Coffee Layer Cake Recipe
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Category
Dessert/Cake
Cuisine
American
Servings
Makes one 11x11 inch Cake
Prep Time
1 hour
Cook Time
28 minutes
Calories
200
Ingredients
- Eggs: 3, separated
- Cake Flour (low protein, 7-9%): 45g
- Granulated Sugar: 35g
- Vegetable Oil: 25g
- Hot Water: 35g
- Coffee Powder/Instant Coffee: 6g
- Lemon Juice: 3g
- Vanilla Extract: 3g
- Softened Unsalted Butter: 100g
- Softened Cream Cheese: 60g
- Granulated Sugar: 30g
- Room Temperature Heavy Cream: 120g
- Salt: 3g
- Coffee Powder: 3g
- Hot Water: 7g
- Heavy Cream: 150g
- Coffee Powder/Instant Coffee: 8g
- Confectioners’ Sugar: 20g
- Hot Water: 10g
- M&Ms: for garnish
- 11x11 inch Swiss cake roll pan
- Non-stick silicone baking mat or parchment paper
- Mixing bowls
- Hand mixer
- Sifter
- Spatula
- Icing spatula
- Piping bags
- Star tip for piping bag (optional)
- Cooling rack
- Knife for slicing the cake
Coffee Cake Base:
Butter Cream:
Topping:
Kitchen Tools
Directions
Coffee Cake Base:
Prepare Ingredients: Separate egg whites and yolks. Chill egg whites in the fridge. Preheat oven to 320°F (160°C).
Mix Wet Ingredients: Dissolve coffee powder in hot water. In a bowl, combine coffee liquid, vegetable oil, and sift in cake flour. Mix well before adding egg yolks. Blend until smooth.
Whip Egg Whites: Remove egg whites from the fridge. Add granulated sugar, lemon juice, and vanilla extract. Beat to soft peaks.
Combine: Gently fold a portion of whipped egg whites into the yolk mixture. Then, incorporate the yolk mixture into the remaining egg whites. Fold until just combined.
Bake: Line the cake pan with a mat or parchment. Pour the batter, smoothing the top. Bake for 28 minutes or until golden. Cool on a rack before slicing into three equal rectangles.
Butter Cream:
Cream Cheese Base: Beat softened cream cheese until smooth.
Buttercream Mixture: In a separate bowl, cream together butter, sugar, and salt until fluffy. Gradually add heavy cream, then coffee mixture (coffee powder dissolved in hot water). Combine cream cheese into this mixture. Fill a piping bag with the cream.
Topping:
Prepare Coffee Cream: Dissolve coffee powder and confectioners' sugar in hot water. Whip with heavy cream to soft peaks. Transfer to a piping bag with a star tip. Chill.
Assemble the Cake:
Layering: Start with a cake layer, golden brown side up. Pipe and spread buttercream, then add another layer. Repeat, finishing with buttercream on top.
Decorate: After chilling, decorate with piped cream flowers and garnish with M&Ms.
Chill: Cool the assembled cake until set, about 30 minutes. Slice and serve.
Recipe Video
Recipe Note
Tips:
- Temperature: Ensure all cream ingredients are at room temperature for smoother mixing.
- Coffee Intensity: Adjust coffee in the cream to taste.
- Freezing Layers: For easier handling, briefly freeze cake layers before assembly.
- Serving: Let the cake sit at room temperature for 10 minutes before serving for the best flavor and texture.
