Coffee Cream Cake

Coffee Cream Cake 

Ingredients

For the Cake:

 • 2½ cups (315g) all-purpose flour

 • 1 tbsp instant coffee granules (dissolved in 2 tbsp hot water)

 • 2½ tsp baking powder

 • ½ tsp baking soda

 • ½ tsp salt

 • 1 cup (227g) unsalted butter, softened

 • 1¾ cups (350g) sugar

 • 4 large eggs

 • 1 cup (240ml) milk

 • 1 tsp vanilla extract

For the Coffee Frosting:

 • 1 cup (227g) unsalted butter, softened

 • 3 cups (375g) powdered sugar, sifted

 • 2 tbsp instant coffee granules dissolved in 2 tbsp hot water

 • 2 tbsp milk or cream (adjust for texture)

 • 1 tsp vanilla extract

For Decoration (optional):

 • Cocoa powder or grated chocolate for dusting

 • Chocolate curls or coffee beans for topping

Instructions

For the Cake:

 • Preheat oven to 170°C (340°F). Grease and line five 6-inch round pans or bake in batches if you have fewer pans.

 • In a bowl, whisk together flour, baking powder, baking soda, and salt.

 • In another large bowl, beat butter and sugar until light and creamy.

 • Add eggs one at a time, beating well after each. Stir in vanilla and dissolved coffee mixture.

 • Alternately add the dry ingredients and milk, beginning and ending with the dry ingredients. Mix just until combined.

 • Divide the batter evenly among the pans.

 • Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

 • Let cakes cool completely before frosting.

For the Coffee Frosting:

 • Beat butter until creamy and pale.

 • Add powdered sugar gradually, mixing on low speed.

 • Pour in the dissolved coffee, milk, and vanilla.

 • Beat on high speed until smooth, fluffy, and light brown in color.

 • Place one cake layer on a board and spread an even layer of coffee frosting.

 • Repeat with the remaining layers, stacking carefully.

 • Frost the top and sides with the remaining coffee cream.

 • Chill for 30 minutes to set the layers.

 • Decorate with cocoa dusting, chocolate curls, or piped frosting swirls.