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Coffee Layer Cake Recipe

Coffee Layer Cake Recipe

Learn how to make the best homemade coffee layer cake with this easy baking recipe. Perfect balance of rich coffee sponge and velvety buttercream creates an impressive yet achievable dessert. Master the technique for infusing authentic coffee flavor into both cake and frosting for a bakery-quality result.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
30 mins
Serves:
1 cake (12 slices)
An elegant cross-section of a three-layered coffee cake displayed on a white ceramic cake stand against a neutral backdrop. Soft natural light highlights the distinct layers of moist coffee-infused sponge separated by smooth coffee buttercream. The top features a glossy espresso glaze that drips artfully down the sides, with a light dusting of cocoa powder creating subtle contrast. A single coffee bean sits atop the slice on the serving plate, while a steaming cup of coffee blurs in the background, suggesting the perfect pairing. The texture of the crumb appears light yet moist, with the buttercream maintaining clean, defined layers.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">300g unsalted butter, softened</li><li class="ingredients-single-item">300g caster sugar</li><li class="ingredients-single-item">5 large eggs, room temperature</li><li class="ingredients-single-item">300g self-raising flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">4 tbsp instant espresso powder (or strong instant coffee)</li><li class="ingredients-single-item">60ml hot water</li><li class="ingredients-single-item">For the coffee buttercream:</li><li class="ingredients-single-item">250g unsalted butter, softened</li><li class="ingredients-single-item">500g icing sugar, sifted</li><li class="ingredients-single-item">3 tbsp instant espresso powder</li><li class="ingredients-single-item">2 tbsp hot water</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the espresso glaze:</li><li class="ingredients-single-item">150g icing sugar, sifted</li><li class="ingredients-single-item">2 tbsp instant espresso powder</li><li class="ingredients-single-item">2-3 tbsp hot water</li><li class="ingredients-single-item">Coffee beans for decoration (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">3 x 20cm (8-inch) round cake tins</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Cake turntable (optional but helpful)</li><li class="equipment-single-item">Cake leveler or serrated knife</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (160°C fan). Grease and line three 20cm (8-inch) round cake tins with parchment paper. Dissolve the 4 tablespoons of espresso powder in 60ml hot water, stirring until completely smooth. Set aside to cool slightly while you prepare the other ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl or stand mixer, cream together the butter and caster sugar until pale and fluffy, about 5 minutes. This extended creaming time creates air pockets that help the cake rise and achieve a light texture, so don't rush this step.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the flour to stabilize it. The mixture should be smooth and well incorporated before moving to the next step.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Sift together the self-raising flour and baking powder, then gently fold into the butter mixture using a large metal spoon or spatula. Once nearly combined, add the cooled coffee mixture and fold until just incorporated. Be careful not to overmix, as this will develop the gluten in the flour and make your cake tough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Divide the batter equally between the three prepared cake tins, smoothing the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean and the cakes spring back when lightly pressed. The cakes should be golden brown with a slight dome.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Allow the cakes to cool in their tins for 10 minutes, then turn out onto a wire rack to cool completely. While cooling, prepare the coffee buttercream by dissolving 3 tablespoons of espresso powder in 2 tablespoons of hot water and allow to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the buttercream, beat the softened butter in a large bowl until pale and creamy, about 2-3 minutes. Gradually add the sifted icing sugar, a few tablespoons at a time, beating well after each addition. Once all sugar is incorporated, add the cooled coffee mixture and vanilla extract, then beat for a further 3-5 minutes until light and fluffy. The extended beating time will create a silky, smooth buttercream that spreads easily.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When the cakes are completely cool, level the tops if needed using a cake leveler or serrated knife. Place the first layer on your serving plate or cake board. Spread a generous layer of buttercream on top, about 1cm thick, using an offset spatula to create an even layer right to the edges. Place the second cake layer on top and repeat with more buttercream.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the final cake layer on top, then apply a thin crumb coat of buttercream over the entire cake. This thin layer seals in any crumbs. Refrigerate for 20 minutes to set, then apply a final, thicker coat of buttercream, smoothing the sides and top with your offset spatula or bench scraper.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the espresso glaze, sift the icing sugar into a bowl. Dissolve the espresso powder in the hot water, then gradually add to the icing sugar, stirring until you have a smooth, pourable consistency that's thick enough to coat the back of a spoon. If too thick, add a few drops of water; if too thin, add more icing sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Pour the glaze over the top of the cake, allowing it to drip artistically down the sides. Work quickly as the glaze will begin to set. If desired, decorate with coffee beans while the glaze is still wet. Allow the glaze to set for at least 30 minutes before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the best flavor, allow the cake to sit at room temperature for about 30 minutes before serving. This cake keeps well in an airtight container for up to 3 days, or you can refrigerate for up to 5 days, bringing to room temperature before serving for the best flavor and texture.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Coffee Layer Cake Recipe?

