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 mins
Cook Time24 minutes mins
Freezing Time2 hours hrs
Total Time2 hours hrs 54 minutes mins
Course: Dessert
Cuisine: American
Keyword: cake, coffee cake, coffee cream cake
Servings: 12 slices
Calories: 812kcal
Author: Amanda Rettke--iambaker.net
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
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.
Serving: 1slice | Calories: 812kcal