Coffee Cake with buttercream filling and topping.

Your bean-to-cup machine can make freshly brewed coffee for this recipe to get that perfect coffee flavor.

Ingredients:

For the Cake Layers:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup freshly brewed strong coffee, cooled

For the Coffee Buttercream:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons freshly brewed strong coffee, cooled
• 1 teaspoon vanilla extract

Instructions:

For the Cake Layers:

1. Preheat your oven to 350°F (175°C)—grease and flour two 9-inch round cake pans.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
4. Beat in the eggs, one at a time, then add the vanilla extract. Mix well after each addition.
5. Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream and freshly brewed coffee. Begin and end with the dry ingredients, mixing until combined after each addition.
6. Divide the batter evenly between the prepared cake pans.
7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
8. Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the Coffee Buttercream:

1. In a large mixing bowl, beat the softened butter until creamy and smooth.
2. Gradually add the powdered sugar, one cup at a time, and beat until well combined.
3. Add the freshly brewed coffee and vanilla extract. Beat the mixture at medium-high speed for 2-3 minutes until the buttercream is light and fluffy.

Assembling the Cake:

1. Place one cake layer on a serving plate or cake stand.
2. Spread a generous layer of coffee buttercream over the top of the first cake layer.
3. Place the second cake layer on top of the buttercream.
4. Use the remaining coffee buttercream to frost the top and sides of the cake. You can create smooth sides or use a spatula to create decorative swirls.
5. Optional: Garnish the cake with a sprinkle of cocoa powder or chocolate curls for added flair.
6. Refrigerate the cake for at least 30 minutes to allow the buttercream to set.
7. Slice and serve your delicious coffee cake with a delightful coffee flavor!

Cooking Time and Temperature:

• Preheat Oven: 350°F (175°C)
• Cake Bake Time: 25-30 minutes

Remember, these are general guidelines and actual baking times may vary depending on your oven and altitude. Always perform the toothpick test to ensure the cakes are fully baked.

You can use this recipe as a basis for coffee and walnut cake by combining broken walnut pieces into the mixture and decorating the top with whole walnut pieces. Be aware of those with nut allergies before serving a coffee and walnut cake.

Enjoy your homemade two-layer coffee cake with rich coffee buttercream filling and topping – it’s a delightful treat for coffee and cake lovers alike!