12/09/2026
Our coffee cake is one of our best sellers. Espresso-soaked layers make all the difference. It is the perfect weekend bake to enjoy with your loved ones.
INGREDIENTS:
Cake:
1 shot espresso/40ml strong coffee
300g butter, plus extra for greasing
300g soft brown sugar
6 eggs
300g plain flour
1¼ tsp baking powder
Dark chocolate shavings, to garnish
Icing:
270g butter
810g icing sugar
250g cream cheese
3 tbsp coffee extract
Syrup:
160ml boiling water
3 shots espresso/120ml strong coffee
2 tsp coffee extract
METHOD
1. Heat oven to 160°C fan/180°C/ gas 4. Grease and line a 23cm loose-bottomed tin. Make coffee and cool.
2. Beat butter and sugar until pale and fluffy. Add eggs one at a time, beating well after each.
3. Add flour, baking powder and cooled coffee. Mix gently until combined. Transfer to tin.
4. Bake for 1 hr 5 mins, or until a skewer comes out clean (add 5 mins if needed). Cool completely on a wire rack.
5. For the icing, beat butter and icing sugar until fluffy. Add cream cheese, then coffee extract. Mix until smooth and firm. Chill for 30 mins.
6. Mix syrup ingredients and leave to cool.
7. Remove cake from tin and slice horizontally into 3 layers.
8. Place the bottom layer on a plate. Brush with ⅓ of the syrup, then spread with 3 heaped tbsp icing, leaving a 2cm border. Add middle layer and repeat.
Soak the cut side of the top layer with the remaining syrup, then place it on the cake. Chill/freeze for 30 mins to firm.
9. Spread remaining icing over the top and sides. Finish with dark chocolate shavings.
Take a photo of your bake and tag us so we can see! If you enjoy this recipe, you'll find more in our Cafe Cookbook, available now.
