I just tried this beautiful Coffee Cream Cake from The Pioneer Woman’s new book! Pretty sure I have every book she’s ever written. Her recipes never disappoint, and this cake is quite the showstopper! I am in baking mode and am also making my Sugar Cookie Recipe as well as Apple Crisp this holiday season.

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.

Enticing.

Delightful.

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)

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!

coffee cream cake
4.59 from 55 votes

Coffee Cream Cake

Prep Time 25 mins
Cook Time 22 mins
Total Time 41 mins
I just tried this beautiful Coffee Cream Cake from The Pioneer Woman's new book! Pretty sure I have every book she's ever written. Her recipes never disappoint, and this cake is quite the showstopper! 

Ingredients

Cake

  • 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

Instructions

Cake

  • Preheat oven to 350°F.
  • 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.
  • In a large bowl, add flour, sugar, salt, and baking soda. Pour butter mixture over and whisk together.
  • In separate bowl mix buttermilk, eggs, and vanilla. Pour over batter and whisk until fully combined.
  • 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.
  • 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.
  • Eat the scraps immediately, and tell no one.
  • I then placed all the layers in the freezer for two hours.

Whipped Cream Cheese Filling

  • Add cream cheese to stand mixer with paddle attachment.
  • Add in confectioners sugar and heavy cream and mix until light and fluffy. Transfer to a bowl and clean mixing bowl.

Coffee Icing

  • Melt butter on medium-low heat in a medium saucepan and then add the instant coffee.
  • Whisk in half and half and turn off heat.
  • Add in confectioners sugar and vanilla and whisk until there are no lumps. Let stand for 5 minutes.
  • 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.
  • Drizzle coffee icing over the top and allow it to spill over the sides.

Video

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Wow amazing moist light cake. I will definitely make again. I had to skip the cream cheese whipped icing as I couldn’t for the life of me get it to come together. I made your Swiss meringue icing but flavoured it with coffee. Next time I will try and make it like you did. We also made the coffee icing and that was so good, I think we just kept eating it with our spoons instead.

  2. Even before my husband and I were married, I’ve always made him a birthday cake. I believe I found this recipe in 2018 and I’ve been pretty much making him this cake ever since lol. It’s a hit! I don’t even like coffee, but I LOVE this cake!

  3. the worst cake i have ever made, the cake, filling and frosting were disgusting, mine looked nothing like yours it was a sloppy mess, everything went in the trash. what a waste of time and ingredients. if i could of rated it a NO STAR i would have.

    1. Sorry you feel that way. As I stated in the post, it’s based on a Pioneer Woman recipe that is in her book and on her website. Both with rave reviews. So that leads me to belive that if you had errors with the cake, filling, AND frosting, it may not have been an issue with the recipe.

  4. Delicious cake! Hubby ate the whole cake himself!! For those remarking about the filling, just keep the mixer on high speed for several minutes & it becomes very fluffy. The coffee icing is great, let it sit for 5 minutes just like recipe says before pouring. My only confusion was typed recipe said baking soda/video says baking powder? Tastes great!!!

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