Make this coffee cake with cappuccino buttercream, then check out our coffee and walnut cake, espresso martini cheesecake and more coffee desserts.

Looking for more frosting ideas? Try our recipes for homemade chocolate buttercream, basic buttercream and cream cheese frosting.


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


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


  • 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.


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