Introduction

This Coffee Flavoured Cake is a delightful treat that combines rich coffee and cocoa flavors in moist layered sponges. Finished with a smooth Swiss meringue buttercream infused with coffee, it’s perfect for special occasions or an indulgent everyday dessert.

The image shows two slices of a three-layer cake on white plates, each layer with a different shade of brown from light to dark, separated by smooth, light brown frosting. The top and sides of the cake have a thick layer of the same frosting with a slightly wavy texture. One slice is on a plate with a blue-handled spoon resting beside it, and coffee beans are scattered nearby. White roses with green stems are placed around the plates, all set on a white marbled surface, giving a fresh and elegant look. Near the bottom right, there is a white bowl filled with dark brown coffee beans. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

180 g (6½ oz) Butter – softened
180 g (6½ oz) Caster sugar
3 Large free range eggs
180 g (6½ oz) Plain (all purpose) flour
1½ teaspoons Baking powder
3 tablespoons Instant coffee granules dissolved in 3 tablespoons just boiled water – cooled (e.g., Gold Blend)
1 tablespoon Cocoa powder
½ teaspoon Vanilla extract
6 Large free range egg whites (for Swiss meringue buttercream)
400 g (2 cups) White sugar (caster or granulated, for buttercream)
450 g (2 cups) Butter – softened (for buttercream)

Instructions

Step 1: Preheat the fan oven to 170°C (325°F, Gas Mark 3). Grease and line three 6-inch circular baking tins with parchment.
Step 2: In a bowl, beat the softened butter and caster sugar until light and fluffy using electric beaters.
Step 3: Crack the eggs into a jug and beat lightly. Add the eggs gradually to the creamed butter and sugar, beating well after each addition to prevent splitting.
Step 4: Sift together the plain flour and baking powder, then fold into the cake batter until just combined.
Step 5: Divide the batter equally into three small bowls. Stir 1½ teaspoons of the cooled dissolved coffee and vanilla extract into the first bowl.
Step 6: Add the sifted cocoa powder and 2 teaspoons of the cooled coffee to the second bowl. Stir gently until combined.
Step 7: Mix 1 tablespoon of the cooled coffee into the third bowl.
Step 8: Reserve any leftover coffee for the buttercream. Pour each batter into the prepared tins and bake for 20-23 minutes until the cakes spring back lightly when pressed or a skewer comes out clean.
Step 9: Allow the cakes to cool in their tins for 2 minutes, then transfer to a wire rack, peel off the parchment, and cool fully.
Step 10: To make the Swiss meringue buttercream, combine egg whites and sugar in a heatproof bowl and whisk until blended.
Step 11: Place the bowl over simmering water (without touching the water) and whisk constantly until the mixture reaches 71°C (160°F) on a food thermometer.
Step 12: Transfer the mixture to a stand mixer and whisk on medium-high until stiff peaks form and the mixture cools to about 25°C (77°F).
Step 13: Cube the softened butter and add it gradually to the meringue while mixing, continuing until the buttercream is smooth.
Step 14: Add the reserved coffee a teaspoon at a time, mixing until you achieve the desired color and flavor.
Step 15: If not assembling right away, store the buttercream covered in the fridge. Bring to room temperature and re-whip before use. It may split at first but will become smooth again.
Step 16: Assemble the cake by placing one layer on a serving plate. Spread a generous tablespoon of buttercream on top, then add the second layer. Repeat with buttercream and top with the final layer.
Step 17: Reserve about a third of the buttercream for piping. Smooth the remaining buttercream over the top and sides of the cake.
Step 18: Pipe decorations as desired and scatter grated chocolate over the cake for extra garnish.
Step 19: Serve within a few hours or refrigerate. Before serving, allow the cake to come to room temperature (about 2 hours).

Tips & Variations

If using 8-inch cake pans, scale the ingredients up proportionally for the larger size.
You can substitute instant coffee granules with espresso powder for a more intense flavor.
Add a splash of coffee liqueur to the buttercream for an adult twist.
For a different texture, fold some finely chopped nuts or chocolate chips into the cocoa coffee batter.
Ensure eggs and buttercream ingredients are at room temperature for a smooth, well-emulsified buttercream.

Storage

Store the assembled cake in the refrigerator, covered to prevent drying out, for up to 3 days. Before serving, bring the cake to room temperature for about 2 hours to enhance the texture and flavor. Buttercream can be stored separately in an airtight container in the fridge for up to 4 days and re-whipped before use.

How to Serve

A tall layered cake on a clear glass cake stand shows four visible layers inside, each with different shades of brown: the bottom layer is rich dark brown, the next two layers are lighter shades of brown, and the top layer is creamy tan. The cake is covered in smooth light brown frosting with piped rosettes and small chocolate shavings decorating the top and around the base on one side. Three unlit tall gold candles are placed on top near the left edge, where a cake slice has been cut out. In front on a white plate, a matching slice shows the same four layers, with light brown frosting between them, and a silver spoon with a blue handle rests on the plate. The setting is on a white marbled surface with scattered chocolate crumbs, some coffee beans, a cup of black coffee in a white cup, a knife with a blue handle, and a metal vase holding white roses in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of instant coffee granules?

