• For the cake:
  • 3 tbsp Jacobs Kronung Freeze Dried Instant Coffee
  • 200g plain flour
  • 2 ½ 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 Cappuccino Vanilla
  • 125g unsalted butter
  • 225g icing sugar
  • ¼ cup melted milk chocolate


  1. 01

    Preheat the oven to 170C and prepare two 20cm round cake tins with baking paper. In a large bowl combine the coffee, flour, baking powder, brown sugar and salt. Whisk together and set aside

  2. 02

    In a separate bowl, cream together the butter, eggs and milk until smooth for about 2 minutes Gradually add the dry ingredients into the eggs mixture and stir until smooth. Divide the mixture into the two baking tins, bake for 30-35 minutes or until a skewer inserted comes out clean. Cool completely

  3. 03

    To make the frosting, whip the butter and vanilla essence until light and fluffy. Gradually whisk in the icing sugar and cappuccino vanilla until fully incorporated.

  4. 04

    To assemble; sandwich the two layers of cake with half the frosting. Top with the remaining frosting. Drizzle over the chocolate to decorate. Serve and enjoy

  5. 05

    Talking points: Make sure the cake is completely cooled before icing and decorating to prevent melting the frosting

  6. 06

    To further reinforce the coffee flavour, you could add two tablespoons of Jacobs Kronung Freeze Dried Instant Coffee