A simple single layer cake bursting with coffee flavor and the richness of brown sugar. Simply decorated with a dusting of powdered sugar, this cake is the perfect accompaniment to your cup of joe!
Working through a letter of the week curriculum with my four year old, it’s funny how hard it is to come up with example words for each letter. My mind completely goes blank. Why o’ why can’t I think of anything that starts with an i? However, we did discover that the letter C is where it’s at. Candy, Cookies, Cake, Coffee. Need I say more?
So of course I had to take two of my favorite C words and mix them up together. A simple butter cake, flavored with coffee which is strong enough to withstand the bold flavor of brown sugar. With a simple dusting of powdered sugar, this is a lovely cake to be served alongside more coffee 😉
Two details will help you bake the perfect cake. Number one, cream together your butter and sugar for a long time. It should be light and fluffy, I let my stand mixer work away for about 5 minutes. This step will take even longer with a hand mixer. Be sure to scrape down the sides of the bowl occasionally, so there isn’t any butter left not mixed in.
The second area to take care with is measuring the flour. Too much flour can lead to a dry cake. Weighing is the best choice, but you can also gently spoon the flour into the measuring cup and level it off with the flat side of the knife. Never pack the flour into cup.
I always bake my cake with baking strips. These help the cake to bake more evenly, though I do find they some times add a few minutes to the baking time. To see if your cake is done, insert a toothpick in the middle and it should come out clean. The cake should not shrink away from the side of the pan until after it has been removed from the oven.
Enjoy this elegant yet simple cake for any occasion!
- 8 Tablespoons (4 Ounces) Unsalted Butter, Softened
- ½ Cup (3.75 Ounces) Light Brown Sugar
- ½ Cup (3.5 Ounces) Sugar
- 2 Large Eggs
- 1 and ½ Cups (6 Ounces) Cake Flour
- 1 Tablespoon Instant Coffee
- 1 and ½ Teaspoons Baking Powder
- ½ Teaspoon Salt
- ½ Cup Whole Milk
- ½ Teaspoon Pure Vanilla Extract
- Powdered Sugar for Dusting
- Preheat oven to 350 degrees. Prepare and 8" round baking pan by buttering, lining the bottom with parchment paper, buttering again and then lightly flouring the pan.
- Cream together the butter and sugar for five minutes, scraping down the sides of the bowl halfway through. The mixture should turn lighten. Add in the eggs, one at a time, beating one minute after each addition.
- In a separate bowl, thoroughly whisk together the flour, coffee, baking powder and salt. Measure out the ½ cup of milk, then add the vanilla extract to the measuring cup.
- Alternate adding the milk and flour to the batter, starting with ½ of the flour. Then add half of the milk, another half of the remaining flour, then the rest of the milk, then lastly the end of the flour. Stir gently the whole time. Over beating will develop gluten in the flour, causing the cake to be tough.
- Pour batter to prepared pan, level out the top . Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean or with just a few moist crumbs.
- Move pan to a cooling rack, allow the cake to cool in the pan for 10 minutes. Remove cake from pan and cool completely.
- Dust top with powdered sugar for serving.
If baking in a 9" cake pan, reduce the baking time 5-10 minutes.