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.
Also fellow coffee lovers, I got you with this Mocha Icebox (fancy for no bake) cake and this EASY Coffee Toffee Ice Cream! Oh and let's not forget that desi classic of Phitti Hui Coffee!
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.
Looking for more throwback desserts?
- Caramel Custard/Flan but dreamier and creamier than before!
- Kulfi with a Magic Crunch (it truly is magic!)
- Caramel Crunch Ice Cream - if you know you know
- Pineapple Upside Down Cake
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
Coffee Cake with Coffee Buttercream
- 1 cup flour
- 1 tsp baking powder
- ½ cup brown sugar (packed)
- ⅓ 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.
Looking for more easy bakes? How about one of these!
Want to make this soon! Pin it for later!
omggggg this looks so good! I LOVE coffee tooooo and I love that it's a small enough cake! love it!
Hi. I should bake this cake in oven keeping it 350degrees for 30mimutes ????
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
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 🙂
I tried baking this and it turned out great!! The cake was very moist and delicious.
I am so happy to hear that! thank you!
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!
Hi Nadia! Microwave it so it's almost melted through! Hope you like it 🙂
This tastes like iced Capp in a cake version. Thanks for sharing Sarah!!!
That really is the BEST description! thank you!
Such a great recipe with no need to tweak anything. Came out super moist and flavourful. This recipe is definitely going in our family’s kitchen cookbook!
Thank you Nadia!!! That's great to hear!
I tried baking the cake ... the sides were done but the centre was raw ☹️
Hi Huria! What pan size did you use?
The butter should be 3/4 cup before melting or should I take melted 3/4 cup butter..
Hi Saira! So it should be 3/4 cup melted but if you're in North America or the UK and using sticks of butter then that would be 1.5 stick of butter and then you just melt it and don't need to measure it!
What if I only have regular brown sugar (that is used for tea etc)
Hi Marriam! If you don't have white sugar then this cake will still be yummy just softer!
What will be the calories of this cake
Hi Hafsa! I am not sure, but you can probably find a nutrition calculator online
It is a fabulous recipe, the cake turned out fantastic, so moist and soft yet so rich in flavour!!! It just melts in your mouth! I didn't even get the chance to do the icing!!! As soon it was cool enough we indulged and soon only a slice was left behind 🤩
Keep sharing wonderful recipes!!!
Khadija that is absolutely awesome to hear!!! thank you!!!!
Glad to know your cake turned out fab. Just wondering, if you would be able to advice me about the type of sugar you used ( was it demerara sugar or dark brown soft sugar) or
if you made any modifications .I followed the recipe to the letter, but my cake turned dense and flat on both attempts.
Thank you very much in advance. Hope you will be able to help.
Sarah Mir says
Hmmm dense and flat sounds like the leavening wasn't doing it's work. Cold ingredients (such as eggs) also tend to whip up less so that could be part of the issue
Would it be possible to use salted butter for the icing (I'm all out of unsalted butter haha)? If it is, what changes should I make to the ingredients? This cake sounds amazing, really looking forward to making it!
Hi Rumesah! I generally wouldn't recommend making that swap because all salted butters aren't the same (some saltier than others). You can totally make it with half a cup of oil though - it'll still be good!
I’ve substituted shortening for butter when making icing.
Sonia J Joseph says
Came to your blog when I was seraching for a coffee flavoured cake. I must say this is just what I was looking for. I am a sucker for flavourful plain cakes (I didn't do the frosting-I have no patience for frosting). This is a keeper. Thank you for sharing
Hi Sonia! Thank you so so much for your kind words. I am so happy to hear that you enjoyed the cake - I also have SUCH a soft spot for coffee flavored treats!
Can you tell how many gms of flour equals 1 cup cause I have liquid measuring cup instead of the dry measuring cup.
Hi Bushra! It's a different unit of measurement but roughly 120g!
Made this for my mom and she absolutely loved it! Thank you for sharing!!!!
Yay!!!! That's awesome Heba I am SO happy to hear that!
This cake turned out perfect - thank you !
I love love love this recipe and the resultant cake! It came out so good my mind was blown. Lol. Thank you for this!
Thank you SO SO much!!!!!
My mom simply loves coffee cakes
I made this for her on mothers day
And she liked this recipe so much
Im simply inspired by ur recipes
They are amazing
I love to cook and your recipes have made that extremely easy🥰🥰🥰🥰this cake was super moist from the inside.
