Tired of complicated cake recipes? This all-in-one coffee sponge cake recipe proves that delicious desserts don’t have to be difficult. Baking blogger Amy Treasure shares her secret recipe for a cake that’s guaranteed to impress, taking just 28 minutes to bake. She describes it as an “exceptionally good coffee cake sandwiched and topped with a delicious smooth and creamy coffee buttercream,” and promises it’s “the best coffee cake you’ll ever make.”
Amy’s secret to turning an “ordinary coffee cake into something extraordinary” lies in two simple additions: a coffee sugar syrup brushed over the baked cake and a walnut praline topping. The coffee syrup adds a wonderful depth of flavor and keeps the cake moist and light. It only takes two minutes to make and makes a huge difference to the overall taste and texture of the cake. The walnut praline adds a beautiful crunchy texture and nutty flavor that complements the soft coffee cake perfectly.
Ingredients:
For the coffee sponge:
* 225g unsalted butter, at room temperature
* 225g golden caster sugar
* Four large eggs
* 225g self-raising flour
* One teaspoon baking powder
* One and a half tablespoons instant coffee dissolved in one and a half tablespoons boiling water
For the coffee sugar syrup:
* 50g demerara sugar
* One tablespoon instant coffee
* Three tablespoons boiling water
For the coffee buttercream:
* 225g unsalted butter, at room temperature
* One and a half tablespoons milk
* Three teaspoons instant coffee dissolved in 1 tablespoon boiling water
* 525g icing sugar
For the walnut praline:
* 50g golden caster sugar
* 50g walnuts
* Two tablespoons water
Method:
1. Preheat the oven to 160C/140 Fan/Gas 3 and line two eight-inch baking tins with lightly greased baking paper.
2. Combine the butter, golden caster sugar, eggs, self-raising flour, baking powder, and dissolved coffee in a large mixing bowl and beat until well mixed.
3. Divide the cake batter evenly between the two prepared baking tins (approximately 420g of batter in each tin).
4. Bake in the center of the preheated oven for 28 minutes or until a skewer inserted into the center of the cakes comes out clean. Amy notes that properly baked cakes will shrink away from the sides of the tin slightly and feel springy to the touch.
5. While the cakes are still in the tins, prepare the coffee sugar syrup by whisking together the demerara sugar, instant coffee, and boiling water in a jug until the sugar and coffee have dissolved.
6. Remove the cakes from the oven and prick them all over with a fork. Brush the coffee sugar syrup over the top of each cake while they are still in the tins.
7. To make the coffee buttercream, beat together the butter, milk, dissolved coffee, and icing sugar in a large bowl for several minutes until smooth. An electric whisk can be used for this step.
8. Allow the cakes to cool completely before turning them out of the tins. Place one cake on a cake stand or plate and spread half of the buttercream over the top. Place the second cake on top of the first and spread the remaining buttercream over the top.
9. To make the walnut praline, add the water and golden caster sugar to a small saucepan over very low heat. Bring the mixture to a boil and let it simmer for a minute or two, swirling the pan to prevent the sugar from sticking to the bottom. Do not stir the mixture. Remove from the heat and stir in the walnuts. Pour the nut mixture onto a piece of baking paper and allow to cool.
10. Once the praline is cool enough to handle, carefully transfer the shards to the edge of the cake to decorate.
Enjoy your delicious and easy coffee sponge cake!
