Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Coffee cake with cappuccino buttercream
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Cuts into 18
Ingredients
- 200g butter
- 200g golden caster sugar
- 200g muscovado sugar
- 250g self-raising flour
- 3-4 tbsp instant coffee
- a pinch baking powder
- 2 eggs
- 125g soured cream
CAPPUCCINO BUTTERCREAM
- 250g icing sugar
- 125g butter, at room temperature
- 1 tbsp mixed with 1/2 tbsp boiling water instant coffee
- cocoa powder, for dusting
Method
- STEP 1
Heat the oven to 180C/fan 160C/gas 4.
- STEP 2
To make the cake, put the butter, sugars and 250ml water in a pan, and heat gently until the butter has melted.
- STEP 3
Take off the heat and stir in the flour, coffee, baking powder, eggs and soured cream.
- STEP 4
Mix to a smooth batter.
- STEP 5
Pour into a lined 20 x 30cm cake tin (leave some baking paper overhanging to help lift the cake out, once done) and bake for 25-30 minutes, until a skewer comes out cleanly.
- STEP 6
Cool, then lift out.
- STEP 7
To make the icing, gradually beat the icing sugar into the butter, along with the coffee.
- STEP 8
Spread all over the cake then dust with cocoa powder.
