A delicious, moist coffee layer cake is filled with coffee buttercream and apricot jam. This English Coffee Cake is perfect for Afternoon Tea or a late night snack!
You may be confused by the title and picture, in America coffee cake looks much different than this cake. But for
Ironically I don't drink coffee, but coffee flavored desserts are my jam!! This coffee cheesecake is one of my all time favorites.
Let's get to the recipe.
Jump to:
- What is the difference between English and American Coffee Cake?
- What are the ingredients for a coffee layer cake?
- How do you make a coffee layer cake?
- How to bake coffee cake?
- How do you assemble a coffee layer cake?
- Can you make coffee cake ahead of time?
- Can you freeze coffee cake?
- Recipe Card
- Recipe Ratings & Comments
What is the difference between English and American Coffee Cake?
American coffee cake is a moist, dense yellow cake, topped with a copious amount of crumb topping, and sometimes drizzled with icing.
English coffee cake is a cake flavored with coffee.
Coffee in the cake- see that makes way more sense to me! And it's the way I grew up with it. My mom and nan always made coffee cake. And coffee buttercream is legit so good.
What are the ingredients for a coffee layer cake?
To make the cake you only need standard pantry staples.
- All-Purpose Flour/ Plain Flour
- Baking Powder
- Baking Soda
- Salt
- Large Eggs, at room temp.
- Granulated Sugar/ Caster Sugar
- Unsalted Butter, at room temp.
- Vegetable Oil or another neutral oil like
Grapeseed - Instant coffee or Espresso Powder (adjust the amount to your preference less or more)
- Hot water to liquify the coffee
- Buttermilk, at room temp.
To decorate this cake these items are needed:
- 1 Batch Coffee Buttercream Recipe
- Apricot Jam/ Preserves- sounds weird but trust me it goes beautifully with the coffee flavor
- Roasted Walnuts- roasted nuts and coffee frosting are amazing
For more coffee-flavored desserts don't miss my coffee creme brulee or coffee cheesecake recipe.
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!
How do you make a coffee layer cake?
Of course we are going to start by preheating our oven to 350F/ 180C and grease two 8-inch cake pans. It is ever soooo important to grease your pans so the cake releases easily an stays together!
Let's combine the dry ingredients- in a large bowl whisk together the flour, baking powder, baking soda, and salt.
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.
You can use vegetable or grapeseed oil, basically any oil that is neutral in flavor.
I like to use butter for the flavor it gives to cakes but I also like to add a little oil due to the high level of moisture it creates in cakes.
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 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 remaining ingredients.
How to bake coffee cake?
Pour the batter 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.
You can also gently press the top center of the cake and if it bounces back the cake is done.
Let the cakes cool on a wire rack for 20 minutes before inverting to cool completely.
How do you assemble a coffee layer cake?
Place one cake layer on a cake board or serving plate, spread about 4oz (½ Cup) of coffee frosting on the cake, making the edges higher to create a frosting dam for the apricot jam.
Spread the jam within that frosting dam and place remaining cake layer on top bottom face up- this helps create a flat top. Spread frosting on the top layer and decorate with roasted walnuts.
Can you make coffee cake ahead of time?
Of course, once the cakes are completely cool wrap them tightly in plastic wrap then wrap again. Place on a flat surface in the freezer and freeze for up to a month. Let cake thaw at room temperature for one hour before use.
If you are worried your cake was not wrapped tightly enough and has lost some moisture you can make a quick simple syrup to brush the cake. In a small pot add equal parts sugar and water, ½ cup of each should be fine, and let it simmer over medium heat for 10 minutes. Using a pastry brush, brush the cake layers with the simple syrup.
Can you freeze coffee cake?
You can freeze the cake and frosting separately, or leftover slices, or the whole cake.
- Separately- To freeze the cake you need to tightly wrap the cake in plastic wrap and store on a flat surface in the freeze. To thaw let it sit out at room temperature for 1-2 hours.
- To freeze the frosting- store in an airtight container, let thaw in the fridge overnight, and let sit at room temperature the next day. Rewhip the frosting before use.
