Coffee cake with buttercream and nuts on stand

Prep: 20 mins Cook: 30 mins

Easy

Serves 8

Whip up a classic coffee cake with ease. You can freeze the sponges, without the buttercream icing, if you want to save time later on. Ideal for a bake sale

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (without optional items)

  • kcal559
  • fat30g
  • saturates18g
  • carbs66g
  • sugars49g
  • fibre1g
  • protein5g
  • salt1.12g
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Ingredients

  • 170g caster sugar
  • 170g butter or margarine, plus extra to grease
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 large eggs
  • 170g self-raising flour
  • 1 ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tbsp instant coffee (add more if you like it strong) dissolved in 1 tbsp hot water

For the icing

  • 225g icing sugar
  • 100g butter or margarine
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 ½ tbsp instant coffee dissolved in 1 tbsp hot water
  • strawberry jam (optional)
  • walnuts or cherries, to decorate (optional)

Method

  1. Heat oven to 160C/140C fan/gas 3. Line and grease 2 x 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.

  2. Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and the baking powder and fold it in gently.

  3. Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.

  4. Meanwhile make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk then cover and put to one side until ready to ice the cake.

  5. Once the sponges have completely cooled, spread half the icing on the bottom of one (leaving around half for the top) and spread the strawberry jam on the bottom of the other, if using. Sandwich together, spread the remaining icing on top. Decorate with walnuts, or cherries if you prefer.

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Comments, questions and tips

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Smallesti's picture
Smallesti
3rd Sep, 2018
5.05
What a fantastic, easy cake to make. Though, I did not use the time to bake given, I just pierced the cake with a skewer, until done. I left to cool completely until putting the buttercream, as i found even the slightest warmth separates the butter. Also I added 1 1/2 tbsp of coffee, as I found the cake not "coffeeish" enough. Overall, a lovely cake to make. :)
cold_foam
2nd Sep, 2018
Cake is great and turned out well, even with my dinky toaster oven.
karen moulin's picture
karen moulin
24th Jun, 2018
4.05
I made this cake yesterday, I Didn't have the correct size tin so cake was a little flatter. The cake wasn't overly coffee flavoured so for the buttercream I added Bailey's and topped the cake with a coffee glaze with candied walnuts. This was a big hit! Served with a really good vanilla bean icecream.
MummaBurg
2nd Jun, 2018
5.05
Have made this cake 3 times now and each time has turned out very tasty :-)
Henny237
25th Jul, 2018
What size square tin is this for? I’m looking to make it in either a 10 or 14 inch tin, how many times do I have to multiply?
goodfoodteam's picture
goodfoodteam
26th Jul, 2018
Thanks for your question. This would be the equivalent of a 6 inch (15cm) square tin. We haven't tested it in a larger tin so cannot give precise recommendations unfortunately.
User29384756
8th Jun, 2018
Can this cake be made using a 20cm (8 inch) square tin? If so, will the ingredients quantities need to be doubled, halved or stay the same?
Henny237
25th Jul, 2018
Did you find this out? I’m also looking along the lines of this
goodfoodteam's picture
goodfoodteam
13th Jun, 2018
Thanks for your question. As a direct swap to a square tin, you could make this in 2 x 15cm square tins, the cooking times would be roughly the same. If you cook the whole mixture in a 20cm square tin, you'll need to adjust the cooking time and the finished cake will have less height.
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