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Course afternoon tea, Dessert


  • 3 tablespoon instant coffee powder - or coffee granules ground to a powder
  • 200 g plain flour
  • teaspoon baking powder
  • 220 g soft light brown sugar
  • 220 g margarine or butter
  • 4 medium eggs
  • 2 teaspoon milk
  • For the buttercream
  • 200 g butter - soft at room temperature
  • 400 g icing sugar
  • ¼ teaspoon vanilla extract
  • 8 teaspoon instant coffee powder or granules
  • 4 teaspoon boiling water


  • Preheat your oven to 160ºC/140ºC fan.
  • Line two 20cm round sandwich tins with greaseproof paper.
  • Put all of the cake ingredients into a large bowl.
  • Beat until all of the ingredients are combined.
  • Split the mixture between the two prepared tins.
  • Then bake for 30-35 minutes until a skewer inserted in the centre comes out clean.
  • Remove the cakes from the oven and leave them to cool.
  • Make the coffee buttercream icing whilst the cakes are cooling.
  • Mixing together the instant coffee powder/granules with the boiling water then set aside to cool.
  • In a large bowl beat the butter and vanilla extract until soft.
  • Add the icing sugar and mix until the mixture is smooth.
  • Gradually add the coffee mixture.
  • Place the bottom layer of your coffee sponge onto a dish.
  • Spread about ⅓ of the coffee buttercream evenly across the sponge.
  • Add the top layer of sponge and spread ⅓ of the coffee buttercream on top.
  • Put the remaining buttercream into a piping bag.
  • Pipe blobs of buttercream evenly spaced around the edge of the cake.
  • I added coffee beans just to make it look fancy.
Keyword afternoon tea, cake, dessert