- To freeze the whole cake, let the cake sit in the freezer until frozen. Then wrap tightly in plastic wrap. Let the cake thaw in the fridge overnight - removing tight plastic wrap to prevent messing up the frosting, after thawed in fridge let the cake sit at room temperature the next day
- To freeze the cake slices, place the slices in the freezer just until frozen then wrap tightly in plastic wrap. To thaw take the slices out of the freeze and let sit at room temperature for 2-3 hours.
Here are some of my other favorite cake recipes:
Salted Caramel Chocolate Cake- this cake is moist and soft, filled with homemade salted caramel, fresh whipped cream, and chocolate ganache. This cake is seriously a dream.
Raspberry Swirl Lemon Cheesecake- This light lemony cheesecake is swirled with a raspberry puree, creating a gorgeous and tasty cake!
Chocolate Lava Cake- Surprisingly very easy to make these individual cakes are always a hit and perfect to make ahead for a dinner party!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.
PrintRecipe Card
Coffee Layer Cake
Soft and moist coffee flavored cake layers are filled with a layer of apricot jam and topped with gorgeous coffee buttercream and roasted walnuts. This English-style coffee cake is perfect any time of day, not just for afternoon tea!
- Total Time: 40 minutes
- Yield: 8-10 Slices 1x
Ingredients
Coffee Cake
- 375 grams (3 Cups) All-Purpose Flour/ Plain Flour
- 1 ½ Teaspoons Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 4 Large Eggs, at room temp.
- 300 grams (1 ½ Cup) Granulated Sugar/ Caster Sugar
- 6oz (¾ Cup) Unsalted Butter, at room temp.
- 2oz (¼ Cup) Vegetable Oil
- 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)
- 8oz (1 Cup) Buttermilk, at room temp.
Assembly
- 1 Batch Coffee Buttercream Recipe
- 4oz (½ Cup) Apricot Jam/ Preserves
- 4oz (½ Cup) Roasted Walnuts
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 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.
Assembly
- Place one cake layer on a cake board or serving plate, and spread about 4oz (½ Cup) of frosting on the cake, making the edges higher to create a frosting dam for the apricot jam. Spread jam within that frosting dam and place the remaining cake layer on top bottom face up this helps create a flat top. Spread frosting on the top layer and decorate with roasted walnuts.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Bake
- Cuisine: English
Sonia says
Hi, i can't wait to make this recipe cuz i love coffee flavored desserts so much!! Can i make this with a 9-inch cake pan?? cuz that's the one that i had right now....
Elizabeth Waterson says
Hi Sonia, thanks for asking! Yes, you totally can, I would just start checking the cake at around 18-19 minutes to see if it's done then as it will bake quicker. Please come back and let me know how you liked the recipe!
Miss Tracey Nicholson says
Hi can I make muffins with this recipe? I really want to try it out but am a bit worried that it won't work for muffins. Thank you.
Regards
Tracey
Elizabeth Waterson says
Hi, Tracey so sorry for the delay in reply I didn't see your comment until now. I have never made this recipe in cupcakes/muffins before but you should be able to. I would expect to make between 20-24 cupcakes and think they would bake somewhere between 15-20 minutes. Please let me know if you try the recipe and what you think! XX Liz
Sal says
Hi, I'm supposed to make this cake in a few hours, but I don't have buttermilk, is there a substitute?
Elizabeth Waterson says
Hi Sal you could put 1 tablespoon of lemon juice or 1 tablespoon of white vinegar in a measuring cup and fill the rest with milk and let it sit for 15 minutes or so. That is a cheaters version of buttermilk, I personally use this all the time! Please let me know if you have any further questions or what you think of the recipe I would love to know what you think!! XX Liz
Emily says
I was let down by another coffee and walnut recipe thank god I found this!!! Perfect colour it rose beautifully and I got to use my new wilton bake even strips 🙂
Elizabeth Waterson says
Thank you so much for coming back to review and rate the recipe Emily, I truly appreciate it!!! I am so happy that you enjoyed the cake!! Take care. XX Liz
Georgia says
Hello! i would love to make this cake it looks delicious, but can I use self raising flour alongside the buttermilk? Would any changes to amounts need to made?
