This Moist Coffee Cake with Coffee Buttercream and Chocolate Cashew Topping is a dreamy dessert for coffee lovers. It’s light, fluffy, and infused with aromatic instant coffee for a deep flavor that pairs beautifully with the rich, creamy coffee buttercream frosting. A glossy drizzle of melted chocolate and the optional crunch of chopped cashews elevate this cake from everyday treat to a dessert showstopper.
The sponge is made with four whole eggs, sugar, and vegetable oil, giving it a soft and airy structure, while the milk and coffee mixture enhances it with smooth bitterness and aroma. The buttercream is velvety and simple, whipped with coffee and just the right amount of powdered sugar to bring balance. Each bite melts in your mouth, offering a blend of sweetness, bitterness, and nuttiness.
Whether you’re serving it at a brunch, a birthday, or as an after-dinner indulgence, this cake hits the mark. It’s also beginner-friendly and bakes perfectly in a 20×20 cm square pan, making it great for slicing into squares for sharing.
Preparation Time
25 minutes
Cook Time
35–40 minutes
Total Time
1 hour 10 minutes (plus cooling)
Yield
Serves 9–12 slices
Cuisine
European-style Cake, Coffee-Flavored Dessert
Ingredients
For the Cake Base:
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4 eggs
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¼ tsp salt
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175 g sugar (¾ cup + 2 tbsp)
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80 ml vegetable oil (⅓ cup)
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200 g plain flour (1⅓ cups)
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1¼ tsp baking powder
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80 ml milk (⅓ cup)
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1½ tbsp instant coffee
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½ tsp almond essence (optional)
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1 tsp vanilla extract
For the Coffee Buttercream:
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200 g powdered sugar (1¼ cups + 2 tbsp)
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100 g soft butter (7 tbsp)
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2 tsp instant coffee
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1–2 tbsp milk
For the Topping:
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Melted chocolate (dark or semi-sweet, amount to preference)
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Chopped cashews (optional)
Directions
1. Make the Cake Batter:
In a large mixing bowl, crack the eggs and add salt and sugar. Whisk vigorously (using a hand mixer or stand mixer) for 2–3 minutes until the mixture becomes pale and creamy.
2. Add the Oil:
Pour in the vegetable oil and whisk for another 30 seconds to incorporate.
3. Fold in Dry Ingredients:
Sift the flour and baking powder into the mixture. Gently fold with a spatula or whisk until almost combined, being careful not to deflate the air whipped into the eggs.
4. Prepare the Coffee-Milk Mixture:
In a separate cup, dissolve instant coffee in warm milk. Add the almond essence (if using) and vanilla extract. Stir to combine and pour into the batter. Mix well until the batter is smooth and uniform.
5. Bake the Cake:
Pour the batter into a greased or parchment-lined 20×20 cm square baking pan. Gently tap the pan to release any air bubbles. Bake in a preheated oven at 170°C (338°F) for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool Completely:
Remove the cake from the oven and let it cool fully before frosting. Cooling ensures the buttercream will set properly and not melt on the surface.
7. Prepare the Coffee Buttercream:
In a medium bowl, beat soft butter with powdered sugar until light and creamy (about 2–3 minutes). Dissolve 2 tsp instant coffee in 1–2 tbsp milk and add to the buttercream. Beat again until smooth, fluffy, and spreadable.
8. Frost the Cake:
Spread the coffee buttercream evenly over the cooled cake using a spatula or the back of a spoon. Smooth out the surface.
9. Add Toppings:
Drizzle melted chocolate over the buttercream. Sprinkle with chopped cashews if desired for added crunch and a nutty finish.
10. Serve:
Slice into squares and serve with coffee, milk, or tea. Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for longer shelf life.
Nutritional Information (Approximate per Slice, without cashews)
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Calories: 320
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Protein: 4g
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Carbohydrates: 35g
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Fat: 18g
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Fiber: 1g
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Sugar: 25g
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Calcium: 8% DV
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Iron: 6% DV
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Vitamin A: 10% DV
Origin and Popularity
Coffee cakes have long been beloved in European and American homes, often served as a mid-morning or afternoon treat. This version takes the classic sponge cake to the next level by infusing it with real coffee and layering it with a buttercream frosting that’s just rich enough to complement the cake without overpowering it.
