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Member recipe

Coffee Cake

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(96 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!

Comments, questions and tips

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J54321's picture
13th Jan, 2019
I was really excited to make this cake but was disappointed when both sponges didn’t rise at all. They looked like greasy pancakes. It tasted great though but I did have to add some extra coffee and it didn’t seem like a lot in the recipe.
14th Aug, 2018
I've never had a problem with this cake. I make it with Juvela gluten free white mix and it always turns out well. I use apricot jam in the middle instead of strawberry and sometimes use Camp coffee instead of dissolving granules other than that I stick to the recipe.
Elisabeth Berg's picture
Elisabeth Berg
22nd Jun, 2018
OMG I'm from Germany and I looked for this recipe for ages! My aunt brought it home from England 40 years ago. It's so an amazing cake. Lots of love from Germany Elli
Conor Leckie's picture
Conor Leckie
10th Mar, 2018
I see alot of comment saying the finished result is greesy. I would say that the butter has been melted by addiding the boiling water coffee solution too early. This will seperate the fats from the solids and make them leach out. Im about to try this but I will cool the coffee water down before adding. And yes im a baker. Just incase.
Patrick Ford's picture
Patrick Ford
7th Mar, 2018
I'd have to agree with previous comments. I found it way to greasy. I baked it on a grate above the shelf and it left a puddle of melted butter after cooking, suggesting the ingredient quantities are wrong. i wont be using this again.
23rd Jan, 2018
Not a very strong coffee taste, the batter is too sloppy so ended up with a big hole in the middle and a very soft consistency. But it did taste nice. Would use coffee flavouring instead of coffee and add more for stronger flavour.
19th Aug, 2017
Yum yum yum loved this recipe I'm the only one that eats coffee cake so had to eat it all. Lasted well... I did put in 2tbsp of coffee into mix to make it stronger. Will defo be making again for myself.
7th Dec, 2016
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
31st Aug, 2016
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.
7th Jul, 2016
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!


26th Jul, 2015
How long do you cook it for?
3rd Jul, 2014
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
27th Sep, 2013
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
17th Jul, 2017
I used 7" cake tins and only baked for 20 mins - perfect! Only other tip is you probably only need 3/4 tsp baking powder - not 1.5 tsp as stated. Especially if you're using self raising flour.
11th Sep, 2015
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.
11th Sep, 2015
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...!)
24th Feb, 2015
Delicious cake but I will bake it a few minutes less as the outside dried out and was a bit crunchy
28th Sep, 2014
Don't put the icing in the fridge, otherwise it will not be spreadable.