Coffee Layer Cake Recipe

<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>

<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>

<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>