Name: Coffee Heath Bar Crunch Cake
Prep time: 20 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 375 Grams (3 Cups) All-Purpose Flour/ Plain Flour; 1 1/2 Teaspoons Baking Powder; 1/2 Teaspoon Baking Soda; 1/2 Teaspoon Salt; 1.5 Tablespoons Instant coffee (adjust amount to your preference less or more); 1oz Hot water (more or less depending on how strong you want the coffee flavor); 4 Large Eggs, at room temp.; 300 Grams (1 1/2 Cup) Granulated Sugar/ Caster Sugar; 6oz (3/4 Cup) Unsalted Butter, at room temp.; 2oz (1/4 Cup) Vegetable Oil; 8oz (1 Cup) Buttermilk, at room temp; 4oz (1/2 Cup) Unsalted Butter, softened; 1 1/2 Teaspoons Instant Coffee/ Espresso Powder + Splash of Hot Water; 240 Grams (2 Cups) Powdered/ Icing Sugar; 2 Heath Bars, chopped; 8oz (1 Cup) Heavy Whipping Cream; 32 Grams (1/4 Cup) Powdered/ Icing Sugar; 1 Teaspoon Dry Milk Powder* (Optional but helps stabilize the whipped cream); 1 1/2 Teaspoons Instant coffee (adjust amount to your preference less or more) + Splash of Hot Water; 2 Heath Bars, chopped

A moist coffee layer cake is filled with coffee frosting and chopped up Heath toffee bars. A true coffee lovers dream cake. Just like the Ben & Jerry's Heath Bar Coffee Crunch Ice Cream! You will love this Coffee Heath Bar Crunch Cake recipe.

cut open coffee heath bar crunch cake on a light surface with a blue linen.

I like cake. I also like Ben & Jerry's Coffee Heath Bar Crunch Ice Cream. I like it and my boyfriend loves it. Those b&j tubs are so small that who doesn't go through a tub in one sitting?!

Things are not as hectic and crazy for me right now so I have had time to daydream about baking. Last week I made this cake and naturally cake was still on my mind. I just happened to be finishing off a tub of Coffee Heath Bar Crunch when I found myself thinking of cake.

I used my nan's coffee cake recipe and made a coffee buttercream and coffee whipped cream to fill the cake with. I also used an obnoxious amount of Heath Bar's cut up. Looking back on this cake my mother and I decided next time I make it (because there will be!!) chocolate covered coffee beans would be a fabulous addition

This cake is rich, decedent and you don't need a huge slice. But I don't need to go to Target every day either. Oops!

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Ingredients
Instructions
Decoration
Tips for success
More coffee recipes
Recipe Card
Recipe Ratings & Comments

Ingredients

For this coffee heath bar crunch cake recipe you'll need:

All-Purpose Flour. Make sure you measure your flour properly, too much or too little will alter the structure of your cake.
Chemical Leavening Agents. Baking soda and baking powder are both needed for this cake recipe. Both aide in the cake rising while baking. Helping create a light, tender, fluffy cake.
Salt. The salt helps enhance all of the other ingredients flavor profiles.
Instant Coffee. I use instant coffee or espresso powder, depending on what I have on hand. I have a suggested quantity in the recipe card below but you can adjust amount to your preference less or more.
Hot Water. The hot water just helps dissolve the coffee or espresso powder.
Large Eggs. Make sure your eggs at room temperature so they will fully incorporate into the rest of the ingredients.
Granulated Sugar. The sugar provides sweetness and structure to the cake.
Unsalted Butter. The butter needs to be at room temperature so it can whip with the sugar to provide lots of air pockets.
Vegetable Oil. While butter provides great flavor to the cake adding some oil helps ensure the cake stays moist.
Buttermilk. This moisture bomb helps create a soft, tender cake crumb. Make sure its at room temperature.

Now for the frosting you could use my whole recipe for coffee buttercream or I did buttercream in the center of the cake and coffee whipped cream on top of the cake.

Butter. Should be softened to room temperature but not liquidy. You want this to whip up nicely.
Instant Coffee. Same for the cake in the frosting I will use either instant coffee or espresso powder, depending on what I have on hand. I have a suggested quantity in the recipe card below but you can adjust amount to your preference less or more.
Powdered/ Icing Sugar. Make sure to sift the confectioner's sugar to help prevent any lumps in the frosting.
Heath Bars. I use four bars total, two for the center of the cake and two for the top of the cake.
Heavy Whipping Cream. The whipped cream is used in the buttercream and of course the whipped cream.

ingredients for coffee heath bar crunch cake in small glass bowls on a light surface.

coffee frosting ingredients in small bowls on a light surface.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

Preheat your oven to 350F/ 180C and grease two 8-inch cake pans, set aside.

In a large bowl whisk together the flour, baking powder, baking soda, and salt.

In a small bowl mix together the instant coffee and water.

dry ingredients whisked together and instant coffee mixed with water in small glass bowls on a light surface with a blue linen.

