Coffee Cake Traybake

Boyyyyyy is this a good one.

I love coffee cake, it’s got to be in my top 5 cakes of all time (as a baker, this is saying something). I absolutely love everything about coffee – the rich flavour, the warmth, the ritual of my cup every morning. However i’m strictly a decaf girl. Caffeine makes me WILD and I mean all the jitters, heart palpitations, anxiety, sleepless nights, the works. So i’m always excited when I use the real deal in my bakes, and not even joking, I get a little buzzed from the caffeine too. Such a looser.

ANYWAY, back to the cake. This traybake is moist, light, flavoursome and everything a sponge cake should be. It is really simple to make, truly anyone can do it and have success with this recipe.

Then there’s the FROSTING. It’s creamy, sweet then a little rich and savoury from the coffee, just so good. The frosting to cake ratio is generous in this recipe, as with all of mine, because thats the way I believe God intended it.

This the perfect cosy afternoon bake that everyone will love, such a classic but it never gets old. It will give you 8 large pieces of cake that will keep for up to 5 days in a cake tin.

Ingredients

CAKE

• 175g unsalted butter, softened
• 175g caster sugar
• 3 eggs
• 175g plain flour
• 2 shots of espresso, or 2tbsp instant coffee dissolved in 3tbsp of boiling water

FROSTING

• 100g butter, softened
• 250 icing sugar
• 2 shots of espresso, or 2tbsp instant coffee dissolved in 3tbsp of boiling water
• 1tbsp milk

Method:

Pre-heat your oven to 160 fan then line and grease a 33cm x 23cm baking tray with baking paper.

Start by beating your butter until it’s paler in colour (about 2 minutes), then add in the sugar and beat until fluffy and light. Add in your eggs one at a time and beat until each one is fully incorporated. Fold through the flour and instant coffee and mix until you have a smooth, even, fully combined batter.

Pour the mix into the lined tin and bake for roughly 30-35 minutes until the cake is risen, golden and bounces back when lightly touched.

Once your cake is baked and while it’s cooling, make your frosting. Again, beat your butter alone until paler in colour, then add the icing sugar slowly bit by bit. Once icing sugar is fully incorporated, add the coffee and milk and beat until you have a smooth creamy frosting. Add another tbsp of milk to loosen if needed, you want it to be easily spreadable.

Once your cake is fully cooled, you can frost it and decorate however you wish! Slice into 8 even pieces and enjoy, it’s sooooo goooooood!

Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!

If you’re hungry for more @claudiashomekitchen is full of all things yummy!