Thank you
Elizabeth Waterson says
Hi Georgia, I personally have not done it but if using self-raising flour I would omit the baking powder but still use the baking soda and buttermilk. Please let me know if you have any further questions or if you bake the recipe I would love to know! Thanks XX Liz
Freddy says
Absolutely delicious
Elizabeth Waterson says
Thank you so much for the lovely review Freddy! XX Liz
Chloe says
Lovely recipe, but I wonder why my cake - even though it’s moist- falls apart when being cut?
Elizabeth Waterson says
Hi Chloe, thanks for reaching out! First off, glad you liked the cake. Second, when I make the cake I don't find it crumbly at all. There are a few reasons why it might be crumbly for you- the batter might be overmixed, the oven might not be at the right temperature, the ingredients might not be spot on- I like to weight my ingredients instead of using cups. Let me know if I can help with anything else!! XX Liz
p says
hi there..can i use a single 9 inch springform pan to bake this? thx
Elizabeth Waterson says
Hi P, thanks for reaching out! If your pan is deep enough that shouldn't be a problem but the bake time would be a lot longer, I would start checking the cake at 30 minutes. Please let me know if you have any other questions and how you like the recipe!! XX Liz
Kelly says
Could I use a 9x13 pan? I realize I won't be able to add jam, thats okay just need to be able to transport and 9x13 is easier.
Must say cake looks wonderful.
Kelly
Elizabeth Waterson says
Hi Kelly, thanks for the questions. I have personally never made it in a 9X13 pan but if you were to try it I would guess the baking time would be around 17-22 minutes but I am not 100%sure so make sure to check by using a toothpick inserted in the center to check for any wet batter, moist crumbs are okay but not liquid batter. Please let me know if I can help with anything else or if you try the recipe I would love to know what you think! XX Liz
Barbara Tretola says
Can I use a sugar substitute like monkfruit or swerve?
Elizabeth Waterson says
Hi Barbara, I have not personally baked a cake with either of those sugar substitutes. But I know I've seen Swerve is an equal substitute so I would try there, but I cannot guarantee anything, so sorry. Please let me know if I can help with anything else or if you try the recipe would love to know how it turns out! XX Liz
Hilary Simons says
A five star hit! The recipe was a dream to follow. The addition of oil was genius - I’m more and more seeking recipes that use oil because it really makes the bake moist and the cake stays good to eat longer (although not tested here since this cake was devoured in hours)!
I used plain low fat yoghurt instead of buttermilk. Perfect.
The only thing I did differently otherwise was to half the frosting - I found that fine to fill and ice for 2 x9 inch cakes
Fabulous. I will be trying more of your lovely recipes soon!
Elizabeth Waterson says
Aww thank you so much for the kind words, Hilary. So glad you all enjoyed it. And thank you so much for leaving a review it really helps me out, so thank you!! Excited to hear what you try baking next, feel free to always direct message me on Instagram if you have any questions or would like quicker responses!! Take care. XX Liz
Cooking With My Mini says
My little one and I (@cookingwithmymini) loved making this cake for Father's Day at the request of daddy for something that he had all the time growing up in England. He said it was perfect, and the whole family enjoyed the delicious coffee flavor. We will definitely be making it again!
Cherie says
Can you suggest a substitute if I have to make this cake eggless
Elizabeth Waterson says
Hi Cherie, I have personally never done it so I cannot say for certain, but you could try using 1/4 cup of applesauce per egg. So 1 whole cup of applesauce. Please let me know if you try it how you get on! Take care. xX Liz
Melanie says
Hi Elizabeth looks delicious. I just want to make 1 9 inch cake. Could I half the recipe?
Elizabeth Waterson says
Hi Melanie, yes you can half the recipe for sure! I made the cake in 8-inch layers so a 9-inch cake will be a little thinner just keep that in mind. Please let me know if you have any further questions or if you try it, I would love to know what you think! XX Liz
Susan Meyer says
I used your "Layer Coffee cake" for my Xmas cake and decorated with Pecan nuts. Looks lovely and I am sure it will taste just as well. Thank you for this great recipe.
