Coffee Cream Layer Cake Recipes

COFFEE CREAM CAKE

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 LAYER CAKE WITH VANILLA ESPRESSO BUTTERCREAM

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 LAYER CAKE

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.

LAYERED COFFEE & CREAM CAKE

Steps:

• Preheat oven to 180C.
• Whip eggs and sugar in stand mixer for 7-8 minutes on high speed until light and moussey.
• Add coffee powder, salt, baking powder and vanilla extract and whisk on high for another minute.
• While the batter is whisking, prepare the tin. Line the base and sides of a 6" round baking tin with parchment paper. Grease and flour it too.
• Once the mixture is about double, gently sift in the flour in three lots, folding in gently in figure 8 movements. Take care not to release the beaten in air.
• Gently turn batter into the prepared tin and even out. Bake for 25-30 minutes until well risen and light golden brown. The top should spring back when touched with fingertips, or do a toothpick test.
• Sift some sugar over the top, and gently tun cake onto the cooling rack, and carefully peel off the parchment paper. Let the cake cool completely, then cut into two horizontal layers.
• Place all ingredients in a clean, chilled bowl and whip to stiff peaks. Use about 2/3 to sandwich the layers, and roughly pile the rest on top, creating peaks with an offset spatula. Top with dark chocolate shavings
• Measure out a strip of parchment paper to go around the cake. Lay out flat.
• Melt the chocolate over a double boiler or in the microwave and transfer to a piping bag. Pipe designs all over the border. If the weather is warm, place the strip in the fridge for 10-15 minutes. When just about to set, place snugly around the cake, pressing into place ever so gently.
• Stand the cake in the fridge for about 30 minutes for the chocolate to harden, then gently peel off the parchment.

THREE-LAYER CHOCOLATE CAKE WITH IRISH COFFEE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line three 8-inch round cake pans with parchment paper, then spray with baking spray. Place a large aluminum mixing bowl in the freezer.
• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and allow to cool.
• Sift flour, baking soda, and salt together in a bowl. Whisk hot coffee and cocoa together in a separate bowl until smooth; stir in buttermilk.
• Cream brown sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating briefly after each addition. Mix in cooled chocolate. Add flour mixture in 2 batches, alternating with buttermilk mixture, beating batter briefly after each addition. Divide batter evenly between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and remove parchment paper. Let cool, about 30 minutes.
• Flip cakes over and trim the top of each one to make it flat. Drizzle 1/4 cup cream liqueur over each cake and allow to soak in while you make the frosting.
• Remove aluminum bowl from the freezer; add heavy cream and instant coffee granules. Beat with an electric mixer fitted with a whisk attachment until soft peaks start to form. Add powdered sugar and whisk until medium peaks form. Add pudding mix gradually on low speed. Fold in cream liqueur. Taste and adjust with more powdered sugar, if needed.
• Place one cake on a serving plate, top with 1/3 of the fudge sauce, and spread a generous layer of coffee frosting on top; repeat with the second layer. Add the remaining cake and top with remaining fudge sauce. Crumb-coat the sides of the cake lightly with frosting.
• Fit a pastry bag fitted with a large round tip and fill with frosting. Pipe 1 vertical line of dots from the bottom to the top edge of the cake. Place a spoon over the center of each dot and drag to create a petal effect, wiping the spoon clean after each swipe. Pipe another line of dots in the tails of the previous petals and repeat dragging motion. Continue to pipe dots and create petals around the entire cake, finishing with a line of dots.