Description
A tender, aromatic coffee cake made with minimal effort. Blends warm vanilla and coffee flavors for comforting weeknight breakfasts or brunches without compromising indulgence.
Ingredients
200g (13 tbsp) butter or margarine
200g (1 cup) caster sugar
1 tbsp pure vanilla extract
3 large eggs, room temperature
200g (1½ cups) self-raising flour
Pinch of salt
2 tbsp coffee granules dissolved in 2 tbsp water
400g (2 cups) icing sugar, sifted
250g (16 tbsp) softened butter (for icing)
Instructions
Preheat oven to 180°C (350°F) and grease two 6-8 inch tins
Beat butter, sugar, and vanilla until light and fluffy
Add eggs one at a time, mixing thoroughly after each
Sift flour and salt into bowl with coffee mixture
Combine gently until just mixed
Divide batter between prepared tins and bake for 25–30 minutes
Let cakes cool completely
Beat softened butter until creamy
Gradually add sifted icing sugar until smooth
Spread icing evenly over cooled layers before serving
Notes
Use all-purpose flour + 1 tsp baking powder if self-raising flour is unavailable
Espresso shots work in place of coffee granules
Substitute margarine for butter for a dairy-free option
Store cooled cake in airtight container for 2 days
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of 2-layer cake)
- Calories: 380
- Sugar: 48g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg