This coffee cake recipe is a classic and perfect for Mother’s Day afternoon tea. Ready in only a few simple steps, this coffee cake has a rich coffee flavour and makes a 20cm cake that's layered with coffee-infused frosting and dusted with cocoa powder.
250g butter or margarine
200g caster sugar
60g golden syrup
4 large eggs
250g self-raising flour
1 level tsp baking powder
3tbsp coffee essence (Camp coffee)
200g unsalted butter, at room temperature
400g icing sugar
2-3tbsp coffee essence
2tsp cocoa powder, for dusting
2 x 20cm (8in) sandwich tins, buttered and base-lined
Set the oven to 190C, 375F, gas 5.
Put the butter, sugar, syrup and eggs in a large mixing bowl. Sift in the flour and baking powder, and add the coffee essence. Whisk together for 1-2 mins until the mixture is smooth, light and fluffy.
Divide the mixture between the two tins and spread evenly. Bake in the centre of the oven for 25-30 mins, until well-risen and firm to the touch.
Turn the cakes out on to a wire rack to cool.
To make the filling: Beat the butter, icing sugar, coffee and 2tbsp water together until smooth, light and fluffy.
Place one of the cakes on a flat serving plate and spread with half the buttercream. Place the second cake on top and spread with the rest of the buttercream, swirling the top.
Dust with cocoa powder (optional: add a crushed chocolate flake on top or chopped walnuts).
Slice to serve. Store in an airtight container. It will keep for a couple of days.