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Coffee cake recipe

Coffee cake recipe

305 ratings

A gorgeous, light sponge topped with a creamy, buttery, coffee-flavoured icing. This delicious coffee cake recipe is great as an afternoon treat or a celebration cake. See method

  • Serves 10
  • 30 mins to prepare and 20 mins to cook, plus cooling
  • 565 calories / serving
  • Vegetarian


For the cake

  • 175g unsalted butter
  • 175g caster sugar
  • 3 eggs, beaten
  • 175g self-raising flour, sifted
  • 1 tsp baking powder
  • 2 tsp Tesco Finest Costa Rican coffee
  • 60g hazelnuts, toasted, cooled and chopped

For the icing

  • 150g unsalted butter
  • 250g icing sugar, sifted
  • 2 tsp Tesco Finest Costa Rican coffee, mixed with 1 tbsp hot water and cooled
  • 40g hazelnuts, halved, to decorate
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    35g 50%
  • Saturates

    17g 85%
  • Sugars

    45g 50%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 60.4g Protein 5.3g Fibre 1.4g


  1. Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Butter 2 x 20cm loose-bottomed tins and line with nonstick baking paper.
  2. Toast the hazelnuts on a baking tray for 5-6 minutes or until just golden, remove and set aside to cool. Once cooled, rub the hazelnuts lightly with a tea towel to remove the brown skin.
  3. Beat the butter and sugar with an electric hand whisk for about 5 minutes or until light and fluffy. Gradually add the eggs, one at a time and beat well between each addition. Then fold in the flour and baking powder using a large metal spoon. Mix the coffee powder with 1 tbsp of warm water and fold into the cake mix with the chopped hazelnuts.
  4. Divide the cake mix between the two prepared tins and smooth the surface flat. Bake for 20 minutes or until a skewer inserted into the middle of the cake comes out clean and the surface of the cake is slightly springy to touch.
  5. Remove from the oven, leave to cool for 5 minutes in the tin and then turn out onto a wire rack and leave to cool completely, about 10-15 more minutes.
  6. To make the icing, beat the butter together with the icing sugar and cold coffee until smooth. Sandwich the cooled cakes with half of the filling and then cover the top with the rest of the filling and decorate with the chopped hazelnuts.

See more Baking recipes

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