A hugely popular Flour & Spice recipe, this coffee flavored coffee cake is well loved and for good reason!
Coffee and I we go way back, the kind of way back that makes it clear that I was my parents’ third child and not their first - this Phitti Hui Coffee basically got me through my A Levels!
The original recipe which I got from my SIL was originally posted here. I tweaked it slightly to enhance the coffee flavor and texture of the cake.
Unlike most cake recipes this makes a smaller amount of cake and frosting which is nice because let’s face it: If it made the twice the amount I would still finish it equally fast.
Bombay Bakery or ....
Bombay Bakery makes a lot of cakes, but if you are from Karachi and someone says Bombay Bakery Cake you have a singular expectation. It is the slim soft cake with coffee frosting. When I first had this cake it was positioned as a copycat of that cake and it's how many thousands of people think of it but folks THAT IS WRONG.
Bombay Bakerys cake is a vanilla cake with coffee frosting but it is IDEAL BAKERY that has the all coffee version.
My apologies for the accidental fib!
Tested and Re-tested
I get an itch every now and then to start playing with a recipe, to try and figure out if it can be improved. For this recipe I adjusted the butter, played with more oil, tweaked the sugars and so on. When it came down to it the only thing that I found made the cake any better was to halfway melt the butter. It made the cake a little more moist without sacrificing any flavor. I also have my friend Areeba from Mint Candy Designs to thank for accidentally testing it this way too.
Looking for more throwback desserts?
- Caramel Custard/Flan but dreamier and creamier than before!
- Kulfi with a Magic Crunch (it truly is magic!)
- Caramel Crunch Ice Cream - if you know you know
- Pineapple Upside Down Cake
Made this cake? Comment below and share your review! I can't wait to see your recreations so tag me on Instagram as well @flourandspiceblog
Coffee Cake with Coffee Buttercream
Ingredients
Coffee Cake
- 1 cup flour
- 1 tsp baking powder
- ½ cup brown sugar (packed)
- ⅓ cup granulated sugar
- ¾ cup butter - almost melted
- 2 eggs at room temperature
- ¼ cup milk
- 2 tbsp instant coffee dissolved in 1 tbsp hot water
- 1 tsp vanilla extract
- ½ tsp salt
Coffee Buttercream
- 6 tbsp butter
- 1 cup icing sugar
- 1 tbsp hot water + 2 tsp instant coffee granules
- ½ tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat oven to 350 degrees and butter/flour an 8 inch pan (for a slim cake) or a 6 inch pan for a higher cake
- Combine the flour, baking powder and salt and set aside.
- Beat the butter till creamy, about 2-3 minutes.
- Add the sugars and beat for another 2-3 minutes until the sugars are fully incorporated and the mixture starts to look nice and fluffy.
- Now add the eggs one by one, beat 1 minute after each addition, and now mix in your vanilla extract.
- Then sift half your flour mix in, mix, scrape sides with a spatula, add remaining liquid (coffee solution and milk) and then sift in the other half of the flour mix, beat till combined.
- Pour the batter into your prepared tin
- Now start checking on it after the 30 minute mark, that’s around when the cake should be done ( a toothpick inserted in the center comes out clean) if you are using an 8 inch pan. With a 6 inch, it takes 12-15 minutes longer.
- Once the cake is out let it cool in the pan for ten minutes then flip and plate and let it cool to room temperature. While this is happening you can make the frosting.
Coffee Buttercream
- Whip the butter till fluffy, then add the powdered sugar gradually and at low speed till incorporated and finally add in your coffee mix, vanilla, and salt. Beat well.
- Frost the cake once it has cooled to room temperature. I found that it stayed best at room temperature, but if you are in a warmer climate then feel free to refrigerate it tightly covered.
Notes
Looking for more easy bakes? How about one of these!
Want to make this soon! Pin it for later!
