Portuguese Coffee Buttercake
Description
This elegant Portuguese Coffee Buttercake is a sophisticated treat that combines the delicate crunch of thin cake wafers with the luxurious depth of homemade coffee buttercream. The key to this dessert is the contrast in textures: the crisp, buttery edges of the baked wafers give way to the smooth, creamy, and intensely aromatic coffee filling. Made with high-quality unsalted butter, fresh eggs, and instant coffee powder, it delivers a robust flavor profile that is both comforting and refined. Perfect for afternoon tea, holiday gatherings, or as a show-stopping finale to a dinner party, this cake requires patience but rewards you with every slice. It is best enjoyed at room temperature to allow the buttercream to soften slightly.Ingredients
Directions
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Preheat your oven to 350&# 194;°F (175ðC). Invert two or more 9-inch round cake pans, then grease and flour the bottom surfaces thoroughly.
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In a large mixer bowl, beat the softened butter until smooth. Gradually add sugar and beat until the mixture is light and fluffy.
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Add eggs one at a time, beating well after each addition to ensure they are fully incorporated. Beat in the vanilla extract.
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Gently beat in the flour and salt just until combined. Do not overmix.
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Spread approximately 1/3 cup of batter evenly onto each inverted, prepared cake pan, spreading to within 1/4 inch of the edge.
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Bake for 10 to 12 minutes, or until the edges are lightly browned. Remove from oven.
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Using a long, thin metal spatula, loosen each wafer from the pan and transfer to wire racks to cool completely.
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Repeat the process with the remaining batter on buttered and floured pans to make a total of 12 wafers. Let cool completely.
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To make the buttercream, heat milk in a medium saucepan over medium heat just until boiling.
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Meanwhile, whisk egg yolks and sugar together in a medium bowl. Gradually whisk in the hot milk.
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Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 6 minutes. Do not boil.
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Strain the mixture through a sieve into a mixer bowl to remove any cooked egg bits.
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Stir in the instant coffee powder and vanilla extract. Allow the mixture to cool to room temperature.
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Beat in the 2 cups of softened butter, adding one tablespoon at a time, beating well after each addition until smooth and creamy.
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To assemble, place one cake wafer on a serving platter. Spread evenly with 1/3 cup of the coffee buttercream.
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Place a second wafer on top and spread with another 1/3 cup of buttercream. Repeat this layering process with the remaining wafers and buttercream, ending with a wafer on top.
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Pipe or spread the remaining buttercream decoratively on top of the cake.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 107.5kcal
- % Daily Value *
- Total Fat 12.2g19%
- Saturated Fat 7.6g38%
- Cholesterol 32.2mg11%
- Sodium 0.3mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Refrigerate the assembled cake for up to 24 hours if making ahead. Remove from the refrigerator 30 minutes before serving to allow flavors to meld and texture to soften.
Ensure the buttercream base (custard) cools completely to room temperature before adding the butter to prevent the buttercream from becoming too soft or separating.
Use high-quality instant coffee for the most intense flavor, as it dissolves completely into the cream.
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