So, I don’t like coffee. BUT I love coffee cake. Go figure. I think coffee might be too bitter for me, but you throw it in a cake and it becomes a delicious little flavour bomb.
There’s something so comforting about a good coffee cake. Not coffee with cake, but a fluffy, buttery cake infused with actual coffee. It’s the kind of treat that feels fancy enough for guests, but simple enough to whip up just because you feel like it on a rainy Tuesday.
This recipe has been a favourite in our house for years. It’s soft, rich, and perfectly balanced—not too sweet, with just the right kick of coffee to make you feel like you’ve had a little pick-me-up. And let’s not forget the icing. Oh, the icing. Silky, coffee-spiked, and so moreish you might be tempted to lick the bowl (no judgement here).
Whether you’re baking for morning tea, a celebration, or just yourself (because you deserve it), this cake is always a good idea.
☕️ Why you’ll love this coffee cake
• It’s easy to make – No fancy equipment or confusing steps. Just simple, fuss-free baking.
• It’s full of flavour – That coffee taste shines through beautifully in both the cake and the icing.
• It’s soft, buttery and rich – Thanks to brown sugar and plenty of butter, every bite is melt-in-your-mouth good.
• It’s the perfect coffee companion – Whether you’re drinking tea or coffee, this cake is made to go with a cuppa.
• It keeps well (if it lasts that long) – It stays moist for a few days, making it great for lunchboxes, visitors, or sneaky fridge snacks.
☕ How to make this delicious coffee cake
- Preheat and prepare
Let’s get things moving! Preheat your oven to 175ºC (fan forced). Grease and line a cake tin—I usually use a round 20cm one, but anything similar works just fine.
- Coffee first, always
In a small heatproof jug, mix the instant coffee with the boiling water. Give it a stir and let it sit for a few minutes while the magic happens.
- Cream it all together
In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each one goes in. Then stir in the vanilla and that fragrant coffee mix you set aside earlier. It’ll smell so good already.
- Build the batter
Add half the flour and baking powder to the bowl. Mix it through gently—no need to be aggressive here. Then add the milk and give it a good mix. Finally, add in the remaining flour and baking powder. Stir until everything is just combined. Don’t overmix or the cake will sulk (and turn a bit dense).
- Bake it up
Pour your batter into the prepared tin and smooth the top with a spatula. Pop it into the oven and bake for around 35 minutes, or until a skewer inserted into the centre comes out clean. Once it’s done, let it rest in the tin for about 5 minutes before turning it out onto a wire rack to cool completely.
☕ Now for the icing on the cake (literally)
While the cake cools, whip up this dreamy coffee icing. In a bowl, combine:
• 1/3 cup softened butter
• 1 cup icing sugar
• 1/2 tbsp instant coffee mixed with 1 tbsp boiling water
• 1/2 tsp vanilla extract
Beat with electric beaters until smooth and creamy. Once the cake has cooled completely, spread the frosting generously over the top. Slice, serve, and enjoy the best kind of coffee break!
Coffee cake with coffee buttercream
Ingredients
1 cup plain flour
1 tsp baking powder
3/4 cup brown sugar
3/4 cup salted butter, softened
2 eggs
1/4 cup milk
2 tablespoons instant coffee
1 tbsp boiling water
1 tsp vanilla extract
ICING
1/3 cup of room temperature butter
1 cup icing sugar
1/2 tbsp coffee powder mixed
1 tablespoon of boiling water
1/2 teaspoon of vanilla extract
Instructions
1. Preheat your oven to 175ºC. Grease and line your baking tin.
2. In a small heatproof jug, place the coffee powder and boiling water. Set aside to dissolve and do it’s thing.
3. In a large bowl, cream the butter and sugar. Add in the eggs, and beat well until combined. Add the vanilla extract and coffee mixture. Mix well.
4. Add in half of the flour and the baking powder. Mix gently. Add in the milk, mixing well. Lastly add in the remaining flour and baking powder. Don’t over mix, but make sure it’s all well combined.
5. Pour the batter into the prepared tin. Bake for 35 minutes or until cooked through when tested with a skewer. Remove from oven and allow to cool for 5 minutes. Remove from tin and allow to cool completely before icing.
To make the frosting/icing:
- In a medium bowl combined 1/3 cup of room temperature butter, 1 cup icing sugar, 1/2 tablespoon of coffee powder mixed with 1 tablespoon of boiling water, and 1/2 teaspoon of vanilla extract. Beat with an electric beater until smooth. Ice cake and serve.
Want more deliciously easy recipes? Browse through hundreds of my tried and tested recipes, or take a look at my free recipe eBook filled with budget-friendly dinner ideas. You can also keep up-to-date by following along on Instagram or Facebook.
