How to make coffee cake.. a super easy recipe

Ever since he was a little boy my husband requested coffee cake each year for this birthday cake. A couple of years ago I found this little fact out so after asking his mum for the recipe, I carried on the tradition. This recipe that I’m going to share with you was given to my mother in law by her mother so it’s been tried and tested a fair few times!

How to make coffee cake

how to make coffee cake

You will need

2 tbsps Camp coffee essence

4 eggs – beaten

225g/8oz caster sugar – sifted

225g/8oz self-raising flour – sifted

225g/8oz block margarine at room temperature, plus a little extra to grease the tins

sponge cake tins x 2 (greased and lined with greaseproof paper)


Pre-heat the oven to 160C, 325 F,gas 3

Beat margarine and sugar until pale and fluffy

Add beaten eggs in a little at a time mixing until incorporated. Take care not to curdle – adding the odd table spoon of flour toward the end to prevent this from happening.

When all the eggs are incorporated add flour gradually

Finally stir in the coffee essence.

Bake approx 25mins – centre oven.

When cooked – centre should spring back when you prod it and cake will be coming away from the sides slightly. Cool for a couple of minutes – and turn onto wire rack. Remove the greaseproof lining whilst still warm.

For the topping – Coffee Fudge Icing

200g/7oz icing sugar – sifted

55g/2oz butter

2 dsp water

1dsp coffee essence


Melt butter on gentle heat – add rest of the ingredients and stir over gentle heat until combined.

Remove from heat and beat hard with a wooden spoon until it starts to thicken (and crystals/hard bits form on the sides of the pan).

Whilst still a pouring consistency (but not too runny) pour onto top of the cake allowing it to drizzle slightly over the edges.

Take care not to over beat or over cool the mixture as it will suddenly become too stiff to spread.

It’s normally still warm when you pour it over the cake.

Add decorations  immediately – walnut halves, pecans or chocolate sprinkles, I’ve even used edible gold glitter to sprinkle on top and it looked great.

how to make coffee cake

I would recommend a chocolate buttercream frosting/filling between the sponges as it will give the cake a bit of a mocha feel.

This is the recipe I use (it will make more than you need for a filling, but can be frozen)

You will need

175g good quality dark chocolate

22g butter at room temp

1 tbsp milk at room temp

1 tsp vanilla extract

250g icing sugar – sifted


Melt the chocolate until smooth, leave to cool slightly

Beat the butter, milk, vanilla and icing sugar until smooth. I use my electric hand mixer for this.

Add the melted chocolate and beat again until thick and creamy

(recipe originally found in Cupcakes from the Primrose Bakery)


Like I’ve said this coffee cake goes down very well in our house, even the girls love it.

Let me know if you give it a go, I’d love to know what you think!

morganaHow to make coffee cake.. a super easy recipe


Join the conversation
  • Kim Carberry - January 29, 2014 reply

    Ohh wow! That is easy! I think even I could manage that 😀
    Kim Carberry recently posted…A letter for Matilda Mae….My Profile

  • Rachel - January 29, 2014 reply

    Ohhh yum I’m going to have to try that this weekend

  • Lauren - January 29, 2014 reply

    Coffee (and walnut) cake has been on my list to try for ages and is a must for this year. I’m supposed to be on a diet but I *have* to try this. Sounds delicious xx
    Lauren recently posted…A Bubble of Happiness and LoveMy Profile

  • Jenny - January 29, 2014 reply

    Oh you so know the way to my heart! I am so going to try this this weekend. I am obsessed with coffee cake. Well coffee anything really!!! Lol thanks for sharing.

  • leila - July 7, 2015 reply

    What temperature is the oven required to be at in order to bake this, otherwise I do not know what temperature it should be at and for what amount of time..

    butwhymummywhy - July 7, 2015 reply

    Sorry about that oversight Leila, the temperature has now been added in.

  • Tina - July 6, 2016 reply

    love the recipe, just reduced the sugar amount for our tastes though…. thank you for sharing this with everyone Xxx

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