Best Coffee Cream Layer Cake Recipes

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COFFEE LAYER CAKE



Coffee Layer Cake image

Soft and moist coffee flavored cake layers are filled with a layer of apricot jam and topped with gorgeous coffee buttercream and roasted walnuts. This English-style coffee cake is perfect any time of day, not just for afternoon tea!

Provided by Elizabeth I Confessions of a Baking Queen

Categories     Dessert

Time 40m

Number Of Ingredients 14

375 Grams (3 Cups) All-Purpose Flour/ Plain Flour
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
4 Large Eggs, at room temp.
300 Grams (1 1/2 Cup) Granulated Sugar/ Caster Sugar
6oz (3/4 Cup) Unsalted Butter, at room temp.
2oz (1/4 Cup) Vegetable Oil
1.5 Tablespoons Instant coffee (adjust amount to your preference less or more)
1oz Hot water (more or less depending on how strong you want the coffee flavor)
8oz (1 Cup) Buttermilk, at room temp.
1 Batch Coffee Buttercream Recipe
4oz (1/2 Cup) Apricot Jam/ Preserves
4oz (1/2 Cup) Roasted Walnuts

Steps:

  • Preheat your oven to 350F/ 180C and grease two 8-inch cake pans, set aside.
  • In a large bowl whisk together the flour, baking powder, baking soda, and salt.
  • In another large bowl with a handheld mixer or your stand mixer fitted with the paddle attachment beat the butter for 2 minutes, add the oil and mix for an additional minute.
  • Add the sugar and beat for 2-3 minutes, until light and fluffy. Add the eggs.
  • In a small cup or bowl add the coffee granulates and hot water- stir until coffee granulates have disappeared. Add to the wet ingredients.
  • Gently fold in half of the flour mixture, then half of the buttermilk then repeat with remaining ingredients. Pour into prepared pan and bake for 20-25 minutes, or until you stick a toothpick in the center and only moist crumbs come out, no wet batter. Let cool on a wire rack for 20 minutes before inverting to cool completely.
  • Place one cake layer on a cake board or serving plate, spread about 4oz (1/2 Cup) of frosting on the cake, making the edges higher to create a frosting dam for the apricot jam. Spread jam within that frosting dam and place remaining cake layer on top bottom face up- this helps create a flat top. Spread frosting on the top layer and decorate with roasted walnuts.

COFFEE LAYER CAKE WITH VANILLA ESPRESSO BUTTERCREAM



Coffee Layer Cake With Vanilla Espresso Buttercream image

Layers of moist, flavorful coffee cake with decadent vanilla espresso buttercream

Provided by Whitney

Time 1h25m

Number Of Ingredients 19

2 3/4 Cups (290g) cake flour, sifted before measuring*
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp instant espresso powder
3/4 Cup (170g) unsalted butter, room temperature
1 Cup (205g) granulated white sugar
1/3 cup (65g) packed brown sugar
3 large eggs, room temperature
1/2 cup (120g) sour cream, room temperature
1 Tbsp vanilla extract
1/2 Cup (120ml) whole milk, room temperature
1/2 Cup (120ml) strong coffee, room temperature
2 cups (452g) unsalted butter, room temperature
8 cups (960g) powdered sugar
4 tsp vanilla extract
3 Tbsp (45ml) whole milk, room temperature
1 Tbsp instant espresso powder
1/4 tsp salt

Steps:

  • Preheat the oven to 350°F. Prepare three 6-inch or two 8-inch cake pans by spraying the sides with a cooking spray (Baker's Joy is my favorite) and a wax paper circle fitted to the bottom of the pan. Alternatively, you can grease and lightly flour the pans.
  • Sift the cake flour and then measure by spooning and leveling it in your measuring cup. Add the cake flour, baking powder, baking soda, salt, and espresso powder into a bowl and whisk to combine. Set aside. Combine the whole milk and coffee in a small container and set aside.
  • In the bowl of your stand mixer (a handheld mixer works fine too!), cream the butter for on high for two minutes until it's light and fluffy. Add in white and brown sugars and continue to mix on high for another two minutes, scraping down the bowl and paddle as needed. Add the eggs one at a time, mixing thoroughly after each addition. Add vanilla and sour cream and mix for one minute on high, scraping down the bowl and paddle once more.
  • With the mixer on low speed, add in the dry ingredients and mix until just combined. Add the coffee and whole milk mixture and mix until just incorporated. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps. Batter will be slightly thick, but pourable.
  • Pour batter evenly into prepared cake pans (about 2/3 of the way full) and bake for 35-40 minutes. They're done when they spring back to the touch and a toothpick inserted into the middle comes out clean. Let the cakes cool in the pan for five minutes before turning them out onto a wire rack for an additional few hours of cooling. Make sure they're entirely room temperature before applying any frosting.
  • In the bowl of a stand mixer, cream the butter on med-high until light and fluffy (about 5 minutes), scraping down bowl and paddle a few times in between.
  • Add powdered sugar a few cups at a time, scraping down bowl and paddle between intervals. Mix on medium until fully incorporated.
  • Turn mixer to low and add vanilla and milk. Mix on medium for one minute. Scrape down bowl and paddle and add the instant espresso powder and salt. Mix for another minute on medium until incorporated.
  • Torte each layer to desired height. Fill the first layer with vanilla espresso buttercream and place the second layer on top. Fill the second layer with vanilla espresso buttercream before placing the final layer on top. Crumb coat with vanilla espresso buttercream and place in the refrigerator for 15 minutes to chill before frosting with a final layer of vanilla espresso buttercream.
  • Decorate however you wish. I've chosen to decorate with a chocolate ganache drip, a few swirls on top with Wilton tip 1M, and garnish with crushed Speculoos cookies and chocolate covered espresso beans.

