Coffee Loaf Cake with Coffee Buttercream
Enjoy this soft Coffee Loaf Cake with its delicate coffee taste. Topped with lashings of rich coffee buttercream, it’s the perfect treat for any coffee lover.
Servings 12 Slices
Calories 366kcal
Ingredients
For the Coffee Cake:
- 170 g Butter Or margarine, at room temp and extra for greasing
- 170 g Caster Sugar
- 3 Large Eggs
- 3 teaspoons Instant Coffee And a splash of boiling water
- 200 g Self-Raising Flour
For the Coffee Buttercream:
- 100 g Butter at room temp
- 200 g Icing Sugar
- 3 teaspoons Instant Coffee And a Splash of boiling water
Instructions
For the cake:
- Preheat the oven to 160 degrees C (180 if non-fan assisted).
- Grease or line a cake tin.
- Mix the coffee granules with a splash of boiling water in a small bowl and leave to cool.
- Whisk the butter and sugar in a large mixing bowl until there are no lumps (this takes around 2 minutes with an electric whisk).
- Add the eggs and whisk.
- Pour in the cooled coffee and whisk until the colour is even.
- Sift in the flour and whisk until the mix is smooth.
- Pour into the tin and bake in the middle of the oven for around 50 minutes, until the centre is cooked, check with a skewer at around 40 minutes.
- Leave to cool in the tin if you've got time, or at least leave for 10 minutes before tipping onto a wire rack to cool completely.
For the Buttercream:
- Mix the coffee with a splash of boiling water and leave to cool.
- Beat the butter until soft.
- Add the icing sugar and continue to beat until smooth.
- Pouring in the cooled coffee bit at a time, stirring it in until you get a thick but pipeable texture and a taste that you like.
- Mix until smooth.
- Pipe or spread the buttercream onto the top of the cooled cake.