Classic Vanilla Cake with Coffee-Infused Frosting
This is a classic vanilla cake, paired with a rich coffee-infused frosting that brings balance to sweetness and boldness.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
For the Coffee Frosting:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tbsp brewed coffee cooled
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream Butter & Sugar: In a separate bowl, beat the butter and sugar until light and fluffy. Add eggs, one at a time, and vanilla.
- Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until smooth.
- Bake the Cake: Pour the batter into prepared pans and bake for 30 minutes or until a toothpick comes out clean.
- Cool the Cake: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack.
- Make the Frosting: Beat together softened butter, powdered sugar, brewed coffee, vanilla, and salt until smooth and fluffy.
- Assemble the Cake: Frost the cooled cakes with the coffee frosting, layering generously.
Notes
Nutritional Values (Per Serving)
- Calories: 310 kcal
- Total Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 39g
- Fiber: 0g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 6%
- Calcium: 2%
- Iron: 4%
- Vitamin C: 1%
- Magnesium: 3%
Additional Notes/Tips
- For a stronger coffee flavor, add an extra tablespoon of brewed coffee to the frosting.
- Let the cake cool completely before frosting to prevent melting.
- Try adding a teaspoon of espresso powder to the cake batter for even more coffee punch.
- Keep leftovers tightly sealed at room temperature for up to 3 days.