Irresistible Coffee Cake Delight

1. Preheat Oven and Prepare Tins

Preheat your oven to 160ºC (140ºC with a fan). Line two 20cm round sandwich tins with paper or liners.

2. Mix Cake Ingredients

In a large bowl, mix together the instant coffee powder, plain flour, baking powder, soft light brown sugar, butter, medium eggs, milk, and salt until just combined.

3. Bake

Divide the batter between the prepared tins and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.

4. Cool the Cakes

After baking, let the cakes rest in their tins for 10 minutes before transferring them to a wire rack to cool completely.

5. Prepare Coffee Buttercream

Dissolve the instant coffee powder in boiling water and let cool. In a separate bowl, whip the butter with vanilla extract, then gradually add the icing sugar and the cooled coffee mixture. Adjust consistency with a splash of milk if needed.

6. Assemble the Cake

Spread one-third of the buttercream on the bottom sponge layer, top with the second sponge, and spread another third of the buttercream. Optionally, pipe the remaining buttercream on top with a large star nozzle.