For this cake I used freshly brewed strong coffee. You can also use instant (1 tablespoon) or coffee granules (3 tablespoons) if brewing coffee is a long process for you. There is no substitute for coffee because it’s meant to be a coffee cake. Have a pleasant week!
Sift the flour and baking powder. Set aside. Beat the butter, sugar and vanilla essence until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Fold in the flour, coffee, and milk in two batches.
Transfer the batter into the prepared pan(s)
and bake 1 hour or until a skewer inserted in the middle comes out clean. Leave the cake in tin ten minutes before transferring onto wire rack to cool.
Coffee Butter Icing: sift icing sugar into a bowl. Stir in butter and enough coffee to make a spreadable consistency (I added about 3½ tablespoons coffee). Spread icing on top of cake.
Coffee Butter Cake
Preparation time: 15 minutes; Baking time: 1 hour; Makes: 1 x 8-inch square or 9-inch round cake or two 8 x 4 inch loaf pans
Ingredients
- 315g (2½ cups, 11oz) all-purpose flour
- 2½ teaspoons baking powder
- 225g (8oz, 2 sticks, 16 tablespoons) unsalted butter, room temperature
- 225g fine sugar (8oz, 1 cup + 2 tablespoons)
- 1 teaspoon vanilla extract (essence)
- 3 eggs, room temperature
- 125ml (½ cup) freshly brewed strong coffee (+ 4 tablespoons extra for icing)
- 3 tablespoons milk
Coffee Butter Icing
- 3 cups icing (confectioners) sugar
- 40g (3 tablespoons) soft margarine or butter
- 3-4 tablespoons coffee, extra
Instructions
- Preheat the oven to 325ºF (160ºC, Gas 3) ten minutes before using. Grease an 8-inch (20cm) square or 9-inch (23cm) round tin (pan) or two 8 x 4 loaf pans and line the base with parchment. Sift the flour and baking powder. Set aside.
- Beat the butter, sugar and vanilla essence until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Fold in the flour, coffee, and milk in two batches.
- Transfer the batter into the prepared pan and bake 1 hour or until a skewer inserted in the middle comes out clean. Leave the cake in tin ten minutes before transferring onto wire rack to cool. Ice the top of cake with coffee icing.
- Coffee Butter Icing: sift icing sugar into a bowl. Stir in butter and enough coffee to make a spreadable consistency (I added about 3½ tablespoons coffee)
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Points to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked two 8×4 inch cakes at 325°F (160°C) for 50 minutes.
myfavouritepastime.com
My Favourite Pastime 
May I know if I can replace the 125 ml water with milk and plus 3 tbsp milk together? Thank you.
Does that mean you do not want a coffee cake? and do you mean you want to replace the strong coffee with milk? Yes you can replace the coffee with milk. let me know the outcome. Thanks!
Liz
Thank you and apologies for the confusion. What I meant was when you dilute the coffee with water, can I replace water with milk instead? If yes, do I still need to add the 3 tbsp of milk as per the recipe?
Yes you can replace the the water with milk. Just make sure the coffee is strong if you want to taste it in the cake. And yes you still need to add the three tablespoons milk as per recipe. I hope this helps. Thanks and pleasant day to you!
Liz
WHERE HAS THIS CAKE BEEN ALL MY LIFE?? – Kat
Right here waiting for you!
Liz
🤗. Yum!! You can’t go wrong with coffee
Liz, this is calling my name. I wish I could have a slice right now. I don’t think I could unsee this, so I am going to keep your recipe to make in the future. I am so excited. 😀
Hi Gal you are so very quite. The cake was nice, while it lasted. And by the way I made those soft fluffy buns from your site. I just haven’t posted them, but I will. Pleasant day to you!
Liz
Loved the recipe 🙂
This looks awesome ! Lovely flavorful cake !!
Thank you, Megala
Liz
Hello I don’t mind an OCCASIONAL reblog of my posts but I do mind someone over-reblogging my posts. Thank you!