I know I shouldn’t, but I do love a Starbucks every now and again. (Any kind of takeout coffee always makes me feel like I’m Sarah Jessica Parker swanning around the streets of New York in an episode of Sex and the City!) And come the Summer time, I find their Frappuccino’s too hard to resist. One particular flavour favorite of mine was the ‘Valencia Frappuccino’ - an iced mocha with orange syrup. They haven’t made this variation for a while now, but the flavour combination was so delicious I thought I’d turn it into a cake!
So, here is the recipe for my ‘COFFEE VALENCIA’
(coffee cake, chocolate orange butter cream, dark chocolate espresso drizzle)
Coffee cake recipe
350g butter, softened
350g golden caster sugar
7 eggs
400g self raising flour
1 teaspoon vanilla
120ml strong espresso, cooled
Butter-cream filling
125g butter, softened
250g icing Sugar
85g dark chocolate
Zest of 1 orange
2 drops of orange extract
Espresso drizzle
3 tablespoons of espresso
50g melted dark chocolate
Cocoa or drinking chocolate
DIRECTIONS:
1. Preheat the oven to 160 degrees celsius (150 for a fan oven)
2. Line the base of 2 x 7 inch round cake tins and grease the sides
3. Cream the butter and sugar together until light and fluffy
4. Add eggs one at a time, on a slow speed
5. Sift in the flour and mix on a medium speed
6. Add the vanilla and coffee
7. Split the mix between the 2 tins
8. Bake for approx 50 mins, until a cake tester comes out clean. Once baked, remove from the oven and let the cakes stand for 5 mins in the tin on a wire rack, then turn out and leave to cool.
9. For the butter-cream, melt the chocolate carefully in a microwave or in a bowl over simmering water and allow to cool to room temperature.
Cream the butter and sugar together until light and fluffy
10. Add the orange zest and extract
11. Mix in the chocolate
12. Cut the domed top off one of the cakes and then cut both cakes in half
13. Fill each layer with some butter-cream and sandwich together
14. For the espresso drizzle, melt the chocolate carefully in a microwave or in a bowl over simmering water
15. Add the coffee and stir in well
16. Dust the top of the cake with drinking chocolate. I prefer this to cocoa for this recipe as it helps to encourage the frappuccino flavour
17. Drizzle over the espresso and chocolate mix using a spoon or a filled piping bag
and there you have it! - COFFEE VALENCIA
What a beautiful day it was today. The sun shined all day. I’ve just returned from a lovely picnic in the park with a group of friends and this recipe went down a treat with everyone…If you like this cake recipe I’ll be posting more very soon. Happy baking. Maisie x
20 Comments
Thank you! Ideally the cake should be baked in two 7 inch tins, but a 9 inch should be fine.
Hi, I love your blog. I have been looking for a good coffee cake recipe and it seems I have found it here. I am gonna try it soon. You have used two 7 inches tins. Can I use one 8 or 9 inches instead??? thanks for your help.
It’s best to use two as stated, too much mixture in one tin may result in a sunken cake! x
Can you tell me if this would be ok to bake in one deep tin or is it best to use two as stated?
Many Thanks
hi Maisie.
Nice coffee recipe! As a coffee fan (in case you hadn’t guessed) I just love the sound of your coffee cake. I will get down on bended knee and ask my wonderful wife to bake it for me! One question first, do you think it would be too much coffee flavour to also add strong espresso to the butter icing with the orange? thanks again! Steve
I don’t see why not! Give it a go and let me know…. Happy Baking! x
Hi
Would this recipe work as a Giant Cupcake….it sounds delicious!!
Hi Alexandra, Golden caster sugar is an unrefined cane sugar. If you can’t find golden caster sugar then just use a normal white caster sugar. There will be a minimal taste difference. Happy Baking! x
hi, I am from Colombia ,and I just find out your blog, thank you for sharing your ideas, I just wonder what is golden custer sugar?
I do not know if I can find that ingredient here, thank you
Hi! Thanks for your message, I’m pleased you are finding the blog useful! My tins are 3″ deep tins, but regular sandwich tins should be fine too.
Happy baking!
Hi May, I am new to your blog page and finding it really useful. The cake sounds wonderful !! Can you tell me if the cake tins are victoria sandwich tins or 3″ deep tins?
Thanks, looking forward to more recipes :))
Just bought your book, Sweet & Simple Party Cakes, and it is absolutely fabulous, very inspiring. I wanted to ask though what chocolate do you use to get your chocolate buttercream icing such a great dark chocolate colour, like the cupcakes on page 86? I made some and my icing comes out as a pale wishy washy colour! Thanks
A lot of my stands are vintage and I’ve collected them over the years. Sometimes they are hard to find, but keep your eyes peeled and you may get lucky. I bought a lovely modern glass stand from LSA at John Lewis. You could try there. Here is a link to their website http://www.lsa-international.com/ Good luck x
Hi Karen, yes the coffee cake recipe is perfect for fondant icing. It isn’t crumbly, It’s a lovely light moist sponge. happy baking x
PS:! Can you advise me as to where you get your fab cake stands, they are lovely!
Thank you
Love love love your book and can’t wait until your new one is out.
This recipe (coffee cake), would it be ok to use as a birthday cake covered in fondant icing? Sounds a daft question but some other recipes I have tried are too crumbly and soft and when covered in icing the result isn’t as good as I’d like!
Going to try recipe anyway as it sounds and looks delicious!
Hi June, thanks for your message. I’m really pleased that you like my book. Good luck with the wedding cake for your nephew! Best wishes.
Hello Andrew, what is your site URL and we’ll let you know. Thanks.
I really liked this post. Can I copy it to my site? Thank you in advance.
I absolutely love Maisie Fantaisie cakes. I bought Sweet & Simple Party Cakes a few months ago & two of my friends also bought it after my recommendation. I’ve been going to sugarcraft classes for about a year now & am doing my first wedding cake for my nephew in August. I am copying one of the cakes from the book.