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coffee cake with shavings and a strawberry
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5 from 1 vote

Best Ever Coffee Cake

This delicious coffee cake is made with actual coffee!
Course Dessert
Cuisine American
Keyword cake, coffee
Prep Time 25 minutes
Cook Time 35 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 20 slices

Ingredients

Cake Batter

  • 2 cups butter (4 sticks)
  • 6 tbsp instant coffee crystals (3/8 cup)
  • 2 cups boiling water
  • 4 cups all-purpose flour
  • 4 cups granulated sugar
  • ½ tsp salt
  • 1 cup buttermilk
  • 4 eggs
  • 2 tsp baking soda
  • 4 tsp vanilla extract

Cake Filling

  • 2 8-oz packages cream cheese softened at room temp
  • 2 cups powdered sugar
  • 2 cups heavy cream

Coffee Cake Icing

  • 1 ½ cups butter (3 sticks)
  • ¼ cup instant coffee crystals
  • ½ cup half-and-half
  • 8 cups powdered sugar
  • 4 tsp vanilla extract

Instructions

Cake Batter Instructions

  • Preheat oven to 350° Fahrenheit.
  • Spray two jelly roll pans (10 x 15 inch) with a flour baking spray or line with parchment paper.
  • Melt the 4 sticks of butter in a medium saucepan.
  • Add the 6 Tbsp of instant coffee and then add the 2 cups boiling water.
  • Let this mixture bubble for about 5 seconds, then turn off the heat.
  • In a separate large bowl, whisk together the flour, sugar, and salt. Then pour the hot mixture over the dry ingredients and stir to combine.
  • In another medium bowl, mix together the buttermilk, eggs, baking soda, and vanilla extract. Pour this mixture into the ingredients in the large bowl and stir together. Mix until fully incorporated.
  • Pour this batter into the two jelly roll pans, dividing the batter equally between them both. Bake for about 20 minutes.
  • Take the pans out of the oven and let the cakes cool in the pans for about 10 minutes. Then turn the pans over on to a clean, prepared surface, and remove from the jelly roll pans. Gently peel off the parchment paper (if used) and allow the cakes to cool completely.
  • While the cake is cooling, begin preparing the filling.

Cake Filling Instructions

  • Fit a stand mixer with the wire whip attachment. (A hand mixer should work too)
  • Add the softened cream cheese, 2 cups powdered sugar, and heavy cream to a large mixing bowl. Beat until light and fluffy, then set aside while the cake cools completely.
  • When the cake has cooled completely, move it to your cake holder or cake stand. Then spread the creamy filling over the bottom layer.
  • Gently add the second layer of cake on top of the filling.

Coffee Cake Icing Instructions

  • Melt the 3 sticks of butter in a large saucepan and add ¼ cup instant coffee crystals. Stir together.
  • Add the half-and-half to the saucepan and whisk together. Then turn off the heat.
  • Add the 8 cups powdered sugar and vanilla. Whisk together really good to create a smooth icing.
  • Let the icing cool for 5 minutes. Then gently pour the coffee icing over the top of your cake. Make sure you pour it so it covers the entire cake and drips down over the sides.
  • Enjoy this delicious cup of coffee served as a slice of cake. Coffee and cream all in one bite!

Notes

*TIP: If some of the cake peels off with the parchment paper, don't panic, you smooth it back on with a butter knife. However, you'll cover with filling and icing later so any small patches won't be noticed.
*When frosting the cake, you can try to smooth the icing along the sides for better coverage. However, I find pouring it and letting it just drip down works best as it is hard to smooth after it begins to cool on the cake. So you have to act fast!