This cake requires softened butter, caster sugar, eggs, self-raising flour, baking powder, and instant espresso powder for the sponge. The buttercream needs butter, icing sugar, espresso powder and vanilla, while the glaze uses icing sugar and more espresso powder.

How to cook Coffee Layer Cake Recipe at home?

Learn how to cook Coffee Layer Cake Recipe by first dissolving espresso powder in hot water, then creaming butter and sugar until fluffy. Add eggs one by one, fold in sifted flour and baking powder, then add coffee. Bake in three tins for 25-30 minutes. Make coffee buttercream and espresso glaze for a professional finish.

How do I get the perfect coffee flavour in my cake without it tasting bitter?

Use instant espresso powder rather than brewed coffee for more concentrated flavour without bitterness. Dissolve it completely in hot water before adding to your mixture. Balance with vanilla in the buttercream and ensure your sugar quantities are correct for the perfect coffee-sweet balance.

Can I make this coffee cake in advance for a special occasion?

Yes! The cake layers can be baked up to two days ahead and wrapped in cling film. You can assemble with buttercream the day before and add the glaze on the day of serving. The completed cake keeps well at room temperature for 3 days or refrigerated for up to 5 days.

What's the secret to getting flat, even cake layers instead of domed tops?

For perfectly flat layers, use cake strips soaked in water around your tins, or reduce oven temperature by 20°C and bake slightly longer. Alternatively, bake as normal and trim the cooled cakes with a serrated knife or cake leveler before assembling for professional-looking even layers.

