The Ultimate Homemade Coffee Layer Cake with Silky Coffee Icing

Ingredients:Cake Batter

• Unsalted Butter – 150g
• Sugar – 150g
• Large Eggs – 03
• All-purpose Flour – 150g
• Vanilla / Coffee Essence – 01 tsp
• Instant Coffee – 02 tsp
• Baking Powder – 01 tsp
• Hot Water – 02 tbsp
• Salt a pinch

Ingredients:Coffee Icing

• Butter – 100g
• Icing Sugar – 250g
• Instant Coffee – 02 tsp
• Hot Water – 01 tbsp

Instructions:

• Dissolve your instant coffee in hot water and set it aside to cool completely. This ensures the coffee flavor is evenly distributed without curdling the batter.
• In a clean bowl, beat the egg whites until they are foamy and hold their shape. Set these aside; they are the secret to a light, airy sponge.
• In a separate large bowl, beat the butter and sugar together until the mixture is pale, light, and creamy.
• Add the egg yolks one by one, beating well after each addition.
• Stir in the vanilla extract and the cooled coffee mixture.
• Sift the flour, baking powder and salt together, then gradually fold them into the butter mixture until just combined.
• Gently fold the foamy egg whites into the batter using a spatula. Be careful not to deflate the air bubbles, as this gives the cake its signature lift.
• Pour the batter into a prepared 8 inch round baking tray. Bake in a pre-heated oven at 180°C for approximately 35 minutes, or until a skewer comes out clean.
• To make coffee icing, dissolve coffee in hot water and let it cool.
• Beat the butter until pale and fluffy.
• Mix in half of the icing sugar, followed by the cooled coffee.
• Add the remaining icing sugar and beat until the frosting is smooth and spreadable.
• Once the cake is completely cool, slice it horizontally through the middle to create two even layers. Sandwich the layers together with a generous spread of coffee icing, then cover the top and sides of the whole cake.