[VIDEO] Coffee Butter Cake

Coffee that you can eat, along with a coffee that you can drink. This Coffee Butter Cake is creamy, buttery with a coffee flavor so prominent it’s almost like drinking coffee. This is a coffee that you can enjoy any time of the day.

I am on the roll making butter cakes one after the other. Butter cakes are easy to make, very flexible when it comes to making variation, and very.. buttery if I may stress. We don’t use a lot of butter for no reason. Every spoon of butter is worth in this cake.

Coffee Butter Cake By SweetNSpicyLiving

I love the texture of butter cake, the smooth compact texture makes it looks so inviting. I don’t make it as much as I make homemade bread, but when I do I make sure they’re worth every bite, and calories 🙂 There are pros and cons in using butter in baking. The one obvious pros it that cake or any pastry made with butter tends to be very tasty and delicious. It is the fat contenet people 🙂 The higher the fat content, the better they taste. The texture of the cake, or bread made with mostly butter have a finer compact texture as compared to those that are made with oil or yogurt. They are soft but not too wet, but they tend to get hard easily when kept in the refrigerator just like any butter would. I guess for me that is one cons of using butter that matter a great deal to me. When I make small batch cake like this, I am ok to use all butter because I can leave it at room temperature for 3-5 days without it getting bad. By the time they reach the 3rd or 5th day, they’re probably finished. This means I can avoid keeping it in the refrigerator. But no worries, even if you refrigerate it, you can bring it back to its soft texture by simply taking it out at least 30 minutes – 1 hr before serving it. Or by reheating it in the oven or microwave.

This Coffee Cake taste so good you will not worry about leftover. Oh, I have to say that is if you fancy coffee flavor, if not I have a lot of other quick bread and cakes in my website. I left some suggestions at the end of this post.

About This Recipe

  • Ease in Making the Recipe: For me butter cakes like this is considered as an easy recipe even for beginner bakers. The process is simple and nothing that needs experience. You will need hand mixer for this to cream the butter, sugar and egg and mix the rest of the ingredients. The entire process would take about 1 hr which is quick for a cake. You cam definitely make this in the morning for breakfast to go with your coffee, tea or warm milk. It’s so quick that you can make it the same day just 1 hr before you want to serve it. For butter cakes like this, I highly recommend doing it the same day for a better texture. Cakes, pastry and bread made mostly with butter hardens easily when kept in the refrigerator. Although you can easily reheat it to restore the soft texture, I still think that nothing beats freshly bake goodies fresh out of the oven.
  • Ingredients: This is a butter cake, so you will need basic butter cake ingredients. Butter, egg, sugar, flour, salt and baking powder. For the coffee flavor, we are using instant coffee powder. You can use flavored coffee powder, the likes of French Vanilla, Hazelnut, Toffee etc. You can also use brewed coffee. Use 2 tablespoon.
  • Texture, Taste & Flavor: This butter cake have a smooth and tight texture. A very nice coffee flavor and just the right sweetness which make Espresso Whipped Cream Frosting, Chocolate Whipped Cream Frosting or Plain Whipped Cream Frosting. So many options, the choice is yours.
  • Make-Ahead: This cake bakes in 1 hr only and so I recommend baking it the same day so you enjoy the texture better. But this doesn’t mean you cannot make it ahead of time, for sure you can. I recommend not to refrigerate it if only making it for 1-3 days ahead. More than that, keep it refrigerated. This cake have a right crumb and since this is butter base, keeping it in the refrigerator will harden it just like a butter put in the fridge.

