IMG_9750If you are a coffee lover – than today you found your next favorite cake. This is coffee bliss at it’s best! The best way I could describe it is “Cozy” and ” Crazy Good”.

No disappointments here, just pure decadent delight!

 

  • Ingredients at a glance

 

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Coffee Cream Dream Cake
 
Author:
Recipe type: Cakes
Ingredients
  • Cake:
  • 2 cups Flour
  • 2 cups Sugar
  • ¼ teaspoon Salt
  • 2 sticks Butter
  • 3 Tablespoons Instant Coffee Crystals
  • ½ cup Buttermilk
  • 2 whole Eggs
  • 1 teaspoon Baking Soda
  • 2 teaspoons Vanilla
  • Cream Filling:
  • 1- 8 oz package of cream cheese (at room temperature)
  • 1 Cup heavy cream
  • Coffee Icing:
  • ¾ cup (1½ sticks) butter
  • 2 tablespoons instant coffee crystals
  • 4 tablespoons half and half
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
Instructions
  1. Cake Prep:
  2. Preheat oven to 350 degrees. Grease and flour two round baking pans. In a large bowl, mix sugar, flour, and ¼ teaspoon salt. Set aside.
  3. Melt 2 sticks of butter in a pot over medium-low heat.
  4. While the butter is melting, add 3 tablespoons of instant coffee to 1 cup of boiling water. Set aside.
  5. Once the butter has melted, add the coffee mixture to it. Let the mixture come to a boil for about 10 seconds, then turn off the heat. Set aside.
  6. In a separate bowl, add the buttermilk, eggs, baking soda, and vanilla. Mix until well combined.
  7. Pour the butter/coffee mixture into the flour mixture, and stir everything together gently. The purpose isn’t to mix the batter together perfectly, but to cool down the butter before adding the egg mixture. Add in the egg mixture and stir gently until well combined. Pour the batter evenly into the prepared pans. Bake for 20 to 22 minutes or until set. Allow to cool completely.
  8. Creamy Filling:
  9. to make the creamy filling add the cream cheese to a mixing bowl. Add the powdered sugar and heavy cream. Beat until light & fluffy, then set aside.
  10. Coffee Icing:
  11. Combine all the frosting ingredients using a hand mixer or stand mixer. Use 4 tablespoons of heavy cream to start, adding more if necessary to achieve the desired consistency. The frosting should be spreadable and fluffy. Make sure to let the frosting cool for about 5 to 10 minutes.
  12. Assembling Cake:
  13. When the layers cake a completely cool, spread the creamy filling mixture on the bottom layer. Transfer to a cake stand then gently lay the 2nd layer on top. Drizzle the coffee icing on the top. Allowing it to drip down the sides.
  14. Swirl the icing around on the sides, then count the seconds it takes you to indulge in and enjoy!

 

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While the butter is melting, add 3 tablespoons of instant coffee to 1 cup of boiling water. Set aside.Once the butter has melted, add the coffee mixture to it. Let the mixture come to a boil for about 10 seconds, then turn off the heat. Set aside.

 

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Once the butter has melted, add the coffee mixture to it. Let the mixture come to a boil for about 10 seconds, then turn off the heat. Set aside.

 

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In a separate bowl, add the buttermilk, eggs, baking soda, and vanilla. Mix until well combined.

Pour the butter/coffee mixture into the flour mixture, and stir everything together gently. The purpose isn’t to mix the batter together perfectly, but to cool down the butter before adding the egg mixture. Add in the egg mixture and stir gently until well combined. Pour the batter evenly into the prepared pans. Bake for 20 to 22 minutes or until set. Allow to cool completely.

 

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When the layers cake a completely cool, spread the creamy filling mixture on the bottom layer.

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Transfer to a cake stand then gently lay the 2nd layer on top.

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Transfer to a cake stand then gently lay the 2nd layer on top. Drizzle the coffee icing on the top. Allowing it to drip down the sides.

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Swirl the icing around on the sides, then count the seconds it takes you to indulge in and enjoy!

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