Coffee cake: a delicious summer dessert!

published on 8 August, 2018 at 12:41

CAKE

1 cup (2 sticks, 226g) unsalted butter
2 tbsp. instant coffee
1 cup (237g) boiling water
2 cups (256g) all purpose flour
2 cups (400g) granulated sugar
1/4 tsp. salt
2 tsp. baking soda
1/2 cup (120g) buttermilk
2 large eggs room temperature
1 tbsp. vanilla
WHIPPED CREAM CHEESE FILLING

1 eight ounce package cream cheese
1 cup (128g) confectioners sugar
1 cup (238g) heavy cream
COFFEE ICING

3/4 cup unsalted butter
1 tbsp. instant coffee crystals
1/4 cup half and half
4 cups (512g) confectioners sugar
2 tsp. vanilla extract

CAKE

Melt butter in a saucepan, add in the instant coffee and the boiling water, remove from heat and mix until combined.
In a large bowl, add flour, sugar, salt, and baking soda. Pour warm mixture over and combine.
In separate bowl beat buttermilk, eggs, and vanilla. Add to the butter and whisk until fully combined.
Pour batter into 2 pans and bake for 30 minutes at 350°F/180°C
Let the cakes cool and cut them in half.

WHIPPED CREAM CHEESE FILLING

Beat cream cheese, confectioners' sugar and heavy cream until light and fluffy.

COFFEE ICING

Melt butter in a medium saucepan and add the coffee.
Whisk in half and half and turn off heat, add in confectioners' sugar and vanilla mix until combined.
Cover cake layers in whipped cream cheese frosting.
Drizzle coffee icing over the top and sides.