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Easy coffee cake

An easy to make coffee cake that is ideal for dessert or for a morning or afternoon tea treat. Perfect to take to a picnic to share with your friends.
Meal Type Dessert, Picnic
Keyword Coffee cake, Vegetarian
Total Time 40 minutes
Servings 6
Author Veg Coast Cook



  • 100 g self-raising flour sifted
  • ½ tsp baking powder
  • 100 g unsalted butter softened, plus extra for greasing cake tin
  • 75 g brown sugar
  • 2 large free-range eggs lightly beaten
  • 2 tbsp espresso coffee that you have chilled in the fridge (reserve 1 tsp for icing)


  • 120 g icing sugar
  • 1 tsp brewed espresso coffee (see above)


  1. Preheat oven to 190°C fan. Grease a 15cm diameter round shallow cake tin with butter.

  2. Put all the sponge ingredients in a large bowl and beat with an electric hand mixer on a low speed until combined. Turn up to a high speed and whisk for 2 minutes.
  3. Transfer cake batter to greased cake tin and bake in oven for 30 minutes. Test if the cake is ready by putting a skewer in the centre of sponge – if it comes out clean then it is cooked. Remove from oven and cool on a wire rack.
  4. To make a coffee icing: in a small bowl mix 100g icing sugar with 1 tsp brewed espresso coffee until smooth. In another bowl, mix the remaining 20g of icing sugar with a small amount of water to make the plain icing. Spread the coffee icing on the cake first then using a piping bag (or freehand) draw stripes of plain icing over the top and over the edges of the cake. Allow icing to set at room temperature before serving.

Recipe Notes

Coffee drizzle cake: for an extra hit of coffee flavour use a skewer to make holes in the top of the cake after it has been cooked. Drizzle 2 tbsp of chilled espresso coffee over the top of the cake and allow the coffee to soak in for at least 30 minutes before applying the icing. I used this method with the cake that is pictured in this post.