Hey there! I’ve got an amazing coffee cake recipe that’s been a big hit. Trust me, it’s absolutely delicious! And the best part? It actually has coffee in it. Ready to dive in?
Ingredients
Method
- Preheat your oven to 350°F and prepare two 9” pans with parchment paper and butter.
- In a big bowl, mix together flour, sugar, baking powder, baking soda, and salt.
- Add in the eggs, oil, and buttermilk. Mix until just combined.
- Mix instant coffee with hot water and add to the batter. Mix until combined.
- Take 1/3 of the batter into another bowl, sift in the cocoa powder, and fold it in.
- Pour the original batter into the two pans equally, then spoon on the cocoa batter. Swirl with a toothpick for a marbled effect.
- Bake for 25-28 minutes until a toothpick comes out with moist crumbs. Let the cakes cool.
- In a separate bowl, whisk together coffee, sugar, and water until it forms a light-colored, thick mixture (Dalgona).
- In another bowl, whisk butter and 1.5 cups icing sugar until light and airy. Add the Dalgona mixture and whisk until smooth. Adjust to taste.
- Once the cakes have cooled, trim off the tops, divide into two layers each, and assemble on a cake stand with buttercream between layers. Cover the top and edges with buttercream.
- Refrigerate for 1 hour, then serve and enjoy your delicious coffee cake!