Coffee Cake. Literally.

Coffee Cake. Literally.

20
ern 3

"This coffee-flavored cake has been a hit at BBQs, Easter brunch, and birthday parties. I've had coffee haters, and those who dislike cake, compliment me on this recipe and say they love it."

Ingredients

1 h 55 m servings 470 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 470 kcal
  • 24%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 64.1g
  • 21%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 8- or 9-inch cake pans, and dust with flour. In a large bowl, stir together the flour, white sugar, and salt until thoroughly combined.
  2. Melt 1 cup of butter in a small saucepan; in a bowl, stir together 3 tablespoons of instant coffee with the boiling water until the coffee has dissolved. Pour the coffee mixture into the melted butter, bring to a boil over medium heat, and stir for about 10 seconds; set the butter-coffee mixture aside to cool.
  3. Mix the buttermilk, eggs, vanilla extract, and baking soda in a bowl until the baking soda has dissolved. Mix the cooled coffee mixture into the flour mixture, then gently stir in the buttermilk mixture. Pour the batter into the prepared cake pans.
  4. Bake in the preheated oven until the cakes are browned, and a toothpick inserted into the center of each cake comes out clean, about 20 minutes. Allow the cakes to cool in the pans for about 10 minutes before cooling completely on racks.
  5. Mix 3/4 cup of softened butter, confectioners' sugar, 1 tablespoon of instant coffee, and cream in a mixing bowl with an electric mixer on High speed until the frosting is light and creamy; mix in additional cream, 1 teaspoon at a time, if needed to whip frosting to spreadable texture. Frost the cooled cake layers.

Footnotes

  • Cook's Note
  • To make a substitute for buttermilk, pour 1 1/2 teaspoons of vinegar into 1/2 cup milk in a mixing cup or small bowl; let stand for 5 minutes.
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Reviews

20
  1. 21 Ratings

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Fabulous! I substituted yogurt for the buttermilk and it still turned out moist and… well… amazing. Thank you! UPDATE: I am surprised that some people have been having difficulty with this reci...

The cake tasted veryy delicious!!! I did google ree drummonds after reading another review here and found step by step instructions with pictures. This was my first time making a cake and I was ...

My little secret is to add some cream cheese and lime or lemon juice to the icing. MMM! A little less sweet, and a lot more creamy goodness!

I'm giving this one 1 star only because the ingredients seem to be way off. There's far too much liquid and not enough binding agents to get this cake to actually turn out. I baked this cake for...

Perhaps the key to this cake is to let the coffee and butter mixture cool until it starts to solidify again. I did not do this, and my completed batter was liquid, so in my alarm I added half a ...

Other than increasing the salt to half teaspoon, I followed the recipe - Unusual for me. :D Very good! It was kinda low though using 9" pans. 'Done in 25. This cake came out of the pan bette...

It was alright, the cake took a lot longer than stated in the recipe to bake. I cut down on the sugar but still found it overwhelmingly sweet. I've found nicer coffee cake recipes that have used...

I made the cake as is, and it was not good at all. I ended up taking this idea, and using my fav chocolate cake recipe (subbing flour for the cocoa) with 1c of strong coffee and it was far bett...

Very unique cake. Frosting is outstanding. Instructions seem a bit innacurate. I had to bake them twice as long as instructed.