Introduction

This Coffee Flavoured Cake is a delightful treat for coffee lovers, combining rich layers infused with coffee and a silky Swiss meringue buttercream. It’s moist, flavorful, and perfect for any special occasion or afternoon tea.

A tall, round cake with four visible layers of cake in different shades of brown, from dark brown at the bottom to light brown at the top, each layer separated by a light brown creamy frosting. The outside of the cake is covered in the same smooth light brown frosting with piped rosettes of frosting and chocolate shavings decorating the bottom right side and the top, where three thin, gold candles stand. A slice of the cake is cut and placed on a white plate in front, showing the layers clearly. The cake sits on a clear glass cake stand, all placed on a white marbled surface. White roses in a metal vase and a white cup of black coffee with a blue-handled knife and spoon add to the setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

180 g (6½ oz) Butter – softened
180 g (6½ oz) Caster sugar
3 large free-range Eggs
180 g (6½ oz) Plain (all-purpose) flour
1½ tsp Baking powder
3 tbsp Instant coffee granules dissolved in 3 tbsp just boiled water – cooled
1 tbsp Cocoa powder
½ tsp Vanilla extract
6 large free-range Egg whites
400 g (2 cups) White sugar (caster or granulated)
450 g (2 cups) Butter – softened

Instructions

Step 1: Preheat the fan oven to 170°C (325°F, GM 3). Grease and line three 6-inch circular baking tins. If using larger tins, see scaling notes below.
Step 2: In a bowl, beat the softened butter and caster sugar together using electric beaters until light and fluffy.
Step 3: In a small jug, beat the eggs. Add them gradually to the creamed butter and sugar, beating well after each addition to prevent the mixture from splitting.
Step 4: Sift the flour and baking powder into the batter and fold them in gently until combined.
Step 5: Divide the batter equally into three small bowls using digital scales for accuracy.
Step 6: To the first bowl, stir in 1½ teaspoons of the cooled coffee and the vanilla extract.
Step 7: To the second bowl, add the sifted cocoa powder and 2 teaspoons of the cooled coffee, stirring just to combine.
Step 8: To the third bowl, add 1 tablespoon of the cooled coffee and mix in.
Step 9: Reserve any leftover coffee for the buttercream.
Step 10: Pour each batter into the prepared tins and bake for 20-23 minutes until the cakes spring back when lightly pressed or a skewer comes out clean.
Step 11: Cool the cakes in the tins for 2 minutes, then remove, peel off the parchment, and transfer to a wire rack to cool completely.
Step 12: For the Swiss meringue buttercream, combine the egg whites and sugar in a heatproof bowl.
Step 13: Place the bowl over a pot of simmering water, ensuring the water doesn’t touch the bowl bottom, and whisk constantly until the mixture reaches 71°C (160°F).
Step 14: Transfer the mixture to a stand mixer bowl and whisk on medium-high until stiff peaks form and the mixture cools to about 25°C (77°F).
Step 15: Add the softened butter cubes gradually while continuing to whisk until the buttercream is smooth.
Step 16: Stir in the reserved coffee a teaspoon at a time to achieve the desired coffee flavor and color.
Step 17: If not assembling immediately, refrigerate the buttercream covered; bring to room temperature and re-whip before use.
Step 18: To assemble, place one cake layer on a serving plate, spread a generous tablespoon of buttercream over it, then repeat with the remaining layers.
Step 19: Reserve about one-third of the buttercream for piping decorations. Smooth the remaining buttercream over the top and sides of the cake.
Step 20: Pipe decorations as desired and optionally scatter grated chocolate on top before serving.
Step 21: Serve the cake within a few hours or store it in the fridge, bringing it back to room temperature before serving.

Tips & Variations

Using smaller 6-inch tins creates taller layers, but if you prefer 8-inch tins, increase the ingredient quantities proportionally for the best results.
If you want a more intense coffee flavor, add a little strong espresso to the buttercream.
For a mocha twist, sprinkle some finely chopped dark chocolate between the layers before frosting.
Make sure the butter is at room temperature but not too soft for the buttercream to avoid a runny texture.

Storage

Store the assembled cake in the fridge, covered to prevent it from drying out, for up to 3 days. Before serving, let the cake come to room temperature for about 30 minutes to soften the buttercream. If you have leftover buttercream, keep it refrigerated and re-whip when ready to use.

How to Serve

A tall, three-layer cake sits on a clear glass cake stand with a white marbled texture surface below. The bottom cake layer is dark brown, the middle layer is light brown, and the top layer is a medium brown. Between each cake layer is a thin spread of tan frosting. The outside of the cake is fully covered with smooth tan frosting, decorated on one side with piped swirls of the same tan frosting, topped with thin dark chocolate shavings. The other side of the cake shows a clean cut revealing the layers inside. In the background, there are some green leaves slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of instant coffee?

