Coffee Cake Recipe With Cappuccino Buttercream

Coffee cake with cappuccino buttercream

Name: Coffee cake with cappuccino buttercream
Total time: 1 h
Yield: Cuts into 18
Ingredients: 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

Preparation and cooking time
- Total time1 hr
- + cooling
Easy
Cuts into 18

Ingredients

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

CAPPUCCINO BUTTERCREAM

250g icing sugar
125g butter, at room temperature
1 tbsp mixed with 1/2 tbsp boiling water instant coffee
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.