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  • Coffee Cream Cake

    filed under: Coffee Cakes on March 13, 2012

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

    Coffee Cream Cake with Coffee Icing!

    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! Is your mouth watering like mine 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!

    Coffee Cream Cake

    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.

    How to Make Coffee Cake

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


    Layered Coffee Cake

    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 can’t have that.

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

    Slice of Coffee Cream Cake

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

    Slice of Coffee Cake

    The Pioneer Women’s Coffee Cake (slightly adapted)

    4.8 from 35 votes
    Coffee Cream Cake
    Prep Time
    25 mins
    Cook Time
    22 mins
    Total Time
    41 mins

    Course: Dessert
    Cuisine: American
    Keyword: cake, chocolate cake, coffee cake
    Servings: 8 slices
    Author: Amanda
    • 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
    • 1/4 tsp. salt
    • 2 tsp. baking soda
    • 1/2 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
    • 3/4 cup unsalted butter
    • 1 tbsp. instant coffee crystals
    • 1/4 cup half and half
    • 4 cups (512g) confectioners sugar
    • 2 tsp. vanilla extract
    1. Preheat oven to 350°F.
    2. 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.
    3. In a 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 16-22 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 then placed all the layers in the freezer for two hours.
    Whipped Cream Cheese Filling
    1. Add cream cheese to stand mixer with paddle attachment.
    2. Add in confectioners sugar and heavy cream and mix until light and fluffy. Transfer to a bowl and clean mixing bowl.
    Coffee Icing
    1. Melt butter on medium-low heat in a medium saucepan and then add the instant coffee.
    2. Whisk in half and half and turn off heat.
    3. Add in confectioners sugar and vanilla and whisk until there are no lumps. Let stand for 5 minutes.
    4. 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.
    5. Drizzle coffee icing over the top and allow it to spill over the sides.

    The recipe in the book is a slight variation of the recipe on Miss Ree’s site. Hope you love this Coffee Cream Cake as much as we do!

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    My cakes were still soupy after 16min, so I added another 10 min, still not quite done….added another 5 ….FINALLY!!

      Hi Amanda ilove every recipe u made u are so clever iam egyptian and if u like egyptian food ican explain u some famous food in egypt

    why put layers in freezer?

      So that they are easy to handle while assembling

    Looks yummy can l bake this in a bundt cake pan n serve it plain without filling n frosting or will it b dry.

    Thank you for the recipes they are do different and creative

    This cake is excellent!!! Very moist and great flavor. I used instant espresso as that is all I had. Will definitely make this again.

    The cake was wonderful…. Thanks….

    Very nice flavors. But I felt that it was too sweet. If I were to kake it again, I would cut bavk on the sugar in the frosting and perhaps add more coffee.

    I made this. I did have to bake for maximum time stated, and no more, but this cake was DELICIOUS. It wasn’t overpoweringly sweet and that’s what made it so good. Not everyone likes to be slapped in the face with a bag of sugar for dessert. The best way to describe the taste of this cake was if you took Little Debbie Oatmeal Creme pies and glazed them with a coffee glaze. It was so good, Everyone could not stop eating it. I ate about a fourth of the cake the first night. Agreed that the freezing the layers made a huge difference and made it really easy to assemble this cake. Thanks for sharing this recipe. It will get filed away for later use!

    Everything looks so scrumptious! I can’t wait to bake some cakes!

    I used this recipe to make cupcakes. I used the whip cream filling to fill the cupcakes and then made a cream cheese hazelnut coffee icing. Delicious.

    I’m looking forward to make this cake and taste your awesome coffee frosting..something new for my family’s pallette’s..

    I made this cake. Haven’t tasted it yet but the batter was yummy. I have a couple of questions: How should the pans be prepared? It doesn’t say in the recipe so I greased and floured them. Also, how long do they need to cool in pan before taking them out? I let me cakes cool for 10 or so minutes and they stuck and tore when I took them out. Any suggestions for the next time I make it?

    If I needed to bake and assemble this cake the day before would it need to be refrigerated?

    Would it be possible to bake this in a 9×5 loaf pan?

    Hi, loved ur recipe but m vegetarian
    So if possible can u please tell me substitute for eggs

    What brand of instant coffee do you use for most of your baking?

    Nice and tasty recipies.

    Hi,love your watching your cake videos and want to make them but my problem is I am vegetarian and I need substitute of egg .pls suggest what can I add instead of egg so that will be able to bake all of your awesome cakes

    Now for the challenge: It looks great……….can you do it GF?

    Made it, looks great. Made minor adjustments, but over all stuck to tye receipe…
    Can’t wait to try it!

    why baking soda and Not baking powder?

    Don't Pass on Dessert!