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. lori p says

    I love so much about ree…her cooking, her love of family & others, her humor, her writing ( including Charlie the Ranch Dog!), her down-to-earth personality! She is a gem!

  2. carrie s. says

    I love how her blog makes me feel like she lives down the street. When I watch her show I feel like I know a celebrity.

  3. Paula says

    I love the way she writes, I love that her recipes truly are “simple yet scrumptious”, and I love that she is so down to earth, relatable, and stylish! What’s not to love? I wish she was my neighbor!

  4. says

    Only true Okies will understand when my answer is, “because she’s a small-town Okie.” That word wraps up all the goodness, sweetness, neighborliness, and her countless other wonderful qualities all at once.

  5. says

    I think you already said it, her show, blog, you feel like she’s chatting right to you directly! It takes a special person to have that effect to the thousands she reaches…maybe millions?? :)

  6. Michele J. says

    I love Rhee’s stories of living on the ranch. I’ve never been to that part of the country, and I’ve certainly never worked a cattle ranch. I think her stories are so interesting and she puts me right there beside her. I love her photography tips too. But I can honestly say, every recipe I’ve tried of hers has been a winner. I haven’t tried too many yet, but she’s batting 1000 with me so far! :)

  7. Marianne says

    Her recipes are for the most part things that my family will eat, they make a beautiful presentation without a lot of the fuss of the other cookbooks or bloggers that I read. My family loves everything I’ve prepared from Ree’s recipes.