Coffee Cream Cake

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I just tried this beautiful Coffee Cream Cake from The Pioneer Woman’s new book!


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?

Its just how magical her new cookbook is!

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.

Then right in my mouth.  Sorry.  I couldn’t help it.  I mean, its coffee frosting.

The Pioneer Women’s Coffee Cake (slightly adapted)

Coffee Cake


  • 1 cup butter
  • 2 tablespoons instant coffee
  • 1 cup boiling water
  • 2 cups AP flour
  • 2 cups sugar
  • 1/4 tsp salt
  • 1/2 cup buttermilk
  • 2 eggs
  • 2 tsp baking soda
  • 1 tablespoon vanilla
  • Whipped Cream Cheese Filling
  • 1 eight ounce package cream cheese
  • 1 cup confectioners sugar
  • 1 cup heavy cream
  • Coffee Icing
  • 3/4 cup butter
  • 2 tablespoons instant coffee crystals
  • 1/4 cup half and half
  • 4 cups confectioners sugar
  • 2 teaspoons vanilla extract


  1. Preheat oven to 350.
  2. Start by melting the butter on 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 full combined and then set aside.
  3. In large bowl, add flour, sugar, salt, and baking soda. Pour butter mixture over and whisk together.
  4. In separate bowl mix buttermilk, eggs, and vanilla. Pour over batter and whisk until fully combined.
  5. Prepare pans. I used two 8in rounds. Pour batter into pans and cook for 13-16 minutes or until an inserted toothpick is removed clean.
  6. 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.
  7. Eat the scraps immediately, and tell no one.
  8. I them placed all the layers in the freezer for two hours.
  9. Whipped Cream CheeseFilling
  10. Add cream cheese to stand mixer with paddle attachment.
  11. Add in confectioners sugar and heavy cream and mix until light and fluffy. Transfer to a bowl and clean mixing bowl.
  12. Coffee Icing
  13. Melt butter on medium-low heat in a medium saucepan and then add the instant coffee.
  14. Whisk in half and half and turn off heat.
  15. Add in confectioners sugar and vanilla and whisk until there are no lumps. Let stand for 5 minutes.
  16. 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.
  17. Drizzle coffee icing over the top and allow it to spill over the sides.

The last step is to pour the amazing coffee frosting over top.

The recipe in the book is a slight variation of the recipe on Miss Ree’s site.

I gotta tell you, this cake is scrumptious.



I hope you get the book so you can make it too!

But don’t tell your family or friends.  Then they will just want a piece and that will lead to sharing that we just cant have that.

And be sure to have some cold milk on hand… it’s the perfect compliment to this darling cake!

This is one seriously irresistible coffee cream cake recipe that I will be making again and again!

I put two forks there but I was just fooling myself.  I have no intention of sharing the coffee cream cake!




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  1. Beth says

    I love how simple she makes her recipes along with small details AND pictures for those of us that are challenged!

  2. Anne G. says

    My favorite thing about Ree is her humor and she just seems so down to earth! Not uppity and that is how her cooking seems as well…

  3. says

    Wow, that cake looks awesome! I am so excited about Ree’s new cookbook! I have her first one and I think my favorite thing about Pioneer Woman is her humor. I would recommend her cookbook even to someone who isn’t into cooking. It’s just fun!

  4. Judy says

    My favorite thing is the fact she makes real food – by that I mean it is easy to replicate in my kitchen even though I live in a different part of the country AND also that she laugh with her readers at herself.

  5. Andi Gayle says

    I love her funny commentary with the step by step process and photos. And, then, I can just print the recipe when it’s time to cook!

  6. Gay H. says

    My favorite thing about Ree is that she is so down-to-earth and real (as opposed to “putting on airs”) about everything. And she is that way when you meet her in person as well.

  7. Lindy says

    I love how down to earth and funny she is. When I read her book I laughed out loud a lot — can’t wait for the movie!

  8. says

    My favorite thing about Ree is that she is just so funny/weird/crazy and she isn’t embarrassed or afraid to be that way. I guess the word is “authentic”—-she is authentic and I appreciate it.

  9. says

    The think I like about The Pioneer Womna, is her down home feel in everything she does whether it’s in her photography or cooking and any of the other stuff she does.

  10. txcookiemomster says

    Her self depracating (sp?) humor, for one, and her humor in general. Also, really love the country girl/sister/neighbor next door that her personality oozes.

  11. says

    Ree just seems like the sweetest person, so down to earth and funny too. I love reading her blog and gathering her awesome recipes. Thank you for this giveaway opportunity.