the best coffee cake ever, made with a brown sugar cinnamon swirl and buttery pecan crumb streusel
Recipe:
Rich Coffee Cotton Sponge Cake Recipe
Rich Coffee Cotton Sponge Cake – Coffee is my big time favourite. In fact, I can’t live with having a cup a coffee everyday. Not forgetting, coffee cake is also one of my favourite flavour of all time. If you love coffee, you’ll love coffee cake too. You might think it’s a bitter cake. No, it’s not bitter at all. The cake is well balanced with cream cheese flavour and whipped cream in it. Although I wanted a darker colour for the cake, never try to attempt to add any cocoa powder in it, that wouldn’t be a coffee flavoured cake. I am using good instant espresso coffee, I didn’t use any coffee essence (I don’t like artificial flavour for coffee) I hope you’re inspired to make this cake. Enjoy!
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Ingredients:
Coffee Sponge Cake
I am using 7x7x3-inch pan
2 tsp instant espresso
2 tbsp hot milk
5 egg yolks
60g (1/3 cup) fine sugar
80g (1/3 cup + 1 tbsp) vegetable oil
80ml (¼ cup + 1 tbsp]) whole milk, room temp
¼ tsp salt
150g (1 ¼ cup]) cake flour
5 egg whites
½ tsp cream of tartar
75g (1/3 cup + 1 tbsp) fine sugar
Cream Cheese Frosting
2½ tsp instant espresso
1 tbsp hot water
400g (1½ cup + 2 tbsp) whipping cream [I have used a sweetened whipping cream. if yours is not sweetened, just add 30g or 2 tbsp sugar]
170g (¾ cup) cream cheese
coffee syrup (2 tsp coffee +2 tsp sugar +1 tbsp hot water)
Toasted walnuts (sprinkles)
tip #869 for the deco piping
Instructions:
Coffee Sponge Cake
1. Preheat oven at 160°C/320°F.
2. Dissolve espresso powder in hot water. Make sure there is no coffee lumps. Set aside.
3. Separate the eggs, one bowl with egg whites and the other with egg yolks.
4. In the egg yolks bowl, add in the sugar. Mix until well combined or until the colour is slightly pale. Add the oil and then milk, mix until well combined respectively.
5. Add in the espresso coffee mix. Add salt. If you wish to add coffee essence, you can add ½ tsp, but I prefer pure coffee flavour. Mix until well combined.
6. Sift the cake flour in 3 batches. Use a whisk to gently mix the batter. Mix just until the flour disappear, do not over mix. Set aside.
7. In the bowl of egg whites, add cream of tartar. Mix on low speed for few seconds until foamy. Add the sugar in 3 batches. After adding the first batch, increase speed to high and continue mixing. After add the last batch of sugar, mix until stiff peaks formed. It’s important that you reach stiff peaks as this is the key to rise the cake.
8. Add the egg white meringue into the yolk batter in 3 batches. Use a whisk to gently mix just until the white disappear, do not over mix. Mix in a circular motion. Switch to a spatula to scrape the bowl to ensure even mixing.
9. Transfer the batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use a chopsticks or a skewer to do as shown to release trapped air bubbles. Tap the pan on the table few times to further release air bubbles.
10. Bake in preheated oven at 160°C/320°F for about 50-55 min, or until inserted skewer comes out clean.
11. Let the cake cool on cooling rack before slicing the cake.
12. This is cake, I slice into 4 layers so that I want to add more cream frosting in between. Set aside while working on the next step.
Cream Cheese Frosting
1. In a chilled bowl, add the whipping cream. Chill bowl will help thickened up the cream fast and stable. Mix on low speed for few seconds.
2. Add in the cream cheese. Continue mixing on low speed for few seconds, then increase to high speed. Mix until the mixture is stiff, be careful not to over mix. Stop the mixing to check the consistency every 10 seconds. As soon as it reaches stiff, stop the mixing. Transfer about a quarter cream into a piping bag. I am just doing a variation to give the cake some colour contrast. This is optional. Set aside.
3. For the remaining cream, add the espresso coffee mixture. Give it a quick mix, just until combined. Do not over mix as it has already reached stiff earlier. Transfer into a piping bag and time to assemble the cake.
