Coffee Buttercream Layer Cake
A bold coffee sponge layered with silky buttercream, this dessert doesn’t just show up—it takes center stage and won’t shut up.
Ingredients
For the Cake:
- 1¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup white sugar
- 3 large eggs
- 1 tablespoon instant espresso mixed with ¼ cup hot water
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the Coffee Buttercream:
- 1 cup unsalted butter
- 2½ cups powdered sugar
- 1 tablespoon espresso dissolved in 1 tablespoon hot water
- 1 teaspoon vanilla
- Pinch of salt
- 1 tablespoon cream optional for texture
Instructions
- Preheat oven to 350°F. Grease and line your pans like a responsible adult.
- Sift flour, baking powder, soda, and salt together. No clumps, no chaos.
- Beat butter and sugars until light and dramatic.
- Add eggs one by one, mixing like your reputation depends on it.
- Stir in espresso mix, vanilla, and sour cream.
- Fold in dry ingredients gently. This is cake, not cardio.
- Divide into pans and bake for 30 minutes or until golden and toothpick-approved.
- Cool on a wire rack and resist poking it.
- For buttercream: whip butter till fluffy, then beat in sugar gradually.
- Add espresso liquid, vanilla, salt, and cream if needed. Frost like a star.
Notes
Nutritional Values (Per Serving)
- Calories: 465
- Total Fat: 27g
- Saturated Fat: 16g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Calcium: 6%
- Iron: 8%
- Vitamin A: 9%
- Vitamin B12: 5%
- Phosphorus: 7%
Additional Notes/Tips to Enhance Flavor
- Chill layers before frosting to prevent buttercream slip-n-slide.
- Add a dash of cinnamon to the cake batter for warmth.
- Sprinkle sea salt flakes on top for contrast (and snob appeal).
- Swap espresso for strong brewed coffee if you’re fancy.
- Store leftovers in the fridge—but good luck having any.