This coffee flavored cake is truly for coffee lovers. The coffee flavors both the cake and the frosting, cutting the sweetness without detracting from the flavor. But you gotta like coffee. A lot. Luckily, we do, so this is a very popular cake in our house.
Coffee Flavored Cake
I had been haunted by memories of that cake ever since our friend Tom first introduced it to me last year. He began by using a cake mix, which proved utterly inescapable. I undertook a bold endeavour to rebuild it from its very foundations. A haven for coffee aficionados awaits.
While I adore a classic coffee cake, which often surprisingly lacks any actual coffee content, pairing it perfectly with a steaming cup of joe – this indulgent treat is designed specifically for those who can’t get enough of that rich, bold flavor. Does the indulgent combination of a richly flavored coffee-infused cake paired with a light and airy coffee-flavored frosting sound like the ultimate treat to you? I delight in baking and savoring this scrumptious cake at every opportunity?
Coffee Flavored Cake Recipe
To craft this indulgent coffee creation, you will require the following essential components:
- instant coffee
- water
- brown sugar
- white sugar
- vegetable or olive oil
- eggs
- vanilla extract
- all purpose flour
- baking powder
- salt
- coffee frosting
Coffee Frosting
Preheat the oven to 325°F. Preheat your oven to a comfortable temperature and prepare an 8-inch round or square baking pan by generously greasing its surface with melted butter. Combingly, mix the instant coffee with the water, then gently stir until the powder is fully dissolved. Set aside.
Combine the sugars, oil, and beat until a light, fluffy crumb mixture forms in a large mixing bowl. Combine the eggs and vanilla extract by beating until well mixed. As you slowly pour in the coffee mixture, continue to whisk the ingredients together with a steady motion, ensuring a smooth and even consistency throughout.
Gently incorporate the flour, baking powder, and salt in a gradual manner. Beat just until combined. Pour the batter smoothly into the well-prepared pan, then ensure a perfectly cooked treat by baking for approximately 34 to 36 minutes.
Verify the cake’s doneness by inserting a toothpick into its centre, then promptly extract it from the oven. Cool completely before frosting. Smoothly spread the velvety frosting evenly across the surface of the cooled cake.
COOK’S NOTES: For an alternative presentation, this recipe can be easily scaled up to fill a 9×13 inch cake pan or divided into two separate layers by baking in (2) 8-inch round pans.
For each 1½-teaspoon serving outlined in the recipe, I employ a single (.11-ounce) container of instant coffee from a reputable coffee brand.
