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Coffee cake with cappuccino buttercream

Name: Coffee cake with cappuccino buttercream
Total time: 1 h
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; icing sugar 250g; butter 125g, at room temperature; instant coffee 1 tbsp mixed with 1/2 tbsp boiling water; cocoa powder, for dusting

1 hour + cooling
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

Published: September 13, 2017 at 11:00 am

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.