Coffee Cake

Delicious coffee cake which is easy to make and fast to make. This will complement our great roasted coffee.


For the cake:

  • 340g baking marge, plus extra for greasing
  • 340g caster sugar
  • 6 free-range eggs
  • 75ml  Finca Bourbon Organic strong espresso or other high quality esspresso 
  • 340g self raising flour

For the coffee butter cream topping/filling:

  • 150g unsalted butter
  • 150g margarine 
  • 480g icing sugar
  • 50ml Finca Bourbon Organic strong espresso or other high quality esspresso 
  • handful of Finca Bourbon Organic (or other whole bean coffee) coffee beans to decorate

    Serves: 12

    Preparation Time: 20 minutes 

    Cook Time: 15-20 minutes


    1. Preheat oven to 170C (fan oven) 190C(conventional oven).
    2. In a bowl, beat the butter and sugar together until very light and pale.
    3. Add the eggs one at a time to the butter and sugar mixture whilst beating well.
    4. Add the espresso to the mixture and stir well.
    5. Fold the flour into the mixture.
    6. Spoon the cake mixture into two lined and greased 20cm.
    7. Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown.
    8. Remove the cakes from the oven and leave to cool on a wire rack.
    9. For the coffee buttercream topping/filling, beat the butter, margarine and icing sugar together in a small bowl until pale and light.
    10. Add the espresso and mix well.
    11. Spread the buttercream over the top of each cake, then place one cake on top of the other.
    12. Decorate the top of the cake with coffee beans