Recipe | Coffee Cake with Bailey’s Buttercream

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Coffee cake has long been a favourite of mine. Two flavoured sponges, sandwiched together with a thick buttercream. Perfection on any day. On a blizzard day though, this is beyond perfection. Sweet, comforting and filling, it is the ideal companion on the couch while you scroll the day away on Instagram.

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Besides a beautiful flavour, the good thing about this cake is that you probably already have all ingredients in the house. I always use coffee essence, not espresso powder in my coffee cakes but of course, just use whatever you have to hand.

Ingredients:

220g self-raising flour

220g unsalted butter

220g caster sugar

2 tsp baking powder

6 tbsp coffee essence

4 large eggs, beaten

splash of whole milk

icing:

200g unsalted butter

400g icing sugar

2 tbsp baileys – if you aren’t a Baileys fan, why not add a little more coffee essence here instead, or maybe some cocoa powder?

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Method:

  1. Find 2 x 20cm sandwich cake tins and line them up with grease-proof paper.
  2. Preheat the oven to 200 degrees.
  3. This cake uses the all in one method. Simply pop everything for the sponge cake into a large bowl and beat until smooth. Feel free to add extra coffee if you want to. Who am I to deny you your beloved caffeine hit.
  4. Divide the cake mixture between the 2 tins and bake for 20 minutes. Both cakes will have risen up and be a very golden brown colour when ready. You’ll see the cakes will begin to shrink away from the sides of the tin too.
  5. Once they are cooked, tip the cakes out onto a wire tray and allow to cool completely.
  6. To make the icing, beat the butter and icing sugar together until nice and smooth. It should be a very pale yellow. Follow with your Baileys. Taste it now and see if you have happy with the flavour. You can add more Baileys or sugar to balance it out if need be.
  7. To finish the cake, simple sandwich the 2 sponges together using the butter cream. I like this cake to have a simple dusting of icing/cocoa on the top. The cream keeping it together is to sweet and delicious, there really isn’t need for any more on the top. If you do feel the need to add it though, go right ahead!

I hope you enjoy this Coffee Cake – I brought mine into work a couple of weeks ago and people seemed to love it! I’m always thinking of ways to use up this bottle of Bailey’s I have in the house – if you’ve got any ideas, please let me know in the comments below.

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4 Comments Add yours

  1. Gluecksgeist says:

    This looks so good!! xx

    Like

    1. wheresmyteaspoon says:

      Thanks πŸ™‚ I love this one!

      Like

  2. Karen says:

    Looks so yummie! Great pic, i am looking forward to trying this recipe!

    Like

    1. wheresmyteaspoon says:

      Thanks so much Karen – please note the tins are 20cm (I had accidentally written 20 inches. That would be one maga cake, haha!)

      Like

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