Craving a decadent coffee cake that’s as easy to make as it is delicious? Look no further than food blogger Charlotte Oates’s latest recipe. Known for her eclectic and flavorful creations, Charlotte has mastered the art of crafting a coffee cake that truly delivers on its promise of rich coffee flavor.
Inspired by her frustration with lackluster coffee cakes, Charlotte set out to create a version that would truly capture the essence of coffee in every bite. The result? A recipe where both the sponge and buttercream are infused with a robust coffee flavor, resulting in a cake that’s truly satisfying.
The best part? This recipe is incredibly straightforward. With just 25 minutes of prep and a 30-minute baking time, you can have this delicious treat ready to enjoy in no time. It’s perfect for an afternoon tea party, a weekend brunch, or simply a sweet treat for yourself.
Here’s what you’ll need to create Charlotte’s coffee cake masterpiece:
For the Coffee Sponge:
* 3 tablespoons instant coffee powder (finely ground if using granules)
* 200g plain flour
* 2 ½ teaspoons baking powder
* 220g soft light brown sugar
* 220g butter or margarine (softened to room temperature)
* 4 medium eggs
* 2 teaspoons milk
* ⅛ teaspoon salt
For the Rich Coffee Buttercream:
* 200g butter (softened to room temperature)
* 400g icing sugar
* ¼ teaspoon vanilla extract
* 8 teaspoons instant coffee powder or granules
* 4 teaspoons boiling water
* Enough milk to achieve desired consistency
Instructions:
1. Preheat your oven to 160°C/140°C Fan and line two 20cm round sandwich tins with baking parchment or reusable liners.
2. In a large bowl, combine all the cake ingredients and mix using an electric whisk or manually at a low speed until everything is blended.
3. Divide the mixture evenly between the two prepared tins and bake for approximately 30 minutes, or until a skewer inserted into the center comes out clean.
4. Remove the cakes from the oven and allow them to cool in their tins for 10 minutes. Then, transfer them to a wire rack to cool completely.
5. While the cakes are cooling, prepare the buttercream. Mix the instant coffee with boiling water and allow it to cool.
6. In a large bowl, whip the butter and vanilla extract at a low speed until soft. Gradually add the icing sugar and continue beating at a low speed until well mixed and smooth. Your buttercream should be soft enough to spread on a slice of bread. If it’s too stiff, add a bit of milk until you achieve the desired consistency.
7. To assemble the cake, place the bottom layer of coffee sponge on your serving plate and spread the coffee buttercream evenly over it. Top with the second layer of sponge and cover the top with the remaining buttercream. Use any leftover buttercream in a piping bag to add decorative touches to the cake.
Enjoy Charlotte’s delectable coffee cake! Its rich, robust coffee flavor and simple preparation make it a true winner.
