Coffee Butter Cake Recipe by Bakeomaniac

Nothing signifies adulthood better than the appreciation of coffee as a flavour so here comes a cake that expresses this exact sentiment of mine!

 

This Coffee Butter Cake resembles that of the coffee buns I can find in my local bakeries, especially so when it is paired with a cup of cold milk!

As usual, the write-up will be split into 1) Ingredients, 2) Method, and 3) Taste and Texture!

This Coffee Butter Cake resembles that of the coffee buns I can find in my local bakeries, especially so when it is paired with a cup of cold milk!

As usual, the write-up will be split into 1) Ingredients, 2) Method, and 3) Taste and Texture!

First up, the ingredients!

I am using the most basic way you can introduce coffee flavour into your bakes, which is the usage of coffee granules. You can feel free to add coffee-infusing ingredients such as Coffee Emulco, extract and so on!

If you are using 3-in-1 or 2-in-1 coffee granules, consider cutting back the amount of sugar used in this cake by about 5 grams if you would still like to be precise.

I would also strongly recommend adding nuts such as Walnuts to alleviate the flavour profile of the cake. About 85g should be good! I experimented with walnuts initially but I ran out when I was doing my final bake to be posted!

There is also a lot of adjustment that can be made for the individual to decide how intense the coffee flavour they would like of their cake!

Next, the method.

There is not much notable here except the simple fact that the coffee is infused by allowing it to dissolve in milk, hence the need to heat up the milk.

You could also used leftover coffee of course if it is equally concentrated.

Last but not least, the taste and texture.

For the taste, it has a distinctive coffee flavour that hits the right spot, with a slight buttery undertone. It is chewy, soft and fluffy. Definitely moist!

Problem Solving:

A confession here regarding the food photography. My cake did have small little holes in them and yes I still make such problems at times. These are the nicer slices! If you do have such problems, follow this link here to minimize the number and size of the holes. I suspect my sugar wasn’t room temperature when I mixed them in!
How to minimize the number of holes in my cake.

Next, it is very likely that if you cut your cake into very small slices like mine or while its still warm, its going to be crumbly. Refrigerate it for a while before cutting if you face this problem.

Coffee Butter Cake Recipe
by Javier Tan July-29-2018

Pair this moist and fluffy Coffee Butter Cake with a cup of cold milk to get a refreshing and delicious coffee flavour with each bite!

Ingredients

  • 1 Cup or 225g Unsalted Butter, softened at room temperature
  • 3/4 Cup + 2 Tablespoons or 175g Granulated White Sugar
  • 1 and 1/2 Cups or 180g All Purpose/Plain Flour, Sifted
  • 3/4 Teaspoon or 3g Baking Powder, Sifted
  • 1/4 Teaspoon or 1.4g Table Salt
  • 1/3 Cup + 1 Tablespoon or 105ml Full Cream Milk, Room Temperature
  • 3 Large Eggs, Room Temperature, 55g each
  • 1 Teaspoon or 5ml Vanilla Extract or 10ml of Vanilla Essence
  • 2 Loosely Packed Tablespoons or 9g of Coffee Granules
  • Coffee Essence / Related Flavouring ( Optional )
Instructions
  1. Preheat your oven to 160 degrees C and line your 8 x 8 inches baking tray with parchment paper.
  2. In a small saucepan, heat the coffee granules and milk at low heat until all granules have dissolved. Set aside to cool to room temperature.
  3. Beat the unsalted butter slightly for a couple of minutes to fluff it up and loosen it.
  4. Add in the sugar to the butter and cream both together until light and fluffy.
  5. Whisk in the eggs one by one, mixing well after each addition. Mixing well is important at this stage!
  6. Whisk in the vanilla extract and salt and mix well.
  7. Whisk in the coffee milk mixture and mix well.
  8. In a separate bowl, combine the flour and baking powder and mix until well distributed, about two minutes.
  9. Sift in the flour and baking powder mixture into the batter and fold in, stopping immediately once mixed in.
  10. Transfer the batter to your lined baking tray and hit it against the counter a few times to dislodge excessive air bubbles. I did it in two separate times.
  11. Bake the cake for about 52-55 minutes or until a toothpick inserted into the middle comes out clean. If nearing an hour and the toothpick comes out with just very fine lumps, it is considered fully baked as well.
  12. Cool at room temperature for an hour before serving. Cool it upside down for a denser finish. This cake tastes best after being stored overnight at room temperature.
Details
  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 1 8 x 8 Inches Cake

Notes:

  1. Store at room temperature for up to 5 days. If placed in the fridge, it will be hardened and can lose flavour. Can be softened again after exposure to room temperature for a couple of hours.
  2. Do take note that if your cake has small little holes in it, it is perfectly alright but you can minimize it by following the methods suggested on the read up!
  3. If you would like to be updated for more recipes which I strive to create to perfection for sharing, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!

Feel free to ask if you have any problems and
Enjoy!
– Bakeomaniac, Javier Tan