Coffee Cake with Buttercream Icing Recipe – Pakistani Special
Coffee Cake with Buttercream Icing is a classic dessert that combines the rich flavors of coffee with the sweetness of buttercream. This moist and fluffy cake is infused with coffee, creating a delightful treat that’s perfect for tea time or special occasions. The buttercream icing adds a creamy and sweet finish, making each bite irresistible. Whether you’re a coffee lover or simply enjoy a delicious homemade cake, this recipe is sure to satisfy your cravings.
- 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:
Coffee Strength: Adjust the amount of instant coffee to suit your taste preference. More coffee will intensify the flavor.
Butter Temperature: Ensure the butter is softened to room temperature for smooth buttercream consistency.
Decorative Touch: Garnish with chopped nuts or chocolate shavings for added texture and visual appeal.
Storage: Store the cake in an airtight container at room temperature for up to 3 days.
Freezing: The cake can be frozen without the icing for up to a month. Thaw and ice before serving.
