Coffee cake with buttercream and nuts on stand

Coffee cake

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(130 ratings)

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 a dairy product made from separating whole milk or cream into fat and…

  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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stephkm02
24th May, 2020
1.05
Didn't rise at all and despite being in the oven for the recommended time, the cake was still undercooked.
Heidigee
23rd May, 2020
5.05
Brilliant recipe, faultless!! Absolute perfection
cdibling's picture
cdibling
22nd May, 2020
1.05
Worst cake ever! Too cool a temp. Was supposed to be taking it to my mothers today for her birthday! That won’t be happening now :( Flat like a cow pat!! Grrr Will try something else next time!
My Little Family Kitchen's picture
My Little Famil...
19th May, 2020
1.05
Really disappointed with this recipe, the oven temperature was completely wrong! Flat sponges, waste of food when food is so valuable in lockdown, really really annoyed. Cannot understand why this recipe has 4 stars, wish I’d read the reviews 1st
Redcot51
19th May, 2020
2.05
Very disappointing.Tha cakes did not rise very much at all and nothing like the photo.
Florence Rigley's picture
Florence Rigley
10th May, 2020
1.05
Awful recipe - the cake didn’t rise at all and now I’ve got a very flat cake. Do not use
April van Es's picture
April van Es
9th May, 2020
1.05
The oven temperature is just too cool to ensure a rise for this cake. I've been baking for years but I saw the 4* rating and thought that I should ignore my misgivings and just make the cake. How wrong could I be! I'll have a good look at reviews next time - I would have had my reservations confirmed and tweaked this recipe to ensure it works next time. After 25 minutes the cake mixture was like a jelly with a crust so I whacked the oven up to 160C and left it for another 15 minutes by which time it was cooked. The buttercream was good.
Sarah-Leya Ahmed's picture
Sarah-Leya Ahmed
7th May, 2020
5.05
Delicious!!!! Definitely trying again
dbtats
3rd May, 2020
1.05
One of the worst recipes I've used - came out completely flat, didn't rise. I use 20cm tins and upped the mixture accordingly, and only raised to about an inch - find another recipe for a good coffee cake.
netballdi
2nd May, 2020
1.05
This recipe simply doesn't work. I am an experienced baker and followed the recipe to the letter. Came out very flat ! not worth it. Use another recipe

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