Coffee Cake

Prep time: 1hrs | Serves: 8

Ingredients:

For the Sponge:

• 200g unsalted butter, softened

• 200g caster sugar

• 4 medium eggs (approx. 220g without shells)

• 200g self-raising flour

• 5g baking powder

• 2g sea salt

• 15g instant coffee granules

• 30g boiling water

• 5g vanilla extract

For the Coffee Buttercream:

• 150g unsalted butter, softened

• 300g icing sugar

• 10g instant coffee granules

• 20g boiling water

• 10g whole milk (if needed)

To Finish:

• 50g walnuts, roughly chopped

Method:

1. Preheat your oven to 180°C (fan 160°C). Grease and line two 20cm round cake tins.

2. Dissolve the 15g instant coffee in 30g boiling water. Stir well and allow to cool slightly.

3. In a large bowl, cream together the softened butter and caster sugar for 3–4 minutes until pale and fluffy. This step gives you a light sponge.

4. Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of flour.

5. Sift in the self-raising flour, baking powder and sea salt. Fold gently until just combined.

6. Stir in the cooled coffee mixture and vanilla extract. Mix until smooth.

7. Divide the batter evenly between the prepared tins and level the tops.

8. Bake for 20–25 minutes until golden, risen and springy to the touch. A skewer inserted into the centre should come out clean.

9. Leave to cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.

10. For the buttercream, dissolve the 10g coffee in 20g boiling water and allow to cool.

11. Beat the softened butter for 2–3 minutes until smooth. Gradually add the icing sugar, mixing until light and fluffy.

12. Add the cooled coffee mixture and beat until silky. If needed, add a splash of milk to loosen.

13. Spread half the buttercream over one sponge, place the second sponge on top and cover with the remaining buttercream.

14. Finish with chopped walnuts.

15. Taste and adjust next time if needed — a stronger coffee kick or a pinch of sea salt to lift the flavour.

Storage:

Store in an airtight container at room temperature for up to 3 days. Suitable for freezing (without buttercream) for up to 1 month.