The use of melted chocolate and nuts on top is a nod to modern patisserie trends, which elevate everyday cakes into bakery-quality desserts. This cake also follows the Eastern European tradition of baking with minimal ingredients but maximizing flavor and texture, making it both indulgent and comforting.
Reasons to Love This Recipe
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Deep coffee flavor in both the sponge and frosting
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Moist and fluffy texture from whipped eggs and oil
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Elegant appearance with chocolate and nut topping
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Perfect for gatherings, brunches, or celebrations
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Easy to make with everyday pantry ingredients
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Balanced sweetness for both kids and adults
Health Benefits
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Eggs provide high-quality protein and essential nutrients like choline.
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Coffee contains antioxidants and may enhance alertness and mood.
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Almond essence and vanilla offer natural flavoring with no added sugar.
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Cashews (if used) are rich in magnesium, healthy fats, and iron.
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Moderate sugar levels make this less cloying than traditional butter cakes.
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Butter and oil combo keeps the cake moist without being greasy.
Serving Suggestions
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Serve with a cup of espresso, cappuccino, or black tea.
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Add a dollop of lightly whipped cream or coffee-flavored ice cream.
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Enjoy a slice with warm milk or almond milk as an evening treat.
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Use as part of a brunch buffet with fruit and pastries.
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Serve warm for an extra-soft bite or chilled for a firmer texture.
Cooking Tips
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Whip the eggs and sugar thoroughly for a light, airy sponge.
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Do not overmix after adding the flour to maintain fluffiness.
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Use room-temperature eggs and milk for best batter consistency.
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Cool the cake fully before adding the buttercream to prevent melting.
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Add nuts just before serving if you want them to retain their crunch.
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Store in a cool place to keep the frosting stable.
Variations
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Mocha Twist: Add 1 tbsp cocoa powder to the batter for a mocha cake.
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Nutty Variation: Mix crushed walnuts or hazelnuts into the batter.
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No Buttercream: Skip the frosting and dust with powdered sugar or cocoa.
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Layered Cake: Slice horizontally and add frosting in the middle for layers.
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Vegan Option: Use plant-based milk, egg substitute, and vegan butter.
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Coconut Coffee Cake: Add desiccated coconut to the batter or frosting.
Conclusion
This Moist Coffee Cake with Coffee Buttercream and Chocolate Cashew Topping is everything you want in a homemade dessert: easy to prepare, deeply flavorful, and indulgent without being overly rich. From the first creamy bite of frosting to the last crumb of sponge, this cake delivers comfort, class, and café-style finesse in one neat slice.
Whether you’re sharing with guests, baking for yourself, or preparing a tray for your next event, this cake will surely impress. Simple ingredients come together to make a bakery-worthy treat, perfect for coffee breaks and celebrations alike.
Frequently Asked Questions
1. Can I use espresso instead of instant coffee?
Yes! Just use a strong shot and mix it into the milk—reduce the amount slightly to avoid thinning the batter.
2. What oil works best for the cake?
Neutral oils like sunflower, canola, or vegetable oil are ideal. Avoid olive oil due to its strong flavor.
3. Can I double this recipe?
Yes, use a 9×13-inch pan and adjust baking time to 40–45 minutes.
4. Is almond essence necessary?
It’s optional—it adds depth but can be omitted or replaced with extra vanilla.
5. How do I store the cake?
Keep it covered at room temperature for 2–3 days or refrigerate for up to 5 days.
6. Can I freeze this cake?
Yes, freeze without the topping or buttercream for best results. Thaw overnight before serving.
7. Can I use a different frosting?
Certainly! Try chocolate ganache, whipped cream, or mascarpone-based cream.
8. Is the cake overly sweet?
Not at all—it has a balanced sweetness, especially when paired with slightly bitter coffee.
9. What can I use instead of cashews?
Walnuts, hazelnuts, almonds, or even toasted coconut flakes are great alternatives.
10. Can I make cupcakes with this batter?
Yes, it works beautifully—just adjust baking time to 20–22 minutes.