It’s a daily ritual for the majority of us to brew a delicious cup of coffee and ponder how we may make it even more indulgent. You’re ready to sit down with another cup of coffee or tea and a slice of coffee cream cake. The homemade coffee syrup gives it a very consistent, recognisable flavour. It’s a tasty treat perfect for celebrating special occasions or sharing with close friends over tea or coffee.
Coffee cream cake suggestions
You may prepare the cake in one large round, or you can slice it into layers and spread more of the cream icing in between each layer. When entertaining an adult-only crowd, a splash of rum or brandy in the coffee is a nice touch. Add some crushed nuts, such as walnuts, to the dough for extra flavour. When a knife inserted into the centre of the cake comes out clean, you know it’s done. In the spirit of the approaching holiday season, I encourage you to use your creativity when decorating.
If you’re a coffee lover and a baker, you’ll love this coffee cream cake recipe. The item is suitable for any event.
Coffee cream cake recipe
Course: Dessert
Cuisine: Global
Difficulty: Easy
Servings: 10 servings
Prep time: 25 minutes
Cooking time: 50 minutes
Ingredients
-
175g butter
-
175g castor sugar
-
3 eggs, lightly beaten
-
175g self-raising flour
- For the coffee syrup:
-
225g sugar
-
750ml water
-
1-2 tbsp. brandy or rum (optional)
-
3 tbsp. coffee essence
- For the decoration
-
500ml double cream
-
vanilla essence
-
walnut halves
Method
- Grease an 20cm cake tin and line base with a circle of greased grease-proof paper.
- Cream butter and sugar together until light and creamy.
- Gradually beat in eggs, adding one tablespoon of flour with the last addition of egg. Fold in remaining flour.
- Turn into prepared tin and bake in a fairly hot oven for 45-50 minutes.
- For the coffee syrup
- Make the coffee syrup by dissolving sugar in water over a low heat. Remove from heat, add brandy or rum and coffee essence.
- Assembly
- Stand cake on a deep serving plate, pierce all over with a skewer and pour over coffee mixture (see notes below). Leave to soak for at least 12 hours.
- Whip cream and a few drops of vanilla essence until just stiff.
- Cover top and sides with cream and decorate with walnut halves.
Notes
- Pouring the hot coffee syrup over the cake when it is warm is important as the cake will absorb the liquid more easily.