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Coffee Cake. Literally.

Coffee Cake. Literally.

  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    1 h 55 m
ern

ern

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

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  • Calories:
  • 470 kcal
  • 24%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 64.1g
  • 21%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

SpoonfulofSugar
12

SpoonfulofSugar

6/2/2011

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 recipe. The baking time for me was perfect. It is worth noting that the recipe is Ree Drummonds (The Pioneer Woman) and step-by-step instructions can be found on her website.

thenisherator
7

thenisherator

7/15/2011

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 very delighted with the result. A couple of things: I thought the icing was a little too sweet even though I didn't use all of the icing I made. I did end up cutting the amount of sugar in the cake by a 1/4 cup. (I thought this was just right) After reading one of the reviews, I decided to put the butter/coffee mixture in an ice bath for it to cool until the butter began to solidify again (i'm not sure what the purpose of this was). The baking time, however, was almost twice as long. I checked it periodically and took it out of the oven when the toothpick came clean. Nonetheless, people were impressed.

ern
6

ern

6/3/2011

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!

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