Coffee cake: this tasty Easter cake makes the perfect Bank Holiday treat

Considering baking an Easter cake? We think this super tasty coffee cake might do the trick

easter coffee cake
(Image credit: Healing Manor)

Baking the Easter cake this year? Give this coffee cake a go and you will have no regrets. With the prospect of a Bank Holiday spent at home ahead of us, what better time to bake a showstopper of a cake? Make the most of the spring-time holiday, we know it's not going to be the same as previous Easter weekends, but this coffee cake will make it great!

This Easter cake recipe is perfect if you're looking for something sightly different to the usual chocolate, carrot or sponge cake, so why not give it a go? It's full of flavour and isn't too difficult to make. Plus, you can top it with whatever you fancy. Chopped walnuts, mini eggs, or other chocolatey treats, the choice is yours.

We've got plenty more Easter recipes for you to try and if you're looking for more food ideas and recipe inspiration, head over to our hub. 

Coffee cake recipe

coffee cake

(Image credit: Healing Manor)

Ingredients:

For the coffee cake

  • Salted butter, 200 grams
  • Demerara sugar, 200 grams
  • 3 large eggs
  • Self raising flour, 200 grams
  • Rapeseed oil, 100 millilitres
  • Ground coffee or granules, 2 teaspoons
  • Crushed walnut halves, 75 grams

For the buttercream

  • Butter, 150 grams
  • Icing sugar, 300 grams
  • Coffee granules, 1 or 2 teaspoons
  • To decorate: walnuts, mini eggs, hundreds and thousands and more

Method:

1. Preheat your oven to 180ºc and grease and line a 20cm loose bottomed cake tin with grease proof paper. 

2. Cream together the butter and sugar until light in colour and soft in texture. I turn to my trusty Kitchen Aid whenever I'm making cakes, but if you haven't got a stand alone mixer, some arm power and a wooden spoon will do the job.

3. If you're using a mixer, gradually add the eggs and sifted flour a table spoon at a time with the mixer on a low speed. This helps to keep the sponge light, fluffy and free from any lumps.

4. Dissolve the coffee with a little bit of water and combine with the rapeseed oil. Gently fold into the mixture, before adding the crushed walnuts and placing into your cake tin. 

5. Cook for 35-40 minutes until golden and cooked through. Remove the cake from it's tin and leave to cool on a wire rack. Once it's cooled down slice in half and cover until you're ready to decorate.

6. To make the butter cream, beat the butter in a mixer until light and soft. My method for creating as little mess and saving as much time as possible when adding the icing sugar, is to turn off the mixer and carefully place in the icing sugar.

7. Cover the top with a damp tea towel and turn the mixer on to a medium speed, beating until the butter and sugar has fully combined. Leave the towel off and your kitchen will be covered! 

8. Dissolve the coffee with 1 tbsp boiling water and add to the buttercream to taste. To decorate, spread generous heaps of the delicious butter cream between each layer of cake, and dollop the rest on the top and smooth around the outside. 

9. To decorate, place walnut halves, mini eggs or spring flowers before enjoying a slice with a cuppa and your favourite book! 

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