Coffee flavoured cake

This coffee flavoured cake is delicious. It is moist, fluffy, soft, creamy, sweet, intense and full of flavor. It’s a cake that most people love, especially because it’s a flavor that almost all of us like and enjoy. And the good thing here is that, even if you don’t like coffee (or don’t usually drink coffee) you’re going to like this either way. I don’t really like to drink coffee, and I don’t drink it much, BUT, I absolutely love this cake.

There is something to say about desserts that call for coffee, for some reason I don’t like coffee, but I love any dessert with coffee in it, interestingly enough. I really like how it tastes when it is combined with cream, sugar and some kind of sponge cake or simple cake, and with things like that, who doesn’t like a good cake anyhow?

We always boast (especially with desserts or breads) that our recipes are always delicious and come out great. And it makes us feel great when people tell us that, especially because we love to see the look on people’s faces when they taste the leftovers of the things we make. So far we don’t sell the desserts, but whenever we make something to take pictures of it or to try it, we give it to the people we are close to, to family and friends, and they are always delighted!

It gives us a lot of satisfaction to know that people enjoy our work, that they read us, that they make our recipes, and that they come out great, or when they are not great they tell us, and then we improve together the way we cook and eat. Because the point here is to pamper ourselves and our loved ones with good food, and with experiences around things we like and enjoy.

This cake is the result of a craving my sister had, for a coffee dessert. And we think the result is wonderful. Make our recipe and tell us what you think, we love to know that you make it at home!

If you like this recipe, you have to go check out our tiramisu recipe, which is simply amazing!

Coffee flavoured cake

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 16

Ingredients

  

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For the cake:

• 3 C (13.75 oz) (390 gr) all purpouse flour
• 3 3/4 tsp (0.66 oz) (18.7 gr) baking powder
• 1/2 tsp (0.088 oz) (2.5 gr) salt
• 6 eggs, big
• 2 1/4 C (15.87 oz) (450 gr) white sugar
• 3/4 C (6 oz) (170 gr) unsalted butter
• 1 1/2 C (12.17 fl oz) (360 ml) whole milk
• 1 tbsp instant coffee, or coffee powder
• 2 tsp (0.33 fl oz) (10 ml) vanilla extract
• 1 1/2 tbsp (0.80 oz) (22.5 gr) vegetable oil, soft flavored (sunflower, corn, etc.)
• 1/3 C (2.70 fl oz) (80 ml) intense coffee, at room temperature

For the frosting and filling:

• 1 C + 2 tbsp (8.99 oz) (255 gr) cream cheese, at room temperature
• 3/4 C (6 oz) (170 gr) unsalted butter, at room temperature
• 1/3 C (1.41 oz) (40 gr) confectioners sugar
• 1/2 tsp (0.088 oz) (2.5 gr) salt
• 2 tsp (0.34 fl oz) (10 ml) vanilla extract
• 2/3 C (5.41 fl oz) (160 ml) condensed milk
• 3/4 C + 2 tbsp (7.10 fl oz) (210 ml) whipping cream, really cold
• 3/4 C (7.40 oz) (210 gr) chocolate sauce
• 1 tbsp (0.50 fl oz) (15 ml) intense coffee, at room temperature

Instructions

 

For the coffee cake:

• Preheat the oven to 180° C. Line three round cake pans of approximately 9 inches (23 cm) in diameter with parchment paper.
• In a medium bowl, sift together the flour, baking powder and salt.
• In a large bowl, beat the eggs together with the sugar using an electric mixer or hand whisk for 8 minutes until the mixture lightens in color and triples in size.
• Add the flour mixture to the beaten eggs in three additions. Beat only for a maximum of 30 seconds after each addition, just until the ingredients are integrated so as not to overbeat.
• Place the butter with the milk and the instant coffee in a heat resistant bowl and place it in the microwave and heat for 2 minutes so that the butter melts and the milk heats up. Once ready, add the vanilla extract, the oil and the intense coffee. It can also be made on the stove in a pot but it is important not to let the mixture boil, but to only heat up.
• Add about 1 cup of the egg mixture to the bowl with the butter and beat very well until everything is incorporated. This is done to temper both mixtures a bit.
• Carefully pour the entire contents of the bowl with the butter into the large bowl with the beaten eggs and beat for no more than 1 minute until smooth and homogeneous.
• Divide the mixture into the three molds trying to have the same amount and tap the molds a little against the counter to remove air bubbles. Bake at 356º F (180° C) for 30 minutes until the cakes are lightly browned and a wooden toothpick comes out clean when inserted.
• Once ready, remove the cakes from the oven and let them cool down in the cake pans for 10 minutes. Then, turn them out and let them cool completely on a wire rack.

For the filling and frosting:

• In a large bowl, cream the cream cheese with the butter and powdered sugar with an electric mixer or hand whisk for 3 minutes until light and fluffy.
• Add the salt and vanilla extract and beat for 30 seconds more until everything is integrated.
• Add the condensed milk and beat for 1 more minute until smooth and creamy.
• Finally, add the whipping cream and beat for 20 seconds, just until it is integrated, otherwise the mixture will split.
• Separately, mix the chocolate sauce with the strong coffee in a medium bowl until a homogeneous mixture is formed.

To assemble the cake:

• Place one of the pieces of cake on a large plate, that will be where the cake will be served. With a piping bag or a rubber spatula, add 1/4 part of the frosting, and spread it over the entire surface of the cake and then add 1/3 of the chocolate sauce with coffee evenly. Repeat this step one more time until you finish with one piece of cake.
• Cover the cake with a lid or plastic wrap and refrigerate it for 30 minutes to make it easier to cover with frosting, so it holds better.
• Once out of the refrigerator, gradually add the rest of the frosting to the cake and decorate it in any way you prefer until it is completely covered. At the end, decorate with the rest of the chocolate sauce with coffee.
• Refrigerate the cake for at least 2 more hours before slicing so that it does not fall apart.

Tried this recipe?Let us know how it was!