Merry Xmas. Susan
ps. how can I send you a picture
Elizabeth Waterson says
Hi Susan, thank you so much for coming back to review the recipe! I am so pleased that it looks lovely, I am sure you will love the taste! You can send me a picture via email or via Instagram or FAcebook! I would LOVE to see the cake!!! I hope you have a Merry Christmas!! Take care. XX Liz
doris says
could you leave out the coffee in this cuz I don't drink the stuff and had cupcakes with coffee in it and didn't like it at all
Elizabeth Waterson says
Hi Doris, I have never made the recipe without the coffee so I am not totally sure how it would turn out. I would swap out water for the coffee so you have enough liquid! Please let me know if you have any quetiosn or if you try the recipe! XX Liz
Susie says
Hi, I would like to use wholemeal flower instead, how many grams of wholemeal flour would you recommend? Do I need to adjust anything else if using wholemeal? Thanks
Elizabeth Waterson says
Hi Susie, I have never done this so I am not quite sure. I have read that you should use 3/4 cup of whole wheat flour for every 1 cup of white flour and you'll probably need to add an additional 2 tablespoons of buttermilk or water to keep it nice and moist. Please let me know if you try it and how you get on! Goodluck XX Liz
Susie says
Hi Liz, I tried the recipe with wholemeal flour and used 3/4 cup of wholemeal for every 1 cup of white flour with the additional 2 table spoons of buttermilk and it worked really well and was nice and moist. I’ll definitely be baking this again.The apricot jam is also the perfect combination with the coffee flavour. Thank you very much for your help and for sharing this delicious recipe.
Mathematician says
This cake was sensational.
The combination of oil, buttermilk and butter resulted in an extremely moist, melt in your mouth cake.
Thank you so much for sharing your recipe.☺️
Elizabeth Waterson says
Hi there, thank you so much for the lovely review. I am so pleased that you enjoyed the cake!! Merry Christmas. XX Liz
Noreen Smith says
Lovely easy recipe to follow and make just a quick question can I make a cream cheese frosting instead of buttercream?
Many thanks for all your ideas
Elizabeth Waterson says
Hi Noreen, thank you for the 5-star review. I think a cream cheese frosting would be great too! Please let me know if you try it how you like it! XX Liz
Sez says
Is there any easy alternative to use instead of buttermilk?
Elizabeth Waterson says
Hi Sez, thanks for reaching out. You can make your own buttermilk by taking a measuring cup and adding one tablespoon of white vinegar or lemon juice and filling the rest of the cup with milk. Then let it sit for 5- 10 minutes. Hope that helps! Let me know if you try the recipe what you think! XX Liz
Berenice says
This is the Most Amazing Coffee cake ever! I have tried many recipes over the years and am thrilled to find this one. Buttermilk seems to be the changemaker, and what a difference it makes. This coffee cake tastes amazing and has a gorgeous texture. The coffee buttercream recipe complements it beautifully. Highly highly recommend!
Elizabeth Waterson says
Thank you for this lovely review Berenice- so happy to hear you really enjoyed the cake!! Take care. XX Liz
Karen Girdler says
This is now my go to coffee cake - love it - and simple to make, with clear instruction. Have made it ias a layer in a wedding cake for the second time , and the recipe scales up well (have made an 8inch and a 10 inch cake.) Both beautifully moist. Thank you
Elizabeth Waterson says
Thank you so much for the lovely 5-star review Karen. So glad you enjoyed the cake, it is a family favorite of ours too! Have a lovely weekend! XX Liz
Anna Hurst says
So great
Elizabeth Waterson says
Thank you so much for the lovely review Anna! Truly appreciate it. Take care. XX Liz
doris says
looks good but I can't do the coffee in anything. tried stuff with it in and not for me
Tasha says
Such a brilliant recipe! The cake layers rise so well and the addition of apricot jam is just genius. Will definitely keep making!
Tasha says
The best coffee cake!! The apricot jam is genius, this cake always goes down a storm with family and friends.
Tasha says
The best coffee cake!! The apricot jam is genius, this cake always goes down a storm with family and friends.
H Raza says
Hi, I really want to make this recipe but was just wondering if the coffee buttercream frosting is enough to completely fill and frost this cake (crumb coat and decor included) or if I would need to double it?
Elizabeth Waterson says
If you want a thick coat of frosting more than what you can see in the pictures then I would double the frosting! Hope that helps! XX Liz