Easy Coffee Cake with Coffee Buttercream – Soft and Moist Homemade Cake

If you love the rich aroma of coffee, this Easy Coffee Cake with Coffee Buttercream is a simple homemade dessert you’ll want to make again and again. The cake is soft, moist and full of coffee flavor, while the creamy coffee buttercream on top makes every bite even more delicious.

The batter takes only a few minutes to prepare and uses everyday baking ingredients such as eggs, sugar, flour, milk and vegetable oil. Instant coffee is dissolved in milk before being added to the batter, giving the entire cake a warm coffee flavor without making the preparation complicated.

 

Once the cake has cooled, it’s topped with a simple buttercream flavored with more instant coffee. Chopped cashew nuts and melted dark chocolate are optional, but they’re an easy way to turn this everyday coffee cake into something special.

Serve it with a hot cup of coffee or tea for an easy afternoon treat, family dessert or simple celebration cake.

Ingredients

For the Coffee Cake

• 4 large eggs
• 175 g (¾ cup + 2 tablespoons) sugar
• ¼ teaspoon salt
• 80 ml (⅓ cup) vegetable oil
• 200 g (1⅓ cups) plain or all-purpose flour
• 1¼ teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon almond essence, optional
• 80 ml (⅓ cup) milk
• 1½ tablespoons instant coffee

For the Coffee Buttercream

• 200 g (1¼ cups + 2 tablespoons) powdered sugar
• 100 g (7 tablespoons) butter, softened
• 2 teaspoons instant coffee
• 1–2 tablespoons milk

 

Optional Toppings

• Chopped cashew nuts
• Melted dark chocolate

Measuring cup size: 240 ml
Baking pan: 20 × 20 cm
Oven temperature: 170°C (338°F)
Baking time: 35–40 minutes

How to Make Easy Coffee Cake

Step 1: Prepare the Oven and Baking Pan

Preheat your oven to 170°C (338°F).

Lightly grease a 20 × 20 cm baking pan and line it with baking paper.

Leaving a little baking paper extending above the sides will make it easier to lift the cake from the pan once it has cooled.

Set the pan aside while you prepare the batter.

 

Step 2: Prepare the Coffee Milk

Place 80 ml (⅓ cup) milk in a small bowl or cup.

Add 1½ tablespoons instant coffee and stir until the coffee has dissolved.

Slightly warm milk can make dissolving instant coffee easier, but avoid making it extremely hot.

Set the coffee mixture aside.

Step 3: Beat the Eggs, Sugar and Salt

Crack 4 eggs into a large mixing bowl.

Add 175 g sugar and ¼ teaspoon salt.

Using an electric mixer, beat until the ingredients are thoroughly combined and the mixture becomes lighter and slightly fluffy.

The salt helps balance the sweetness while also complementing the coffee flavor.

 

Step 4: Add the Oil

Gradually pour in 80 ml vegetable oil while continuing to mix.

Beat just until incorporated.

Vegetable oil works particularly well in this recipe because it helps the cake remain soft and moist even after it has cooled.

Step 5: Add the Flavorings

Pour in 1 teaspoon vanilla extract.

If you’re using it, add ½ teaspoon almond essence.

Mix briefly.

The almond essence is optional, so feel free to leave it out if you want the coffee and vanilla flavors to remain the main focus.

Step 6: Add the Coffee Milk

Pour the prepared coffee and milk mixture into the batter.

Mix until evenly incorporated.

At this stage, the batter should have a lovely coffee aroma and an even light-brown color.

 

Add the Dry Ingredients

Step 7: Combine Flour and Baking Powder

In a separate bowl, combine:

• 200 g plain or all-purpose flour
• 1¼ teaspoons baking powder

Mix well or sift the ingredients together.

Sifting can help remove flour lumps while distributing the baking powder evenly.

Step 8: Finish the Batter

Gradually add the flour mixture to the wet ingredients.

Using a whisk or spatula, mix gently until there are no visible pockets of dry flour.

Don’t continue mixing once the batter is smooth.

Overmixing after adding flour can develop too much gluten and make the cake heavier instead of soft and tender.

