Coffee Cake Recipe With Cappuccino Buttercream

Coffee cake with cappuccino buttercream

  • cuts into 18
  • Easy

Try our super easy coffee slab cake, this recipe is nut-free and comes with a creamy cappuccino buttercream. This simple yet moreish cake is perfect for parties, birthdays or just family gatherings

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Ingredients

  • butter 200g
  • golden caster sugar 200g
  • muscovado sugar 200g
  • self-raising flour 250g
  • instant coffee 3-4 tbsp
  • baking powder a pinch
  • eggs 2
  • soured cream 125g

Cappuccino buttercream

  • icing sugar 250g
  • butter 125g, at room temperature
  • instant coffee 1 tbsp mixed with 1/2 tbsp boiling water
  • cocoa powder for dusting

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4.

  • Step 2

    To make the cake, put the butter, sugars and 250ml water in a pan, and heat gently until the butter has melted.

  • Step 3

    Take off the heat and stir in the flour, coffee, baking powder, eggs and soured cream.

  • Step 4

    Mix to a smooth batter.

  • Step 5

    Pour into a lined 20 x 30cm cake tin (leave some baking paper overhanging to help lift the cake out, once done) and bake for 25-30 minutes, until a skewer comes out cleanly.

  • Step 6

    Cool, then lift out.

  • Step 7

    To make the icing, gradually beat the icing sugar into the butter, along with the coffee.

  • Step 8

    Spread all over the cake then dust with cocoa powder.

Nutritional Information

  • Kcals 351
  • Fat 16.9g
  • Saturates 10.5g
  • Carbs 47g
  • Sugars 36.3g
  • Fibre 0.6g
  • Protein 2.4g
  • Salt 0.5g
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