Vienna Cafe Cake
Ingredients
- 2 cups flour ⓘ
- 2/3 cup unsweetened cocoa ⓘ
- 1 1/4 teaspoons baking soda ⓘ
- 1/4 teaspoon baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 2/3 cup butter or 2/3 cup margarine, softened ⓘ
- 1 2/3 cups sugar ⓘ
- 3 eggs ⓘ
- 1 teaspoon vanilla ⓘ
- 1 1/2 cups milk ⓘ
- 1 cup heavy cream ⓘ
- 2 tablespoons sugar ⓘ
- 1 1/2 teaspoons instant coffee powder ⓘ
Instructions
- Grease and flour 3 9-inch round pans; set aside.
- Preheat oven to 350°.
- Place flour, cocoa, baking soda, baking powder, and salt in medium bowl and mix well; set aside.
- In large bowl with electric mixer, beat butter, sugar, eggs, and vanilla until fluffy. Gradually stir in flour mixture alternately with milk just until blended.
- Divide batter into prepared pans.
- Adjust racks to divide oven in thirds; stagger pans on racks. Bake, rotating pans once to insure even layers, for 20 to 25 minutes or until pick inserted in center comes out clean.
- Cool in pans on rack for 10 minutes; invert cakes on rack; remove pans; turn cakes right side up; cool completely.
- Make Coffee-Cream frosting: In well chilled bowl beat heavy cream until it starts to thicken; beat in sugar and instant coffee until stiff.
- Divide frosting evenly to fill between layers and frost top. Garnish with almonds if desired.
Nutrition & Diet Analysis (per serving)
1005
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).