Ingredients
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COFFEE MIX:
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6 tbsp Hot water
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4 tbsp Vanilla flavour Instant Coffee powder
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CAKE:
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1/2 cup Butter
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1 cup Powdered Sugar
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2 egg Egg
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1 + 1/4 cup All purpose flour
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1 tspn Baking powder
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1/4 cup or little less Milk
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3 tbsp Coffee mix
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BUTTERCREAM FROSTING:
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1/4 cup Butter
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1/2 cup Powdered sugar
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1 tbsp Coffee mix
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Directions
As mentioned earlier…
I am a home baker and have not yet really mastered my recipes. So most of my baking is an output of trial and error. I rely on books mostly for baking a cupcake or cracking a version that is suitable for me and my family.
This coffee cake resulted from four trials and a successful fifth attempt. As an average sweet eater, I enjoy the perfect balance of sweetness in each bite. But my daughter is a heavy sweet eater and she wants sweet to a level where it hits your tooth root. So curating any cupcake or cake becomes a task for me because the sweet balance needs to be exact. There is where baking becomes more challenging.
Why coffee cake on valentine’s day?
Its simple that coffee reminds you about your first date with him/her and so a coffee cake will really feel romantic for this special ocassion. Moreover the taste is so amazing you really cant resist stopping.
VALENTINE’s DAY SPECIAL CAKE RECIPE
PREPARE COFFEE MIX: STEP 1:
- In a bowl. Dissolve coffee powder in hot water and set aside. There are many different types of instant coffee powder available on the market today. Do not use filter coffee for this recipe. it may turn out to be bitter. I have used vanilla-flavored instant coffee powder from a well-known brand, and it tastes fantastic.
WET INGREDIENTS: STEP 2:
- Firstly, we have to bring the butter to room temperature. do not melt it using heat just let it soften on its own.
- Next use extremely fine powdered sugar for baking cake. When the sugar is fine it becomes very pale and fluffy while beating. that in turn helps you achieve a softer and tastier cake.
- mix in the egg one at a time. Now for butter & sugar beat it in high mode. once you start adding egg, slow it down and then increase gradually. This ensures that the yolk and whites blend well.
- Also add the coffee mix slowly.
DRY INGREDIENTS: STEP 3:
- In a separate big bowl sift together all dry ingredients like All-purpose flour (Maida) and baking soda together.
- If you are using unsalted butter then add a pinch or two of salt.
- Add a little milk so that the batter is not thick.
BAKING: STEP 4 :
- Grease a baking tray or line it with parchment paper. I used a 7-inch baking tray over here.
- Preheat the oven to 200 degrees for 10 minutes. Then the cake should be baked somewhere between 15 to 20 mins at 200 degrees in the middle section of oven. Let it cool completely before frosting with butter cream.
- Even if the top of the cake feels cool, it should still not be warm from the inside. Otherwise, your frosting will drip out.
BUTTERCREAM FROSTING : STEP 5:
- In a mixing bowl add butter and powdered sugar, beat on medium speed, and continue until you see white and fluffy. Add the coffee mix and continue to whip. This is the best part of the cake.
- Very tempting and irresistible coffee buttercream. The outcome of taste totally depends on which coffee flavour you choose.
- So, even if certain coffee powders are expensive, you can still use them because they taste great due to their high quality.
- To improve the color of the cake, I added some peachish-orange color.
- POINTS TO NOTE:
- Since i am using vanilla flavoured coffee i am not introducing vanilla extract separately in cake batter or frosting. But if you dont find one you can definitely use the your choice of coffee powder and vanilla extract seperately.
- I don’t like the strong bitter coffee taste so i have kept it light and aromatic.
- If you want it a chocolate flavoured coffee cake you can add 1 tbsp of cocoa powder to the cake batter or buttercream frosting. Use high-quality cocoa powder to ensure that it does not affect the quality of your cake.