In another large bowl with a handheld mixer or your stand mixer fitted with the paddle attachment beat the butter for 2 minutes, add the oil, and mix for an additional minute.

butter and oil mixed in a glass bowl until light and fluffy on a light surface with a blue linen.

Add the sugar and beat for 2-3 minutes, until light and fluffy.

sugar whipped into butter in a glass bowl on a light surface with a blue linen.

Add the eggs one at a time.

egg mixed into butter sugar mixture in an glass bowl on a light surface with a blue linen.

In a small cup or bowl add the coffee granulates and hot water- stir until the coffee granulates have disappeared. Add to the wet ingredients.

coffee mixture added to cake batter and mixed in a glass bowl on a light surface with a blue linen.

Gently fold in half of the flour mixture, then half of the buttermilk then repeat with the remaining ingredients.

dry ingredients mixed into cake batter than buttermilk mixed in a glass bowl on a light surface with a blue linen.

coffee cake batter in a glass bowl on a light surface with a blue linen.

Pour into prepared pans and bake for 20-25 minutes, or until you stick a toothpick in the center and only moist crumbs come out, no wet batter. Let cool on a wire rack for 20 minutes before inverting to cool completely.

coffee layer cake before and after baking on a light surface.

If you want you can prepare the frosting and whipped cream while the cakes are baking and store the frosting at cool room temperature and whipped cream in the fridge while you wait for the cakes to cool completely.

coffee whipped cream and coffee buttercream in bowls on a light surface with a blue linen.

Decoration

On the serving plate place one layer of cake, if desired level off the top and cut any dome. Then spread with coffee buttercream on in an even layer and sprinkle 2 of the chopped Heath bars on top and place the second cake on top.

coffee cake leveld off and buttercream added on top on a white plate on a light surface.

coffee heath bar crunch cake being frosted on a light surface.

Spread the whipped cream on top of the cake and sprinkle the remaining chopped Heath bars. We hope you love this coffee heath bar crunch cake.

coffee heath bar crunch cake served on a white plate on a light surface with a blue linen.

Store in the fridge for up to 5 days. Let the cake sit at room temperature for 30 minutes before eating for the best flavor.

Tips for success

Make sure your cake ingredients are at room temperature so they all incorporate together!
To make sure you don't over-bake the cake look for the cake to start to pull from the sides and if you were to gently press the top of the cake it will bounce back quickly.
Whatever you do, don't open the oven doors before the cake is almost done baking as if you open it too soon the cake will collapse.

More coffee recipes

Coffee Creme Brulee
Coffee Layer Cake - this is the recipe this coffee heath bar crunch cake is based on
Coffee Pastry Cream
Tiramisu
Baked Coffee Cheesecake

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Recipe Card

Coffee Heath Bar Crunch Cake

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5 from 1 review

Print Recipe

Total Time: 2 hours
Yield: 8-12 Slices 1x

Instructions

Coffee Cake

Preheat your oven to 350F/ 180C and grease two 8-inch cake pans, set aside.
In a large bowl whisk together the flour, baking powder, baking soda, and salt.
In a small bowl mix together the instant coffee and water.
In another large bowl with a handheld mixer or your stand mixer fitted with the paddle attachment beat the butter for 2 minutes, add the oil, and mix for an additional minute.
Add the sugar and beat for 2-3 minutes, until light and fluffy. Add the eggs.
In a small cup or bowl add the coffee granulates and hot water- stir until the coffee granulates have disappeared. Add to the wet ingredients.
Gently fold in half of the flour mixture, then half of the buttermilk then repeat with the remaining ingredients. Pour into prepared pans and bake for 20-25 minutes, or until you stick a toothpick in the center and only moist crumbs come out, no wet batter. Let cool on a wire rack for 20 minutes before inverting to cool completely. If you want you can prepare the frosting and whipped cream while the cakes are baking and store the frosting at cool room temperature and whipped cream in the fridge while you wait for the cakes to cool completely.

Coffe Frosting

In the bowl of an electric mixer fitted with a paddle attachment, or large bowl with a hand held mixer beat the butter for 5 full minutes, until light and fluffy.
Sieve the powdered sugar to prevent any lumps and add half to butter. Beat for another 5 minutes then add the remaining powdered sugar and mix for 3 more minutes.
While powdered sugar is mixing into butter, in a small bowl add instant coffee and hot water. Add the coffee mixture to frosting with heavy cream and beat for another 3 minutes. Set aside while you make the whipped cream.

Coffee Whipped Cream

In a small bowl mix together the instant coffee and hot water and set aside. In a mixing bowl beat the heavy whipping cream, powdered sugar, dry milk powder (if using) and the coffee mixture. Beat until stiff peaks form.
On the serving plate place one layer of cake, if desired level off the top and cut any dome. Then spread with coffee buttercream on in an even layer and sprinkle 2 of the chopped Heath bars on top and place the second cake on top.
Spread the whipped cream on top of the cake and sprinkle the remaining chopped Heath bars. Store in the fridge for up to 5 days. Let the cake sit at room temperature for 30 minutes before eating for the best flavor.