Coffee Sponge Cake
Experience the perfect balance of light, airy texture and bold coffee flavor with this indulgent Coffee Sponge Cake. This elegant dessert combines the richness of instant coffee dissolved into the batter with a fluffy sponge base created using expertly whipped eggs and simple pantry staples like all-purpose flour, sugar, and butter. Each bite delights with its moist, tender crumb and a sophisticated coffee aroma, making it an ideal treat for coffee lovers. With just 20 minutes of prep time and a quick 30-minute bake, this cake is perfect for special gatherings or a cozy afternoon with a warm cup of coffee. Finish with a dusting of powdered sugar to elevate its appearance and add a touch of sweetness. Whether served as-is or paired with whipped cream or a drizzle of caramel, this Coffee Sponge Cake is sure to impress!
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 150 grams Granulated sugar
- 120 grams Unsalted butter
- 4 pieces Large eggs
- 2 tablespoons Instant coffee powder
- 2 tablespoons Hot water
- 1.5 teaspoons Baking powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
In a small bowl, dissolve the instant coffee powder in the hot water. Set aside to cool.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then, mix in the vanilla extract and the dissolved coffee mixture until combined.
Gradually fold in the dry ingredients into the wet mixture using a spatula. Mix just until combined, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
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.
Once the cake has cooled, dust the top with powdered sugar (if desired) before serving.
Nutrition Facts
Calories |
2360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1010 mg | 337% | |
| Sodium | 1565 mg | 68% | |
| Total Carbohydrate | 289.3 g | 105% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 165.9 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 184 mg | 14% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1098 mg | 23% | |
*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.
