🍰 COFFEE CREAM CAKE

I just tried this beautiful Coffee Cream Cake from The Pioneer Woman’s new book! Pretty sure I have every book she’s ever written. Her recipes never disappoint, and this cake is quite the showstopper!

COFFEE CREAM CAKE
COFFEE CREAM CAKE

Coffee Cream Cake

I am baking in my kitchen.  She is at home in her kitchen.  So why do I feel like she is right there with me? It’s just how magical her new cookbook is! This cake is 4 magical layers of coffee cake, cream cheese whipped cream (AMAZING), and coffee frosting. COFFEE FROSTING!

COFFEE CREAM CAKE
COFFEE CREAM CAKE

Not only is it beautiful and amazing, its personal.  She has found a way to totally engage her reader and make them feel like they are right there with her.

Well, you know I just had to make a cake.  The Coffee Cream Cake called my name!

In the book, she has a recipe for the whipped cream frosting (in between the layers) as well as the mouth-watering coffee frosting that I slowly drizzled on the outside.

COFFEE CREAM CAKE
 
Prep time
Cook time
Total time
 
just tried this beautiful Coffee Cream Cake from The Pioneer Woman's new book! Pretty sure I have every book she's ever written. Her recipes never disappoint, and this cake is quite the showstopper!
Author:
Recipe type: Dessert
Cuisine: AMERICAN
Ingredients
  • CAKE
  • 1 cup (2 sticks, 226g) unsalted butter
  • 2 tbsp. instant coffee
  • 1 cup (237g) boiling water
  • 2 cups (256g) all purpose flour
  • 2 cups (400g) granulated sugar
  • ¼ tsp. salt
  • 2 tsp. baking soda
  • ½ cup (120g) buttermilk
  • 2 large eggs room temperature
  • 1 tbsp. vanilla
  • WHIPPED CREAM CHEESE FILLING
  • 1 eight ounce package cream cheese
  • 1 cup (128g) confectioners sugar
  • 1 cup (238g) heavy cream
  • COFFEE ICING
  • ¾ cup unsalted butter
  • 1 tbsp. instant coffee crystals
  • ¼ cup half and half
  • 4 cups (512g) confectioners sugar
  • 2 tsp. vanilla extract
Instructions
  1. CAKE
  2. Preheat oven to 350°F.
  3. Start by melting the butter in a saucepan on the stove. Once the butter is melted, add in the instant coffee. Pour in the boiling water and remove from heat. Whisk until fully combined and then set aside.
  4. In a large bowl, add flour, sugar, salt, and baking soda. Pour butter mixture over and whisk together.
  5. In separate bowl mix buttermilk, eggs, and vanilla. Pour over batter and whisk until fully combined.
  6. Prepare pans. I used two 8in rounds. Pour batter into pans and cook for 16-22 minutes or until an inserted toothpick is removed clean.
  7. Let the cakes cool to room temperature then cut them each in half, creating four layers instead of two. You may need to level the cakes slightly if there is a large dome.
  8. Eat the scraps immediately, and tell no one.
  9. I then placed all the layers in the freezer for two hours.
  10. WHIPPED CREAM CHEESE FILLING
  11. Add cream cheese to stand mixer with paddle attachment.
  12. Add in confectioners sugar and heavy cream and mix until light and fluffy. Transfer to a bowl and clean mixing bowl.
  13. COFFEE ICING
  14. Melt butter on medium-low heat in a medium saucepan and then add the instant coffee.
  15. Whisk in half and half and turn off heat.
  16. Add in confectioners sugar and vanilla and whisk until there are no lumps. Let stand for 5 minutes.
  17. To assemble cakes, place one layer on cake stand and cover in whipped cream cheese frosting. Place another layer and add more frosting. Continue until all four layers are in place.
  18. Drizzle coffee icing over the top and allow it to spill over the sides.
Nutrition Information
Serving size: 8 SLICES

COFFEE CREAM CAKE
COFFEE CREAM CAKE

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