Instant coffee works best here because it dissolves easily and blends smoothly into the batter and buttercream. Using brewed coffee may add extra liquid and affect the texture, so if you prefer brewed coffee, reduce other liquids accordingly.

What if I don’t have a stand mixer for the buttercream?

You can use a hand mixer to whisk the meringue and incorporate the butter, but it may take a bit longer. Make sure to whisk consistently and patiently until the mixture cools and stiff peaks form.

Coffee Flavored Cake with Swiss Meringue Buttercream Recipe

Print Recipe

★★★★★

4.9 from 143 reviews

This delicious Coffee Flavoured Cake combines rich coffee-infused layers with a smooth Swiss meringue buttercream, creating a perfect balance of flavor and texture. Its moist sponge and luscious frosting make it an irresistible treat for coffee lovers and cake enthusiasts alike.

Author: Stella
Prep Time: 25 minutes
Cook Time: 23 minutes
Total Time: 48 minutes
Yield: Three 6-inch cake layers, serves 8-10 1x
Category: Dessert
Method: Baking
Cuisine: British

Ingredients

Scale

Cake Layers

180 g (6½ oz) Butter – softened
180 g (6½ oz) Caster sugar
3 large free-range Eggs
180 g (6½ oz) Plain (all-purpose) flour
1½ tsp Baking powder
3 tbsp Instant coffee granules dissolved in 3 tbsp just boiled water – cooled
1 tbsp Cocoa powder
½ tsp Vanilla extract

Swiss Meringue Buttercream

6 large free-range Egg whites
400 g (2 cups) White sugar (caster or granulated)
450 g (2 cups) Butter – softened

Instructions

Preheat Oven and Prepare Tins: Preheat the fan oven to 170°C (325°F, Gas Mark 3). Grease and line three 6-inch circular baking tins with baking parchment to prevent sticking.
Make Cake Batter: Beat the softened butter and caster sugar in a bowl using electric beaters until the mixture is light and fluffy. Crack the eggs into a small jug and beat lightly, then add them gradually to the creamed butter and sugar, beating after each addition to keep the batter smooth.
Add Dry Ingredients: Sift the plain flour and baking powder together and gently fold them into the batter until combined.
Divide and Flavour Batter: Divide the batter evenly into three small bowls (using digital scales for accuracy). To the first bowl, stir in 1½ tsp cooled coffee and vanilla extract. To the second bowl, add sifted cocoa powder and 2 tsp cooled coffee, mixing gently. To the third bowl, add 1 tbsp cooled coffee and stir to combine. Reserve any leftover coffee for the buttercream.
Bake the Cakes: Pour each flavoured batter into the prepared tins. Bake in the oven for 20–23 minutes or until the cakes spring back when lightly pressed and a skewer inserted comes out clean.
Cool Cakes: Allow the cakes to cool in tins for 2 minutes, then remove them from the tins, peel off the parchment from the bottom, and transfer to a wire rack to cool completely.
Make Swiss Meringue Buttercream: Combine egg whites and sugar in a heatproof bowl. Place the bowl over a pot of simmering water, ensuring the water doesn’t touch the bowl bottom. Whisk constantly until the mixture reaches 71°C (160°F) to pasteurize the egg whites.
Whisk Meringue: Transfer the warm egg and sugar mixture to a stand mixer bowl and whisk on medium-high speed until stiff peaks form and the meringue is cool (around 25°C / 77°F).
Add Butter: Cube the softened butter. With the mixer running, gradually add butter cubes one at a time to the meringue until the buttercream is smooth and silky.
Flavour Buttercream: Add the remaining coffee, one teaspoon at a time, mixing until you achieve your desired coffee flavor and color.
Assemble Cake: Place one cake layer on a serving plate or cake stand. Spread a generous tablespoon of buttercream on top. Add the second cake layer and repeat the buttercream spreading. Top with the third cake layer.
Decorate Cake: Reserve one-third of the buttercream for piping decorations. Use the remaining buttercream to smooth the top and sides of the cake. Pipe decorative shapes as desired and optionally scatter grated chocolate over the cake.
Serve or Store: Serve the cake within a few hours for best texture and flavor, or store in the refrigerator. Bring to room temperature and re-whip the buttercream if needed before serving.

Notes

If using larger tins (8-inch), adjust the recipe quantities accordingly to maintain layer thickness and baking times.
The Swiss meringue buttercream will look split when first adding butter but will smooth out after continued mixing.
Ensure all ingredients, especially butter and eggs, are at room temperature for the best texture.
Use a food thermometer to achieve precise temperatures during buttercream preparation for food safety and best results.
Return chilled buttercream to room temperature and re-whisk if stored before use to restore smoothness.
Grated chocolate decoration is optional but adds a lovely texture and extra flavor contrast.

Keywords: coffee cake, coffee flavoured cake, swiss meringue buttercream, layered cake, baking, dessert recipe