Categories: Desserts

Ingredients

• Cake:
• 1 cup butter
• 3 tbsp instant coffee crystals
• 1 cup boiling water
• 2 cups flour
• 2 cups sugar
• 1/4 tsp salt
• 1/2 cup buttermilk
• 2 eggs
• 1 tsp baking soda
• 2 tsp vanilla extract
• Creamy Filling:
• 8 oz package cream cheese, at room temp
• 1 cup powdered sugar
• 1 cup heavy cream
• Coffee Icing:
• 3/4 cup butter
• 2 tbsp instant coffee crystals
• 4 tbsp half-and-half
• 4 cups powdered sugar
• 2 tsp vanilla extract

Directions

1. Preheat the oven to 350. Thoroughly grease and flour 2 round 8- or 9-inch baking pans.

2. To make the cake, melt the butter in a saucepan. Sprinkle in the instant coffee and add the boiling water. Let the mixture bubble up for a few seconds, then turn off the heat.

3. Add the flour, sugar, and salt to a large bowl. Pour the hot butter/coffee mixture over the top and stir to combine.

4. Mix together the buttermilk, eggs, baking soda, and vanilla, and pour it into the bowl. Pour the batter evenly into the cake pans and bake for 13-15 minutes or until set. Remove the pans from the oven and allow the cakes to cool inside the pans for 10 minutes, then invert the cake layers onto a work surface and allow to cool completely.

5. To make the creamy filling, add the cream cheese to a mixing bowl. Add the powdered sugar and the heavy cream. Beat until light and fluffy, then set aside.

6. Next, make the coffee icing: Melt the butter in a saucepan and add the instant coffee. Stir it together, then add the half-and-half and whisk together to combine.

7. Turn off the heat. Then add the powdered sugar and vanilla. Whisk well to make the icing perfectly smooth, then let it cool for 5 minutes.

8. When the cake layers are completely cool, spread the creamy mixture on the bottom layer.

9. Transfer it to a cake stand, then gently lay the second layer on top. Drizzle the coffee icing on top, allowing it to drip down the sides. Swirl the icing around on the sides and serve.

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