Coffee Cake

Coffee Cake

The beautiful presentation of this cake, especially when topped with optional walnuts or cherries, makes it look as good as it tastes. Your guests are sure to be impressed! Despite its gourmet flavour, this recipe is very easy to make. Even if you’re new to baking, you’ll find the instructions easy to follow.


For the cake:

  • 170g butter or margarine, plus extra for the tins
  • 170g caster sugar
  • 3 large eggs
  • 170g self-raising flour
  • 1tbsp cooled instant coffee dissolved in 1tbsp hot water (add more if you like it stronger)

For the icing:

  • 225g icing sugar
  • 100g butter or margarine
  • 1½ tbsp instant coffee dissolved in 1 tbsp hot water


  • strawberry jam
  • walnuts or cherries, to garniSH

Method of preparation:

Preheat the oven to 180C/160C fan/gas 4. Grease and line two 20cm/8in sandwich tins.

Cream 170g butter and 170g caster sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Sift in the 170g self-raising flour and fold in until smooth.

Add the cooled instant coffee and mix well.

Pour the mixture evenly into the moulds, smoothing down the top with a spatula or the back of a spoon.

Bake for 20-25 minutes until golden and the cake springs back when pressed.

Turn out onto a wire rack and leave to cool.

To make the icing:

Whisk together the icing sugar and 100g butter until well combined.

Add the instant coffee and whisk until smooth and creamy.

When the cakes have cooled, spread a layer of icing on one cake and spread strawberry jam on top if desired.

Place the other cake on top and cover with icing.

Decorate with walnuts or cherries if you like.

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