Best Coffee Sponge Cake – Light, Fluffy, and Full of Flavor

There’s something undeniably comforting about a slice of coffee sponge cake. With its soft, airy crumb and delicate coffee aroma, this classic treat is perfect for everything from afternoon tea to festive celebrations. While it’s especially loved in the UK, where coffee and walnut cake is a staple in many bakeries, a pure coffee sponge offers a more refined, mellow profile that focuses on the star ingredient: coffee.

This cake strikes the perfect balance between richness and lightness. It’s moist but never heavy, with a fine, even crumb that practically melts on the tongue. The coffee flavor is gentle yet distinctive — just enough to awaken the senses without overwhelming the palate.

Whether you’re baking it plain, layering it with whipped cream or mascarpone, or pairing it with a silky coffee buttercream, this coffee sponge cake will quickly become your go-to for coffee lovers and dessert fans alike.

Ingredients Overview

Each ingredient in this recipe plays a key role in delivering a soft, flavorful, and perfectly balanced sponge cake.

• Eggs: The foundation of any sponge cake. Eggs provide structure, leavening, and richness. Use room-temperature eggs for maximum volume when beating.

  • Tip: Separate eggs and whip the whites for an even lighter texture, though this recipe works beautifully with whole eggs too.

• Caster Sugar: Finer than granulated sugar, it dissolves more easily into the batter. It helps create a stable foam when whipped with eggs.

• All-Purpose or Cake Flour: Cake flour gives the lightest crumb, but all-purpose flour works well if sifted thoroughly to avoid density.

  • Gluten-Free? Use a 1:1 gluten-free blend designed for baking.

• Instant Coffee or Espresso Powder: Dissolved in a small amount of hot water, this is where the flavor comes in. Choose high-quality espresso powder for deeper flavor without bitterness.

  • Variation: Use a flavored coffee (like hazelnut or vanilla) for a twist.

• Baking Powder: Helps the cake rise and stay fluffy. Use fresh baking powder for the best lift.

• Butter or Oil: A touch of melted butter or neutral oil adds tenderness and moisture without weighing the cake down.

  • Butter = more flavor, oil = lighter crumb.

• Whole Milk: Loosens the batter and adds moisture. Warm it slightly to mix easily with the coffee mixture.

• Salt: Enhances the sweetness and balances the coffee’s bitterness.

Step-by-Step Instructions

1. Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans or a single deep 9-inch pan with parchment paper.

Tip: Use baking strips around your pans for an even rise without domed tops.

2. Mix the Coffee

Dissolve 2 tablespoons of instant coffee or espresso powder in 2 tablespoons of hot water. Let it cool slightly.

Optional: Add ½ teaspoon vanilla extract for added depth.

3. Beat the Eggs and Sugar

In a large mixing bowl, beat 4 large eggs with ¾ cup (150g) caster sugar using an electric mixer on high speed for 5–7 minutes, until the mixture triples in volume and forms ribbons when the beaters are lifted.

This step is crucial — it’s how the sponge gets its airy texture without needing a lot of chemical leavening.

4. Combine the Wet Ingredients

In a small bowl, mix the cooled coffee, ¼ cup (60ml) warm milk, and ¼ cup (60g) melted butter (or ¼ cup oil). Stir to combine.

Drizzle this gently into the egg mixture while beating on low speed just until combined.

5. Sift and Fold in the Dry Ingredients

Sift together:

• 1 cup (120g) all-purpose or cake flour

• 1½ teaspoons baking powder

• ¼ teaspoon salt

Add the flour mixture to the wet ingredients in thirds, folding gently with a spatula after each addition. Take care not to deflate the batter.

Chef’s Tip: Use a figure-eight motion when folding and stop as soon as the flour is incorporated.

6. Bake

Pour the batter evenly into the prepared pans. Tap gently on the counter to remove air bubbles.

Bake for 22–25 minutes (for two layers) or 35–38 minutes (for a single pan), or until a skewer inserted into the center comes out clean.

Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

7. Optional Frosting

While delicious plain, this cake shines with coffee buttercream, mascarpone cream, or whipped cream cheese frosting.

Simple Coffee Buttercream:

• 1 cup (225g) unsalted butter, softened

• 2½ cups (300g) powdered sugar

• 1 tbsp dissolved instant coffee (in 1 tbsp milk or cream)

Beat until smooth and fluffy. Frost once the cake is completely cool.

Tips, Variations & Substitutions

• Add Crunch: Stir in ½ cup finely chopped toasted walnuts or pecans to the batter for texture.

• Layered Version: Slice a tall cake in half and fill with whipped cream and coffee ganache for a celebration-worthy dessert.

• Mocha Twist: Add 1 tablespoon of cocoa powder with the flour for a hint of chocolate.

• Make It Dairy-Free: Use plant-based milk and oil instead of butter. A coconut or almond milk works well here.

• Individual Cakes: Bake in cupcake liners or mini cake tins — reduce baking time to 15–18 minutes.

• Add a Soak: Brush cooled layers with coffee syrup (1 part sugar, 1 part water, 1 part brewed espresso) for extra richness.

Serving Ideas & Occasions

• Afternoon Tea: A light slice with a dollop of whipped cream and a dusting of cocoa — lovely with Earl Grey or espresso.

• Celebration Cake: Frosted with layers of coffee buttercream or mascarpone cream, decorated with chocolate-covered coffee beans.

• Brunch or Dessert: Serve with vanilla ice cream or warm caramel sauce.

• Holiday Treat: Garnish with spiced nuts and dust with powdered sugar for festive flair.

• Everyday Indulgence: Pair with a cappuccino or iced latte for a cozy afternoon pick-me-up.

Nutritional & Health Notes

Coffee sponge cake, while indulgent, can be balanced depending on ingredients and portion size.

Using oil instead of butter and skipping heavy frostings makes it a lighter choice. Eggs provide protein, while limiting added frosting or fillings can keep sugar in check.

Approximate per slice (plain, 1/10 of cake):

• ~200–240 calories

• 6–8g fat

• 28–30g carbs

• 4–5g protein

To reduce sugar, cut back slightly in the batter and avoid extra sweet toppings.

FAQs

Q1: Can I make coffee sponge cake without a mixer?

A1: While possible, it’s very hard to achieve the volume needed by hand. An electric mixer is highly recommended to whip the eggs and sugar to a light, airy foam.

Q2: How strong is the coffee flavor?

A2: It’s subtle and smooth. For a stronger taste, increase the coffee by 1 teaspoon or add coffee extract. You can also brush the cake with espresso syrup after baking.

Q3: Can I freeze this cake?

A3: Yes! Wrap unfrosted layers tightly in plastic and foil, then freeze for up to 2 months. Thaw at room temperature and frost as desired.

Q4: What’s the best coffee to use?

A4: Use a good-quality instant espresso powder or finely ground instant coffee. Freshly brewed espresso is too watery unless concentrated. Avoid overly bitter or acidic varieties.

Q5: Why did my sponge cake sink?

A5: Common reasons include over-mixing the batter, under-baking, or opening the oven too early. Always check that the center springs back and a skewer comes out clean before removing.

Q6: Can I make this cake in advance?

A6: Absolutely. Bake the layers a day ahead, cool completely, wrap, and store at room temperature. Frost before serving for best texture.

Q7: How do I keep it moist?

A7: Don’t overbake. Also, a simple soak (coffee syrup or sweetened milk) helps maintain moisture, especially if serving the cake over several days.

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