Coffee Cake with Buttercream Icing Recipe – Pakistani Special
Coffee Cake with Buttercream Icing is a soft, moist, and flavorful cake infused with rich coffee flavor, topped with a smooth and creamy buttercream frosting. This cake is perfect for afternoon tea, birthdays, or any occasion when you crave a delicious coffee-flavored dessert. With its light yet indulgent texture, this cake pairs wonderfully with a hot cup of coffee or espresso.
- Prep Time20 min
- Cook Time30 min
- Total Time50 min
For the Coffee Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup strong brewed coffee, cooled
- ½ cup milk or buttermilk
For the Buttercream Icing:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons strong brewed coffee, cooled
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream or milk (if needed for consistency)
For Garnish (Optional):
- Cocoa powder (for dusting)
- Coffee beans or chocolate shavings
Prepare the Coffee Cake:
Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Mix in brewed coffee until incorporated.
Alternately add the dry ingredients and milk, mixing until just combined.
Pour batter into the prepared cake pan and smooth the top.
Bake:
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Buttercream Icing:
In a bowl, beat butter until creamy.
Gradually add powdered sugar, beating until light and fluffy.
Mix in brewed coffee and vanilla extract. If needed, add heavy cream to adjust consistency.
Frost the Cake:
Spread the buttercream icing evenly over the cooled cake.
Dust with cocoa powder or top with coffee beans for decoration.
Serve:
Slice and serve with a cup of coffee or espresso.
Store in an airtight container at room temperature for up to 3 days or refrigerate for a week.
Recipe Notes:
Stronger Coffee Flavor : Increase the brewed coffee in the cake batter for a bolder taste.
Buttercream Variations : Add a dash of espresso powder for extra richness.
Storage Tip : Keep refrigerated for a longer shelf life and bring to room temperature before serving.
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