Cake with Coffee Whipped Cream Frosting

Cake with Coffee Whipped Cream Frosting

Ingredients for Cake:

• 1 and 3/4 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk
• 1/4 cup brewed coffee, cooled

• Ingredients for Coffee Whipped Cream Frosting:

• 2 cups heavy cream
• 1/4 cup powdered sugar
• 2 tablespoons brewed coffee, cooled
• 1 teaspoon vanilla extract

Directions:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, followed by the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients.

Stir in the brewed coffee until the batter is smooth and well combined.

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Directions for Coffee Whipped Cream Frosting:

In a mixing bowl, beat the heavy cream, powdered sugar, cooled brewed coffee, and vanilla extract until stiff peaks form.

Refrigerate the frosting until ready to use.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 320 kcal per serving | Servings: 12 servings