Coffee Cake

For a special breakfast, whip up this beautiful, delicious coffee cake.

Difficulty Level

Coffee Cake

For a special breakfast, whip up this beautiful, delicious coffee cake.

  • 4h 5min Total Time
  • 20min Prep Time
  • 12 Servings

Ingredients

  • 1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
  • Vegetable oil and eggs called for on cake mix box
  • 1 tablespoon instant espresso coffee powder
  • 310 ml water
  • 2 teaspoons instant espresso coffee powder 
  • 1 tablespoon cool water
  • 1 container Betty Crocker® Premium milk chocolate frosting
  • 235 grams frozen (thawed) whipped topping
  • Chocolate-covered almonds

Instructions Hide Images

  1. Heat oven to 180°C (170°C for dark or nonstick pans). Grease two 20cm or 23cm round cake pans, or spray with baking spray with flour. Dissolve 1 tablespoon coffee in water. Make cake batter as directed on box, using coffee mixture in place of the water. Bake and cool as directed.
  2. Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, stir together whipped topping and remaining coffee mixture; gently stir in 60 grams of the frosting mixture.
  3. On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped topping mixture to within ½ cm of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake.
  4. Refrigerate 1 to 2 hours or until chilled. Garnish top of cake with chocolate almonds. Store covered in refrigerator.

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