Print

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Incorporate Dry Ingredients: Sift together the plain flour and baking powder. Fold these into the wet batter gently until just combined.
  5. 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.
  6. 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.
  7. 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.
  8. Make Swiss Meringue Buttercream – Combine Egg Whites and Sugar: Place the egg whites and sugar into a heatproof bowl and whisk together until combined.
  9. 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.
  10. 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).
  11. 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.
  12. Flavor Buttercream: Add the reserved coffee a teaspoon at a time, mixing until the desired coffee flavor and color are achieved.
  13. 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.
  14. 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.
  15. Decorate: Pipe decorative shapes on the top and sides of the cake as desired. Optionally, scatter grated chocolate over the decorated cake.
  16. 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

Find it online: https://zarameals.com/coffee-flavored-cake-with-swiss-meringue-buttercream-recipe/