Ingredients:
- 250 ml cake flour
- 5 ml baking powder
- 3 ml salt
- 175 ml brown sugar
- 100 ml white sugar
- 200 ml butter
- 2 large eggs
- 150 ml milk
- 100 ml instant coffee granules
- 50 ml hot water
- 5 ml vanilla extract
Coffee Buttercream:
- 200 ml butter
- 250 ml icing sugar
- 60 ml instant coffee granules
- 30 ml hot water
- 2 ml vanilla extract
- 1 ml salt
Method
- Preheat your oven to 180 degrees Celsius and spray a 20cm cake pan with non-stick spray or coat with butter followed by a light flour dusting.
- In a big bowl, sift the flour, baking powder and salt together and set aside.
- In another large bowl, beat the butter until soft and creamy for about 2-3 minutes.
- Add the sugars to the butter and beat for another 2-3 minutes until the mixture starts to look light and fluffy.
- Add the eggs, beat for 1 minute after each addition.
- Now add the milky coffee mix with vanilla essence.
- Fold the wet mix into the sifted flour mix and continue until combined well.
- Spoon your batter into your cake pan and bake for 30 to 35 minutes.
- Test the middle of your cake with a toothpick, if it comes out dry, your cake is done.
- Once the cake is done, let it cool in the pan for 10 minutes. Flip it out on a plate and let it cool to room temperature before icing.
Coffee Buttercream
- Whip the butter until soft and fluffy. Do not skip this step.
- Add the icing sugar gradually.
- Add the coffee mix, vanilla and salt and beat well.
- Select an icing tip, insert into your piping bag and fill with icing.
- Apply icing to cake and decorate to your taste.