 

Bake the Coffee Cake

Pour the batter into your prepared 20 × 20 cm baking pan.

Spread it evenly toward the corners and gently smooth the surface.

Bake in the preheated oven at 170°C (338°F) for approximately 35–40 minutes.

Begin checking around the 35-minute mark.

Insert a toothpick or thin wooden skewer into the center. If it comes out clean or with only a few moist crumbs attached, the cake is ready.

If there’s still wet batter on the skewer, continue baking for a few more minutes.

Avoid overbaking, as this can make the cake dry.

Cool the Cake Completely

Remove the baked cake from the oven and allow it to rest in the pan for approximately 10–15 minutes.

Carefully remove it and transfer it to a cooling rack.

Let the cake cool completely before adding the coffee buttercream.

This is important because buttercream will soften or melt if spread over a warm cake.

 

How to Make Coffee Buttercream

The coffee buttercream requires only four ingredients and adds a rich, creamy finish to the cake.

Step 1: Prepare the Coffee

Place 2 teaspoons instant coffee in a small bowl.

Add 1 tablespoon milk and stir until the coffee is dissolved as much as possible.

You can add the second tablespoon of milk later if the frosting needs a softer consistency.

Step 2: Beat the Butter

Place 100 g softened butter in a mixing bowl.

Beat with an electric mixer until smooth and creamy.

The butter should be soft enough to beat easily but not melted.

 

Step 3: Add the Powdered Sugar

Gradually add 200 g powdered sugar.

Beat between additions until the sugar is incorporated.

Continue beating until the buttercream becomes lighter and fluffy.

Adding the powdered sugar gradually also helps prevent a cloud of sugar from escaping the bowl.

Step 4: Add the Coffee

Pour in the dissolved coffee mixture.

Beat again until the coffee is evenly distributed throughout the buttercream.

If the frosting is too thick to spread comfortably, add a little more milk.

Add it gradually—you may not need the full second tablespoon.

The finished buttercream should be creamy and spreadable while still being thick enough to hold its shape.

 

Decorate the Coffee Cake

Once the cake has cooled completely, spread the coffee buttercream evenly across the top.

You can use an offset spatula for a smooth finish or create simple swirls with the back of a spoon.

At this point, the cake is ready to serve, but you can make it even more special with the optional toppings.

Add Chopped Cashew Nuts

Scatter chopped cashew nuts over the buttercream.

They add a pleasant crunch that contrasts beautifully with the soft cake and creamy frosting.

You can use as much or as little as you like.

Drizzle with Dark Chocolate

Melt a small amount of dark chocolate and allow it to cool slightly.

Drizzle it over the buttercream using a spoon or piping bag.

Coffee and dark chocolate work especially well together, and the chocolate drizzle also gives the cake a simple decorative finish.

You can use either topping or combine both.

 

Why Instant Coffee Works Well in Cake

Instant coffee is convenient because it dissolves easily and provides plenty of coffee flavor without introducing a large amount of extra liquid into the batter.

Dissolving it in milk before adding it to the cake helps distribute the flavor more evenly.

The same technique works well for the buttercream.

Instead of adding dry coffee granules directly to the frosting, dissolving them in a small amount of milk creates a smoother result.

Why Use Oil Instead of Butter in the Cake?

Vegetable oil helps create a particularly soft and moist cake.

Unlike butter, oil remains liquid at room temperature. This means oil-based cakes can maintain a tender texture even after they’ve completely cooled.

Butter is then used in the frosting, where its rich flavor and firm texture are more useful.

The result is a soft coffee sponge paired with creamy, buttery frosting.

 

Tips for the Best Coffee Cake

Dissolve the coffee first: Mixing instant coffee with milk helps prevent concentrated coffee granules from remaining in the cake.

Use room-temperature eggs when possible: They’ll combine more smoothly with the other ingredients.

Don’t overmix after adding flour: Mix only until the batter is smooth.

Use fresh baking powder: Old baking powder may prevent the cake from rising properly.

Check the cake at 35 minutes: Baking times vary between ovens.

Don’t overbake: Remove the cake once a toothpick comes out clean or with a few moist crumbs.