Assemble the cake
1. Get ready the coffee syrup and the 2 flavoured frostings.
2. Chill the cake before trimming the sides.
3. Combined the remaining two flavoured frosting into another piping bag to pipe some deco. I am using tip #869.
4. Cake is ready to serve.
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Coffee Marble Cake with Coffee Glaze | Spongy Perfect Marble Mocha Cake
Today let's learn to make some super tasty Coffee Cake with a very simple Coffee Glaze. This is very simple to make at home and a perfect recipe for coffee lovers.
►Ingredients
Butter - 3/4 cup
Sugar - 1 cup
All-Purpose Flour - 2 cup
Yogurt - 1 cup
Egg - 2
Vanilla Essence
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Coffee - 2 tsp
Water - 2 tsp
- for glaze
Coffee - 2 tsp
Water - 2 tbsp
Caster Sugar - 3/4 cup
►Method
1. Blend butter and sugar till it becomes fluffy.
2. Add 2 eggs and mix well.
3. Add flour and yogurt with Baking powder and soda and salt.
4. Divide batter into two portions and add coffee mix in one and combine.
5. Scoop each color batter and add it to a cake tin.
6. Bake it at 180 degrees Celcius for 30 - 40 minutes.
7. Mix coffee and water and add it to caster sugar and make the sugar glaze.
8. Pour the glaze on to the cooled cake and serve.
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coffee cake recipe | coffee whipped cream frosting | coffee mirror glaze recipe
coffee cake recipe | coffee whipped cream frosting | coffee mirror glaze recipe |
#coffee #cake #recipe
Coffee Cake with Coffee Whipped Cream Frosting.
Indulge your senses in a delightful symphony of coffee-infused flavors with our exquisite Coffee Cake, adorned with a heavenly Coffee Whipped Cream Frosting. This luscious dessert is a true celebration of all things coffee, perfectly blending rich aromas and decadent textures to create a memorable culinary experience.
The foundation of our Coffee Cake is a moist and tender sponge, delicately infused with the essence of freshly brewed coffee. With each bite, the subtle notes of java dance on your palate, offering a harmonious balance of robustness and sweetness. The cake's light and fluffy texture provide the ideal canvas for the decadent frosting that awaits.
Our Coffee Whipped Cream Frosting is a divine creation that will transport your taste buds to coffee nirvana. Whipped to perfection, it boasts a velvety smoothness that melts effortlessly on your tongue, leaving behind a hint of coffee's comforting warmth. The delicate sweetness of the cream expertly complements the cake, creating an irresistible pairing that will leave you craving for more.
Whether enjoyed as an indulgent treat for yourself or shared with loved ones, our Coffee Cake with Coffee Whipped Cream Frosting promises to be a true delight for coffee enthusiasts and dessert lovers alike. From its enticing aroma to its impeccable taste, this exquisite creation is a testament to the harmonious marriage of coffee and cake, a symphony of flavors that will leave you craving for another slice.
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1kg chocolate cake recipe
eggless chocolate cake recipe
Coffee sponge recipe.
Ingredients:
【pan size : 8inch 】
3 eggs
Sugar 100gm(1/2cup)
Coffee powder 1tbsp + Water 2tbsp
Flour 85gm (2/3cup)
Vanilla 1 tbsp
Oil 30ml (2tbsp)
Baking powder 1/4tsp
Salt 1/4tsp
Bake in preheated oven 180℃ for 25-30 minutes.
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coffee whipped cream frosting:
Ingredients:
1 cup whipping cream(240ml)
2 tablespoons powdered sugar
1 teaspoon instant coffee powder + 1tbsp water.
1/2 teaspoon vanilla extract
Instructions:
In a small bowl, dissolve the instant coffee powder in 1 tablespoon of hot water. Stir until the coffee is fully dissolved. Set aside to cool.
In a large mixing bowl, pour in the heavy whipping cream. Using an electric mixer or a stand mixer, whip the cream on medium speed until it begins to thicken.
Gradually add the powdered sugar into the whipping cream while continuing to beat. Increase the speed to high and whip until soft peaks form.