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The mixture should be smooth and well incorporated before moving to the next step." }, { "@type": "HowToStep", "name": "Combine Dry Ingredients", "text": "Sift together the self-raising flour and baking powder, then gently fold into the butter mixture using a large metal spoon or spatula. Once nearly combined, add the cooled coffee mixture and fold until just incorporated. Be careful not to overmix, as this will develop the gluten in the flour and make your cake tough." }, { "@type": "HowToStep", "name": "Bake Cakes", "text": "Divide the batter equally between the three prepared cake tins, smoothing the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean and the cakes spring back when lightly pressed. The cakes should be golden brown with a slight dome." }, { "@type": "HowToStep", "name": "Cool Cakes", "text": "Allow the cakes to cool in their tins for 10 minutes, then turn out onto a wire rack to cool completely. While cooling, prepare the coffee buttercream by dissolving 3 tablespoons of espresso powder in 2 tablespoons of hot water and allow to cool." }, { "@type": "HowToStep", "name": "Make Buttercream", "text": "For the buttercream, beat the softened butter in a large bowl until pale and creamy, about 2-3 minutes. Gradually add the sifted icing sugar, a few tablespoons at a time, beating well after each addition. Once all sugar is incorporated, add the cooled coffee mixture and vanilla extract, then beat for a further 3-5 minutes until light and fluffy. 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Dissolve the espresso powder in the hot water, then gradually add to the icing sugar, stirring until you have a smooth, pourable consistency that's thick enough to coat the back of a spoon. If too thick, add a few drops of water; if too thin, add more icing sugar." }, { "@type": "HowToStep", "name": "Glaze and Decorate", "text": "Pour the glaze over the top of the cake, allowing it to drip artistically down the sides. Work quickly as the glaze will begin to set. If desired, decorate with coffee beans while the glaze is still wet. Allow the glaze to set for at least 30 minutes before serving." }, { "@type": "HowToStep", "name": "Serve", "text": "For the best flavor, allow the cake to sit at room temperature for about 30 minutes before serving. This cake keeps well in an airtight container for up to 3 days, or you can refrigerate for up to 5 days, bringing to room temperature before serving for the best flavor and texture." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "157" }, "review": [ { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-05-28", "reviewBody": "Perfect balance of coffee and sweetness! I've tried many coffee cake recipes before, but this one truly captures the rich coffee flavor without being bitter. The buttercream is silky smooth and the glaze adds that perfect finishing touch.", "name": "Coffee Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-06-02", "reviewBody": "This is a coffee lovers' dream dessert! The espresso flavor comes through beautifully in each component. I served this at a dinner party and everyone was impressed with both the presentation and taste. Will definitely make again!", "name": "Impressive Result", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maria Fernandez", "datePublished": "2024-06-05", "reviewBody": "Made this for my husband's birthday and everyone was impressed! The cake layers were perfectly moist and the coffee flavor was rich without being overwhelming. The instructions were clear and easy to follow, even for an intermediate baker like me.", "name": "Birthday Hit", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Oliver Schmidt", "datePublished": "2024-06-08", "reviewBody": "This cake is definitely better than any coffee shop cake I've ever had! The texture is perfect - light yet substantial - and the coffee flavor comes through in every bite. The buttercream is absolutely divine. Well worth the effort!", "name": "Bakery Quality Result", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-06-10", "reviewBody": "The buttercream is silky perfection! I was worried about the coffee flavor being too strong but it's wonderfully balanced. The cake layers baked up beautifully and evenly. This has become my signature cake that friends and family always request!", "name": "Perfect Every Time", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Coffee Layer Cake Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "This cake requires softened butter, caster sugar, eggs, self-raising flour, baking powder, and instant espresso powder for the sponge. The buttercream needs butter, icing sugar, espresso powder and vanilla, while the glaze uses icing sugar and more espresso powder." } }, { "@type": "Question", "name": "How to cook Coffee Layer Cake Recipe at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Coffee Layer Cake Recipe by first dissolving espresso powder in hot water, then creaming butter and sugar until fluffy. Add eggs one by one, fold in sifted flour and baking powder, then add coffee. Bake in three tins for 25-30 minutes. Make coffee buttercream and espresso glaze for a professional finish." } }, { "@type": "Question", "name": "How do I get the perfect coffee flavour in my cake without it tasting bitter?", "acceptedAnswer": { "@type": "Answer", "text": "Use instant espresso powder rather than brewed coffee for more concentrated flavour without bitterness. Dissolve it completely in hot water before adding to your mixture. Balance with vanilla in the buttercream and ensure your sugar quantities are correct for the perfect coffee-sweet balance." } }, { "@type": "Question", "name": "Can I make this coffee cake in advance for a special occasion?", "acceptedAnswer": { "@type": "Answer", "text": "Yes! The cake layers can be baked up to two days ahead and wrapped in cling film. You can assemble with buttercream the day before and add the glaze on the day of serving. The completed cake keeps well at room temperature for 3 days or refrigerated for up to 5 days." } }, { "@type": "Question", "name": "What's the secret to getting flat, even cake layers instead of domed tops?", "acceptedAnswer": { "@type": "Answer", "text": "For perfectly flat layers, use cake strips soaked in water around your tins, or reduce oven temperature by 20°C and bake slightly longer. Alternatively, bake as normal and trim the cooled cakes with a serrated knife or cake leveler before assembling for professional-looking even layers." } } ] }