COFFEE CREAM CAKE



Coffee Cream Cake image

I just tried this beautiful Coffee Cream Cake from The Pioneer Woman's new book! Pretty sure I have every book she's ever written. Her recipes never disappoint, and this cake is quite the showstopper!

Provided by Amanda Rettke

Categories     Dessert

Time 41m

Number Of Ingredients 18

1 cup (2 sticks, 226g) unsalted butter
2 tbsp. instant coffee
1 cup (237g) boiling water
2 cups (256g) all purpose flour
2 cups (400g) granulated sugar
1/4 tsp. salt
2 tsp. baking soda
1/2 cup (120g) buttermilk
2 large eggs (room temperature)
1 tbsp. vanilla
1 eight ounce package cream cheese
1 cup (128g) confectioners sugar
1 cup (238g) heavy cream
3/4 cup unsalted butter
1 tbsp. instant coffee crystals
1/4 cup half and half
4 cups (512g) confectioners sugar
2 tsp. vanilla extract

Steps:

  • Preheat oven to 350°F.
  • Start by melting the butter in a saucepan on the stove. Once the butter is melted, add in the instant coffee. Pour in the boiling water and remove from heat. Whisk until fully combined and then set aside.
  • In a large bowl, add flour, sugar, salt, and baking soda. Pour butter mixture over and whisk together.
  • In separate bowl mix buttermilk, eggs, and vanilla. Pour over batter and whisk until fully combined.
  • Prepare pans. I used two 8in rounds. Pour batter into pans and cook for 16-22 minutes or until an inserted toothpick is removed clean.
  • Let the cakes cool to room temperature then cut them each in half, creating four layers instead of two. You may need to level the cakes slightly if there is a large dome.
  • Eat the scraps immediately, and tell no one.
  • I then placed all the layers in the freezer for two hours.
  • Add cream cheese to stand mixer with paddle attachment.
  • Add in confectioners sugar and heavy cream and mix until light and fluffy. Transfer to a bowl and clean mixing bowl.
  • Melt butter on medium-low heat in a medium saucepan and then add the instant coffee.
  • Whisk in half and half and turn off heat.
  • Add in confectioners sugar and vanilla and whisk until there are no lumps. Let stand for 5 minutes.
  • To assemble cakes, place one layer on cake stand and cover in whipped cream cheese frosting. Place another layer and add more frosting. Continue until all four layers are in place.
  • Drizzle coffee icing over the top and allow it to spill over the sides.

COFFEE WALNUT LAYER CAKE



Coffee Walnut Layer Cake image

This is a subtle cake: the coffee tempers the sweetness, and the buttery sweetness keeps it all mellow. Even if you don't make cakes, this one is a cinch. Don't be alarmed if the two sponge layers look thin when you unmold them. They are meant to be, because the cake gains a lot of height with its frosting. This cake is all about old-fashioned, homespun charm, so don't worry about how messy it looks: however the frosting goes on is fine. If you want to fully cover the sides of the cake, make a double batch of the frosting.

Provided by Nigella Lawson

Categories     project, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 15

Butter for pans
1/2 cup (60 grams) walnut pieces
1 cup plus 2 tablespoons (245 grams) sugar
2 sticks (8 ounces) unsalted butter at room temperature
1 2/3 cups (230 grams) flour
1 tablespoon (14 grams) baking powder
1/2 teaspoon salt
4 large eggs
2 tablespoons milk at room temperature, more as needed
1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water
2 1/2 cups (300 grams) confectioners' sugar
1/8 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter at room temperature
1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water
1/4 cup walnut halves, for decoration

Steps:

  • Heat oven to 350 degrees. Butter two 8-inch cake pans, and line base of each with parchment paper. In food processor, combine 1/2 cup walnut pieces and sugar. Process to a fine powder. Add butter, flour, baking powder, salt and eggs. Process to a smooth batter.
  • Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running. Mixture should be just soft enough to drop from a spoon; if not, add more milk. Divide cake batter between two pans. Bake until risen and springy to touch, about 25 minutes. Cool on a rack for 10 minutes, then remove from pan and place on rack. Remove parchment paper. Cool completely. You may want to level them if they domed in the oven.
  • For frosting: Place confectioners' sugar and salt in food processor and pulse until lump-free. Add butter and process until smooth. Add coffee mixture down feed tube and pulse until well blended.
  • Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.

