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.
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
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
- 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
- 6 tbsp butter
- 1 cup icing sugar
- 1 tbsp hot water + 2 tsp instant coffee granules
- ½ tsp vanilla extract
- ¼ tsp salt
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
Combine the flour, baking powder and salt and set aside.
Beat the butter till creamy, about 2-3 minutes.
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.
Now add the eggs one by one, beat 1 minute after each addition, and now mix in your vanilla extract.
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.
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.
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.
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.
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.
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!
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