Coffee Cream Cake

Try this Coffee Cream Cake recipe

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Coffee Cream Cake Save
Coffee Cream Cake
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Try this Coffee Cream Cake recipe

  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 8
  • Carbohydrate 0.975608407665182 g
  • Cholesterol 177.301809469694 mg
  • Fat 66.2597875214217 g
  • Fiber 0.000552083333333333 g
  • Protein 1.32212396551026 g
  • Saturated Fat 41.8591456763877 g
  • Serving Size 1 1 slice (98g)
  • Sodium 346.894912817765 mg
  • Sugar 0.975056324331849 g
  • Trans Fat 4.69522431461761 g
  • Calories 594 calories
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Step-by-step

  • 1/4 tsp. salt
  • 2 tsp. baking soda
  • 2 tsp. vanilla extract
  • 3/4 cup unsalted butter
  • 2 large eggs (room temperature)
  • 2 cups (400g) granulated sugar
  • 1 cup (2 sticks 226g) unsalted butter
  • 2 tbsp. instant coffee
  • 1 cup (237g) boiling water
  • 2 cups (256g) all purpose flour
  • 1/2 cup (120g) buttermilk
  • 1 tbsp. vanilla
  • 1 ounce package cream cheese
  • 1 cup (128g) confectioners sugar
  • 1 cup (238g) heavy cream
  • 1 tbsp. instant coffee crystals
  • 1/4 cup half and half
  • 4 cups (512g) confectioners sugar

Modifying the proportions of a baked confection requires precision regarding flour-to-fat ratios, because scaling up does not always scale linearly with leavening agents. When altering quantities, maintain the exact ratio of baking soda to all-purpose flour to ensure proper crumb rise without metallic off-flavors.

Scaling Proportions Successfully

Multiplying a batter requires careful attention to pan volume and thermal mass. Doubling a batch means the increased density will absorb heat differently in the oven, requiring a monitoring window rather than a fixed cutoff. Use room temperature eggs at 70 degrees Fahrenheit to maintain emulsion stability when creaming butter and sugar together. If reducing the recipe by half, use a smaller baking vessel to prevent the batter from spreading too thin, which causes dry edges.

Managing Timing and Sequencing

Real-world kitchen execution demands efficient sequencing of tasks, such as dissolving instant coffee in boiling water early so the liquid cools sufficiently before touching dairy components. Whip the heavy cream and confectioners sugar until medium-stiff peaks form, reaching a stage where the peaks hold their shape softly without curdling. Store the finished dessert in a refrigerator at 38 degrees Fahrenheit for up to three days, covering the exterior to prevent moisture loss from the crumb.

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