A tender, buttery coffee cake topped with smooth cappuccino frosting — perfect for brunch or dessert!

Scale

2 cups all-purpose flour

2 tsp baking powder

¼ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

¼ cup brown sugar

3 large eggs

½ cup milk

½ cup strong brewed coffee, cooled

1 tsp vanilla extract

½ cup butter (for frosting)

2 cups powdered sugar

1 tbsp instant coffee

2 tbsp hot milk

2 tbsp heavy cream

½ tsp vanilla extract

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1. Preheat oven to 350°F (175°C) and grease a 9-inch pan.

2. Whisk flour, baking powder, and salt.

3. Cream butter and sugars until light and fluffy.

4. Add eggs and vanilla, mix well.

5. Alternate adding dry mix with milk and coffee.

6. Bake for 30–35 minutes, then cool completely.

7. Beat frosting ingredients together and spread on cooled cake.

For stronger coffee flavor, use espresso powder instead of instant coffee. Chill frosting if too soft before spreading.