Desserts & Baking

Moist coffee cake with buttercream

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10 people
Easy
40 minutes
1 hour
Wine/Spirit Pairing
Woolworths Coffee Pinotage 2013

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Ingredients

Method
  • 360 g cake flour
  • 4 t baking powder
  • 1/2 t salt
  • 1/2 cup hot water
  • 4 T granules of instant espresso
  • 1 1/2 cups buttermilk
  • 300 g sugar
  • 6 free-range eggs
  • 1/2 cup olive oil
  • 2 t vanilla extract
  • For the buttercream

  • 1/4 cup cream
  • 3 T granules of instant espresso coffee
  • 300 g room temperature butter
  • 240 g icing sugar

Method

Ingredients

Preheat the oven 180°C. Sift the flour, baking powder and salt into a mixing bowl.
Mix the water and instant espresso granules until the granules are dissolved.

Place the coffee, buttermilk, sugar, eggs, olive oil and vanilla in a mixing bowl and mix well using an electric hand-mixer.

Add the dry ingredients to the wet ingredients and mix at a low speed using the electric hand-mixer.

Divide the batter between 2 x 21 cm greased springform tins. Bake for 1 hour, or until a skewer inserted comes out clean. 5 Allow to cool slightly before removing from the tins and cooling on a wire rack.

Sandwich the cooled coffee cakes with a thick layer of buttercream. Use the remaining buttercream to decorate the top of the cake.

To make the buttercream, heat the cream and 3 T coffee granules in a saucepan until just simmering and the coffee has dissolved. Remove from the heat and allow to cool. Cream the butter and icing sugar using an electric hand-mixer until pale and fluffy. Slowly pour in the cooled cream-and-coffee mixture while mixing at a slow speed. Once all the cream has been added, beat at a high speed until the icing is creamy, smooth and fluffy.

Cook's note: This cake is even better the next day. The olive oil makes it super moist.

Browse more cake recipes here.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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Comments

  • default
    John Wood
    7 May 2016

    Seems to be an error in the Cooking Instructions. It says “Preheat the oven 180°C. Sift the flour, baking powder and salt into a mixing bowl. T instant espresso granules until the granules are dissolved. Place the coffee, buttermilk…” ???

    1. default
      9 May 2016

      Hi John,

      Apologies for the error. We’ve updated the recipe accordingly – Mix the water and instant espresso granules until the granules are dissolved.

      Happy baking!
      The TASTE team.

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