Easy Coffee Cake with Coffee Buttercream

Coffee Cake – A Childhood Classic

Hi everyone! Let me take you back to a very special moment in my life. The very first book I ever checked out from my school library—at the tender age of nine—was a cookbook. I wish I could remember the name, but what truly sticks with me are the beautiful pictures of scrumptious cookies, cakes, treats, and cupcakes. Those mouthwatering images instantly captured my heart and sparked a passion for baking that has never faded.

It feels only right to share one of my very first recipes from that book—a recipe I’ve lovingly tweaked over the years and that still gets rave reviews at home. And honestly, who doesn’t love coffee? Especially when it comes in the form of a soft, fragrant cake. Pure heaven!

So… HELLO WORLD! I’m excited to introduce you to my beloved childhood classic: Coffee Cake.

If you’re looking for an easy, moist, and fluffy sponge cake, this is the one. Trust me—if my nine-year-old self could manage this recipe all those years ago, you can too! This is a simple, single-layer cake crowned with a light and luscious coffee buttercream frosting. For the best results, be sure to use high-quality instant coffee and real butter. (I always use unsalted butter so I can control the salt level myself.)

I’d love to know what you think if you give this cake a try. Let’s get baking!

Coffee Cake with Coffee Buttercream

Ingredients

For the Cake:

200 ml white sugar
375 ml cake flour
10 ml baking powder
15 ml good-quality instant coffee
5 ml ground cinnamon
2 ml salt
5 ml vanilla essence
2 eggs
200 ml milk
125 ml unsalted butter, melted

For the Coffee Buttercream Frosting:

50 g soft unsalted butter
200 ml icing sugar
25 ml strong black coffee, cooled and dissolved

Directions:

1. Prepare the Cake:

Preheat your oven to 180°C (fan-assisted if possible).
Line a 30×30 cm cake pan with greased parchment paper.
In a large bowl, whisk together the sugar, flour, baking powder, instant coffee, cinnamon, and salt.
In a separate bowl, combine the vanilla essence, eggs, milk, and melted butter. Mix well.
Gradually fold the wet mixture into the dry ingredients until just combined. Then, using a mixer, beat the batter for an additional 3 minutes on high speed to ensure it’s nice and smooth.
Pour the batter into your prepared cake pan and bake for 20–30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for at least 5 minutes before turning it out onto a wire rack to cool completely.

2. Make the Frosting:

In a mixing bowl, beat the soft butter until light and fluffy.
Add the icing sugar, a little at a time, beating well after each addition.
Gradually add the dissolved coffee, mixing until the frosting is smooth and easy to spread.

3. Assemble:

Once the cake is completely cool, spread the coffee buttercream frosting evenly over the top. For an extra special touch, finish with a light dusting of cocoa powder or some chocolate shavings.

Extra Tips

Don’t rush the creaming and mixing steps—they help the cake stay tender and fluffy.
You can add a handful of chopped walnuts or pecans to the batter for a little crunch.
This cake keeps well for a couple of days in an airtight container, making it perfect for afternoon tea or a sweet breakfast treat.

So without further ado, get your mixer ready and treat yourself to a taste of childhood nostalgia. Enjoy!

Please let me know if you try this recipe or have any favorite coffee-infused treats of your own to share!