Coffee And Cream Cake
A rich coffee-flavored cake layered with chocolate and topped with whipped cream infused with coffee, perfect for coffee lovers and special occasions.
Ingredients
Instructions
- Beat egg yolks and 1/4 cup sugar until thick and pale.
- Add 3/4 cup boiling water and vanilla to the egg yolk mixture, blending well.
- Sift together cake flour, 1 cup sugar, baking powder, salt, soda, and 1 3/4 teaspoons instant coffee.
- Gradually fold the sifted dry ingredients into the egg yolk mixture.
- Add melted chocolate and mix until combined.
- Beat egg whites until stiff peaks form, then fold in 1/4 cup sugar.
- Gently fold the egg whites into the coffee and chocolate batter.
- Divide the batter into 2 layers and bake at 350°F (175°C) for about 20 minutes or until a toothpick inserted comes out clean.
- Whip whipping cream and flavor with 3/4 teaspoon instant coffee and 1/4 cup sugar.
- Spread the whipped cream over the cooled cake layers and assemble.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of espresso powder to the batter. If you prefer a less sweet cake, reduce the sugar in the whipped cream. Ensure your egg whites are at room temperature for better volume when beaten. Sifting the dry ingredients helps to incorporate air, resulting in a lighter cake. Try using a high-quality instant coffee for the best taste.
Serving Suggestions
Serve slices of Coffee and Cream Cake with a sprinkle of cocoa powder or dark chocolate shavings on top for an elegant touch. Complement the flavors with a side of Classic Green Beans for a balanced meal. This cake is perfect for coffee lovers and can be paired with a cup of freshly brewed coffee or tea for a delightful afternoon treat.
Storage & Reheating
Store leftover cake layers in an airtight container in the refrigerator for up to 3 days. If the cake layers are already assembled with whipped cream, consume within 2 days for optimal freshness. To reheat, gently warm individual slices in the microwave for about 10-15 seconds, being careful not to melt the whipped cream.
Nutrition & Diet Analysis (per serving)
Each serving of Coffee And Cream Cake contains roughly 509 calories, with 11g protein, 38g carbohydrates, and 29g fat. It is an excellent source of vitamin A (32% of the Daily Value), protein (23% of the Daily Value), and iron (23% of the Daily Value), and a good source of vitamin D and calcium. Note that it is relatively high in sodium, at 1104mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour for cake flour, but the texture may be slightly denser. If using whole wheat flour, the cake may require additional liquid. Always measure flour accurately to ensure the best results.
How can I make this cake gluten-free?
To make a gluten-free version, use a 1:1 gluten-free baking flour blend in place of the cake flour. Ensure that all other ingredients, including chocolate and instant coffee, are labeled gluten-free to avoid cross-contamination.
What can I use instead of instant coffee?
If you don't have instant coffee, you can use brewed coffee instead. Replace the boiling water with an equal amount of strong brewed coffee. However, this may alter the texture slightly, so adjust the liquid accordingly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).