Mini coffee and rum syrup cakes

It doesn't get much simpler than these mini coffee and rum syrup cakes. This recipe is perfect for whipping up for guests at a moment's notice - no fancy ingredients or techniques required

  • 15 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print
This recipe first appeared in Woman's Day.
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  • 185 gram butter, softened
  • 3/4 cup caster sugar
  • 3 eggs
  • 1 1/2 cup self-raising flour
  • 2 tablespoon milk
  • whipped cream, coffee beans to serve
Coffee syrup
  • 1 cup water
  • 2/3 cup caster sugar
  • 2 cup strong black coffee
  • 2 tablespoon rum


  • 1
    Preheat oven to moderate, 180°C. Lightly grease and line 6 x 1-cup ovenproof moulds.
  • 2
    In a bowl, using an electric mixer, cream butter and sugar together until creamy.
  • 3
    Add eggs, one at a time, beating well after each addition. Fold in flour with milk until combined. Spoon mixture into moulds. Arrange on an oven tray.
  • 4
    Bake for 20-25 minutes until cooked when tested. Cool in moulds for 5 minutes before turning out onto a wire rack to cool.
  • 5
    For the coffee syrup: In a medium saucepan, stir combined water and sugar on low until sugar dissolves. Increase heat to high and boil for 3 minutes. Remove from heat, then stir in coffee and rum. Set aside to cool.
  • 6
    Return cakes to moulds and pour over half the syrup. Chill until ready to serve. Turn out onto serving plates.
  • 7
    Drizzle with extra syrup, then top with whipped cream and coffee beans.


  • If preferred, top with toasted flaked almonds.