Coffee Cakes


1 dl (0.4 cup) Milk (I used 1.5%)
2 tsp Instant Espresso
1/2 Vanilla Bean
3 dl (1.25 cup) Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
tbs Instant Espresso
2 tbs Cocoa Powder
90 g (0.8 stick or 0.4 cups) Butter (room temp)
2 dl (0.8 cup) sugar
1 tbs Sour Cream
2 eggs – whites and yolks separated


Espresso Frosting

115 g (1 stick) Butter at room temp
4 dl (1.75 cups) Powdered sugar
3 tbs Instant Espresso
few drops of hot water

Coffee Cakes

  • Preheat the oven to 170°C / 340°F
  • Heat the milk in the microwave or on the stove until hot. Stir in the first 2 tsp of the instant espresso until completely dissolved, add the vanilla and set aside
  • Sift flour, baking powder, baking soda, salt, cocoa and the remaining instant espresso into a bowl. Set aside
  • In a stand mixer beat the butter and sugar with the paddle attachment until creamy
  • Add one egg yolk at a time and beat well
  • Add 2/3 of the sifted flour mixture and the sour cream. Beat well
  • Add the remaining flour mixture and the coffee milk and beat until smooth
  • In a separate bowl whisk the egg whites until stiff but not dry
  • Gently fold the egg whites in the batter
  • Fill cup cake liners or any other kind of baking molds and bake for 18-20 minutes, or until a toothpick comes out clean

Espresso Frosting

  • Mix the powdered sugar and instant espresso together in a bowl
  • In a separate bowl beat the butter until soft and creamy
  • Little by little add the powdered suger and coffee mix to the butter and beat well after each batch
  • If you feel like the frosting is too thick, add few drops of boiling water (I added one little dash)


Opskrift: Katrin Björk