Coffee Cake With Buttercream Icing
This Coffee Cake With Buttercream Icing is a version of a popular British tea time classic. Perfect with a cup of afternoon tea.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 ¼ cup all purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup milk
- 2 tsp instant coffee
- 1 cup granulated sugar
- ½ cup + 2 tbsp unsalted butter
- 2 eggs
- 1 tsp vanilla essence
- 1 cup unsalted butter
- 4 tbsp heavy whipping cream
- 3 cups confectioners sugar
- ¼ tsp salt
- 2 tbsp hot water
- 2 tbsp instant coffee
- ½ cup almonds
Instructions
- 1
Preheat the oven to 325°
- 2
Lightly grease 2 nonstick 8" round cake tins and add parchment (SEE NOTES)
- 3
Sift the flour, baking powder and salt and set aside
- 4
Warm the milk slightly in the microwave and mix in the coffee until completely dissolved
- 5
Cream the butter and sugar (SEE NOTES)
- 6
Add the eggs, one at a time
- 7
Add the vanilla
- 8
Add the dry ingredients, alternating with the milk/coffee mixture (SEE NOTES) and mix just till incorporated
- 9
Add to the prepared baking tins and bake for 18-20 minutes, till your cake tester comes out clean (SEE NOTES)
- 10
Cool completely before icing
- 11
Cream the butter, heavy whipping cream, salt and sugar (SEE NOTES)
- 12
Dissolve the coffee in hot water, add to the above mixture and beat till you have a nice creamy consistency. Set aside till needed.
- 13
Using a small manual nut chopper, chop the almonds into small pieces and set aside till later (SEE NOTES)
- 14
Once the cake is completely cool, it's time to ice it
- 15
Take your cake stand and place a little bit of icing on the bottom
- 16
Place your first cake layer on this icing (this icing will make it stick and stay in place as you work)
- 17
Place a ½ inch layer of icing on this layer and set the second layer on top of it
- 18
Now place a crumb coat of icing (this is a thin layer of icing which makes all the crumbs stick in place and fills any holes and dents in the surface)
- 19
Refrigerate for 20-30 minutes to set this coat
- 20
Remove the chilled cake and finish icing the cake on all sides
- 21
Using your hands, press the chopped almonds around the sides of the cake
- 22
Using the back of a fork, make circles around the top surface of the cake to texturize the icing (OPTIONAL)
- 23
Chill for 10 minutes, remove and using the back of a dull knife scrape the sides of your platter to clean it and serve!