Baking a Rich Coffee Cream Cake: A Step-by-Step Recipe

Quick answer

• Follow precise measurements for both cake and frosting ingredients to ensure proper texture and flavor balance.
• Use fresh, high-quality ingredients, especially for coffee and dairy, for the best taste.
• Ensure all ingredients are at room temperature before mixing for a smooth, emulsified batter.
• Do not overmix the cake batter; mix until just combined to keep the cake tender.
• Allow the cake layers to cool completely before frosting to prevent the frosting from melting.
• Chill the frosted cake for at least 30 minutes to set the cream cheese frosting.
• Adjust coffee strength in the cake and frosting to your preference, using espresso powder for a concentrated flavor.

Who this is for

• Home bakers looking to create an impressive yet approachable dessert.
• Coffee lovers who want to incorporate their favorite beverage into a sweet treat.
• Those seeking a detailed, step-by-step guide to baking a delicious layer cake.

What to check first

Oven temperature and pan preparation

Ensure your oven is preheated to the correct temperature before you start mixing ingredients. Use an oven thermometer for accuracy.

Prepare your cake pans by greasing and flouring them, or lining them with parchment paper, to prevent sticking. This ensures your cake layers release cleanly.

Ingredient quality and freshness

Use fresh eggs, high-quality butter, and fresh dairy products for the best flavor and texture in your cake and frosting. Stale ingredients can negatively impact the final product.

For the coffee element, use freshly brewed strong coffee or high-quality espresso powder for a robust coffee flavor without excess liquid.

For the coffee element, use freshly brewed strong coffee or high-quality espresso powder for a robust coffee flavor without excess liquid. We recommend this espresso powder for an intense coffee kick.

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• AWARD-WINNING ESPRESSO POWDER- Named Best Espresso Powder by America’s Test Kitchen. Premium Colombian coffee, expertly roasted and finely ground for rich, authentic espresso flavor in every spoonful.
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• VERSATILE CULINARY USES - Dissolves easily in batters, sauces, and smoothies. Perfect for mocha drinks, protein shakes, and espresso-infused recipes — from baking to beverages.
• PURE COLOMBIAN COFFEE QUALITY - Made from 100% Arabica beans, medium roast, Non-GMO, and free from artificial ingredients. Fine ground for quick dissolving and consistent flavor results.
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Proper equipment

Gather all necessary baking equipment before you begin, including mixing bowls, an electric mixer, measuring cups and spoons, a spatula, and cake pans. Having everything ready streamlines the baking process.

Ensure your measuring cups and spoons are accurate. Dry ingredients should be leveled off, and liquids measured at eye level.

Step-by-step how to make coffee cream cake (Baking Workflow)

1. Prepare your cake pans.

• What to do: Grease two 8-inch round cake pans with butter or baking spray. Line the bottoms with parchment paper, then grease and flour the parchment and sides.
• What “good” looks like: Pans are evenly coated, ensuring cake layers won’t stick and will release easily after baking.
• Common mistake and how to avoid it: Not greasing enough can cause cakes to stick and tear. Avoid by thoroughly coating all surfaces, including parchment.

2. Preheat oven and prepare dry ingredients.

• What to do: Preheat your oven to 350°F. In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
• What “good” looks like: Oven is at the correct temperature (verify with an oven thermometer). Dry ingredients are well combined, with no lumps, ensuring leavening agents are evenly distributed.
• Common mistake and how to avoid it: Uneven leavening can lead to dense or sunken spots. Avoid by sifting or thoroughly whisking dry ingredients.

3. Combine wet ingredients for the cake.

• What to do: In a separate medium bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, and strong brewed coffee (or coffee dissolved from espresso powder).
• What “good” looks like: Wet ingredients are fully incorporated, creating a uniform liquid mixture.
• Common mistake and how to avoid it: Using cold ingredients can lead to a lumpy batter. Avoid by ensuring all wet ingredients are at room temperature.

4. Combine wet and dry ingredients.

• What to do: Pour the wet ingredient mixture into the dry ingredient mixture. Mix on low speed with an electric mixer, or by hand with a whisk, until just combined.
• What “good” looks like: The batter is smooth with no visible streaks of flour, but not overmixed.
• Common mistake and how to avoid it: Overmixing develops gluten, leading to a tough, dry cake. Mix only until the flour disappears.

5. Divide batter and bake.

• What to do: Divide the batter evenly between the two prepared cake pans. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean.
• What “good” looks like: Cake layers are golden brown, spring back when lightly touched, and a skewer is clean.
• Common mistake and how to avoid it: Opening the oven door too early can cause cakes to sink. Avoid by waiting until the minimum bake time has passed before checking.

6. Cool cake layers.

• What to do: Let the cake layers cool in the pans on a wire rack for 10-15 minutes, then invert them onto the wire rack to cool completely.
• What “good” looks like: Cakes are fully cooled to room temperature, preventing the frosting from melting.
• Common mistake and how to avoid it: Frosting warm cakes will cause the frosting to slide off. Avoid by being patient and allowing full cooling.

