Recipe: Double Coffee Cake

There’s so much coffee flavor in this cake, you can eat your morning coffee instead of drinking it. This is a rich cake with a very strong coffee flavor.

Ingredients

FOR THE CAKE:

2 cups Flour
2 cups Sugar
1/4 teaspoon salt
2 sticks Butter
3 Tablespoons Instant Coffee Crystals
1/2 cup Buttermilk
2 whole Eggs
1 teaspoon Baking Soda
2 teaspoons Vanilla

FOR THE ICING:

1-1/2 stick Butter
1 pound Powdered Sugar
2 Tablespoons Instant Coffee Crystals
1/4 teaspoon salt
4 Tablespoons Heavy Cream

INSTRUCTIONS

Preheat oven to about 350 degrees. Grease and flour two round baking pans.

In a large bowl, mix sugar, flour, and 1/4 teaspoon salt. Set aside.

Melt 2 sticks of butter in a pot over medium-low heat. While that's melting, add 3 tablespoons instant coffee to 1 cup boiling water. Set aside.

Once the butter has melted, add coffee mixture to the butter in the pot. Let it come to a boil for about ten seconds, then turn off the heat. Set aside for just a minute.

In a separate bowl, add buttermilk, eggs, baking soda, and vanilla. Mix until well combined.

Pour the butter/coffee mixture into the flour mixture. Stir the mixture together gently. The purpose here isn’t to mix it together perfectly, but to cool down the heat before adding the egg mixture.

Add in the egg mixture and stir gently until well combined. Then pour into pans. Bake for 20 to 22 minutes or until set.

Allow the cake to cool completely.

Combine all icing ingredients, then ice the cake. Chill for an hour before serving.