Baking/ Dessert/ Everyday Cake

Coffee Cake a la Bombay Bakery

Coffee and I we go way back, the kind of way back that makes it clear that I was my parents’ third child and not their first 😉 Baking and I also go way back. A successful combination of the two such as in this Coffee Flavored Cake brings me infinite joy. And several extra pounds, but let’s focus on the positives here.

My sister in law recently made this coffee flavored cake and brought it over for me to try (so good) and insisted I make it as well and am I glad I did. She found the recipe here, but it was originally posted here. I tweaked it slightly to enhance the coffee flavor, but otherwise it is as posted. The result is a cake that is moist and full bodied and just perfect with the creamy sweetness of the buttercream.

Coffee Flavored Cake

Unlike most cake recipes this makes a smaller amount of cake and frosting which is nice because let’s face it: If it made the twice the amount I would still finish it equally fast.

Bombay Bakery Cake

Bombay Bakery makes a lot of cakes, but if you are from Karachi and someone says Bombay Bakery Cake you have a singular expectation. It is the slim soft cake with coffee frosting. This cake is reminiscent of that cake. The big difference? I think this one may be just a bit better. It has bolder coffee flavour and nothing beats homemade fresh. This my friends is just a personal opinion and I am always happy to agree to disagree 🙂 

Tested and Re-tested

Coffee Flavored Cake

I get an itch every now and then to start playing with a recipe, to try and figure out if it can be improved. For this recipe I adjusted the butter, played with more oil, tweaked the sugars and so on. When it came down to it the only thing that I found made the cake any better was to halfway melt the butter. It made the cake a little more moist without sacrificing any flavor. I also have my friend Areeba from Mint Candy Designs to thank for accidentally testing it this way too. 

Made this cake? Comment below and share your review! I can’t wait to see your recreations so tag me on Instagram as well @flourandspiceblog 

3.75 from 4 votes
Coffee Cake with Coffee Buttercream
Course: Dessert
Cuisine: American, Canadian, Pakistani
Keyword: bombay bakery, coffee cake
Servings: 8
Author: Sarah – Flour & Spice
Coffee Cake
  • 1 cup flour
  • 1 tsp baking powder
  • ½ cup brown sugar (packed)
  • 1/3 cup granulated sugar
  • ¾ cup butter – almost melted
  • 2 eggs at room temperature
  • ¼ cup milk
  • 2 tbsp instant coffee dissolved in 1 tbsp hot water
  • 1 tsp vanilla extract
  • ½ tsp salt
Coffee Buttercream
  • 6 tbsp butter
  • 1 cup icing sugar
  • 1 tbsp hot water + 2 tsp instant coffee granules
  • ½ tsp vanilla extract
  • ¼ tsp salt
  1. Preheat oven to 350 degrees and butter/flour an 8 inch pan (for a slim cake) or a 6 inch pan for a higher cake

  2. Combine the flour, baking powder and salt and set aside.
  3. Beat the butter till creamy, about 2-3 minutes.

  4. Add the sugars and beat for another 2-3 minutes until the sugars are fully incorporated and the mixture starts to look nice and fluffy.

  5. Now add the eggs one by one, beat 1 minute after each addition, and now mix in your vanilla extract.

  6. Then sift half your flour mix in, mix, scrape sides with a spatula, add remaining liquid (coffee solution and milk) and then sift in the other half of the flour mix, beat till combined.

  7. Now start checking on it after the 30 minute mark, that’s around when the cake should be done ( a toothpick inserted in the center comes out clean) if you are using an 8 inch pan. With a 6 inch, it takes 12-15 minutes longer.

  8. Once the cake is out let it cool in the pan for ten minutes then flip and plate and let it cool to room temperature. While this is happening you can make the frosting.
Coffee Buttercream
  1. Whip the butter till fluffy, then add the powdered sugar gradually and at low speed till incorporated and finally add in your coffee mix, vanilla, and salt. Beat well.

  2. Frost the cake once it has cooled to room temperature. I found that it stayed best at room temperature, but if you are in a warmer climate then feel free to refrigerate it tightly covered.
Recipe Notes

Please note that the frosting just covers the top of an 8 inch cake and not the sides!

Looking for more easy bakes? How about one of these!

Orange Cake with Oil
Orange Cake
marble cake with oil
Marble Cake w/ Oil
strawberry summer cake
Strawberry Cake

Want to make this soon! Pin it for later!

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  • Reply

    omggggg this looks so good! I LOVE coffee tooooo and I love that it’s a small enough cake! love it!

  • Reply
    Coffee Flavored Cake With Coffee Buttercream Frosting | My Ninja Naan

    […] with a very specific palate, I sometimes get lazy in wanting to try new recipes.  Like this Coffee Flavored Cake by Flour and Spice- you see, although I love coffee, my husband isn’t a fan of it, and […]

  • Reply

    Hi. I should bake this cake in oven keeping it 350degrees for 30mimutes ????

  • Reply

    Looks so good! Could this be made in a 9 inch round pan? Or should I go ahead and finally buy an 8 inch pan, already lol

    • Reply

      It’s not a lot of batter so if you are going to make it a 9 inch pan then just watch the time closely! Like start checking on the batter 10 minutes sooner! Hope you like it 🙂

  • Reply

    I tried baking this and it turned out great!! The cake was very moist and delicious.

    • Reply

      I am so happy to hear that! thank you!

  • Reply

    When you say the butter should be “almost melted” in the ingredients does that mean we should just let it sit out for a long time or partially melt it in the microwave? Thanks for the recipe!

    • Reply

      Hi Nadia! Microwave it so it’s almost melted through! Hope you like it 🙂

    Penny for your thoughts?