Coffee Sponge Cake with Espresso Frosting | A European Treat

Coffee Sponge Cake

This classic Coffee Sponge Cake is a European teatime favorite — light, buttery sponge infused with espresso, layered and topped with silky coffee buttercream, and crowned with toasted walnuts.Not to be confused with the American-style coffee cake (which has no actual coffee in it), this British-inspired beauty is meant to taste like your morning brew — elegant, rich, and just sweet enough.

Serve it with tea, coffee, or your next quiet moment.

Ingredients

For the sponge:

200g self-raising flour

200g unsalted butter, softened

200g sugar

4 large eggs

1½ tsp baking powder

½ cup (about 60g) finely chopped walnuts

2 tbsp instant espresso/coffee powder (the fine kind, not granulated (* see note)

For the coffee buttercream:

2 tbsp instant espresso/coffee powder

2 tbsp very hot milk (not boiling — zap it in the microwave)

1 cup (226g) unsalted butter, softened

3½ cups (440g) powdered sugar

1 tsp vanilla extract

⅛ tsp table salt

Walnut halves, to decorate

*If you only have granulated, put some in a ziplock bag and pound it. same can be done in a mortar and pestle, or grinder.

Method

Whip up the sponge:

1. Cream the base – In a large bowl, beat the softened butter and sugar until light and smooth.

2. Add the eggs – One at a time, mixing well after each to keep the batter silky.Add cold Espresso/milk.

3. Fold it in – Sift in the flour, add the baking powder, and chopped walnuts. Stir until just combined — don’t overmix!

4. Prep to bake – Preheat the oven to 180°C (350°F). Grease and flour two round cake tins (lining the bottoms if needed).

5. Fill and bake – Divide the batter evenly between tins, level with the back of a spoon/spatula, and bake for 20–25 minutes. A skewer should come out clean. Cool in pans for 15-minutes, then turn out and cool completely on a rack.

Make the icing:

1. Dissolve the coffee – Mix instant coffee with hot milk, stir until smooth, and let cool fully (fridge if needed).

2. Cream the butter – Beat butter until fluffy. Gradually add powdered sugar with the mixer on low.

3. Flavour it up – Stir in the vanilla and salt, then slowly add the cooled coffee mix until it’s luscious and spreadable. Scrape the bowl to keep it even.

Assemble like a dream:

1. Spread half the buttercream on the bottom layer.

2. Gently place the second sponge on top and finish with the remaining icing (spread or pipe, your call).

3. Decorate with walnut halves like the royalty you are.

Please watch the video below. Enjoy your adventure time in the kitchen.

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