Coffee Layer Cake

Rating

 3 cups All-Purpose Flour/ Plain Flour
 1 ½ tsp Teaspoons Baking Powder
 ½ tsp Baking Soda
 ½ tsp Salt
 4 Large Eggs, at room temp.
 1 ½ cups Granulated Sugar/ Caster Sugar
 ¾ cup Unsalted Butter, at room temp.
 ¼ cup Vegetable Oil
 1.50 Tablespoons instant coffee (adjust the amount to your preference less or more)
 1 fl oz Hot water (more or less depending on how strong you want the coffee flavor)
 1 cup Buttermilk, at room temp.
Assembly Ingredients
 ½ cup Apricot Jam/ Preserves
 ½ cup Roasted Walnuts

Coffee Cake
1

Preheat your oven to 350F/ 180C and grease two 8-inch cake pans, set aside.

2

In a large bowl whisk together the flour, baking powder, baking soda, and salt.

3

In another large bowl with a handheld mixer or your stand mixer fitted with the paddle attachment beat the butter for 2 minutes, add the oil, and mix for an additional minute.

4

Add the sugar and beat for 2-3 minutes, until light and fluffy. Add the eggs.

5

In a small cup or bowl add the coffee granulates and hot water- stir until coffee granulates have disappeared. Add to the wet ingredients.

6

Gently fold in half of the flour mixture, then half of the buttermilk then repeat with remaining ingredients. Pour into prepared pan and bake for 20-25 minutes, or until you stick a toothpick in the center and only moist crumbs come out, no wet batter. Let cool on a wire rack for 20 minutes before inverting to cool completely.

Assembly
7

Place one cake layer on a cake board or serving plate, spread about 4oz (1/2 Cup) of frosting on the cake, making the edges higher to create a frosting dam for the apricot jam.

8

Spread jam within that frosting dam and place the remaining cake layer on the top, bottom face up- this helps create a flat top.

9

Spread frosting on the top layer and decorate with roasted walnuts.

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Ingredients

 3 cups All-Purpose Flour/ Plain Flour
 1 ½ tsp Teaspoons Baking Powder
 ½ tsp Baking Soda
 ½ tsp Salt
 4 Large Eggs, at room temp.
 1 ½ cups Granulated Sugar/ Caster Sugar
 ¾ cup Unsalted Butter, at room temp.
 ¼ cup Vegetable Oil
 1.50 Tablespoons instant coffee (adjust the amount to your preference less or more)
 1 fl oz Hot water (more or less depending on how strong you want the coffee flavor)
 1 cup Buttermilk, at room temp.
Assembly Ingredients
 ½ cup Apricot Jam/ Preserves
 ½ cup Roasted Walnuts

Directions

Coffee Cake
1

Preheat your oven to 350F/ 180C and grease two 8-inch cake pans, set aside.

2

In a large bowl whisk together the flour, baking powder, baking soda, and salt.

3

In another large bowl with a handheld mixer or your stand mixer fitted with the paddle attachment beat the butter for 2 minutes, add the oil, and mix for an additional minute.

4

Add the sugar and beat for 2-3 minutes, until light and fluffy. Add the eggs.

5

In a small cup or bowl add the coffee granulates and hot water- stir until coffee granulates have disappeared. Add to the wet ingredients.

6

Gently fold in half of the flour mixture, then half of the buttermilk then repeat with remaining ingredients. Pour into prepared pan and bake for 20-25 minutes, or until you stick a toothpick in the center and only moist crumbs come out, no wet batter. Let cool on a wire rack for 20 minutes before inverting to cool completely.

Assembly
7

Place one cake layer on a cake board or serving plate, spread about 4oz (1/2 Cup) of frosting on the cake, making the edges higher to create a frosting dam for the apricot jam.

8

Spread jam within that frosting dam and place the remaining cake layer on the top, bottom face up- this helps create a flat top.

9

Spread frosting on the top layer and decorate with roasted walnuts.

Coffee Layer Cake

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