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Coffee Flavored Cake with Swiss Meringue Buttercream Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. Add Dry Ingredients: Sift the plain flour and baking powder together and gently fold them into the batter until combined.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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).
  9. 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.
  10. Flavour Buttercream: Add the remaining coffee, one teaspoon at a time, mixing until you achieve your desired coffee flavor and color.
  11. 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.
  12. 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.
  13. 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

Find it online: https://stirringwithstella.com/coffee-flavored-cake-with-swiss-meringue-buttercream-recipe/