COFFEE LOVER’S CAKE

coffee cake with coffee frosting on a plate with a spatula

5 from 1 vote

This is truly a coffee lover’s cake. The coffee seasons both the cake and the frosting, cutting the sweetness without detracting from the flavor. But you gotta like coffee. A lot. Luckily, we do, so this is a very popular cake in our house.

Servings: servings

Author: Mary Younkin

Ingredients

1½ teaspoons instant coffee
½ cup room temp water
½ cup light brown sugar
¼ cup white sugar
⅓ cup vegetable or light flavored olive oil
2 eggs
1 teaspoon vanilla extract
1¼ cups all purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
Coffee Frosting

Instructions

Preheat the oven to 350 degrees. Grease an 8-inch round or square baking pan with butter. Combine the instant coffee and the water and stir to dissolve. Set aside.
In a mixing bowl, combine the sugars with the oil and beat until fluffy crumbs form. Add the eggs and vanilla and beat to combine. Slowly pour in coffee mixture while continuing to beat the mixture.
Slowly add the flour, baking powder, and salt. Beat just until combined. Pour the batter into the prepared pan and bake for 34-36 minutes. Test the center of the cake for doneness with a toothpick, and remove from the oven. Cool completely before frosting.

Notes

This cake can also be doubled for a 9x13 cake pan or made as a layer cake using (2) 8-inch round pans.

I use one (.11 ounce) tube of instant coffee (the kind from a well-known coffee shop) for each 1½ teaspoon portion listed in this recipe.

Nutrition