Easy Coffee Cake Recipe – Simple Recipe Ever

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Easy Coffee Cake Recipe – Simple Recipe Ever :- The Easy Coffee Cake is a delicious all-in-one coffee sponge cake that is topped with a buttercream that is silky smooth and velvety soft. In addition to being simple to cook, it is bursting with flavour to the brim.



Easy Coffee Cake Recipe – Simple Recipe Ever

Easy Coffee Cake Recipe - Simple Recipe Ever
Easy Coffee Cake Recipe – Simple Recipe Ever 



For the coffee sponge

  • 3 tbsp instant coffee powder – or coffee granules ground to a powder
  • 200 g plain flour
  •  tsp baking powder
  • 220 g soft light brown sugar
  • 220 g margarine or butter – butter must be soft at room temperature
  • 4 medium eggs
  • 2 tsp milk
  •  tsp salt

For the coffee buttercream

  • 200 g butter – soft at room temperature
  • 400 g icing sugar
  • ¼ tsp vanilla extract
  • 8 tsp instant coffee powder or granules
  • 4 tsp boiling water
  • A little milk 



Also See :- Creamy Balsamic Vinaigrette Recipe


Make the coffee sponge

  • Preheat your oven to 160 degrees Celsius with a fan setting of 140 degrees Celsius.
  • Greaseproof paper or reusable baking tin liners should be used to line two round sandwich tins measuring 20 centimetres in diameter. I personally use these tins and these liners.


  • Put all of the ingredients for the cake into a big bowl. The ingredients include three tablespoons of coffee powder, two hundred grammes of plain flour, two and a half teaspoons of baking powder, two hundred and twenty grammes of soft light brown sugar, two hundred and twenty grammes of margarine or butter, four medium eggs, two teaspoons of milk, and half a teaspoon of salt. Either use a hand mixer or an electric mixer and beat the ingredients together on a low speed until they are completely incorporated.


  • In each of the two tins that have been prepared, divide the mixture. Bake the cake for thirty to thirty-five minutes, or until a skewer inserted in the middle of the cake comes out clean.
  • Take the cakes out of the oven after they have reached the desired temp. After allowing them to cool for around ten minutes in their tins, remove them from the tins and place them on a wire rack to finish cooling completely.



Make the coffee buttercream

  • Make the coffee buttercream while the cakes are remaining at room temperature. A good place to begin is by combining the instant coffee powder or granules (eight teaspoons) with the water that is boiling (four teaspoons). Wait for it to cool down.
  • Using a low speed, mix the butter (200 grammes) and vanilla extract (¼ teaspoon) in a large bowl until the butter becomes soft. After adding the icing sugar (400 grammes), whip the mixture on a low speed until it is completely smooth and blended with the butter.


  • The coffee mixture should be added gradually, one teaspoon at a time. The buttercream should be beaten after each addition until the coffee is completely incorporated before adding any other ingredients.
  • Make sure that your buttercream has the right consistency. It should be malleable enough that you could spread it over a piece of bread without any difficulty. You can adjust the consistency by adding a small amount of milk (no more than one teaspoon at a time) until it reaches the appropriate level of firmness.



Build the cake

  • Put the coffee sponge’s bottom layer on the dish you’ll be serving it on. I like to use a palette knife, but you could also use the back of a spoon. Spread about ⅓ of the coffee buttercream evenly over the cake.
  • Cover the top with sponge. Put ⅓ of the coffee frosting on top again. Put the rest of the buttercream into a piping bag that has a big star nozzle on it.


  • I use a JEM1B tip. Place 12 blobs of frosting around the cake’s edge, making sure they are all the same size. As I squeeze, I move the pipe bag around a bit to make the buttercream look a little wavy.
  • You can also just spread the frosting evenly between the middle and top of the cake if you don’t want to pipe it.




  • Calories: 521kcal |
  • Carbohydrates: 63.1g |
  • Protein: 4g |
  • Fat: 28.3g |
  • Saturated Fat: 12.6g |
  • Sodium: 274.4mg |
  • Fiber: 0.5g |
  • Sugar: 50.6g


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    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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