That is WONDERFUL to hear! Thank you and your mother is lucky to have you!
This cake is DIVINE! I came across this recipe when searching for the Bombay cake recipe (which I had been craving for YEARS) and happy to report, this is actually better... and SO EASY .... thank you for sharing this recipe and sharing credit with the original blogs!
I am SO happy to hear that Tania thank you!!!!
In step 6 you say add remaining coffee and milk. At which point do u put it first? I couldn’t find it in the receding steps.
Hi Zahra! I say remaining liquid which is the dissolved coffee and milk mix! Sorry about the late reply on this - I am not sure how I missed it!
Any thoughts if I want to replace butter with oil and should I reduce the quantity of butter?
Hi Nashia! I am SO sorry about missing this - yes you'd been to decrease the quantity for oil. I'd use about half a cup!
What do you mean by instant coffee? The powdered one with milk and sugar in it or the one with some granules?
Instant coffee is just coffee not the powdered sugar and milk mix. thanks for the question!
No oil required in this cake?
Yup! This cake is made with butter not oil 🙂
Allison Brennan says
Is there a way I could add blueberries to this recipe?
Hi Allison! I am not sure if it will work because the cake is already fairly moist, but if you give it a shot I would love to hear how it turned out!
Amna Khalid says
Hello. Is butter should be salted or unsalted?
Fara'in Zainal says
Hi , i made these yesterday in a mini bundt pan, result was superb ! Rich flavour, moist and yes i did'nt get to do the frosting too, coz its gone by the time i set it on the plate 🥰.
I have been searching in google and you tube for a real flavoured COFFEE cake, and i found your recipe .
Thank you for sharing it with us !
I am SO SO happy to hear that! thank you very much for sharing your review!
Ronak Mehta says
Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do
thank you Ronak for sharing that and a Happy Belated Birthday to you!
Hi the butter in this recipe is salted/ unsalted
Unsalted always unless it's specified to be salted!
Sadia Ahmed says
Can I use this recipe with the exact measurements and make it into cupcakes?
Absolutely! It makes a smaller batch I believe - a little over a dozen!
My absolute favourite! So easy to make too!
thank you Aminah!
Could I double the recipe and make it a sandwich cake?
Really liked this recipe. I’m a true Bombay bakery coffee cake fan. And this recipe is so similar to it. And yes! This one is more moist. Those who are coffee lovers would definitely love it. I will surely make it again. 💕
Thank you so so much Fatima! I am thrilled to hear that!
Zahra Habib says
Tried this cake for the first time and it was a total hit! Thanks for a great recipe!
Alright! I am SO glad to hear that!
Made it for the first time and everybody just loved it. Thank you so much!!
I am SO glad to hear it Sanober!
Love it! Made 3 times in a week!
Wow! That is SO awesome to hear - thank you!!!!
Raiha Rizvi says
hello Sarahah. what lb of cake does this recipe yeilds??
Hi Raiha! I am SO sorry, but I am not sure at all!
Comfort food at its best! This cake is perfect with a cup of chai/coffee on a winter day.
yay!!! I am SO glad you feel that way!
If i want to increase cake size,should i exactly double the ingredients?
That's absolutely the way to go!
Dan Sutelman says
Thank you for sharing the yummy coffee cake recipe. The process you used looks quicker. I'm excited to try this recipe. Thank you for sharing the yummy coffee cake recipe.
Thanks so much Dan!
Hi Sarah, I found this through your Instagram and I was every nervous making it because I’m a die hard fan of the Bombay bakery cake. I doubled the recipe and it turned out AMAZING. So soft, moist and perfect! Thank you so much for this recipe!
Hi Qurat!!! I am SO SO glad! I know the nervous feeling you're talking about so well and I am relieved the cake did not disappoint! wooohoo!
I made this cake with Bob's Red Mill Gluten Free 1-to-1 Baking Flour and reduced the sugar slightly. This cake had such a unique flavour and everyone in my family loved it. I’ve never tried the Bombay Bakery one but this was delicious. Thank you!
I am so so glad to hear that! Also it is a relief to know it works with gluten free flour!
I randomly picked this recipe as I was looking to bake a coffee cake and OMG that was a perfect pick!!
I tried baking and this cake turned out to be ultra moist, pleasantly rich -decadent coffee cake !!!
This recipe is a keeper!!
Thank you Sarah for sharing your yummy recipe !
I am SO SO glad you enjoyed it!!!
