Soft Coffee Cake that melts in your mouth! ☕🍰

Soft Coffee Cake with Creamy Coffee Buttercream! ☕🍰 This easy coffee cake is soft, moist and full of real coffee flavour, with a creamy coffee buttercream filling and a light coffee soak between the layers. The sponge is made with butter, milk and instant coffee, then layered with smooth coffee frosting for an easy homemade cake that’s perfect with tea or, of course, more coffee. ☕ Coffee Cake with Coffee Buttercream Ingredients For the Coffee Cake Warm milk – 120ml (½ cup) Instant coffee – 1 tablespoon Vinegar – 1 teaspoon Salted butter – 200g (¾ cup + 2 tablespoons), softened Sugar – 175g (¾ cup + 2 tablespoons) Eggs – 3 Plain flour – 200g (1⅓ cups) Baking powder – 1¼ teaspoons Baking soda – ¼ teaspoon Vanilla extract – 1 teaspoon, optional Almond extract / essence – ½ teaspoon, optional I use salted butter. If using unsalted butter, simply add a small pinch of salt. For the Coffee Buttercream Salted butter – 110g (½ cup), softened Powdered sugar / icing sugar – 240g (2 cups), sifted Heavy cream – 3–4 tablespoons Instant coffee – 1 tablespoon Or, instead of heavy cream: Milk – 2–3 tablespoons For the Coffee Soak Strong brewed coffee – 80ml (⅓ cup), unsweetened and cooled You can replace the coffee soak with milk or a simple sugar syrup if preferred. Equipment Measuring cup size: 240ml Baking pan: 22 × 38cm Bake in a preheated oven at 160°C (320°F) for approximately 25–30 minutes. Method Prepare the Coffee Milk Mixture Add the instant coffee and vinegar to the warm milk. Mix well and set aside to cool slightly. Make the Coffee Cake Batter Add the softened butter and sugar to a large mixing bowl. Whisk for about 3–4 minutes, until light and creamy, scraping down the sides of the bowl as needed. Add the eggs and whisk for another 2 minutes, until well combined. Add the vanilla and almond extract, if using. Sift in the plain flour, baking powder and baking soda. Gently mix by hand until partially combined. Pour in the cooled coffee-milk mixtu