# Coffee Cake Recipe: Simple Coffee-Flavored Sponge Cake

> A straightforward coffee sponge cake recipe using instant coffee or espresso, with a coffee buttercream frosting. Includes technique notes for even rise and proper texture.

**Canonical URL**: https://coffee-guide.jp/en/recipe/coffee-cake-recipe-basic  
**Category**: Coffee Recipes  
**Published**: 2026-06-24  
**Updated**: 2026-06-24  
**Author**: Coffee Guide Editorial  
**Tags**: coffee cake, baking, sponge cake, recipe  

> ※ This article contains affiliate links. We may earn a commission from qualifying purchases via Amazon Associates and A8.net partner programs. Evaluations are based on publicly available information or editorial analysis.

---
A coffee-flavored sponge cake is one of the most satisfying ways to use coffee as a baking ingredient. The technique is identical to a standard genoise — the only modification is adding dissolved coffee to the batter. This recipe covers the sponge, a coffee buttercream, and the assembly.


### Coffee Cake Recipe: Simple Coffee-Flavored Sponge Cake

難易度: intermediate / 時間: 30分 / 分量: 1 serving

**材料**

- コーヒー:50ml
- 薄力粉:200g
- 砂糖:100g
- 卵:2個

**手順**

1. Preparation
2. Whip the eggs
3. Fold in flour
4. Bake
5. Make the buttercream


## Ingredients (15cm / 6-inch round, 2 layers)


> ℹ️ **INFO**
>
> **Sponge**
> 
> - 80g (2/3 cup) cake flour, sifted
> - 2 tbsp instant coffee dissolved in 2 tbsp hot water (or 2 tbsp cooled espresso)
> - 3 eggs, room temperature
> - 90g (7 tbsp) caster sugar
> - 20g (1.5 tbsp) unsalted butter, melted
> - 2 tbsp whole milk
> 
> **Coffee Buttercream**
> 
> - 150g (10.5 tbsp) unsalted butter, room temperature
> - 150g (1.25 cups) powdered sugar, sifted
> - 2 tbsp cooled espresso or strong instant coffee


## Equipment

- 15cm (6-inch) round cake tin, preferably loose-bottomed
- Electric hand mixer or stand mixer
- 2 large mixing bowls
- Rubber spatula
- Fine mesh sieve for flour
- Wire cooling rack

## Instructions

### Step 1: Preparation

Preheat oven to 170°C (340°F). Line the cake tin with parchment. Dissolve instant coffee in hot water and let cool to room temperature. Melt butter with milk in a small bowl and keep warm (around 60°C / 140°F).


> 💡 **TIP**
>
> **Room temperature eggs**: Eggs straight from the refrigerator do not whip as well and produce a denser sponge. Take them out at least 30 minutes before starting.


### Step 2: Whip the eggs

In a large bowl set over a pot of simmering water (bain-marie, 40–50°C), whisk eggs and sugar with a hand mixer until the mixture reaches ribbon stage — when you lift the beaters, the batter should fall in a thick ribbon that holds its shape for about 10 seconds. Remove from heat and continue beating until the mixture is pale, thick, and cooled.

### Step 3: Fold in flour

Sift the cake flour over the egg mixture in three additions, folding gently with a rubber spatula each time. Use a bottom-to-top scooping motion. **Stop as soon as no streaks of flour remain** — overmixing develops gluten and deflates the foam.

Combine the warm butter-milk mixture with the cooled coffee liquid. Pour this down the side of the bowl and fold quickly until just incorporated.

### Step 4: Bake

Pour batter into the prepared tin. Drop the tin on the counter 2–3 times from a low height to release large bubbles. Bake at 170°C for 25–30 minutes. A skewer inserted in the center should come out clean.

Unmold immediately and cool completely on a wire rack before frosting.

### Step 5: Make the buttercream

Beat room-temperature butter with a hand mixer until pale and fluffy, about 3 minutes. Add powdered sugar in 2–3 additions, beating well after each. Add the cooled espresso gradually, beating until smooth and creamy.


> ⚠️ **注意**
>
> **Temperature matters for buttercream**: The espresso must be fully cooled before adding. Warm liquid will melt the butter and cause the cream to separate. If this happens, briefly refrigerate the mixture and re-beat it.


### Step 6: Assemble

Slice the cooled sponge horizontally into 2–3 layers. Spread buttercream between each layer and stack. Apply a crumb coat to the outside, refrigerate briefly, then apply a final layer of buttercream. Dust with cocoa powder or instant coffee, or press whole coffee beans into the top.

## Adjusting Coffee Intensity

| Instant coffee | Flavor | Best for |
|--------------|--------|---------|
| 1 tbsp (light) | Faint coffee note | Coffee-cautious guests |
| 2 tbsp (standard) | Clear coffee flavor | General preference |
| 3 tbsp (strong) | Bold, slightly bitter | Coffee enthusiasts |

## Storage

Refrigerate for up to 3–4 days. Remove from refrigerator 30 minutes before serving — buttercream firms up significantly when cold and needs time to soften to its best texture.

## Summary

- Dissolve instant coffee in hot water before adding to batter — do not add powder directly
- Fold flour in; do not mix — overmixing is the primary failure mode
- Cool all liquid (coffee, espresso) completely before adding to buttercream
- Espresso-based buttercream produces noticeably more complex flavor than instant-based versions

## Related Articles

- [Coffee Chocolate Brownie Recipe: Rich Coffee-Flavored Snack](https://coffee-guide.jp/recipe/coffee-chocolate-brownie-recipe)
- [Affogato Recipe: Espresso Poured Over Ice Cream](https://coffee-guide.jp/recipe/affogato-recipe-espresso-ice-cream)
- [Americano Recipe — Espresso to Water Ratio Guide](https://coffee-guide.jp/recipe/americano-recipe-guide)
- [Brown Sugar Milk Coffee Recipe: Taiwan-Inspired Without Tapioca](https://coffee-guide.jp/recipe/brown-sugar-milk-coffee-recipe)
- [Bulletproof Butter Coffee Recipe and Its Claimed Benefits](https://coffee-guide.jp/recipe/butter-coffee-bulletproof-recipe)


### Editor's Recommended Coffee Services (PR)

- **[HARIO 公式ネットショップ](https://px.a8.net/svt/ejp?a8mat=4B1CDL+GIS5YY+4XPI+5YRHE)** — V60ドリッパーで世界的に有名な老舗ガラスメーカー。公式ショップ限定商品も。 【V60の老舗】
- **[EPEIOS ドリップケトル](https://px.a8.net/svt/ejp?a8mat=4B1CDL+GFSZY2+5T0G+5YJRM)** — 世界一バリスタ監修のコーヒーアイテム。累計10万台突破のドリップケトルが人気。 【バリスタ監修】

---

*This is the markdown version for AI crawlers. Visit [https://coffee-guide.jp/en/recipe/coffee-cake-recipe-basic](https://coffee-guide.jp/en/recipe/coffee-cake-recipe-basic) for the full rendered article.*