My mom and I were just reminiscing about Bombaby Bakery & it’s amazing coffee cake. I am definitely surprising her with this. Thank you 😊
Oooh how nice! I hope she loves it!
What if I don’t have brown sugar and unsalted butter? Or should I just go but unsalted one :p
White sugar gives a sweeter and drier cake which is still workable. Salted butter doesn’t work here at all unfortunately
Uma Rao says
Will it not work with salted butter if I omit adding the salt to the flour?
No sorry, the salt in the flour is v little compared to what’s in the butter
Love this recipe and made it few times! Quick question if I wanted to double it do I simply double the recipe or would there be other changes? Thanks!
So glad you do! And yes a straight double works!
I have tried this recipe and it’s delicious! I’m planning to double it next time, I understand I can simply double the ingredients, but does the bake time vary? Would you recommend a bigger pan or a Bundt pan instead? I worry about it not cooking evenly…
Sarah Mir says
Hi Marium! I haven't tested it with double the batter in one pan yet so I would be nervous about advising you incorrectly. However, I do recognize that's not super helpful so I can give you my best guess: In a 9 inch pan with higher sides (it's not a lot of batter for a bundt), I'd check on it at 40 minutes and adjust from there on out. Let me know how it goes!
My cake turned out totally flat and didn’t rise. I don’t think the butter should’ve been almost melted, room temperature would’ve been fine. But this is just a guess. Also the coffee flavor in the buttercream was way too strong.
That’s disappointing - it’s not a high cake but it always rises. My guess is that it’s the leavening agent that’s the issue not the butter. Sorry didn’t work for you
Made this cake in a 7 inch cake pan..baked for 1 hour and still center was raw.. also do we put this in the fridge to cool down.. its became rock hard but the taste was really good
Sarah Mir says
hmm I am surprised by that but sometimes the temperatures vary across ovens. I usually don't refrigerate cakes for the above reason. if I do then I make sure they are well covered and take them out in advance and serve them at room temperature
I love this cake recipe and have made it plenty of times in a 9inch pan but this past time I tried to make it in the 6inch and it started to overflow to the bottom of the oven. Should I have split the batter between two 6inch pans?
Sarah Mir says
Hi victoria! My 6 inch pan has high sides so perhaps that's why I didn't have that issue. The 6 inch pans I use for layered cakes are shallow and I can totally imagine that happening with those. Thank you for bringing this to my attention - I should specify pan height too!
First time landed upon your website and am captivated by your coffee cake. Can’t wait to whip it up!
I am just wondering if the cup and spoon measurements given to make this cake are U.K. specific, as American cup and spoon capacity is different.
Look forward to hearing from you.
Sarah Mir says
Hi Sally! That's an excellent question - they're definitely based on American measurements since that is what I have and use but my understanding from other readers is that its worked well even in UK measurements! Happy bakingQ!
One more question please, is it soft ‘dark brown’ sugar or Demerara sugar that is used for this coffee cake?
Thank you very much.
Sarah Mir says
In terms of the sugar I have used every variation on brown sugar and it works (from light brown to demerara) so I'd say use whatever is in your pantry!
Sana Mirza says
This was really good. Even without the frosting. Everything is so perfect about this cake. Thanks a lot for such a great recipe.
Sarah Mir says
Glad to hear it!! Thank you Sana!
Stumbled upon your blog while searching for the perfect coffee cake for a friend’s son’s birthday. The cake turned out so delicious& moist. The birthday boy loved the cake. Thank you!
I started following your Instagram page as well thanks to this recipe and enjoy all your posts.
Sarah Mir says
Aww susan thank you so very much for this!
Can this recipe be doubled or tripled to make a bigger size?
Sarah Mir says
Yes absolutely! This is a smaller cake and I know of lots of people who have doubled it for parties!
Fatima Khan says
Have made it once and making it again today In Shaa Allah. It is a delicious cake and the buttercream is just *chef’s kiss* MashaAllah.
Sarah Mir says
OOFH! THANK YOU! Happy New Year!
Lovely cake. I don't have instant coffee so I brewed triple strength and used that in place of the milk. Added strong bourbon (1 tablespoon) and no vanilla. Tastes great. I think I would cut back on the butter a bit, cake is a little dense. I didn't make the frosting, ran out of time, served it with ice cream. Delicious.
Sarah Mir says
Hey Luna! Cool substitutions! Thanks so much for the feedback 🙂
Amazing cake. Just the best! The frosting is droolworthy
Sarah Mir says
Thank you so so much Nabiya!