Recipe of the day: Coffee-infused cake brings fresh twist to Easter baking

Coffee offers a simple way to balance sweetness and introduce a more layered flavour profile to familiar bakes, making it an appealing addition to classic Easter desserts.

Jacobs is leaning into this trend by showcasing how cappuccino blends can be used as a versatile ingredient in seasonal recipes.

From cakes to frostings, incorporating coffee can transform everyday recipes into something a little more unexpected.

This Easter, home baking takes a slightly different turn with the addition of coffee-inspired flavours. This cappuccino-infused coffee cake blends the comfort of a freshly baked treat with the familiar ritual of coffee, offering a simple twist on traditional Easter desserts.

With its smooth texture and balanced flavour, it’s well-suited to sharing with family or enjoying a relaxed long weekend.

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Serves: 8-12

Time: 1 hour

Ingredients

For the cake:

• 3 tbsp Dried instant coffee
• 200g plain flour
• 2½ tsp baking powder
• 200g brown sugar
• Pinch of salt
• 220g butter
• 4 eggs
• 2 tsp milk

For the frosting:

• 1 tsp vanilla essence
• 1 sachet vanilla cappuccino
• 125g unsalted butter
• 225g icing sugar
• ¼ cup melted milk chocolate

Method

1. Preheat the oven to 170°C and line two 20cm round cake tins with baking paper.
2. In a large bowl, combine the coffee, flour, baking powder, brown sugar and salt. Whisk together and set aside.
3. In a separate bowl, cream together the butter, eggs, and milk until smooth (about 2 minutes).
4. Gradually add the dry ingredients into the egg mixture and stir until smooth.
5. Divide the batter between the tins and bake for 30-35 minutes, or until a skewer inserted comes out clean. Allow to cool completely.

For the frosting:

1. Whip the butter and vanilla essence until light and fluffy.
2. Gradually whisk in the icing sugar and vanilla cappuccino sachet until fully incorporated.

To assemble:

 Top with the remaining frosting and drizzle over melted chocolate.

 Sandwich the two cake layers with half the frosting.

Recipe supplied by: Jacobs

Recipe of the day: Coffee-infused desserts bring a fresh twist to Easter baking(Easter edition)

Coffee offers a simple way to balance sweetness and introduce a more layered flavour profile to familiar bakes, making it an appealing addition to classic Easter desserts.

From cakes to frostings, incorporating coffee can transform everyday recipes into something a little more unexpected.

This Easter, home baking takes a slightly different turn with the addition of coffee-inspired flavours. This cappuccino-infused coffee cake blends the comfort of a freshly baked treat with the familiar ritual of coffee, offering a simple twist on traditional Easter desserts.

With its smooth texture and balanced flavour, it’s well-suited to sharing with family or enjoying a relaxed long weekend.

• Author: Thami Kwazi

Ingredients

Scale 1x2x3x

For the cake:

• • 3 tbsp Jacobs Kronung Freeze Dried Instant Coffee

• • 200g plain flour

• • 2½ tsp baking powder

• • 200g brown sugar

• • Pinch of salt

• • 220g butter

• • 4 eggs

• • 2 tsp milk

For the frosting:

• • 1 tsp vanilla essence

• • 1 sachet Jacobs Vanilla Cappuccino

• • 125g unsalted butter

• • 225g icing sugar

• • ¼ cup melted milk chocolate

Instructions

1. 1. Preheat the oven to 170°C and line two 20cm round cake tins with baking paper.

1. 1. In a large bowl, combine the coffee, flour, baking powder, brown sugar and salt. Whisk together and set aside.

1. 1. In a separate bowl, cream together the butter, eggs, and milk until smooth (about 2 minutes).

1. 1. Gradually add the dry ingredients into the egg mixture and stir until smooth.

1. 1. Divide the batter between the tins and bake for 30–35 minutes, or until a skewer inserted comes out clean. Allow to cool completely.

For the frosting:

1. 1. Whip the butter and vanilla essence until light and fluffy.

1. 1. Gradually whisk in the icing sugar and Jacobs vanilla cappuccino sachet until fully incorporated.

To assemble:

Top with the remaining frosting and drizzle over melted chocolate.

Sandwich the two cake layers with half the frosting.