Coffee Cake

Makes: 1 Coffee Cake    Oven: 180 °C / 350 °F
Preparation Time: 2 hours 30 minutes    Baking Time: 35 – 40 minutes


45 ml Instant coffee (3 tbsp)
125 ml Boiling Milk (½ cup)
3 ml Vanilla essence (½ tsp)
140 g Butter
125 ml Brown sugar (½ cup)
90 ml Castor sugar (¼ cup + 2 tbsp)
180 g Cake flour (1 x 250 ml + 60 ml / 1½ cups)
5 ml Salt (1 tsp)
10 g Anchor Instant Yeast (1 packet)
3 Large eggs
125 ml Almond flakes (½ cup)

Coffee Cream Icing

5 ml Instant coffee (1 tsp)
30 ml Boiling water (2 tbsp)
60 g Butter
310 ml Fresh cream (1¼ cups)
240 g Icing Sugar (460 ml)
Coffee beans to decorate (optional)


  1. Dissolve the instant coffee in the boiling milk.
    Add the vanilla essence and mix. Set aside to cool down to lukewarm.
  2. Cream the butter, brown sugar and castor sugar together until light and fluffy. Stir the coffee mixture into the batter.
  3. Sift the flour, salt and Anchor Instant Yeast together.
  4. Beat the eggs in, one at a time, alternating with spoons of the flour mixture. Stir in the almond flakes until evenly distributed.
  5. Pour into 2 x 20 cm greased cake tins. Cover with greased plastic and allow to rise in a warm place until double in volume, about 40 – 45 minutes.
  6. Bake in a preheated oven at 180 °C / 350 °F for 35 – 40 minutes. Cool in the pan for 10 minutes and turn out onto a cooling rack.
  7. Prepare the coffee cream icing by dissolving the instant coffee in the boiling water. Beat the butter until softened. Add the fresh cream and beat on a low speed. Add half the icing sugar whilst beating, and then the rest. Beat until smooth and creamy.
  8. Divide each of the cakes into 2 layers, cutting it with a bread knife. Place one layer down and spread with some of the coffee cream icing. Repeat until all 4 layers are stacked.
  9. Ice the top of the cake and then put the rest of the icing into a piping bag. Pipe swirls around the edge of the cake.
  10. Place a coffee bean on each second swirl. Cover and place in the fridge, until serving.
Coffee Cake
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