Use properly softened butter for the frosting: Cold butter won’t whip smoothly, while melted butter will produce runny frosting.

Cool the cake completely: Never spread buttercream over a warm cake.

Add frosting milk gradually: A small amount can significantly change the buttercream consistency.

Can I Make This Cake Without Almond Essence?

Absolutely.

The almond essence is completely optional.

Simply leave it out and use the vanilla extract. You’ll still have plenty of flavor from the coffee and vanilla.

 

Can I Make the Cake Without Buttercream?

Yes.

The coffee cake can be served completely plain if you prefer a simpler dessert.

You could lightly dust the cooled cake with powdered sugar instead.

For coffee lovers, however, the coffee buttercream makes the flavor much more noticeable and turns the simple sponge into a richer dessert.

Can I Leave Out the Cashew Nuts?

Yes.

Cashew nuts are an optional topping and aren’t required for the recipe.

You can leave the cake nut-free or replace them with another suitable chopped nut, such as walnuts, almonds or pecans.

If serving anyone with a nut allergy, omit both the nuts and optional almond essence as appropriate.

 

Can I Skip the Chocolate?

Of course.

The melted dark chocolate is simply an optional decorative finish.

The combination of coffee cake and coffee buttercream already provides plenty of flavor without it.

How Strong Is the Coffee Flavor?

The cake contains 1½ tablespoons of instant coffee, while another 2 teaspoons are used in the buttercream.

This creates coffee flavor in both the sponge and topping.

Keep in mind that instant coffee brands vary in strength, so the exact intensity may differ depending on what you use.

 

Why Is My Coffee Cake Dry?

Overbaking is one of the most common reasons.

Although the suggested baking time is 35–40 minutes, your cake may be finished at the earlier end of that range.

Begin checking after approximately 35 minutes and remove it once the center is properly baked.

Using too much flour can also create a dry cake, so measure your ingredients carefully.

Why Is My Buttercream Too Thick?

Buttercream naturally becomes quite thick when powdered sugar is added.

If yours is difficult to spread, add a little milk and beat again.

Start with a small amount rather than pouring in too much at once.

Why Is My Buttercream Too Soft?

This can happen if the butter was too warm or if too much milk was added.

If the frosting becomes softer than you’d like, place it in the refrigerator briefly and then check the consistency again before decorating.

 

How to Serve Coffee Cake

Once decorated, cut the cake into squares and serve.

It’s especially delicious with:

• Freshly brewed coffee
• Espresso
• Cappuccino
• Black tea
• Cold milk
• Vanilla ice cream

For a simple dessert presentation, place an individual square on a plate and add a small drizzle of melted dark chocolate.

How to Store Coffee Cake

If the cake is unfrosted, keep it well wrapped or in an airtight container so it doesn’t dry out.

Once decorated with coffee buttercream, store the cake covered in a cool place for short-term serving or refrigerate it for longer storage.

If refrigerated, allow individual slices to sit at room temperature briefly before serving. This helps soften the buttercream and gives the cake a more tender texture.

 

Can I Make Coffee Cake Ahead of Time?

Yes.

The sponge can be baked ahead and decorated later.

Allow the cake to cool completely before wrapping it well.

Prepare the coffee buttercream and decorate when you’re ready to serve.

You can also decorate the entire cake in advance and keep it covered until needed.

This makes it a convenient dessert for parties, family gatherings or afternoon tea.

 

Final Thoughts

This Easy Coffee Cake with Coffee Buttercream is a simple recipe with plenty of rich coffee flavor.

The oil-based sponge is soft and moist, instant coffee gives it a wonderful aroma, and vanilla adds a little extra warmth. A creamy coffee buttercream takes the cake to another level, while chopped cashew nuts and dark chocolate provide easy optional finishing touches.

Best of all, the batter comes together quickly with basic ingredients and requires only about 35–40 minutes in the oven.

Whether you make it for afternoon tea, a family dessert or simply because you love coffee, this is an easy homemade cake recipe worth saving.

Soft cake, creamy frosting and plenty of coffee flavor—enjoy!