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  • Serves 12
  • 15 mins prep
  • 25 mins cook

Coffee cream cake

Coffee cream cake

Coffee cream cake, egg recipe, brought to you by Woman's Day


Coffee cream cake

  • 200 g butter, chopped, at room temperature
  • 1 cup caster sugar
  • 4 eggs, at room temperature
  • 2 tsp instant coffee
  • 2 tsp hot water
  • 1 1/4 cups self-raising flour

Toffee pieces

  • 1 cup caster sugar
  • 1/4 cup water

Coffee cream

  • 1 tbsp instant coffee
  • 1 tbsp hot water
  • 1/2 cup thickened cream
  • 1 250g tub mascarpone


Coffee cream cake

  1. Preheat oven to moderate, 180°C. Lightly grease and line 2 x 20cm round cake pans with baking paper.
  2. In a medium bowl, using an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  3. Dissolve coffee in water. Cool slightly and beat into mixture. Sift flour over mixture and gently fold through.
  4. Divide mixture between pans. Bake 20-25 minutes. or until cooked when tested with a skewer (or press lightly on top of cakes with your fingertips - if tops spring back and the dent disappears. the cakes are cooked).
  5. Turn cakes out onto a wire rack to cool completely (spread with a tea towel or baking paper to prevent cake marking or sticking).
  6. Meanwhile to make toffee pieces, in a medium saucepan, combine sugar and water. Stir over low heat until sugar dissolves. Increase heat to medium and boil 8-10 minutes, without stirring, until edges just begin to turn golden. Remove from heat and swirl gently. Pour onto a baking paper-lined tray. tilting to spread into a thin layer. Allow to cool and set hard. then break into pieces.
  7. To make coffee cream, dissolve coffee in water and allow to cool. in a small bowl, whisk cream until soft peaks form. Whisk in mascarpone and coffee mixture until smooth.
  8. Spread half the coffee cream over base cake. Top with second cake and cover top and sides with remaining coffee cream. Decorate with toffee pieces.


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