Ally says
My cake turned out totally flat and didn’t rise. I don’t think the butter should’ve been almost melted, room temperature would’ve been fine. But this is just a guess. Also the coffee flavor in the buttercream was way too strong.
sarahjmir@gmail.com says
That’s disappointing - it’s not a high cake but it always rises. My guess is that it’s the leavening agent that’s the issue not the butter. Sorry didn’t work for you
Sukaina says
Love this recipe and made it few times! Quick question if I wanted to double it do I simply double the recipe or would there be other changes? Thanks!
sarahjmir@gmail.com says
So glad you do! And yes a straight double works!
Marium says
I have tried this recipe and it’s delicious! I’m planning to double it next time, I understand I can simply double the ingredients, but does the bake time vary? Would you recommend a bigger pan or a Bundt pan instead? I worry about it not cooking evenly…
Sarah Mir says
Hi Marium! I haven't tested it with double the batter in one pan yet so I would be nervous about advising you incorrectly. However, I do recognize that's not super helpful so I can give you my best guess: In a 9 inch pan with higher sides (it's not a lot of batter for a bundt), I'd check on it at 40 minutes and adjust from there on out. Let me know how it goes!
Uma Rao says
Will it not work with salted butter if I omit adding the salt to the flour?
sarahjmir@gmail.com says
No sorry, the salt in the flour is v little compared to what’s in the butter
Salwa says
Hey Sarah!
What if I don’t have brown sugar and unsalted butter? Or should I just go but unsalted one :p
sarahjmir@gmail.com says
White sugar gives a sweeter and drier cake which is still workable. Salted butter doesn’t work here at all unfortunately
Ayesha says
My mom and I were just reminiscing about Bombaby Bakery & it’s amazing coffee cake. I am definitely surprising her with this. Thank you 😊
sarahjmir@gmail.com says
Oooh how nice! I hope she loves it!
Shalls says
I randomly picked this recipe as I was looking to bake a coffee cake and OMG that was a perfect pick!!
I tried baking and this cake turned out to be ultra moist, pleasantly rich -decadent coffee cake !!!
This recipe is a keeper!!
Thank you Sarah for sharing your yummy recipe !
sarahjmir@gmail.com says
I am SO SO glad you enjoyed it!!!
Maliha says
I made this cake with Bob's Red Mill Gluten Free 1-to-1 Baking Flour and reduced the sugar slightly. This cake had such a unique flavour and everyone in my family loved it. I’ve never tried the Bombay Bakery one but this was delicious. Thank you!
sarahjmir@gmail.com says
I am so so glad to hear that! Also it is a relief to know it works with gluten free flour!
Qurat says
Hi Sarah, I found this through your Instagram and I was every nervous making it because I’m a die hard fan of the Bombay bakery cake. I doubled the recipe and it turned out AMAZING. So soft, moist and perfect! Thank you so much for this recipe!
sarahjmir@gmail.com says
Hi Qurat!!! I am SO SO glad! I know the nervous feeling you're talking about so well and I am relieved the cake did not disappoint! wooohoo!
Dan Sutelman says
Thank you for sharing the yummy coffee cake recipe. The process you used looks quicker. I'm excited to try this recipe. Thank you for sharing the yummy coffee cake recipe.
sarahjmir@gmail.com says
Thanks so much Dan!
Farah says
If i want to increase cake size,should i exactly double the ingredients?
sarahjmir@gmail.com says
That's absolutely the way to go!
Wajiha says
Comfort food at its best! This cake is perfect with a cup of chai/coffee on a winter day.
sarahjmir@gmail.com says
yay!!! I am SO glad you feel that way!
Raiha Rizvi says
hello Sarahah. what lb of cake does this recipe yeilds??
sarahjmir@gmail.com says
Hi Raiha! I am SO sorry, but I am not sure at all!
Nida says
Love it! Made 3 times in a week!
sarahjmir@gmail.com says
Wow! That is SO awesome to hear - thank you!!!!
Sunober says
Made it for the first time and everybody just loved it. Thank you so much!!
sarahjmir@gmail.com says
I am SO glad to hear it Sanober!
Zahra Habib says
Tried this cake for the first time and it was a total hit! Thanks for a great recipe!
sarahjmir@gmail.com says
Alright! I am SO glad to hear that!