Add the cooled coffee mixture and vanilla extract to the whipped cream. Beat on medium speed until well combined and stiff peaks form. Be careful not to overbeat, as the cream can become grainy.
Once the desired consistency is reached, your coffee whipping cream frosting is ready to use. You can either use it immediately or refrigerate it for later use.
This frosting goes well with cakes, cupcakes, or other baked goods. It has a subtle coffee flavor that adds a delightful touch to your desserts. Enjoy.
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coffee mirror glaze:
Ingredients:
100 grams granulated sugar(1/2cup)
60 milliliters water(1/4cup)
1/4cup heavy cream(60gm)
1tbsp unsweetened cocoa powder
1tsp instant coffee powder
1tbsp powdered gelatin
3tbsp cold water
Instructions:
In a small bowl, mix the powdered gelatin with cold water and let it bloom for about 5 minutes until it becomes spongy.
In a saucepan, combine the granulated sugar, water, heavy cream, cocoa powder, and instant coffee, Place the saucepan over medium heat and stir the mixture until the sugar has completely dissolved and the ingredients are well combined. Do not let it boil.
Remove the saucepan from heat and add the bloomed gelatin. Stir well until the gelatin is completely dissolved.
Pass the mixture through a fine-mesh sieve to remove any lumps or impurities.
Allow the mixture to cool to room temperature. Make sure it doesn't start setting, but it shouldn't be warm either.
Once the glaze has reached room temperature, you can use it to coat your cake or pastries.
Pour the glaze over the chilled cake.
Note: The mirror glaze will have a shiny, glossy appearance once it sets. You can refrigerate the cake after glazing to help the mirror effect set properly.
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Thank you for choosing our video as your go-to resource for cake baking inspiration. I hope this recipe brings you joy and fills your kitchen with the irresistible aroma of homemade goodness. Don't forget to like, comment, and subscribe to my channel for more delicious recipes like this one.
#cake #recipe #asmr #sponge #coffee
#coffee_mirror_glaze
#easycookingwithdas
#cake_frosting_recipe
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EASY COFFEE CAKE RECIPE
Coffee cake! Oh yes who does not love a good coffee cake recipe?! This coffee cake is super easy but tastes absolutely delicious try it!
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My Virgin Kitchen is a YouTube cooking channel created when I wanted to teach myself how to cook and create a video diary of the journey I have never had a professional lesson & am just your every day chap attempting recipes to inspire you guys to try too. My Wife Becky (aka Mrs Barry) now joins in on the channel too, we upload 2 recipe videos per week, but some fun is had too on Sunday when it is our Funday where anything goes....including giant foods, mini foods, taste testing foods sent from around the World, kitchen gadget testing and many more. Any requests for recipes / cool stuff you've seen let us know! I try my best to reply to as many comments as possible, but it is hard to as we are busy working on the next video, but please interact with eachother and be respectful :-) #barrylewis
Eggless Coffee Cake with Chocolate Glaze | Easy Eggless Coffee Cake Recipe #SHORTS
I absolutely love a good coffee cake and this one is extra special as it is eggless and comes topped with a quick chocolate glaze!
Make this and let me know in the comments below what other simple cake recipes would you want me to share here!
Products I use in this video:
1. Bundt pan -
2. Induction stovetop -
3. Mixing bowl -
4. Jars -
5. Callebaut dark chocolate-
My Kitchen Equipment:
1. OTG Oven -
2. Stand Mixer -
3. Electric Hand Mixer -
4. Blender -
My Shooting Equipment:
1. Sony A7III Camera -
2. Sony 50mm 1.8 Lens -
3. Rode Wireless Go II Mic -
4. Godox SL 150 Studio Lights -
Ingredients:
2 + 1/2 cups (300g) all-purpose flour
2 teaspoons (10g) baking powder
1 teaspoon (5g) baking soda
1 cup (226g) melted butter
½ cup (113g) caster sugar
1 cup (306g) condensed milk
1 teaspoon (5ml) vanilla extract
1 cup (240ml) hot milk
3 tbsp (15g) coffee powder
For chocolate glaze
1 cup (140g) chopped dark chocolate
2 (26ml) tablespoon vegetable oil
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