Ingredients
Coffee Cake
- 1 cup flour
- 1 tsp baking powder
- ½ cup brown sugar (packed)
- ⅓ cup granulated sugar
- ¾ cup butter, almost melted
- 2 eggs at room temperature
- ¼ cup milk
- 2 tbsp instant coffee dissolved in 1 tbsp hot water
- 1 tsp vanilla extract
- ½ tsp salt
Coffee Buttercream
- 6 tbsp butter
- 1 cup icing sugar
- 1 tbsp hot water + 2 tsp instant coffee granules
- ½ tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Butter and flour an 8-inch pan for a slimmer cake or a 6-inch pan for a higher cake, ensuring the pan is well coated to prevent sticking.
- Mix Dry Ingredients: In a bowl, combine the flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter: Beat the ¾ cup of almost melted butter until creamy and smooth, which should take about 2-3 minutes using a mixer or hand whisk.
- Add Sugars: Add the brown sugar and granulated sugar to the creamed butter. Beat everything together for another 2-3 minutes until the sugars are fully incorporated and the mixture becomes fluffy and light.
- Incorporate Eggs and Vanilla: Add the eggs to the mixture one at a time, beating for about 1 minute after each egg addition. Then mix in the 1 teaspoon of vanilla extract thoroughly.
- Add Flour and Liquids: Sift half of the flour mixture into the batter and stir gently. Scrape down the sides of the bowl. Add the dissolved coffee solution and milk, then sift in the remaining flour. Beat until just combined, making sure not to overmix.
- Pour Batter and Bake: Pour the batter into the prepared pan. Bake for about 30 minutes if using an 8-inch pan, or 42-45 minutes if using a 6-inch pan. Check doneness by inserting a toothpick in the center - it should come out clean.
- Cool Cake: Once baked, let the cake cool in the pan for 10 minutes. Then turn it out onto a plate and allow it to cool completely to room temperature before frosting.
- Make Coffee Buttercream: In a mixing bowl, whip 6 tablespoons of butter until fluffy. Gradually add 1 cup icing sugar at low speed until incorporated. Stir in a mixture of 1 tbsp hot water and 2 tsp instant coffee granules, then add ½ teaspoon vanilla extract and ¼ teaspoon salt. Beat everything well until combined and creamy.
- Frost the Cake: Spread the coffee buttercream evenly over the cooled cake. Serve at room temperature for best texture and flavor. In warmer climates, refrigerate the cake tightly covered to keep the frosting stable.
Notes
- Use room temperature eggs to ensure better incorporation and texture.
- The type and size of the cake pan affect baking time; adjust accordingly.
- Dissolving instant coffee in hot water maximizes the coffee flavor without graininess.
- Let the cake cool completely before frosting to avoid melting the buttercream.
- The cake keeps well at room temperature but can be refrigerated in warm environments; bring back to room temp before serving.
- For a deeper coffee flavor, you can increase the instant coffee slightly, but be cautious not to overpower the cake.
- Prep Time: 15 minutes
- Cook Time: 30-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
