Weeknight Dinner

Coffee Vanilla Cake with Whipped Caramac and Espresso Icing I’ve been eating t…

Coffee Vanilla Cake with Whipped Caramac and Espresso Icing ?

I’ve been eating this all week! Want to join me? Here’s the written recipe for that coffee-vanilla sponge cake I shared over on stories. Judging by the amount of DMs I’ve been receiving I think you guys might like a slice (or two), so don’t forget to SAVE this post ?

Preheat oven to gas 4/180c/180f and line the base and sides of a standard square brownie pan [20cm x 20cm] with parchment. Just the cooking timings as needed if you use a different sized pan.

170g cooking butter (margarine)
170g golden caster sugar
1tsp vanilla extract

– whip the above together until pale and fluffy, then add:

255g self-raising flour
1tsp baking powder
2 medium eggs
50ml strong espresso coffee OR 1tbsp instant coffee, dissolved in 2tbsp hot water
Optional: 1-2tsp coffee extract for extra oomph

– tip: alternate adding the flour and eggs to prevent splitting, and make sure your coffee is cooled. Give everything a good whip for a couple mins for a nice fluffy cake.

– pour the finished cake mix into the tin and pop into the oven for 40-45mins (I check from about 35mins until a toothpick comes out clean and the top ‘bounces back’). Cool in the tin for 10mins then remove to cool completely on the rack whilst you make the icing.

125g icing sugar (sieved)
80g softened butter
1-2tsp coffee extract
50g melted golden chocolate (Caramac) or swap for white/leave out
Optional decorations: broken-up thin shards of chocolate (I used a mix of gold and dark) + 1/2 tsp espresso powder for sprinkling over the top

– really whip up the icing sugar, softened butter and coffee extract (I use a stand mixer with the beater attachment) until super creamy. A good few mins on medium-high speed. Pour in the melted chocolate. Whip again for a few seconds.

– spread it all over the cooled cake in a thickish layer. Decorate as you like. Cut into squares and enjoy!

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  1. I’m making this as I type, but can I ask, when you’re beating butter and icing sugar in the stand mixer, do you normally use whisk or beater attachment? Many thanks

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