Coffee Cake Recipe

This coffee cake recipe yields a rich butter cake flavored with coffee. Suitable for those who want to try a different-than-the-norm vanilla or chocolate cake flavors. The secret to obtaining a great tasting coffee flavor to this cake is to use good quality coffee. I used instant coffee in this recipe simply because instant coffee dissolves easily as compared to brewed coffee which requires filtering and such.

The coffee aroma of the cake emanating from the oven while baking is absolutely mouthwatering. My family normally prefer this cake plain, without any frosting. But if you planning to use this recipe for a decorated party cake, you can try it with buttercream. The cake pairs well with vanilla butter cream and is also good when frosted with chocolate ganache. Or if you prefer coffee flavored buttercream, you can add some coffee flavoring to the buttercream. 

Here is my coffee cake recipe:

Ingredients and cake tin sizes for coffee cake recipe:

Tin size: 7 inches round / 6 inches square (2 tins)

280g butter

250g castor sugar

250g self raising flour

A pinch of salt

1/2 tsp baking powder

6 eggs

2 tbsp instant coffee powder

2 tbsp milk

1 tbsp hot water

Round tin sizes (2 tins) 7 inches 9 inches 11 inches 13 inches
Square tin sizes (2 tins) 6 inches 8 inches 10 inches 12 inches
Butter 280g 470g650g 940g
Castor sugar 250g 420g590g 840g
Self raising flour 250g 420g 590g 840g
Salt a pinch a pinch a pinch a pinch
Baking powder 1/2 tsp 1 1/5 tsp 1 1/6 tsp 1 2/3 tsp
Eggs 6 10 14 20
Instant coffee granules 2 tbsp 2 1/3 tbsp 4 2/3 tbsp 6 2/3 tbsp
Milk 2 tbsp 2 1/3 tbsp 4 2/3 tbsp 6 2/3 tbsp
Hot water 1 tbsp 1 2/3 tbsp 2 1/3 tbsp 3 1/3 tbsp


Preheat oven to 170 degrees Celsius.

Mix instant coffee granules with hot water. Add milk and leave aside to cool.

In a separate bowl, beat butter and sugar till soft and creamy. Add eggs, one at a time, beating well after each addition.

In another separate bowl, sift flour, baking powder and salt 3 times. Fold in the sifted ingredients into the creamed mixture alternately with the coffee mixture, starting and ending with flour.

Pour the batter into two well greased and floured cake tins. Level the top and bake the cakes for 45 to 50 minutes or until a skewer inserted in the center of the cakes come out clean.

Remove cakes from oven and let them cool completely before decorating.

Here are the calculated recipes for the following tin sizes (each recipe yields enough batter for 2 tins):

9 inch round/8 inch square:

  • 470g butter
  • 420g castor sugar
  • 420g self raising flour
  • A pinch of salt
  • 1 1/5 tsp baking powder
  • 10 eggs
  • 2 1/3 tbsp instant coffee granules
  • 2 1/3 tbsp milk
  • 1 2/3 tbsp hot water

11 inch round/10 inch square:

  • 650g butter
  • 590g castor sugar
  • 590g self raising flour
  • a pinch of salt
  • 1 1/6 tsp baking powder
  • 14 eggs
  • 4 2/3 tbsp instant coffee granules
  • 4 2/3 tbsp milk
  • 2 1/3 tbsp hot water

13 inch round/12 inch square:

  • 940g butter
  • 840g castor sugar
  • 840g self raising flour
  • A pinch of salt
  • 1 2/3 tsp baking powder
  • 20 eggs
  • 6 2/3 tbsp instant coffee granules
  • 6 2/3 tbsp milk
  • 3 1/3 tbsp hot water

Note: Baking time for larger cakes may be slightly longer than smaller ones. 

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