Ingredients for Coffee Butter Cake

  • Unsalted Butter – as expected, you will need butter because this is a butter cake. Spend few more bucks and get a good quality butter please, that is key for any butter loaf, cake, muffin recipe. Good quality butter. Have the butter at took temperature, soft enough to easily break with a hand mixer but not too soft that it is oily.
  • Sugar – if you have caster sugar, that is preferable because the fine texture makes it easy to dissolve with the butter. If you do not have one and you have a mini food processor, you can make your own by processing granulated sugar until fine. Last resort, if you don’t have both, use granulated sugar. You will need to beat the mixture a bit longer to get a light texture and pale yellow color but totally doable.
  • Eggs – have the eggs at room temperature, NOT straight from the fridge. Leave it in the counter at least 30 minutes before using it or leave it on the counter overnight if you plan to bake it the following day.
  • Instant Coffee Powder – This is what will give it a nice coffee flavor. You can use plain, or flavored instant coffee powder.
  • Cake Flour – cake flour is my preferred type of flour when making butter or pound cake. Cake flour have the lowest gluten or protein content among other flour. This produces a light crumb cake which is why it is best for making cakes. All purpose flour will probably work too. Make sure to sift it along with other dry ingredients as cake flour tends to have lumps.
  • Baking Powder – for the leavening agent, baking powder works. There’s no acidic ingredients here strong enough to react to baking soda, so stick to baking powder please.
  • Salt – if you are using salted butter, mind checking amount of salt you are. I used 1/3 teaspoon, nothing much but enough to enhance the taste.

How to Make Coffee Butter Cake

  1. Cream the Butter, Sugar and Egg – Butter cakes 🍰 often starts with creaming the butter and sugar before adding the eggs. This produces builds up air into the batter this producing a lighter cake. Cream the mixture until light and fluffy. After that, add the beaten egg and continue beating.
  2. Wet + Dry Ingredients – Sift all the dry ingredients. This is important especially when using cake flour so do not just dump the cake flour in the wet ingredients. Sifting also aerate the flour and removes lumps thus helping produce a light crumb cake. As always, do not over-mix the batter. Stop as soon as you do not see anymore raw flour. To thin out the batter, add the mixture of milk and instant coffee powder or use leftover brewed coffee for stronger flavor.
  3. Pour in the Pan. You can bake this in a round, square or muffin pan. Baking time will vary. I used 7-inch loaf pan which I find perfect for the amount of batter.
  4. Cool – Always let it cool a bit before slicing, this wait time will make the cake texture better.

Important Reminder:

I do not want to sound like a broken record but I have to say it, do NOT over bake. Because we used mainly butter in this cake (this is a butter cake after all), over baking it will make the cake dry. So pay close attention to the baking time as this slightly vary from oven to oven. I once baked it up to 40 minutes and although still good, I find it slightly dry. My sweet spot is between 33 – 35 minutes.


  • 120g/ 1/2 cup unsalted Butter – lightly softened
  • 100g Caster or granulated Sugar
  • 2 large Eggs (55g per egg), at room temperature
  • 1 cup (140g) Cake Flour (spoon & leveled) – sifted
  • 1 teaspoon/ 3g Baking Powder
  • 1/4 teaspoon table Salt
  • 2 tablespoon Milk
  • 1 1/2 teaspoon – 3 teaspoon Instant Coffee


  1. Preheat the oven to 350°F (177°C). Grease a 7 inch loaf pan or line the pan with parchment paper
  2. Wet Ingredients: In a medium bowl, cream the butter and sugar until light in texture and pale in color, about 2 – 3 minutes. Slowly add the 2 beaten eggs, mixing after each addition and continue mixing until pale in color.
  3. Wet + Dry Ingredients: Sift the cake flour, baking powder and salt onto the wet ingredients mixture. Mix to combine, stop as soon as no more raw flour is visible.
  4. Coffee: In a small cup, mix the instant coffee and warm milk until fully dissolved. You can also use brewed coffee if you have any leftover. Pour the coffee onto the cake batter and mix until combined.
  5. Softened Butter: Transfer the softened 1 tablespoon butter in ziplock bag. Snip one corner and line it on top of the cake. Set aside.
  6. Pour in the Pan: Spread the batter into prepared loaf pan. Run the softened butter on top.Bake for 33 – 35 minutes or until toothpick inserted in the middle comes out clean. Baking times vary, so it is more or less. Check at 33 minutes. At the most, you should not exceed 45 minutes as this is a small cake. But then again, this could slightly vary from oven to oven.
  7. Cool: Leave in the pan for 10 minutes then remove and transfer in the cooling rack. Let rest another 5 minutes before slicing.

Makes 1 7-inch loaf

Nutritional Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.

Did You Try This Recipe?

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