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! 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.



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!

4.74 from 45 votes
coffee cream cake
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! 

Course: Dessert
Cuisine: American
Keyword: cake, chocolate cake, coffee cake
Servings: 8 slices
Author: Amanda Rettke
  • 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.

Recipe Video

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  • Marilou Ramos says:

    Hello Amanda ! I Love your Baking , I just love those simple recipes to make .
    I have two question to ask on your Coffee Cream Cake
    Can I substitute A.P.F to Self Rising Flour ?
    Can my friend use Cake flour instead of A.P.F that is all she has ?
    Thank you ❤️ U ❣️❣️❣️

  • Tom bilton says:

    I made this cake for a birthday party and it was a huge hit! two of my friends have since made this cakes

  • Mary jo faber says:

    Can this cake be made in a 9×13 Pyrex dish,if so how long to bake it and at what temperature

  • Kelly says:

    Don’t see any chocolate in the recipe…..

  • Agnes says:

    Hello! I tried making the cake this weekend and it left a bitter taste. Is it because of the baking soda? 2 tsp seems too much for 2 cups flour!

  • Amber says:

    This cake turned out like absolute garbage. I followed the recipe exactly and it did not rise at all. The middle was still completely caved in after more than 30 minutes of baking. This recipe has got to be wrong. Did anyone make this exactly according to the recipe and actually have it turn out right??

  • Trapti says:

    Plz tell me which ingredients use as half n half for coffee icing it’s not mentioned in receipe n video too

  • Connie says:

    Hope someday I make this cake I love coffee looks yummy!!! Great..

  • Debbie says:

    In the coffee cream cake receipe it is written 2 tsp baking soda but the video has 2 tsp baking powder . What is the correct ingredient?

  • Lynda Shale Kerby says:

    Looking forward to making this.

  • Beth says:

    Love this cake. It was high success. Can I freeze it?

  • LeCase Paris says:

    Thank you so much for this wonderful recipe you have in coffee. It must be delicious. Can’t wait to try them out!

  • Shirley says:

    Thank you, Ree Drummond (aka as Pioneer Woman) for this delicious cake. I have most of Ree’s books also.

  • Charlotte Coffelt says:

    Love this cake; however, the frosting is really sweet. Wondering about adding a little sour cream & maybe not quite as much sugar.

  • Casey says:

    Help! I followed the recipe; only adjustment was pan size. It was a disaster. It overflowed in the oven, did not have a cake texture or consistency, and never really became a cake. I had to toss it. Any ideas where I went wrong? Grateful for tips/advice.

    • Amanda Rettke says:

      Oh dear! So sorry that happened. Are you able to try it with the bigger pans? And then maybe cook a bit longer, sounds like our ovens are running at different temperatures. Hope it works for you next time!

  • Rose Wilson says:

    I made this coffee crepe cake and it fell apart

    • Amanda Rettke says:

      It is a moist cake! Be careful when handling. 🙂

  • Patricia says:

    This is My ultimate FAVORITE cake!
    When I first found it,I thought it was going to be difficult, but had to try.
    I man seriously! It’s made with coffee!
    It’s so easy, & Soooo delicious!
    Our School is having a fun fair with a cake walk so I tried 6″ bake pans to share the yummy.
    Using 1 1/4 batter pure pan I am able to make two cakes.
    Identical, just in smaller cake form!!
    Dont let all the ingredients intimidate, it’s a must try!!

  • Carmel says:

    This cake is absolutely delicious. I followed the recipe exactly, it was fun to make. Thank you.

  • Joanna Panzera says:

    Joanna Panzera said “I was really happy with the taste. I will definitely make this again in the future.”

  • Megs says:

    Do I need to cool the butter mixture completely or does it need to be hot when i mix it with the flour?

  • wendy says:

    How can i get your book to buy

  • Meme says:

    The recipe list says baking soda and the video says baking powder. Can you please clarify which it is. Thank you

    • Amanda Rettke says:

      The written recipe is correct.

  • Liz says:

    I made this cake and it was terrible sorry! I followed everything but it turned out so greasy and without any flavor

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