![]() ![]() Place the second cake layer on top (the bottom of the cake layer facing up this time).Spread an even layer of buttercream frosting.Place the first cake layer on the tray (the bottom of the cake layer facing down).Make the surface of the cake layers nice and even (i.e.The cake layers should also look even, and not lopsided. You can go rustic and just assemble the cake with a layer of buttercream in the middle, and frost the outside of the cake.īut if you’re going for something a little fancier, then take extra care to make the cake layer flat on top, and to evenly spread the buttercream as a filling. This coffee cake is very easy to assemble. If the buttercream sets (this happens especially in the winter), simply re-whip it to bring it back to the correct consistency. Your coffee layer cake will have heavy, gummy buttercream if that happens. If the butter hasn’t been whisked properly, you risk ending up with a pasty buttercream with the fatty mouthfeel of solid butter. Don’t forget to add salt and vanilla, which will help balance and bring out all the flavor of the buttercream.Dissolve the instant coffee in the heavy cream and add it to the buttercream.Whisk in the confectioner’s sugar ONLY after the butter is light and fluffy.This can take as long as 10 minutes, so be patient. Whisk the butter in the mixer until light and fluffy.(But you can also check out my classic Swiss meringue buttercream, and the easier cheat’s Swiss meringue buttercream for those options.) Tips for making perfect American Coffee Buttercream Since the coffee layer cake I grew up with used American style buttercream, that is what I am using here as well. Either make Coffee Swiss Meringue Buttercream OR American Coffee Buttercream. You can make coffee buttercream in two ways. How to make the coffee flavored buttercream For flatter cake surfaces, you can use a bake even strip to insulate the cake pans.Overmixing can lead to a tough and/or gluey cake. Fold in the dry ingredients without overmixing.Beat them only until the eggs are mixed in. Don’t overbeat the eggs into the cake batter.The combination of butter and oil gives the cake a buttery taste and a light crumb! Make sure you cream the butter and oil together very well before adding other ingredients.Have all the ingredients at room temperature.Here are a few tips on how to get PERFECT cake layers for your coffee layer cake (espresso cake). Let the cakes cool until they are ready to be used.Fold the dry ingredients and the milk mixture together, alternating the addition of the two.Dissolve the coffee in the wet ingredients, and sift the dry ingredients.Cream the butter, oil, and sugar until fluffy and creamy.The difference here is the addition of coffee (dissolved in milk). The method is the same, so if you like, you can read my classic vanilla cake post for a more detailed step by step description of the process. The base of this cake is my vanilla cake. Just make sure that you use an instant coffee brand that you like! Personally, I’m partial to Nescafe, but only because it’s what I grew up with, and it makes amazing iced coffee too. I use instant coffee in this coffee cake because it’s easier to find, and the flavor of coffee can be easily adjusted without impacting the final cake and buttercream texture. The base of the cake recipe is my vanilla cake, with the addition of instant coffee. ![]()
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