3 Cake Recipes Using Coffee
Coffee is a pretty common ingredients to use in a dessert. Its strong taste will add a slight contrast bitter to the obvious sweet and decadent dish. Indonesian coffee is perfect to be used in these recipes as it is strong in flavor, yet delicious, and leaves you running back for seconds.
- Coffee Cake
170g butter or margarine, plus extra for grease
170g all-purpose flour
1 ½ tsp baking powder
1 tbsp coffee (add more if you like it strong) dissolved in 1 tbsp hot water
For the icing:
225g icing sugar
100g butter or margarine
1 ½ tbsp coffee dissolved in 1 tbsp hot water
Strawberry jam (optional)
Walnuts or cherries, to decorate (optional)
- Heat oven to 160c/140c. Line and grease two 18cm diameter round tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
- Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time (make sure you don’t use all the flour). When the eggs have been fully combined into the mix, add the rest of the flour and the baking powder and fold it gently.
- Add the dissolved coffee to the mixture, still folding. Divide into the tins and cook for 25-30 minutes until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely. Can be frozen at this stage.
- Meanwhile make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk then cover and put to one side until ready to ice the cake.
- Once the sponges have completely cooled, spread half the icing on the bottom of one (leaving around half for the top) and spread the strawberry jam on the bottom of the other, if using. Sandwich together, spread the remaining icing on top. Decorate with walnuts, or cherries if you prefer.
- Coffee-Chocolate Cake
250ml cooking oil
250ml brewed coffee
2 eggs, room temperature
1 tsp vanilla extract
240gr all-purpose flour
75gr cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
For the buttercream frosting:
227g butter, softened
920g confectioners’ sugar
2 tsp vanilla extract
- In a large bowl, beat the sugar, oil, milk, coffee, eggs, and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder, and salt; gradually beat into the sugar mixture until well blended.
- Pour into two greased and floured 22cm diameter round baking pans. Bake at 160C for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
- For frosting, in a large bowl, beat the butter until fluffy. Beat in confectioners’ sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.
- Cinnamon Coffee Cake
113g unsalted butter, softened
225g cream cheese, softened
200g light brown sugar tightly packed
100g granulated sugar
1 ½ tsp vanilla extract
335g all-purpose flour
2 tsp baking powder
1 tsp cornstarch
½ tsp salt
For the cinnamon swirl:
1 ½ tsp cinnamon
For the streusel topping:
175g all-purpose flour
250g brown sugar
40g granulated sugar
4 ½ tsp cinnamon
¼ tsp salt
140g unsalted butter, melted
For the glaze (optional):
62g powdered sugar
2-3 tsp milk
- Preheat oven to 175C and lightly grease and flour a 13×9 inch baking pan.
- With an electric mixer in a large bowl, cream together butter and cream cheese.
- Beat in sugars until light and fluffy.
- Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, baking powder, cornstarch, and salt.
- Gradually add flour mixture to wet mixture, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined.
- Spread about half of the batter into prepared pan (batter will be thick).
- Quickly whisk together sugar and cinnamon for cinnamon ripple layer in a small bowl and sprinkle it evenly over the batter.
- Dollop remaining batter over the cinnamon sugar layer and use a knife to spread evenly overtop. It’s ok if you end up disturbing the cinnamon sugar layer a bit, it will be a nice swirl when it bakes. Prepare your streusel topping.
- Melt butter in a medium-sized bowl on 10-second increments (stirring between) until just melted (not too hot, if too hot allow to cool).
- Use a fork to whisk together your flour, sugars, cinnamon, and salt. Pour melted butter over mixture and use a fork to stir until combined. Mixture should be crumbly.
- Sprinkle streusel evenly over batter.
- Bake on 175C for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before cutting and serving.
If desired, make the glaze by whisking together powdered sugar and milk. Drizzle over cooled coffee cake.
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