Vanilla & Coffee Cake with Brown Sugar Buttercream..

April 25, 2018

So I was recently very kindly sent a jar of Flat Brew's Espresso Coffee Spread, its the first of its kind and incredibly tasty. Of course I had to incorporate it into one of my cakes, and so this is how my Vanilla & Coffee Cake came about. It was layers of vanilla sponge, filled with a layer of espresso spread and buttercream, and then decorated with a Brown Sugar Buttercream and a Coffee Drip. Super delicious and a perfect excuse to have cake for breakfast in order to get your daily coffee fix! ☕️



Go check out Flat Brew's new spread, if you have a Selfridges local, go buy a jar in store and if not order one on their website {} and be sure to follow them on their social media pages! I can't wait to use the spread in another recipe, perhaps as a filling for some chocolate muffins. 




Here's the recipe..!


Ingredients (serves 8):


For the cake:

225g Self-Raising Flour

2 tsp Baking Powder

4 Eggs

225g Butter

225g Caster Sugar

3 drops Vanilla Extract


For the buttercream:

100g Brown sugar, light or dark

400g Icing Sugar

2 tsp Vanilla

250g Butter

2 teaspoon of Milk


For the drip:

50g white chocolate

2tsp Flat Brew Coffee Spread

2tsp Oil



The Cake:

  1. Preheat the oven to 150 degrees celsius 

  2. Line or Grease 2 x 8” cake tins or 3 x 6” cake tins, depending on whether you’d like a tall cake or wide cake.

  3. Then sift the flour and baking powder into a large bowl.

  4. Add the rest of the ingredients and beat until thoroughly mixed. 

  5. Equally split the batter between the greased tins.

  6. Bake for 30-45 minutes. 

  7. Leave to cool in the tins for about 5/10 minutes and then remove the cakes from the tins and leave them to cool for a further 30 minutes - this is to ensure the cake has completely cooled before the icing.


The Icing:

  1. Beat the butter and brown sugar until paler in colour and light in texture. 

  2. Add vanilla and mix until it is combined.  

  3. Then add the icing sugar and mix. 

  4. Add a teaspoon of milk until the icing reaches the perfect consistency.


The Drip

  1. Melt white chocolate for 1 minute in 30s intervals.

  2. Add a tsp of Flat Brew Coffee Spread and a tsp of oil and stir until combined.


The Decorating

  1. Top the cake with a layer of Flat Brew Coffee spread, a swirl of buttercream and repeat with the next layer. 

  2. Cover the cake with a coat of buttercream.

  3. Using a piping bag, pipe drips around the top of the cake. 

  4. Pipe swirls onto the top of the cake using a 2D piping tip and sprinkle with grated chocolate.

  5. For added decoration, sprinkle the chocolate around the edge of the cake.




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