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
4.57 from 53 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.

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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. I turned this into cupcakes they were wonderful but they kinda stuck to the wrappers any suggestions on how to fix that?

  2. Hello, a couple year back I made this cake and its was watery the batter. For some reason I forgot and tried it again with the same luck. I think two cups of flour is not enough. Can someone help me, my husband loves coffe and would love to make it right

  3. Hello. I tried this coffee cream cake and its heavenly!! The frosting was a bit too sweet for me even though I reduced it to 3 cups. I was wondering if I need to make the adjustments on the other ingredients for the frosting and not just the sugar only? The consistency might be different if I only reduce the sugar (i really dont know). Hope to get your reply. Keep on sharing your wonderful recipes. Best Regards!

  4. Epic failure despite reading all the reviews. Made the cake according to Lee Drummond’s original recipe and used one tsp of baking soda. Cake came out great but needed more than 22 minutes to bake. Cream cheese filling was like soup. Should have trusted my gut that one cup of heavy cream to just one cup of confectionery sugar wouldn’t have worked. I think I ended up adding at least 4 and it still oozed out the sides when the cake layers were stacked. No way was I going to try the icing after reading a review about that all dripping off the cake and resulting in a pooled mess. Now hoping to salvage it by frosting with a coffee buttercream after the cake chills to hopefully firm up the filling. I am not a notice baker and very experienced. It’s a shame there were not more reviews warning people. Caulk this one up for lesson learned.

    1. I’m not sure what you are talking about. Who is Lee Drummond? I don’t think you followed my recipe.

  5. Red Drummond is the Pioneer Woman’s real name who you refer to in the beginning of your recipe description. After my workaround, the cake was a hit. The filling really needs a major adjustment and the coffee buttercream frosting I made instead of the glaze held the cake together and definitely added a more intense coffee taste. Just wanted to give a review of my experience so others could be forewarned.
    The concept of this cake is unique and a great for coffee lovers.

  6. The cake smells delicious. But the 22 minute bake time is too short. I had to ncrease the bake time twice.

    1. Did you make it in the 8in rounds that the recipe called for? Baking for longer than 22 minutes should result in a very dry and hard cake.

  7. The first time I made this cake was few years ago, and it turned out great, but this time it was not good at all. The cake was falling apart and when I pour the coffee icing onto the cake it didn’t covered the entire cake on top but it drips down on side of the pan

  8. Is the icing soft…drippy? I like to make this cake to serve in my deli but icing would need to be firm to hold up as pre-sliced servings. Also, I always follow #7 instructions….it’s the most important.

  9. I was so excited to make this for my coffee loving husband’s birthday, tomorrow. I spent 4hrs in the kitchen (including cleanup) IT’S TERRIBLE We haven’t tasted it yet, but it looks pitiful. I am NOT new to baking and have phenomenal kitchen tools I wish I could include the pictures…. fairly hilarious

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