Coffee and Cream Cake

It was one of our friend’s birthdays this week. She is an absolutely amazing baker and is usually the one baking for everyone else, so I wanted to make her an extra nice cake for her birthday.

I did some poking around for ideas and decided to combine some very nice flours to make a very decadent birthday cake combination. This went down really well with our friends. I will probably post the individual layers eventually as their own smaller cake recipes, but this post shows you how to construct the full two tier treat!

The top tier of the cake is a cappuccino sponge topped in vanilla icing and the second tier is a custard cream sponge all covered in cappuccino icing. The rich coffee flavour is balanced by the light custard and vanilla sweetness to make a nice balanced flavour with each bite!

Hope you enjoy!

Coffee and Cream Cake

This recipe makes one cake and when cut into 12 pieces, each piece is 600 calories. I know its high in calories, but it is worth it! If you do want to lower the calorie count, the easiest way is to make up only half of the icing.

IMG_6477

Ingredients:

Cappuccino Cake (bottom tier)

  • 125g unsalted butter
  • 125g brown sugar
  • 150g self-raising flour
  • 2 eggs
  • 100ml strong coffee (cooled-can be fresh or instant)

Custard Cream Cake (top tier)

  • 115g unsalted butter
  • 115g caster sugar
  • 2 eggs
  • 100g self-raising flour
  • 1/4 tsp baking soda
  • 50g custard powder
  • 2 Tbs whole milk
  • custard creams or vanilla oreos (optional)

Icing

  • 300g unsalted butter (room temp.)
  • 600g icing sugar
  • 3/4 tsp vanilla
  • 4 tsp strong brewed coffee (cooled)

 

Preparation:

 

  1. Start by preheating the oven to 170 C and line two 8″ round cake pans with baking paper.
  2. Start by making the cappuccino bottom tier.
  3. Cream the butter and brown sugar in a stand mixer (paddle attachment) or large bowl.
  4. Add the flour and eggs and mix until combined.IMG_6464
  5. Add 50ml of the cooled coffee and mix until combined.IMG_6465
  6. Spoon the batter into one of the cake tins and place in oven for 25-30 minutes. It is done when a toothpick comes out clean.
  7. While the first tier is baking, you can start mixing the second layer.
  8. Cream the butter and sugar together until light and fluffy.
  9. Add the eggs, flour, baking soda and custard powder and mix until combined.
  10. Add milk and mix until smooth.                          IMG_6467
  11. Spoon into second cake tin and bake for 25-30 minutes. It is done when a toothpick comes out clean.                                             IMG_6469
  12. When the cappuccino cake layer is done let is cool in the pan for five minutes and then transfer out of the pan and onto a cooling rack (removing the baking paper).
  13. Use a tooth pick to prick small holes all over the top and then spoon the remaining 50ml of coffee over the top so it soaks into the sponge.
  14. Allow to cool completely.
  15. Remove the custard cream layer from the baking tin when it is done baking and allow to cool completely.
  16. Use a bread knife to trim off excess on the top of both cakes so the top is flat.
  17. To make the icing start by creaming the butter until it is light in colour.
  18. Slowly add the icing sugar while mixing on a low speed until all sugar is combined (paddle attachment if using a stand mixer).
  19. Add vanilla and beat on medium-high speed for at least five minutes until light and fluffy.
  20. Place about 2/3 of the icing into an icing bag.
  21. Place the cappuccino layer onto a serving plate and then pipe all of the vanilla icing onto the top to create a flat layer.                      IMG_6470
  22. Place the custard cream layer on top of the vanilla icing.
  23. Add the 4tsp of strong coffee to the remaining 1/3 of the icing and mix until combined.
  24. Place three heaped Tbs of the coffee icing in a piping bag.
  25. Spread a thin layer of the coffee icing over the entire cake.      IMG_6471
  26. Use the remaining icing in the piping bag to create a pattern of large and small blobs of icing around the rim of the cake.            IMG_6472
  27. Press custard creams or vanilla oreos into the blobs of icing.      IMG_6486
  28. Now you can cut up the cake and enjoy!

Hope you like the cake as much as we did!

 

Here is an easy to print version:

Coffee and Cream Cake

Ingredients:

Cappuccino Cake (bottom tier)

  • 125g unsalted butter
  • 125g brown sugar
  • 150g self-raising flour
  • 2 eggs
  • 100ml strong coffee (cooled-can be fresh or instant)

Custard Cream Cake (top tier)

  • 115g unsalted butter
  • 115g caster sugar
  • 2 eggs
  • 100g self-raising flour
  • 1/4 tsp baking soda
  • 50g custard powder
  • 2 Tbs whole milk
  • custard creams or vanilla oreos (optional)

Icing

  • 300g unsalted butter (room temp.)
  • 600g icing sugar
  • 3/4 tsp vanilla
  • 4 tsp strong brewed coffee (cooled)

Preparation:

  1. Start by preheating the oven to 170 C and line two 8″ round cake pans with baking paper.
  2. Start by making the cappuccino bottom tier.
  3. Cream the butter and brown sugar in a stand mixer (paddle attachment) or large bowl.
  4. Add the flour and eggs and mix until combined.
  5. Add 50ml of the cooled coffee and mix until combined.
  6. Spoon the batter into one of the cake tins and place in oven for 25-30 minutes. It is done when a toothpick comes out clean.
  7. While the first tier is baking, you can start mixing the second layer.
  8. Cream the butter and sugar together until light and fluffy.
  9. Add the eggs, flour, baking soda and custard powder and mix until combined.
  10. Add milk and mix until smooth.
  11. Spoon into second cake tin and bake for 25-30 minutes. It is done when a toothpick comes out clean.
  12. When the cappuccino cake layer is done let is cool in the pan for five minutes and then transfer out of the pan and onto a cooling rack (removing the baking paper).
  13. Use a tooth pick to prick small holes all over the top and then spoon the remaining 50ml of coffee over the top so it soaks into the sponge.
  14. Allow to cool completely.
  15. Remove the custard cream layer from the baking tin when it is done baking and allow to cool completely.
  16. Use a bread knife to trim off excess on the top of both cakes so the top is flat.
  17. To make the icing start by creaming the butter until it is light in colour.
  18. Slowly add the icing sugar while mixing on a low speed until all sugar is combined (paddle attachment if using a stand mixer).
  19. Add vanilla and beat on medium-high speed for at least five minutes until light and fluffy.
  20. Place about 2/3 of the icing into an icing bag.
  21. Place the cappuccino layer onto a serving plate and then pipe all of the vanilla icing onto the top to create a flat layer.
  22. Place the custard cream layer on top of the vanilla icing.
  23. Add the 4tsp of strong coffee to the remaining 1/3 of the icing and mix until combined.
  24. Place three heaped Tbs of the coffee icing in a piping bag.
  25. Spread a thin layer of the coffee icing over the entire cake.
  26. Use the remaining icing in the piping bag to create a pattern of large and small blobs of icing around the rim of the cake.
  27. Press custard creams or vanilla oreos into the blobs of icing.
  28. Now you can cut up the cake and enjoy!
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