Cake with Coffee Whipped Cream Frosting
Ingredients:
For the coffee cake:
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup chilled brewed coffee
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking powder
1/4 teaspoon salt
For the coffee whipped cream glaze:
2 cups chilled cream
1/4 cup powdered sugar
2 tablespoons instant coffee granules
1 teaspoon vanilla extract
For decoration:
Chocolate shavings
Coffee beans
Cake with Coffee Whipped Cream Frosting
Prepare:
For the coffee cake:
Preheat oven to 350°F (175°C). Grease and flour a 9-by-13-inch baking pan.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Add vanilla extract and stir.
In a separate bowl, mix together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the brewed coffee, starting with the dry ingredients and adding them last. Mix until well combined.
Pour the batter onto the prepared baking sheet and spread it out evenly.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and cool completely in the tin on a wire rack. For the
Coffee Whipped Cream Frosting:
In a mixing bowl, combine the cooled cream, powdered sugar, instant coffee granules, and vanilla extract.
Mix on high speed until stiff peaks form and the icing is smooth and creamy.
To assemble:
Once the cake has cooled, spread the coffee whipped cream frosting evenly over the top.
Prep time: 20 minutes | Bake time: 25-30 minutes | Total time: 1 hour | Kcal: Calories vary depending on ingredients and quantities. Yield: 1 9 x 13 inch cake