This is a cake suitable for coffee lovers. It is very easy to prepare although at first glance it may not seem that way. Since the cake uses oil, it can be made by hand perfectly. It is a delicious cake, easy to make and much easier to eat. Do it, and I’m sure there won’t even be any crumbs left!
To bake the cake I have chosen to do it in two molds, so the baking is faster and the cake does not dry out as much. If you do not have two molds, the baking time will be double and when it comes to assembling the cake, you will have to cut the cake in half.
Recipe information
- Preparation time: 25 minutes
- Cooking time: 30 minutes
- Total time: 1 hour and 20 minutes
- Rations: 12
- Category: cake shop
- Type of cuisine: international
- Calories per serving (kcal): 442
Ingredients for coffee cake for 12 people
For the coffee cake:
- 40 g hot water
- 10 g instant coffee
- 160 g sunflower oil
- 100 g brown sugar
- 100 g white sugar
- 3 eggs M
- 180 g wheat flour
- 12 g chemical yeast (Royal type)
- 1 pinch of salt
For the coffee cream:
- 40 g hot water
- 10 g instant coffee
- 200 g unsalted butter at room temperature
- 200 g icing sugar
Necessary utensils
- Two removable molds of 18 cm diameter
How to make coffee cake
How to make the coffee cake
To prepare the coffee cake, first we mix the 40 grams of hot water with the 10 grams of soluble coffee. We reserve.
In a bowl, we mix the 160 grams of sunflower oil together with the 100 grams of brown sugar and the 100 grams of white sugar.
We add the 3 M eggs, one by one, so that we do not add the next one until the previous one is fully integrated.
We sift the 180 grams of wheat flour, along with the 12 grams of baking powder and a pinch of salt. We beat just enough to integrate the flour.
Add the coffee mixture and mix well.
We grease the molds and preheat the oven to 170 ºC.
We distribute the dough between the two molds and bake for 25-30 minutes or until a toothpick inserted into the pan comes out clean. We remove from the oven and let it cool.
After 10 minutes, we unmold and let the cakes cool completely on a rack.
How to make coffee cream
We mix the 40 grams of hot water with the 10 grams of soluble coffee, set aside.
We put the 200 grams of unsalted butter at room temperature in a bowl and sift the 200 grams of icing sugar.
We beat for 5-10 minutes, until we have a fluffy white cream.
Add the coffee mixture and beat for a couple of minutes, until combined.
When we have a fluffy and homogeneous cream, we will have it ready to decorate the cake.
How to decorate the cake
We put one of the cakes on a plate. We will put the cream in a pastry bag with a curly nozzle, or your choice. We start by decorating the cake by putting small dollops of cream. We will have just enough cream to put on the two cakes.
We put the second cake on the coffee cream and finish decorating.
Easy Preparation Summary
- We mix the water and soluble coffee
- We beat the oil and the two types of sugar
- We add the eggs
- We sift the flour, yeast and salt
- We add the coffee
- We grease the molds and preheat the oven to 170 ºC.
- We spread the dough and bake for 30 minutes.
- We cool for 10 minutes and unmold
- We mix the hot water and the coffee for the cream
- Sift the icing sugar over the butter.
- We beat until we have a white and fluffy cream.
- We add the coffee mixture
- We beat until we have a homogeneous cream
- We put the cream in a pastry bag and begin to decorate the cake starting with one of the sponge cakes.
- We cover with the other half and finish decorating the cake.
