Instant Coffee Cake

    50 mins

    An easy cake that has coffee sauce drizzled on top for an added punch.

    16 people made this

    Serves: 10 

    • Coffee cake
    • 100g caster sugar
    • 100g butter
    • 2 eggs, beaten
    • 2 tbsp instant coffee dissolved in 2 tbsp of water
    • 100g self raising flour
    • Syrup
    • 100ml water
    • 1 tbsp coffee
    • 4 tbsp sugar
    • Coffee sauce
    • 50g caster sugar
    • 1 tbsp instant coffee
    • 3 tbsp honey or chashni
    • 50ml water
    • 125ml evaporated milk

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 C. Grease a 9 in / 23cm cake tin.
    2. Beat butter until light and fluffy with electric beater. Add sugar and beat for another minute. Gradually add the beaten eggs, coffee water, alternating with the self-raising flour and beating until the mixture is smooth and light. Tip into the prepared cake tin.
    3. Bake for 30 to 35 minutes, or until skewer inserted into centre comes out clean.
    4. Place all the syrup ingredients in a pan and heat until the sugar has dissolved.
    5. Prick holes all over the cake and spoon the coffee syrup over the cake while still warm.
    6. For the coffee sauce: mix all the ingredients and heat until the sugar dissolves. Serve cake warm drizzled with warm coffee sauce.

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    Reviews in English (16)


    i want to know the coffee used, is it the normal nescafe we use to make coffee?  -  30 Apr 2013


    i have not made this yet, but am a little unsure about using a 9 inch round tin for such a small amount of cake ingredients, does it not make a very shallow sponge ?  -  06 Aug 2008  (Review from Allrecipes UK | Ireland)


    Altered ingredient amounts. My eggs were large, so I used classic Victoria Sponge proportions of 110g butter/ flour/ sugar, plus 1tsp baking powder. I also reduced the water for the coffee to 1 tablespoon.  -  25 Nov 2009  (Review from Allrecipes UK | Ireland)