Layered Coffee Cake - Millstone

Layered Coffee Cake

Oct 1, 2024 | Millstone, Recipe

Layered Coffee Cake

International Coffee Day is coming up… And it’s the perfect excuse to test this delicious Layered Coffee Cake on your customers!

HOME-BAKE RECIPE:

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yeild: 1 cake (±12 slices per cake)

INGREDIENTS:
For the Cake:

  • 3½ cups Millstone Cake Wheat Flour
  • 2½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ cup vegetable or canola oil
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 1 egg yolks
  • 3 teaspoon vanilla extract
  • 1½ cups milk
  • 2 shots espresso or 1 cup strong coffee

For The Coffee Italian Meringue Buttercream:

  • 200g granulated sugar
  • 1 shot espresso
  • 135g egg white
  • 40ml water
  • 350g butter, cold & cubed

METHOD: FOR THE COFFEE CAKE:

  1. Preheat your oven to 180°C and line three 20cm cake tins with baking paper.
  2. In a large mixing bowl, use an electric mixer to cream the oil, sugar, and vanilla together until light and fluffy, about 3 minutes.
  3. Add the eggs. Once light and fluffy, add the eggs and egg yolk and continue to beat the mixture for a few minutes.
  4. Prepare dry ingredients. Then in a separate bowl, sift together the remaining dry ingredients.
  5. Add these dry ingredients to the egg mixture, alternating with the milk. Mix until just combined. You don’t want to overmix this batter!
  6. Add the warm espresso shots to the mixture and mix until just combined.
  7. Divide the batter between the 3 prepared cake tins and bake for 25 minutes.
  8. Remove the cakes from the oven and allow them to cool for 5 minutes before removing them from the tin and allow them to reach room temperature before frosting.

FOR THE COFFEE ITALIAN MERINGUE BUTTERCREAM:

  1. Place your espresso shot in the fridge to allow it to cool slightly.
  2. In a saucepan, bring the sugar and the water to a simmer.
  3. Allow to simmer until it reaches the soft-ball stage (about 110°C).
  4. Meanwhile, beat the egg whites with the remaining sugar until stiff peaks.
  5. Once the sugar reaches the soft-ball stage, pour the sugar mixture into the egg white mixture while beating on high speed. Make sure you pour the syrup in a slow steady stream.
  6. Continue to whip the mixture at high speed until the bowl has cooled down slightly.
  7. Then add the butter blocks to the mixture, one block at a time.
  8. Continue to mix until you have a delicious creamy buttercream.
  9. Then slowly pour in the cooled espresso shot and whip until well combined.
  10. Assembling the Cake:
    • Cut off the tops of each layer using a cake leveller or knife to ensure all layers are even.
    • Place a little buttercream on the bottom layer and spread until evenly distributed.
    • Place the next layer on top of the buttercream and repeat step 1.
    • Place the last layer and then top with remaining buttercream.
    • Spread the buttercream around the top and then down the sides.
    • Using an offset spatula to smooth the buttercream around the entire cake.
    • Then use a cake scraper to smooth the cake as well as to remove all the excess buttercream.
    • Lastly, pipe a few “blobs” on top of the cake or top with fresh flowers.

 
BULK RECIPE:

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yeild: 10 cakes (±12 slices per cake)

INGREDIENTS:
For the Cake:

  • 35 cups Millstone Cake Wheat Flour
  • 25 teaspoon baking powder
  • 7.5 teaspoon baking soda
  • 5 cup vegetable or canola oil
  • 10 cup brown sugar
  • 10 cup granulated sugar
  • 20 eggs
  • 10 egg yolks
  • 30 teaspoon vanilla extract
  • 15 cups milk
  • 20 shots espresso or 10 cup strong coffee

For The Coffee Italian Meringue Buttercream:

  • 2kg granulated sugar
  • 10 shots espresso
  • 1,35kg egg white
  • 400ml water
  • 3,5kg butter, cold & cubed

METHOD: FOR THE COFFEE CAKE:

  1. Preheat your oven to 180°C and line three 20cm cake tins with baking paper.
  2. In a large mixing bowl, use an electric mixer to cream the oil, sugar, and vanilla together until light and fluffy, about 3 minutes.
  3. Add the eggs. Once light and fluffy, add the eggs and egg yolk and continue to beat the mixture for a few minutes.
  4. Prepare dry ingredients. Then in a separate bowl, sift together the remaining dry ingredients.
  5. Add these dry ingredients to the egg mixture, alternating with the milk. Mix until just combined. You don’t want to overmix this batter!
  6. Add the warm espresso shots to the mixture and mix until just combined.
  7. Divide the batter between the 3 prepared cake tins and bake for 25 minutes.
  8. Remove the cakes from the oven and allow them to cool for 5 minutes before removing them from the tin and allow them to reach room temperature before frosting.

FOR THE COFFEE ITALIAN MERINGUE BUTTERCREAM:

  1. Place your espresso shot in the fridge to allow it to cool slightly.
  2. In a saucepan, bring the sugar and the water to a simmer.
  3. Allow to simmer until it reaches the soft-ball stage (about 110°C).
  4. Meanwhile, beat the egg whites with the remaining sugar until stiff peaks.
  5. Once the sugar reaches the soft-ball stage, pour the sugar mixture into the egg white mixture while beating on high speed. Make sure you pour the syrup in a slow steady stream.
  6. Continue to whip the mixture at high speed until the bowl has cooled down slightly.
  7. Then add the butter blocks to the mixture, one block at a time.
  8. Continue to mix until you have a delicious creamy buttercream.
  9. Then slowly pour in the cooled espresso shot and whip until well combined.
  10. Assembling the Cake:
    • Cut off the tops of each layer using a cake leveller or knife to ensure all layers are even.
    • Place a little buttercream on the bottom layer and spread until evenly distributed.
    • Place the next layer on top of the buttercream and repeat step 1.
    • Place the last layer and then top with remaining buttercream.
    • Spread the buttercream around the top and then down the sides.
    • Using an offset spatula to smooth the buttercream around the entire cake.
    • Then use a cake scraper to smooth the cake as well as to remove all the excess buttercream.
    • Lastly, pipe a few “blobs” on top of the cake or top with fresh flowers.

Recipe sourced from https://baking-ginger.com/moist-layered-coffee-cake/#mv-creation-75-jtr