Nutrition Facts : @context http, Calories 721, UnsaturatedFat 15 grams, Carbohydrate 85 grams, Fat 41 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 23 grams, Sodium 301 milligrams, Sugar 76 grams, TransFat 1 gram

COFFEE AND CREAM COFFEE CAKE



Coffee and Cream Coffee Cake image

In most classic coffee cakes, cinnamon plays a starring role, but this recipe puts coffee flavor front and center thanks to the addition of brewed coffee and espresso powder (or instant espresso). Espresso powder adds strong flavor, and it's fine enough to dissolve completely so you don't get any crunchy bits. A ribbon of cream cheese runs through the center of the cake, complementing the coffee flavor like a splash of cream in a cup of coffee.

Provided by Erin Jeanne McDowell

Categories     cakes, dessert

Time 2h

Yield One 9-inch cake

Number Of Ingredients 25

1 1/2 cups/190 grams all-purpose flour
1/2 cup/50 grams old-fashioned oats
1/3 cup/75 grams light or dark brown sugar
1 tablespoon espresso powder (or instant espresso)
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
10 tablespoons/140 grams cold unsalted butter (1 1/4 sticks)
12 ounces/340 grams cream cheese, at room temperature
1/2 cup/100 grams granulated sugar
1 large egg
Nonstick cooking spray
2 1/2 cups/320 grams all-purpose flour
2 tablespoons espresso powder (or instant espresso)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
3/4 cup/170 grams unsalted butter (1 1/2 sticks), at room temperature
3/4 cup/165 grams light or dark brown sugar
3/4 cup/150 grams granulated sugar
3 large eggs
1 tablespoon vanilla extract
3/4 cup/180 milliliters coffee, cooled
1/2 cup/120 milliliters sour cream
Confectioners' sugar, as needed for finishing

Steps:

  • Make the streusel: In a medium bowl, stir the flour, oats, brown sugar, espresso powder, baking powder and salt to combine. Cut the butter into tablespoon portions and drop it into the bowl. Mix with your hands or a pastry cutter until the mixture is thoroughly combined and comes together to form large clumps; set aside.
  • Make the cream cheese filling: In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese and granulated sugar on medium speed until well combined, about 2 minutes. Scrape the bowl well, then add the egg and mix until fully incorporated. Transfer filling to a medium bowl and clean out the mixing bowl.
  • Make the coffee cake: Heat the oven to 350 degrees. Lightly grease a 9-inch springform pan with nonstick spray. Line the edge of the pan with 2 strips of parchment paper cut to the height and diameter of the ring, then spray the ring again. (This helps prevent the cake from sticking and makes it easier to unmold.) Place it on a parchment-lined baking sheet.
  • In a medium bowl, whisk the flour, espresso powder, baking powder, baking soda, cinnamon and salt to combine. In the bowl of an electric mixer fitted with the paddle attachment (or in a medium bowl using a hand mixer), cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, and mix, scraping the bowl well after each is incorporated. Add the vanilla and mix to combine.
  • Add about one-third of the flour mixture to the wet ingredients and mix on low speed to combine. With the mixer running, gradually pour the coffee into the mixture in a slow, steady stream, mixing until fully incorporated.
  • Add half of the remaining flour mixture and mix on low speed to combine. Add the sour cream and mix to combine, then add the remaining flour mixture and mix until fully incorporated. Scrape the sides and bottom of the bowl well to ensure the mixture is homogenous.
  • Pour half of the batter into the prepared pan, then sprinkle half of the streusel over the surface of the batter. Dollop the cream cheese mixture by the heaping tablespoons all over the surface of the batter, keeping it about an inch away from the sides. Spoon it over as evenly as you can, but don't try to spread it once it's on top of the batter.
  • Pour the remaining batter over the cream cheese and gently spread into an even layer. Sprinkle the remaining streusel on top. Transfer to the oven and bake until the cake springs back slightly in the center when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs, checking it at about 1 hour and 20 minutes, then baking another 10 minutes if necessary. If your streusel is becoming too dark before the cake is done, loosely cover it with foil.
  • Run a thin knife around the outside edge of the parchment paper ring to loosen it from the edge of the pan. Cool the cake for 20 to 30 minutes inside the pan, then remove the outer ring of the pan and the parchment paper and let cool completely. If desired, gently loosen the cake from the base and transfer to a platter, or simply leave it on the base to serve. Garnish with confectioners' sugar just before serving.

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