7. Prepare the coffee cream cheese frosting.

• What to do: In a large bowl, beat softened cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar, a little at a time, mixing until combined. Beat in vanilla extract and strong brewed coffee (or espresso powder dissolved in a tiny bit of hot water) until light and fluffy.
• What “good” looks like: Frosting is smooth, lump-free, and has a light, spreadable consistency. The coffee flavor is well-distributed.
• Common mistake and how to avoid it: Lumpy frosting from cold cream cheese. Avoid by ensuring cream cheese and butter are thoroughly softened to room temperature.

8. Assemble and frost the coffee cream cake.

• What to do: Place one cooled cake layer on a serving plate or cake stand. Spread about one-third of the frosting evenly over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
• What “good” looks like: Cake is evenly coated with frosting, creating a neat appearance.
• Common mistake and how to avoid it: Crumbs getting into the frosting. Avoid by applying a thin “crumb coat” first, chilling, then applying the final frosting layer.

9. Chill the cake.

• What to do: Refrigerate the frosted cake for at least 30 minutes to allow the frosting to set.
• What “good” looks like: Frosting is firm enough to hold its shape when sliced.
• Common mistake and how to avoid it: Slicing before the frosting sets can lead to a messy presentation. Avoid by chilling thoroughly.

Common mistakes when making coffee cream cake (and what happens if you ignore them)

Decision rules for your coffee cream cake

• If your cake batter looks lumpy after combining wet and dry ingredients, then you likely didn’t whisk the dry ingredients enough or your wet ingredients weren’t at room temperature, because lumps can prevent even baking.
• If your cake layers are sticking to the pan, then you didn’t grease and flour the pans adequately, because proper preparation is crucial for release.
• If your cake sinks in the middle, then your oven might be too cool, or you opened the oven door too early, because consistent heat is essential for structural integrity.
• If your frosting is too soft and runny, then your butter or cream cheese might have been too warm, or you added too much liquid coffee, because temperature and liquid content affect consistency.
• If your cake tastes too bland, then your coffee might not have been strong enough, because a robust coffee flavor is key to a “coffee cream cake.”
• If the cake is tough, then you likely overmixed the batter, because overmixing develops gluten, leading to a chewy texture.
• If the frosting is grainy, then the powdered sugar wasn’t fully dissolved, because it needs to be beaten until smooth.
• If the cake is dry, then it might have been overbaked, or there wasn’t enough moisture in the batter, because proper baking time and ingredient ratios are vital.
• If your cake has a dome in the middle, then your oven might be too hot, or your pans are too small, because even heat distribution prevents uneven rising.
• If you want a deeper coffee flavor, then consider adding a teaspoon of espresso powder directly to the dry ingredients for the cake, and a bit more to the frosting, because espresso powder offers concentrated flavor without adding excess liquid.

FAQ

Q: Can I use instant coffee instead of brewed coffee or espresso powder?

A: Yes, you can. For the cake, dissolve 1-2 tablespoons of instant coffee in the liquid called for in the recipe. For the frosting, dissolve a smaller amount (1-2 teaspoons) in a tiny bit of hot water before adding it to the cream cheese mixture. Adjust to your desired strength.

Q: How do I store leftover coffee cream cake?

A: Coffee cream cake, especially with cream cheese frosting, should be stored in an airtight container in the refrigerator. It will typically last for 3-4 days. For best flavor, let it come to room temperature for about 30 minutes before serving.

Q: Can I make this cake ahead of time?

A: Absolutely! You can bake the cake layers a day or two in advance. Once completely cooled, wrap them tightly in plastic wrap and store at room temperature or freeze them. The frosting can also be made a day ahead and stored in the refrigerator, then re-whipped before assembly.

Q: My cake layers stuck to the pan, what went wrong?

A: This usually happens if the pans weren’t properly greased and floured. Ensure you thoroughly coat all surfaces, including any parchment paper, with butter or baking spray and then dust with flour. Don’t skip the parchment paper step on the bottom.

Q: How can I tell if my cream cheese and butter are at “room temperature”?

A: Room temperature butter should be soft enough to indent easily with your finger but not melted or greasy. Cream cheese should feel soft and pliable when gently pressed. This typically takes about 30-60 minutes out of the refrigerator, depending on your room’s temperature.

Q: Can I freeze the frosted coffee cream cake?

A: Yes, you can. Freeze the cake uncovered for about an hour to set the frosting, then wrap it tightly in plastic wrap and then foil. It can be frozen for up to 1-2 months. Thaw in the refrigerator overnight before serving.

What this page does NOT cover (and where to go next)

• Advanced cake decorating techniques
• Vegan or gluten-free adaptations for coffee cream cake
• The history or origin of coffee-flavored desserts
• Specific brand recommendations for ingredients
• Troubleshooting common baking issues beyond this recipe
• How to make homemade buttermilk or vanilla extract