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A Coffee Cake that makes your day better, as it is soft, buttery, and it’s full of coffee flavour. A homemade coffee cake with cocoa icing, perfect for your afternoon tea.
A Coffee Cake that makes your day better keeps the coffee flavour gentle in the cake. The cocoa coffee icing adds that little extra something.
Additional Information
- Can this be frozen? The baked cake can be frozen before icing. Let it cool completely, wrap it well in plastic wrap and then place it in an airtight freezer bag or container. Freeze for up to 2 months for the best texture. Thaw it completely at room temperature before icing.
- How long can it be stored and how? Once iced, keep the cake covered in an airtight container at room temperature for about 2 days. If your kitchen is particularly warm, refrigerate it instead, but bring it back to room temperature before serving so the icing and cake soften again.
- Why do the egg whites need to be beaten separately? They add air to the batter, which helps give the cake a lighter texture. Fold them in gently rather than stirring hard.
- What if my coffee mixture is still hot? Let it cool before adding it to the batter. Very hot liquid can affect the mixture and isn’t worth the risk.
- Does the cake need to be completely cool before icing? Yes. If the cake is still warm, the butter-based icing can soften and slide off.
- What if my icing is too thick? Add a very small amount of strong brewed coffee at a time until it reaches a spreadable consistency.
- What if my icing is too soft? Beat in a little more icing sugar until it thickens.
- Can I make the coffee flavour stronger? Yes, but go slowly. For the cake, you can increase the instant coffee slightly, but don’t add lots of extra liquid. For the icing, adding a little more strong brewed coffee will increase the flavour, but too much can make the icing loose.
Substitute Suggestions
- Can I use margarine instead of butter? Yes. Butter gives the cake a richer flavour, but margarine works well if that’s what you have.
- Can I use brewed coffee instead of instant coffee in the cake? Yes, but the amount of liquid needs to stay balanced. The original method is easiest because 2 tsp instant coffee dissolves directly into the 1/2 cup hot water.
Why You’ll Love A Coffee Cake that Makes Your Day Better
- The cake stays tender thanks to the separated eggs and creamy butter base.
- Coffee and cocoa give it a lovely mocha flavour without making it overly sweet.
- It’s straightforward enough for a weekday bake, but good enough to serve when company drops by.
A Coffee Cake that Makes Your Day Better
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8–10 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
This is the kind of cake that’s simple enough for a regular afternoon but still feels a little special when you put it on the table. The coffee gives the cake a gentle flavour, while the cocoa coffee icing adds just enough richness without taking over.
Ingredients
Units
Scale
- 1/2 cup – 125 g butter, softened
- 1 cup sugar
- 3 eggs, separated
- 2 cups self-raising flour
- 2 tsp baking powder
- 1/2 cup evaporated milk
- 1/2 cup water, hot
- 2 tsp instant coffee
- 1 tsp vanilla essence
- 1 1/2 cups icing sugar
- 1 tbsp cocoa powder
- 1/3 cup butter or margarine, softened
- 1 tbsp strong brewed coffee
Instructions
Coffee Cake
- Stir 2 tsp instant coffee into 1/2 cup hot water until dissolved.
- Set it aside to cool to room temperature. You don’t want to add piping hot coffee to the cake batter.
- Grease a 22 cm round cake pan and line the base with baking paper.
- Preheat your oven to 350⁰F (180⁰C).
- Beat 125 g softened butter and 1 cup sugar until light and fluffy. Give the bowl a scrape halfway through. It makes a difference.
- Beat in 3 egg yolks, one at a time, until well combined.
- Add 2 cups self-raising flour and 2 tsp baking powder, alternating with 1/2 cup evaporated milk and the cooled coffee mixture.
- Add 1 tsp vanilla essence and mix just until everything is combined. Don’t overmix here.
- In a clean bowl, beat the 3 egg whites until stiff peaks form.
- Gently fold the egg whites into the cake batter in two or three additions. Take your time with this bit so you don’t knock all the air out.
- Spoon the batter into the prepared 22 cm cake pan and smooth the top.
- Bake at 350⁰F (180⁰C) for about 30 minutes, or until a skewer inserted into the centre comes out clean or with just a few moist crumbs.
- Leave the cake in the pan for about 10 minutes, then turn it out onto a wire rack and let it cool completely before icing.
Coffee Icing
- Sift or stir together 1 1/2 cups icing sugar and 1 tbsp cocoa powder to break up any lumps.
- Beat 1/3 cup softened butter or margarine until creamy.
- Gradually beat the icing sugar and cocoa mixture into the butter. Scrape down the sides and bottom of the bowl as you go.
- Stir in 1 tbsp strong brewed coffee and beat until the icing is smooth and spreadable. If it seems a little thick, add a tiny splash more coffee. If it’s too soft, add a little more icing sugar.
- Spread the coffee icing over the completely cooled cake. Slice and serve with a cup of coffee, obviously.
Notes
Prepared, tried, and tested by Reshika
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If you’ve got butter, coffee, and a few pantry basics, you’re already halfway there.
A Coffee Cake that Makes Your Day Better delivers a tender, buttery crumb with a gentle coffee flavour and smooth cocoa coffee icing. It’s quick enough for an afternoon bake, satisfying enough for company, and tempting enough that there’s very little reason to wait for a special occasion.
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