Vienna Cafe Cake
Indulge in the rich, aromatic delight of Vienna Cafe Cake, a coffee lover's dream baked into perfection. This elegant cake combines a soft, tender crumb infused with the deep, earthy flavor of instant coffee, giving it a sophisticated café-inspired touch. Topped with a luscious coffee buttercream frosting, made silky-smooth with softened butter and powdered sugar, every bite offers the perfect balance of sweetness and a bold coffee kick. Easy to prepare with simple pantry staples and ready in just under an hour, this cake is ideal for cozy gatherings, afternoon tea, or an indulgent dessert. Garnish with chocolate-covered coffee beans or a dusting of cocoa for a decorative flair, and watch as this decadent treat becomes the centerpiece of your table. Perfect for serving 8, it’s a must-try for fans of coffee-inspired desserts!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 150 grams Unsalted butter (softened)
- 150 grams Granulated sugar
- 3 pieces Eggs (large)
- 2 teaspoons Instant coffee
- 2 tablespoons Hot water
- 2 tablespoons Milk
- 200 grams Powdered sugar
- 100 grams Unsalted butter (for frosting, softened)
- 1 teaspoons Instant coffee (for frosting)
- 1 tablespoon Hot water (for frosting)
Instructions
Preheat your oven to 180°C (350°F) and grease and line a 20 cm (8-inch) round cake tin with parchment paper.
In a small bowl, dissolve the instant coffee in 2 tablespoons of hot water. Set aside to cool slightly.
In a mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Sift the flour and baking powder together in a separate bowl. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until incorporated.
Stir the dissolved coffee into the batter until evenly distributed.
Pour the batter into the prepared cake tin, smoothing the top with a spatula. Tap the tin gently on the counter to remove any air bubbles.
Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean.
Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
To prepare the frosting, dissolve 1 teaspoon of instant coffee in 1 tablespoon of hot water and let it cool.
In a mixing bowl, beat the softened butter until creamy, then gradually add the powdered sugar and beat until smooth.
Add the cooled coffee mixture to the frosting and mix until fully combined.
Once the cake is completely cool, spread the coffee buttercream frosting evenly over the top and sides using a spatula.
Decorate as desired (optional: sprinkle with cocoa powder or garnish with chocolate-covered coffee beans).
Slice and serve. Enjoy your Vienna Cafe Cake!
Nutrition Facts
Calories |
4114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.3 g | 282% | |
| Saturated Fat | 133.6 g | 668% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1103 mg | 368% | |
| Sodium | 940 mg | 41% | |
| Total Carbohydrate | 510.2 g | 186% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 349.1 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 207 mg | 16% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 632 mg | 13% | |
*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.