Instant coffee granules dissolve easily and provide concentrated flavor without adding extra liquid, so they work best for this recipe. Regular brewed coffee will add too much moisture and affect the cake’s texture.

What if my buttercream splits when adding the butter?

If the buttercream looks curdled or split, don’t worry. Keep whisking at room temperature, and it should come back together into a silky smooth consistency after a few minutes.

Coffee-Flavored Cake with Swiss Meringue Buttercream Recipe

Print Recipe

★★★★★

4.6 from 123 reviews

This delightful Coffee Flavoured Cake features three layers of moist, coffee-infused sponge cakes, perfectly complemented by a smooth and creamy Swiss meringue buttercream enhanced with coffee. The combination of coffee, cocoa, and vanilla flavors creates a rich and aromatic dessert that’s ideal for coffee lovers looking to impress at any gathering.

Author: zara
Prep Time: 25 minutes
Cook Time: 23 minutes
Total Time: 1 hour 20 minutes
Yield: 1 three-layer 6-inch cake (serves approximately 8) 1x
Category: Dessert
Method: Baking
Cuisine: Western / British

Ingredients

Scale

For the Coffee Cake

180 g (6½ oz) Butter, softened
180 g (6½ oz) Caster sugar
3 large free-range Eggs
180 g (6½ oz) Plain (all purpose) flour
1½ teaspoons Baking powder
3 tablespoons Instant coffee granules dissolved in 3 tablespoons just boiled water, cooled (e.g., Gold Blend)
1 tablespoon Cocoa powder
½ teaspoon Vanilla extract

For the Swiss Meringue Buttercream

6 large free-range Egg whites
400 g (2 cups) White sugar (caster or granulated)
450 g (2 cups) Butter, softened

Instructions

Preheat and Prepare Pans: Preheat your fan oven to 170°C (325°F/GM3). Grease and line three 6-inch circular baking tins with parchment paper. Note that these tins are smaller than the average; if using 8-inch tins, scale up the recipe accordingly.
Cream Butter and Sugar: In a bowl, beat the softened butter and caster sugar together using electric beaters until the mixture is light and fluffy.
Add Eggs: Crack the eggs into a separate jug and lightly beat. Gradually add the eggs to the creamed butter and sugar mixture a little at a time, beating well after each addition to prevent the batter from splitting.
Incorporate Dry Ingredients: Sift together the plain flour and baking powder. Fold these into the wet batter gently until just combined.
Divide and Flavor Batter: Using digital scales, divide the batter equally into three small bowls. Into the first bowl, stir in 1½ teaspoons of the cooled dissolved coffee and the vanilla extract. Into the second, add the sifted cocoa powder and 2 teaspoons of the cooled coffee. Stir until just combined. Into the third, mix in 1 tablespoon of the cooled coffee. Save any leftover coffee for the buttercream.
Bake the Cake Layers: Pour each flavored batter into the prepared cake tins. Bake in the preheated oven for 20-23 minutes or until the cakes spring back when gently pressed and a skewer inserted into the center comes out clean.
Cool the Cakes: Allow the cakes to cool in their tins for 2 minutes, then carefully remove and peel off the parchment paper from the bottoms. Place the cakes on a wire rack and let them cool completely.
Make Swiss Meringue Buttercream – Combine Egg Whites and Sugar: Place the egg whites and sugar into a heatproof bowl and whisk together until combined.
Heat Mixture: Set the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk constantly until the mixture reaches 71°C (160°F) on a food thermometer.
Whisk to Stiff Meringue: Transfer the hot egg mixture to a stand-mixer bowl. Whisk on medium-high speed until the meringue becomes stiff, glossy, and cools to about 25°C (77°F).
Add Butter: Cube the softened butter. While continuing to whisk the meringue, gradually add the butter cubes, one at a time, until the mixture is smooth and creamy.
Flavor Buttercream: Add the reserved coffee a teaspoon at a time, mixing until the desired coffee flavor and color are achieved.
Store or Use Buttercream: If not assembling immediately, store the buttercream covered in the refrigerator. Before use, bring it back to room temperature and re-whip; any initial splitting will resolve with whisking.
Assemble the Cake: Choose an order for the cake layers and place the first on a cake stand or serving plate. Spread a generous tablespoon of buttercream on top. Place the next cake layer on top and repeat spreading buttercream. Add the final cake layer and cover the whole cake with the remaining buttercream, reserving about a third to pipe decorations.
Decorate: Pipe decorative shapes on the top and sides of the cake as desired. Optionally, scatter grated chocolate over the decorated cake.
Serve or Store: Serve the cake within a few hours for best flavor and texture or store covered in the refrigerator. Bring back to room temperature for approximately 2 hours before serving.

Notes

The recipe uses 6-inch cake pans, which are smaller than standard 8-inch pans. Adjust the ingredient amounts if using larger pans.
Seal and store any leftover buttercream in the refrigerator; re-whip before use if it has separated.
The coffee intensity can be adjusted by varying the amount of dissolved coffee added to the batter and buttercream.
For best results, use free-range eggs and unsalted butter softened to room temperature.
The Swiss meringue buttercream requires careful temperature control for the egg and sugar mixture to ensure stability and smooth texture.

Keywords: coffee cake, coffee flavoured cake, Swiss meringue buttercream, layered cake, coffee dessert, cocoa, baking