Decadent Coffee and Mint Cream Cake Recipe
Greetings coffee and cake enthusiasts!
I am thrilled to share with you my latest creation: a tantalizing coffee and mint cream cake recipe. This recipe is perfect for those who love to indulge in the unique and bold flavors of coffee, while also enjoying the refreshing taste of mint.
Mint has long been favored for its soothing and cooling properties, while coffee is renowned for its rich and robust flavor that can perk you up any time of the day. When combined, these two flavors make a deliciously unique pairing that will leave your taste buds craving for more.
This cake recipe takes inspiration from the beloved mint chocolate chip ice cream, but with a twist – it incorporates the deep and satisfying taste of ground coffee to merge two classic flavors into one irresistible treat.
Whether you are a beginner or a seasoned baker, this recipe is easy to follow and guarantees excellent results. So why not try your hand at making this stunning cake for your next special occasion or just as an indulgent treat?
I promise that once you take a bite of this heavenly creation, there’s no going back!
Why You’ll Love This Recipe
Are you a fan of coffee and mint? Or perhaps you’re looking for a refreshing twist on your typical cakes? Look no further than this Coffee and Mint Cream Cake recipe. Trust me, you’ll fall in love with it!
What sets this cake apart from others is the combination of flavors that come together harmoniously. The use of real fresh mint and ground coffee give the cake a distinct taste that’s both bold and subtle at the same time. Plus, the addition of creme de menthe adds depth to the icing that elevates it from being just another cream cheese icing.
One of the best things about this recipe is how versatile it is. You can make it into an ice cream cake, layer cake, or even a birthday cake! It’s a foolproof recipe that’s sure to impress anyone you serve it to.
But most importantly, this recipe has been tried and tested over time. It’s been perfected by generations of bakers who have tweaked and adjusted it until it reached perfection. So trust me when I say that you’ll absolutely love this Coffee and Mint Cream Cake recipe.
Ingredient List
Before getting started, make sure you have these ingredients on hand.
Dry Ingredients:
- Sugar (2 cups)
- Self-raising flour (3 Cups)
- Ground almonds (½ Cup)
- Cocoa powder (¼ Cup)
- Baking powder (2 teaspoons)
- Salt (1/4 teaspoon)
- ⭐Ground coffee (4 tablespoons)*
Wet Ingredients:
- Unsalted butter (1 Cup), room temperature
- Eggs (6 large eggs)
- Milk (1 cup)
- Water (1 cup), hot
For the Peppermint Cream:
- Unsalted butter (2 cups), room temperature
- Icing sugar sifted (6 cups)
- ⭐ Creme de menthe, or mint extract, to taste
- ⭐ A handful of fresh mint leaves, finely chopped
For Decoration:
- Whipped cream
- Chocolate chip ice cream
- ⭐ Some mint cookies or cream ice cream.
Make sure your ingredients are fresh and of good quality to make this cake perfect.
The Recipe How-To
Are you ready to create a cake that will impress all of your friends and family? Follow this step-by-step guide on how to make a Coffee and Mint Cream Cake Recipe.
Step 1: Preparing the Cake Base
Preheat the oven to 350°F (180°C). Using an electric mixer, cream together 2 cups (400g) of sugar and 1 cup (226g) of unsalted butter until light and fluffy. Add in 4 eggs one at a time, beating well after each addition. Next, mix in 1 cup (240ml) of hot coffee and 1/3 cup (80ml) of crème de menthe while still mixing.
In a separate bowl, sift together 3 cups (375g) of self-raising flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Gradually add these dry ingredients into the wet mixture.
Pour the coffee mint cake base into two 9-inch round cake pans lined with parchment paper. Bake for about 25-30 minutes or until a toothpick comes out clean when inserted in the center. Let it cool before moving on to the next step.
Step 2: Making the Mint Cream
Using an electric mixer, cream together another 1 cup (226g) of unsalted butter and 4 cups (480g) icing sugar until smooth and fluffy; about three minutes. Mix in 1/3 cup (80ml) crème de menthe, 1 teaspoon peppermint extract, and finely chopped leaves from a handful of fresh mint.
Step 3: Building Your Layer Cake
Now it’s time to assemble your cake! Start by placing one cake layer onto a serving plate and brush both coffee mint layers with 1/2 cup (120ml) of hot coffee.
Spread a layer of the mint cream evenly over the first coffee cake, leaving a thin border at the edges. Add the second cake layer on top and cover it with the remaining mint cream.
Step 4: Adding Toppings and Decoration
Finally, you can add additional toppings such as chocolate shavings or crumbled Oreos for added texture and flavor. Alternatively, you can dust cocoa powder over the top. All that’s left is to serve and enjoy!
This recipe produces a moist and decadent coffee and mint cream cake that will leave your taste buds longing for more!
Substitutions and Variations
As with any recipe, there are always substitutions and variations that can be made to cater to personal preferences or ingredient availability. In this Coffee and Mint Cream Cake Recipe, a few simple changes can give it a different twist.
For those who don’t consume alcohol, Creme de Menthe can be swapped with a few drops of peppermint extract combined with green food coloring. If fresh mint is not available, you can use peppermint leaves instead.
If you want to make this cake gluten-free, replace the self-raising flour with gluten-free flour and add baking powder accordingly. Additionally, swapping some of the flour for ground almonds will provide a wholesome alternative.
For a lighter cake, brown sugar or coconut sugar can replace granulated sugar in the recipe. While the icing sugar in this recipe creates a smooth texture, powdered sugar can also work.
To make this recipe vegan-friendly, substitute the unsalted butter for plant-based margarine or coconut oil. Eggs can be substituted with flax or chia seeds mixed with water.
Lastly, adding chocolate chips to the batter will create an indulgent chocolate chip ice cream cake. Alternatively, making the cake coffee ice cream cake is as easy as swapping 2 cups of milk or heavy cream for brewed hot coffee in your preferred flavor- try it out with British Coffee or Peppermint Mocha!
Whatever variation you choose, remember that subtlety is key- the beauty of this recipe lies in its balance between flavors. Experimentation is always welcome and may lead to surprising and delicious results!
Serving and Pairing
Once you have made the delicious Coffee and Mint Cream Cake, it’s time to serve and enjoy it. This refreshing dessert is perfect for any occasion, be it a birthday celebration or a summer barbecue.
To serve the Coffee and Mint Cream Cake, you can either slice it into generous portions or create smaller bite-sized pieces. Top it off with some freshly whipped cream and garnish with a sprig of mint to add an extra pop of flavor.
When pairing this cake, there are several options to consider. To complement the coffee flavor, you can serve it alongside a cup of hot British coffee, peppermint mocha or any other hot coffee beverage of your preference. For those who prefer cold drinks, you can opt for an iced coffee or a mint-infused iced tea.
If you’re looking for something even more indulgent, then why not pair the Coffee and Mint Cream Cake with a scoop of mint chocolate chip ice cream? The mint flavor in both desserts complement each other well, creating a refreshing and satisfying treat.
Another option is to pair the cake with a rich chocolate drink such as cocoa powder or hot chocolate topped with whipped cream. The combination of coffee, mint and chocolate flavor will surely satisfy your sweet cravings.
In conclusion, serving and pairing your Coffee and Mint Cream Cake is all about finding that perfect balance between sweet flavors and refreshing textures. Experiment with different serving suggestions to find out what works best for you and your guests.
Make-Ahead, Storing and Reheating
If you’re planning to serve this Coffee and Mint Cream Cake for a special event, then it’s helpful to know that you can make it ahead of time. This cake can be stored in the refrigerator or freezer before serving.
To make-ahead, simply cover tightly with plastic wrap and place it in the refrigerator up to 24 hours before serving. This will allow the flavors to blend and intensify. Make sure to remove any plastic wrap or covering and bring the cake back to room temperature before serving.
If you want to freeze the cake, store it in an airtight container or freezer bag. Be sure to let the cake cool completely before wrapping or placing in a container. Once properly wrapped, it can be stored for up to 3 months in the freezer.
To reheat, simply remove from the freezer or refrigerator and let it come back to room temperature. You can also warm individual slices in the microwave for about 20-30 seconds on low heat.
When reheating, avoid overheating as this can cause the cake to dry out or become too soft. If you are going to use whipped cream or icing sugar as a topping, it’s recommended that they are added just before serving for optimal freshness.
Remember that advanced preparation is key when wanting a stress-free event! By following these make-ahead guidelines, you’ll have one less thing to worry about on the day of your gathering – and more time for baking new cakes!
Tips for Perfect Results
When making a coffee and mint cream cake, there are some tips to ensure perfect results. First, make sure all of your ingredients are at room temperature before beginning the recipe. This is especially important for the butter and eggs, as they need to be at room temperature in order to properly incorporate air during mixing.
Another important tip is to accurately measure your ingredients. Baking is a precise science, so using measuring cups and spoons instead of eyeballing measurements will ensure that your cake has the right balance of flavors and texture.
When making the mint cream filling, be sure to chill it in the refrigerator for at least 30 minutes before spreading it on the cake layers. This will make it easier to spread and help it hold its shape.
For the coffee-infused cake layers, use freshly brewed hot coffee and stir until fully dissolved. This will give the cake a rich, deep coffee flavor throughout. If you prefer a stronger coffee flavor, increase the amount of coffee in the recipe or use a darker roast coffee.
To ensure your cake is evenly cooked, rotate it once during baking. Be sure to preheat your oven to 350°F (175°C) before baking and check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready.
Lastly, for best results when layering and frosting the cake, chill it in the refrigerator for at least an hour before serving. This will help the layers set and make slicing easier, giving you a beautiful slice of cake every time you enjoy it.
FAQ
Before I conclude this recipe, I’d like to address some of the common questions regarding this Coffee and Mint Cream Cake recipe. I’ll answer your queries about ingredient substitutions or variations, serving suggestions, storing instructions, and some tips to have a perfect result. So let’s dive in!
Does mint and coffee go together?
The combination of mint and coffee is a delightful pairing that can be enjoyed throughout the year, beyond its traditional association with the holiday season.
What is the difference between American and British coffee cake?
In Britain, coffee cake refers to a cake that has a distinct coffee flavor. However, in America, coffee cake is a type of cake that is often enjoyed alongside a cup of coffee.
What does coffee do to cake?
The distinct tastes of coffee and cocoa share a common trait- bitterness. However, when combined, they bring out the best in each other. Baking experts often add coffee to desserts and baked goods to enhance the richness of the chocolate flavor.
What is a grasshopper cake made of?
This delicious cake called Grasshopper Cake is a minty green cake with a chocolate fudge and whipped cream topping that is sprinkled with Andes Creme de Menthe pieces. Making it is also not too difficult!
Bottom Line
In conclusion, this Coffee and Mint Cream Cake recipe is an absolute must-try for coffee and mint lovers. The combination of the rich coffee and refreshing mint flavor gives the cake a unique taste that is sure to impress your taste buds. Whether you are a fan of chocolate chip ice cream cake, peppermint mocha or grasshopper cake, this recipe is perfect for all occasions. Not only is it delicious, but it’s also easy to make with ingredients that are readily available in any grocery store.
Experiment with different variations of the recipe, such as adding white chocolate or Oreos to create a unique twist on this classic cake. Make it in layers for a beautiful presentation or simply prepare it in a single pan for convenience.
This Coffee and Mint Cream Cake is perfect for serving at parties, get-togethers, or even as a simple dessert after a meal at home. Pair it with your favorite coffee or hot chocolate for the ultimate indulgence.
So what are you waiting for? Head to your kitchen now and start creating this delicious dessert. Trust us, your friends and family will thank you for it!
Coffee and Mint Cream Cake Recipe
Ingredients
For Sponge Cake
- 1 tablespoon fine ground coffee
- 1 1/2 tablespoons water (heated to near-boil temp)
- 3/4 cup unsalted butter (well-softened)
- 1 cup sugar
- 2 cups self-raising flour (sifted)
- 1/2 cup ground almonds
- 3 eggs
- icing sugar (to dust top layer of cake)
- of fresh mint (sml sprigs for garnish)
For Buttercream Filling
- 4 tablespoons unsalted butter
- 1 cup icing sugar (sifted)
- 2 tablespoons creme de menthe
Instructions
- For Cake: Preheat oven to 350°F.
- Lightly grease & line 2 7-in rd baking tins w/greaseproof paper.
- Put coffee grounds in a sml bowl & pour hot water over them. Leave to infuse for 4-5 minutes, then strain thru a fine sieve (See note below).
- Put butter, sugar, flour, almonds, eggs & coffee in a lrg bowl. Beat well for 1 min till blended. Divide mixture evenly between the tins & level the surface.
- Bake for 25 min till well-risen & firm to the touch. Leave in the tins for 5 min, then turn out onto a wire rack to fully cool.
- For Filling: While cake layers are baking, cream the butter, icing sugar + creme de menthe liqueur together in a bowl till light & fluffy. Refrigerate till cake layers are baked & fully cooled.
- Remove lining paper from sponge cake layers. Put 1 layer on serving plate (flat side up) & frost top surface only w/chilled filling. Gently place 2nd layer atop filling (flat side down). Refrigerate till ready to serve.
- To Serve: Generously dust top of cake w/icing sugar & scatter fresh mint leaves over dusted surface. (This was inconsistent w/the pic which showed the mint leaves mounded in the center of the top of the cake, so choose the look you prefer).
- NOTE RE PREP STEP 2: My pref would be to use a simple coffee filter to strain the coffee & remove the grounds. I'd just squeeze it to get all the coffee for the cake or press the filter w/the round side of a tbsp to manage that step easily. :-).
Add Your Own Notes
Nutrition
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