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Coffee Layer Cake with Coffee Buttercream, Apricot Jam, and Roasted Walnuts Recipe

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4.1 from 87 reviews

This Coffee Layer Cake features a tender, moist coffee-flavored sponge layered with rich coffee buttercream and a vibrant apricot jam center. Enhanced with roasted walnuts for a delightful crunch, this cake is perfect for coffee lovers looking to impress with a homemade, elegant dessert.

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 temperature
  • 300 grams (1 ½ Cups) Granulated Sugar/ Caster Sugar
  • 6 oz (¾ Cup) Unsalted Butter, at room temperature
  • 2 oz (¼ Cup) Vegetable Oil
  • 1.5 Tablespoons Instant Coffee (adjust to taste)
  • 1 oz Hot Water
  • 8 oz (1 Cup) Buttermilk, at room temperature

Assembly

  • 1 Batch Coffee Buttercream Recipe
  • 4 oz (½ Cup) Apricot Jam/ Preserves
  • 4 oz (½ Cup) Roasted Walnuts

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (180°C). Grease two 8-inch cake pans thoroughly and set them aside to ensure the cake layers do not stick.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  3. Cream Butter and Oil: In a separate large bowl, use a handheld or stand mixer fitted with the paddle attachment to beat the unsalted butter for 2 minutes until smooth. Add the vegetable oil and continue mixing for another minute to blend well.
  4. Add Sugar and Eggs: Gradually add the granulated sugar to the butter mixture and beat for 2-3 minutes until the mixture is light and fluffy. Then add the eggs one at a time, beating well after each addition to incorporate them fully.
  5. Prepare Coffee Mixture: In a small cup or bowl, dissolve the instant coffee granules in hot water. Stir until completely dissolved, then add this coffee mixture to the wet ingredients and mix gently to combine.
  6. Combine Wet and Dry Ingredients: Gently fold in half of the flour mixture into the wet ingredients. Follow by folding in half of the buttermilk. Repeat the process with the remaining flour and buttermilk, folding carefully to avoid overmixing, ensuring a smooth batter.
  7. Bake the Cake Layers: Pour the batter evenly into the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with only moist crumbs but no wet batter. Remove from the oven and allow the cakes to cool on a wire rack for 20 minutes before inverting them onto the rack to cool completely.
  8. Assemble the Cake: Place one cake layer on a cake board or serving plate. Spread about 4 oz (½ cup) of coffee buttercream evenly over the top, building the edges slightly to create a dam.
  9. Add Apricot Jam: Spoon and spread 4 oz (½ cup) of apricot jam within the buttercream dam on top of the first layer.
  10. Top Layer and Frosting: Place the second cake layer on top, bottom side up for a flat surface. Spread the remaining coffee buttercream over the top layer evenly.
  11. Decorate: Garnish the top of the cake with 4 oz (½ cup) of roasted walnuts for added texture and flavor. Your Coffee Layer Cake is ready to serve.

Notes

  • You can adjust the instant coffee amount to your preferred strength of coffee flavor.
  • Ensure all ingredients, especially eggs, butter, and buttermilk, are at room temperature to make mixing easier and produce a better texture.
  • Use a toothpick test to check doneness to avoid over-baking which can dry the cake.
  • The coffee buttercream recipe should be prepared separately before assembly.
  • Storing the cake in the refrigerator is recommended if not serving immediately to keep the buttercream firm; bring to room temperature before serving.

Find it online: https://flavorspath.com/coffee-layer-cake-with-coffee-buttercream-apricot-jam-and-roasted-walnuts-recipe/