Coffee Layer Cake

I love a traditional coffee cake baked in a 9x13 pan, covered with streusel, and served with a cup of coffee but sometimes I simply want a cake that tastes like coffee. This recipe is perfect: two layers of fluffy coffee infused cake covered with a light espresso swiss meringue buttercream.

And the best part? It counts as breakfast.

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Coffee Layer Cake
from Liv for Cake

Cake Layers
2 ½ cups all purpose flour
2 ½ tsp baking powder
¾ tsp salt
1 cup milk, room temperature
1 Tbsp espresso powder
¾ cup unsalted butter room temperature
1 ½ cups granulated sugar
3 large eggs room temperature
1 tsp vanilla bean paste

Coffee Buttercream
6 large egg whites
1 ½ cups granulated sugar
1 ½ cups unsalted butter room temperature
1 tsp vanilla bean paste
2 Tbsp espresso powder not granules

Make the cake: Preheat oven to 350°F. Grease three 6" round cake pans and line with parchment.

In a medium bowl, whisk flour, baking powder, and salt until well combined. In a separate measuring cup, combine milk & espresso powder and stir until dissolved.

Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until it is light and fluffy (~3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla bean paste and mix to combine.

Alternate adding flour mixture and espresso milk mixture, beginning and ending with flour (3 additions of flour and 2 of milk). Make sure everything is fully incorporated before the next addition.

Evenly split the batter among the three cake pans, tap on the counter to release any air bubbles, and then bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes our mostly clean.

Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Make the frosting: Place a completely clean bowl from your stand mixer over a saucepan filled with simmering water ensuring that the bowl doesn't touch the water.

Add the egg whites and sugar to the bowl, whisking constantly but gently, until temperature reaches 160°F, or until the sugar has completely dissolved and the egg whites are hot.

Attach the bowl to the mixer fitted with the whisk attachment and begin to whip until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 7 to 10 minutes.

Switch over to paddle attachment and, with mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture (this can take 7-10 minutes and almost always goes through a curdled stage).

Add vanilla and espresso powder. Whip until smooth.

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Banana Caramel Cake

I often get requests for cakes with very specific flavors. Other times, I get a request for a cake that is simply salty and sweet. The first thing that comes to my mind is a reese’s peanut butter cup. Then a salted chocolate cookie. Then M&Ms dipped in salted peanut butter. Then pretzels dipped in marshmallow creme. Then pretzels dipped in caramel…covering a banana cake.

Banana Caramel Cake
with help from Serious Eats

Banana Cake
1 ¼ cups ripe bananas, mashed (about 3 large bananas)
4 cups all purpose flour
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 sticks unsalted butter, melted and cooled
2 cups sugar
4 large eggs
2 tsp vanilla extract
1 ½ cups full-fat sour cream

Swiss Meringue Buttercream
8 egg whites
640g sugar
4 ½ sticks unsalted butter
½ tsp vanilla extract
Pinch of salt
Caramel Sauce to taste (recipe to follow)

Caramel Sauce
115g (½ cup) water
240g (1 ¼ cups) sugar
¼ tsp salt
225g (1 cup) heavy cream
1 tsp vanilla extract

Make the cake: Preheat oven to 350°. Grease and flour three 9" round cake pans (I would also suggest using parchment paper, as well). Mash bananas and place them in a small bowl; set aside. In a medium bowl, mix flour, baking powder, baking soda and salt; set aside.

In a large bowl of a stand mixer, beat melted butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla. Beat in the flour mixture alternately with the sour cream. Fold in bananas. Pour batter into prepared pan and bake in preheated oven for one hour or until a cake tester inserted in center comes out clean. 

Make the frosting: Place a completely clean bowl from your stand mixer over a saucepan filled with simmering water ensuring that the bowl doesn't touch the water.

Add the egg whites and sugar to the bowl, whisking constantly but gently, until temperature reaches 160°F, or until the sugar has completely dissolved and the egg whites are hot.

Attach the bowl to the mixer fitted with the whisk attachment and begin to whip until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 7 to 10 minutes.

Switch over to paddle attachment and, with mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture (this can take 7-10 minutes and almost always goes through a curdled stage). Add the vanilla and salt continuing to beat on low speed until well combined.

Add caramel sauce until you reach desired taste.

Make the caramel sauce: In a 3-quart pot, combine water, sugar, and salt over medium heat. Gently stir until the syrup comes to a boil, then simmer without stirring until syrup is honey-colored (~6 minutes). Swirl the pan to ensure caramelization and continue cooking until sugar syrup is light to medium amber, one more minute. Add the cream as soon as it hits that color and reduce heat to medium-low.

Continue to stir the caramel with a spatula to keep the foam down until it registers 225°F on a digital/candy thermometer (~3 minutes). Transfer to a heat resistant container, stir in the vanilla, and let cool to room temperature. Either use the caramel right away or refrigerate for up to one month.