Do you know that you can adapt cupcake recipes into cakes and vice versa? That is exactly what I did with these Coffee Cream Cakes, which were adapted from my Coffee Cupcakes recipe. Needless to say, both bakes are absolutely delicious!

My inspiration for this Coffee Cream Cake started when I was preparing for a baking workshop. In this workshop, I am to teach Coffee Cupcakes and I wanted to bring some some cupcake samples. However, whole cupcakes can be a little much for a sample. Furthermore, cupcakes are difficult to share.

Hence, the only natural solution was right in front of me which is to make it in a cake version! Not only will the Coffee Cream Cake be adjustable in terms of portion, it’s also easy to distribute and isn’t all too messy to eat.

A final advantage of making a cake version over the cupcake, and a subtle one at that, is the frosting. Without the need for piping, I could cut back on sugar for the frosting and did a simple spread.

Consistent with my other recipes, this Coffee Cream Cake is easy to whip up in no time. You would only require a single bowl for the cake, and another for the cream. If you were to make this, do consider saving some of your morning coffee brew so that you won’t have to make a new batch / pot.

An important caveat to note will be the size and height of this cake. While it may seem tall, I am using a smaller than usual cake pan (7 inches square). In the event you’re making this using an 8 inch square, consider multiplying the recipe by 1.5. Should you keep to the recipe as it is for an 8 inch square, it’s good as well but do note that the cake slices will be slightly shorter.

For the finish, I topped my cake slices off with a generous combination of roasted walnuts and chopped dark chocolate. Together, these flavour elements come together to create a well-balanced and extremely flavourful cake. Furthermore, this cake is extremely moist and fluffy too!

Without further ado, the recipe.

Coffee Cream Cake Recipe
by Javier Tan June-24-2023

This Coffee Cream Cake will always have a place on the dessert table. With its rich flavour harmony and aroma, you get all in in a bite!


Cakes (This batter is for 2 layers):

  • 1/2 Cup or 120g of Unsalted Butter, Melted (Or Veg Oil, or Half Butter, Half Veg Oil)
  • 1/2 Cup + 2 Tablespoons or 130g of Granulated White Sugar
  • 2 Eggs, large, 55g each
  • 1/2 Cup or 120ml of Milk (Room temperature)
  • 1/4 Cup or 60ml of Coffee (Or 60ml water + 2 teaspoons of dissolved coffee granules)
  • 1 and 1/2 Teaspoon or 6g of Baking Powder
  • 1 and 1/2 Cup or 180g of All-Purpose Flour, Sifted
  • Pinch of salt
  • 1 Teaspoon or 5ml of Vanilla Essence
  • 1 Teaspoon or 5ml of Coffee Flavour (or Emulco)

Coffee Cream Cheese Frosting:

  • 3/4 Cup or 170g of Cream Cheese, Softened at Room Temp
  • 1 Tablespoon or 15ml of Brewed Coffee, Room Temp
  • 1 and 1/2 Cups or 155g of Powdered Sugar, Sifted (220g for piping consistency)
  • 1 Teaspoon or 5ml of Coffee Flavouring (Or Emulco)
  • Approx 50g of Nuts and 50g Chopped Dark Chocolate for topping


Coffee Cake:

  1. Preheat your oven to 180 degrees C and line your two 7 inch square baking trays with parchment paper (8 inch square works too, cake will be slightly flatter. However, you can also x1.5 the recipe for an 8 inch square cake)
  2. Whisk together the cooled, melted butter and sugar until well incorporated.
  3. Next, whisk in the two eggs.
  4. Then, whisk in the coffee, vanilla, coffee flavouring and pinch of salt until a single consistency is formed.
  5. In a separate bowl, mix together the flour and baking powder (dry ingredidents).
  6. Sift in the flour and baking powder half at a time and fold until it is of a single consistency. Do not over mix.
  7. Distribute the batter evenly and bake until cake shrinks from the sides, approx 21 – 25 minutes.
  8. Next, let the cake cool for an hour or two before frosting.
  9. Serve and enjoy!

Coffee Cream Cheese Frosting:

  1. Firstly, cream together the cream cheese, coffee flavouring  and coffee.
  2. Secondly, sift and mix in the icing sugar until it is whipped. If it’s too stiff, add some more coffee (approx 5ml) to loosen it.
  3. Finally, set aside to cool for 10 – 20 minutes before piping it!


  • Prep time: 3 hours
  • Cook time: 20 mins
  • Total time: 3 hours 20 mins
  • Yield: 1 2-Layer Delectable Coffee Cream Cake


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself) or in a fridge (up to a week)
  3. If storing the cupcake with no frosting in the freezer (up to a week), seal it in plastic wrap or an airtight container. Leave at room temperature for 40 minutes before serving!
  4. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan