Ingredients for Coffee And Mint Cream Cake
- Ground Coffee
- Water
- Unsalted Butter
- 1 ½ cups granulated sugar
- Self Raising Flour
- 1 cup ground almonds
- 4 large eggs
- Icing Sugar
- Of Fresh Mint
- Creme De Menthe
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How to Make Coffee And Mint Cream Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, ground almonds, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coffee, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the buttercream frosting:
- In a large bowl, beat the butter until light and fluffy.
- Gradually add the powdered sugar, beating until smooth.
- Stir in the crème de menthe extract and green food coloring (if using) until desired color is achieved.
- Once the cakes are completely cool, level the tops if necessary.
- Place one cake layer on a serving plate and frost the top with half of the buttercream.
- Top with the second cake layer and frost the entire cake with the remaining buttercream.
- Decorate as desired and enjoy your Coffee and Mint Cream Cake!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
167g
Fat
77g
Carbs
22g