• For the Sponge;
  • 275g Kerrygold Unsalted Butter
  • 275g Caster Sugar
  • 5 Large Eggs
  • 275g Self Raising Flour
  • 1-2 tbsp Instant Coffee, dissolved in boiling water, cooled
  • For the Coffee Buttercream;
  • 250g Kerrygold Unsalted Butter, room temperature
  • 500g Icing Sugar
  • 1-2 tbsp Instant Coffee, dissolved in boiling water, cooled
  • Walnuts to decorate, optional


  1. Preheat the oven to 180C/160C Fan/Gas Mark 4.
  2. Beat together the butter and sugar using an electric whisk or stand mixer until pale and fluffy.
  3. Whisk through an egg at a time, then add a little of the flour to bring it together. Once all 5 eggs are incorporated add the remaining flour.
  4. Finally mix through the dissolved coffee, one tbsp for a subtle flavour or two if you like it strong.
  5. Divide the cake batter between 4 lightly greased cake tins and bake for 20-25 minutes until risen and golden, test with a bamboo skewer that the batter is cooked though. Allow to cool completely on a wire rack.
  6. Whip together the butter and icing sugar to make the butter cream, add the icing sugar gradually to create a smooth buttercream.
  7. Stir through the dissolved coffee, one or two tablespoons depending on how strong you like it.
  8. Build the cake on a cake stand. Add a little bit of butter cream on to the stand before placing down the first sponge to
    prevent any movement and spread the buttercream between every layer, finish with the remainder on top. Garnish with walnut halves.

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