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coffee cream cake
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4.57 from 58 votes

Coffee Cream Cake

Coffee Cream Cake is four delicious layers of coffee-flavored cake made with a stabilized whipped cream filling and drizzled with coffee-flavored icing. It's like having your coffee and eating it, too!
Prep Time30 minutes
Cook Time24 minutes
Freezing Time2 hours
Total Time2 hours 54 minutes
Course: Dessert
Cuisine: American
Keyword: cake, coffee cake, coffee cream cake
Servings: 12 slices
Calories: 812kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Cake

Stabilized Whipped Cream Filling

  • 2 ounces cream cheese, softened
  • ½ cup (100 g) granulated sugar
  • 2 cups (476 g) heavy cream
  • ½ teaspoon vanilla extract
  • 1 pinch kosher salt

Coffee Icing

Instructions

Cake

  • Preheat oven to 350°F. Spray 2, 8-inch round cake pans with nonstick cooking spray and line each with parchment paper. Set aside.
  • To a medium saucepan over medium heat, add butter. Once the butter has melted, add the instant coffee and hot water. Remove from heat. Whisk until fully combined. Set aside.
  • To a large bowl, add flour, sugar, salt, and baking soda. Add the butter mixture. Stir to fully combine.
  • To a separate bowl, add buttermilk, eggs, and vanilla. Stir to combine. Pour over the batter, whisking until well combined.
  • Evenly divide the batter between the two prepared cake pans.
  • Bake for 24-26 minutes, or until a toothpick comes out mostly clean.
  • Let the cakes cool to room temperature. Once cool, cut each cake layer horizontally into two layers, creating a total of 4 layers.
  • Place the layers onto a lined baking sheet and transfer to the freezer for at least 2 hours, up to overnight.

Stabilized Whipped Cream Filling

  • Once the cake layers are frozen, prepare the stabilized whipped cream.
  • Place the bowl and whisk attachment from your stand mixer into the freezer to chill for about 15 minutes. Starting with a cold bowl will help the cream whip up faster and with more volume.
  • Once chilled, add the cream cheese and sugar to the bowl. Mix on medium-high speed until fully combined and no lumps remain.
  • With the mixer off, pour in the heavy cream. Resume mixing on medium speed until soft peaks have formed (peaks droop slightly). Stop the mixer.
  • Using a rubber spatula, scrape the bottom of the bowl to incorporate all of the cream cheese.
  • With the mixer back on medium speed, mix until stiff peaks have formed. (Stiff peaks refer to the whipped cream peaks that stand straight up and hold their shape firmly.)
  • Finally, add in the vanilla and a pinch of salt, being careful not to overmix.
  • On a cake stand, place one layer of cake. Add ⅓ of the whipped cream filling, spreading it out to the edges. Repeat with the next two layers, topping with the final cake layer.
  • Once assembled, make the icing.

Icing

  • To a medium saucepan over low heat, add butter. Stir until melted.
  • Add instant coffee, half-and-half, and vanilla. Whisk to combine. Remove from heat.
  • To a large bowl, add confectioners' sugar. Add the butter mixture and whisk until no lumps remain.
  • Evenly drizzle the icing over the cake.

Nutrition

Serving: 1slice | Calories: 812kcal