Coffee Cake Avoca Recipe

Easy Coffee Cake – A delicious all-in-one coffee sponge topped with smooth coffee buttercream. Simple to make and packed full of flavour.

Last week I shared with you my recipe for Easy Chocolate Cake, and today I’m back with another simple, classic cake recipe – Coffee Cake topped with Coffee Buttercream.

Yes. I realised that I have so many more cupcakes on here than full-sized layer cakes. The reason for this is that I almost always test new cake recipes as cupcakes, as it’s easy to make small batches making lots of little tweaks until the recipe is just perfect. As soon as the recipe is just right, I’ll share it on here and move onto the next one.

New York Crumb Cake Recipe

I decided it was about time that some of those cupcakes were transformed into big cakes, so I’m on a mission to supersize them all for you.

One of the reasons I love this coffee cake recipe is that both the sponge and the buttercream are absolutely jam-packed with coffee flavour.

Coffee is one of my absolute favourite cake flavours, and I struggle to resist buying a slice if I spot one in a coffee shop. However, sadly I’ve noticed that quite a few lack coffee flavour in the actual sponge, there’s the subtlest hint, but all the coffee flavour is in the icing. Not so with this cake, both the sponge and buttercream are packed full of flavour.

Sponsored: Oggs Coffee Cake Recipe

No, the reason I use instant coffee powder or granules in this recipe is that it’s the easiest way to get an intense coffee flavour into both the sponge and buttercream. The amount of freshly brewed coffee needed would mean adding too much liquid to the mixture.

You also cannot substitute the coffee powder/granules for ground coffee beans. Making this substitution wouldn’t give the same flavour (as they need brewing to bring out the flavour) as the coffee beans wouldn’t dissolve into the mixture, so you’d end up with bitty cake and buttercream.

I always use granules rather than powder and I simply give mine a quick blitz in my spice grinder. You can also grind them in a pestle and mortar.

Old Fashioned Lemon Cake

Absolutely. We mostly drink decaf coffee at home and so that’s what I usually use for my cakes. The results of using regular instant coffee and decaf are the same.

Absolutely. Instead of the 200g of plain flour and 2½ tsp of baking powder listed in the recipe, use 210g of self-raising flour.

This coffee cake can be stored in an airtight container for 4-5 days. Preferably it should be stored in the fridge (but allow it to come up to room temperature before eating as it’ll have a better flavour and the buttercream will soften), but it’ll be fine at room temperature providing the room isn’t too warm.

Easy Vegan Coffee Cake

This cake is suitable for freezing, either just the coffee sponge or the buttercreamed cake. To freeze the coffee sponge cake, wait for it to cool and then wrap the cake in clingfilm or store it in an airtight container before freezing. Defrost it thoroughly before decorating.

The buttercreamed cake can also be frozen in the same way. If you’ve piped the cake beautifully and you’re worried about squashing it when you wrap it in buttercream simply freeze the cake uncovered on a dish for an hour to firm up the buttercream. Then wrap it in clingfilm. As the buttercream is already solid, it won’t get squashed. When you want to defrost the cake, remove it from the freezer and remove the clingfilm (so it doesn’t stick to the buttercream as it thaws).

I would not recommend freezing just the buttercream to use later as the consistency becomes a little toofudgy. This means it’s delicious on the cake but tricky to spread or pipe.

Farmhouse Buttermilk Cake

As for my easy chocolate cake, I wanted to make it simple for you to make this cake in a different size or shape (either round, square or rectangular) so you can get it to fit in a tin you already have at home or feed as many or few people as you need.

The main recipe below is for a two-layer 20cm round cake (this serves 12 people). However, this recipe is easily adapted to use other sizes of tins.

To find the ingredients needed to make this cake in a different size, simply add the dimensions of your tin and the number of layers into the boxes below and hit “Calculate”.

Coffee And Walnut Layer Cake

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Easy Coffee Cake - A delicious all-in-one coffee sponge topped with smooth coffee buttercream. Simple to make and packed full of flavour.

This recipe is for 2x 20cm round sandwich tins. To find the ingredients for a different size of tin please use the calculator above the recipe.

Bisquick Coffee Cake, Bisquick Apple Coffee Cake Recipe

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

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary, and product recipes can change over time.

Easy Coffee Cake