Coffee Spices Sponge Cake
Infused with the bold aroma of coffee and the warm richness of cinnamon and nutmeg, this Coffee Spices Sponge Cake is a delightful treat that combines comfort and sophistication. Featuring a tender, airy texture, this cake is made with simple pantry staples like flour, sugar, butter, and eggs, elevated by the addition of instant coffee and a medley of spices. Easy to prepare in just under an hour, it’s the perfect centerpiece for a cozy gathering or an indulgent coffee break. Serve it plain, dusted with powdered sugar, or alongside a dollop of whipped cream for an irresistible pairing with your favorite brew. Whether for breakfast, brunch, or dessert, this coffee spice cake promises a burst of flavor in every bite.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 150 grams Granulated sugar
- 100 grams Unsalted butter
- 4 large Eggs
- 2 tablespoons Instant coffee powder
- 2 tablespoons Boiling water
- 2 tablespoons Milk
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy release.
In a small bowl, dissolve the instant coffee powder in 2 tablespoons of boiling water. Set aside to cool to room temperature.
In a medium bowl, whisk together the flour, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract, the cooled coffee mixture, and the milk until combined.
Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix gently until no streaks of flour remain, being careful not to overmix.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before serving.
Dust with powdered sugar or serve plain with coffee or whipped cream as desired.
Nutrition Facts
Calories |
2372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 968 mg | 323% | |
| Sodium | 1353 mg | 59% | |
| Total Carbohydrate | 313.0 g | 114% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 153.2 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 248 mg | 19% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1208 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
