it twice - has a very fattening feel when you eat it. It's more like a pudding than a cake.

caitlintitley's picture

Made this recipe many times now and it's worked every time! The sponge is lovely, although I tend to add more coffee than suggested.

14nsw1tch's picture

Well, my mother taught me to fold in the flour so I took no notice of that nonsense thing of adding it gradually with the eggs. Someone obviously has lots of helpers to do the washing up but I just broke an egg straight into the revolving bowl, one at a time. I doubled up on the instant coffee, but not the liquid, and sifted the flour in prior to folding it into the mixture and baking for a good 35 minutes. I doubled the amount of instant coffee in the icing The result was an excellent cake which rose up magnificently and has a taste and texture to die for. No-one else is sharing this!

Nilpherd17's picture

I usually love BBC good food recipes but sadly this one was a bit disappointing. I didn't feel that the mixture was enough for two tins, probably to put into one tin. Also, the cakes only raised about 2cm-3cms so even though they are soft, they are hardly proper cakes. I would recommend dooubling the entire recipe or looking for a different one

goodytwoshoes's picture

Best EVER coffee cake recipe ...End of :)

geneticcrazybaker's picture

This cake turned out simply horrible. It didn't rise and the texture was strange and granular in a way. Horrible, horrible, horrible.

DianneMac's picture

I am by no means an accomplished cake maker but this recipe was foolproof and I produced an amazing birthday cake for a girlfriend. I added a few ground pieces of walnut to the sponge mixture which added a little more texture, and decorated the top with halved walnuts.

teresahall's picture

This cake is fantastic. Very light and moist. I cooked mine in a square tin, and sliced it in half horizontally for the buttercream filling. Didnt fancy jam. Cut it up into square portions then, and it went down a storm

Edidavies's picture

I should have read the comments before I baked this cake. I made it twice and it collapsed every time I baked it. I've been baking for a few years now and it never happened to me before. So annoyed!

Maddie1000's picture

Made this recipe today, TWICE! I Checked and triple checked everything and still it won't rise! Annoyed that I've wasted money on trying this recipe! Will not be using bbc recipes in the future!

sha61r's picture

Made this today. I have made coffee cakes before and tried many ready made ones. All have been somewhat dry. But this one was perfectly balanced for moisture and flavour. I made some changes though. I couldn't be bothered to bake two layers and instead made it in a 9 inch (23cm) round cake tin, cooking for 40 mins in the convection oven of my combi microwave. I added chopped hazelnut into the mixture, and sprinkled some on the top. Also, I made less icing (60g butter, 125g icing sugar, 2 tsp coffee dissolved in 1 tbsp boiling water). Result - a lovely cake. This will be my permanent recipe for a coffee cake from now. Thank you BBC!

TessJayne's picture

Very very disappointing. After many successful years of baking and having cakes turn out beautifully every time in South Africa. I return to the UK and look for a recipe I could trust, hence using the BBC Good Food recipe website. I read all the comments on this cake and thought, it's one of those never fail recipes. But oh how wrong was I. I used about a 7.5 inch tin and there was precious little mixture in the bottom as it went in the oven. Still feeling positive I put the cake into cook.The mixture rose up the sides of the tin, the cake when it came out the oven was not level. I tried cutting the sides down to the level of the rest of the cake and when I put it together I decided to put the uneven cut side towards the middle so that the bottom even side of the cake would provide a flat top. This didn't work as the cake is far far too moist and the middle just sank. In fact it was a problem actually keeping the cake from breaking up while working with it. Maybe I have done something wrong and if I have will somebody please correct me but I shall definitely be looking for a different recipe in future.

lizfisher56's picture

Yummy yummy in my tummy! Lovely and light cake and the buttercream icing is very tasty. I didn't use the jam as I didn't fancy it. I'm going to try making it as cupcakes next for a cake sale.

ellesbellsbaking12's picture

I made this cake in two 20cm round cake tins. I was worried they wouldn't rise as there wasn't much mixture between the tins, but they turned out delicious. Coffee cake is usually dry, but this was, fluffy and moist. I didn't use the buttercream above, I made my own using 1tbsp instant coffee mixed with some hot water. I also drizzled coffee glace icing on top. Will be using this recipe in the future!

Shimoldeam's picture

I don't like coffee cake and made this for my boyfriend, but its absolutely delicious! And simple to make too. Id agree that the filling is very sweet, but its something you can just alter to your taste.

Gillyflower19's picture

Coffee cake is my favourite but without walnuts and this recipe with the addition of strawberry jam is delicious.

Minn's picture

My only problem with this cake was the taste of instant coffee! Could it be made using freshly ground coffee beans instead I wonder?

clintwestmetal's picture

Followed quantities and timing to a T and it is absolutely second to none. If your cake is dry then you're doing something wrong.

kannj2007's picture

The cake was dense and dry, the icing was too sweet. Wouldn't use this recipe again. Sorry.

bh221-uk's picture

Delicious... made it gluten free and added a splash of milk so the GF flour wouldn't make it too dry. If you want to cover the sides make extra icing. Yumyum.


Questions (3)

Stacemon's picture

How long do you cook it for?

shaz123a's picture

when ever i make this cake (coffee Cake) for some reason it sinks in the middle. im not sure why.
i dont open the oven up before time ive checked ingredients, wondered if its because i dont let the coffee mixture cool down

marionhill's picture

If I wanted to make this as a loaf instead, could I? And what way would I need to change the ingredients and cooking? Thanks

Tips (4)

GlutenFreeCook's picture

For the icing...I used real ground coffee...filtered ( a very strong brew) Then I added about four tablespoons to the icing sugar....once all icing sugar was add the butter slowly ...and you won't need all the butter...just enough to give it a good glaze without it going to wet.

Using real columbian coffee is much tastier than instant ...(which is not good for you anyway!) but means you need less butter or the mix is too wet.

GlutenFreeCook's picture

For a Gluten Free Version....Replace the flour with Doves Self Raising Flour (or similar) and add a little more flour to thicken it more ( I noticed it was too wet otherwise) Removed the "instant coffee" YUK!...added REAL coffee (I added four tablespoons of freshly ground coffee to hot water- strain to remove bits) Also ...on the lower base I poured a bit of maple syrup on the top...this then oozed into the base! DEVINE...

The rest the same as above ...but free range eggs...raw butter....real coffee... SO nice and no gluten!!!! I decorated with chocolate coated coffee beans (not real beans...!)

helenccm's picture

Delicious cake but I will bake it a few minutes less as the outside dried out and was a bit crunchy

Diccon123's picture

Don't put the icing in the fridge, otherwise it will not be spreadable.