Nutritional Info

Nutrition Facts

Serving Size 1 (179g)

Calories 781
Calories from Fat 344 (44%)
Amount Per Serving %DIV
Total Fat 38.3g 59%
Saturated Fat 24.2g 121%
Monounsaturated Fat 11.6g
Polyunsaturated Fat 2.5g
Trans Fat 0.0g
Cholesterol 91.6mg 31%
Sodium 471.5mg 21%
Potassium 196.6mg 4%
Total Carbohydrate 101.3g 34%
Dietary Fiber 3.8g 15%
Sugars 66.1g
Protein 5.7g 11%

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Recipe Description
While on vacation in Dublin, I was lucky enough to sample an amazing coffee cake. This is my version of one of the best coffee cakes I have ever eaten.
Prep time
40 min
Cook time
30 min
Ready In
1 hr 10 min


Serves Tool

Serves To:USMetric
1 Cup(c)  superfine granulated sugar
12   chocolate covered coffee beans
2 Cup(c)  powdered sugar
8 Ounce(oz)  butter
2 Tablespoon(T)  boiling water
1 Tablespoon(T)  coffee essence
2 Teaspoon(t)  coffee essence
1 Cup(c)  confectioners' sugar
4 Tablespoon(T)  butter
2 Cup(c)  plain white flour
1/3 Cup(c)  coffee essence
4   eggs
1 Teaspoon(t)  baking powder


Preheat the oven to 350°F. Line the bottom of two 8 inch pans with parchment paper. Brush the bottom and sides with melted butter and dust with flour. Cream the butter until soft. Add the sugar and beat until pale and light in texture. Beat the eggs and add to the mixture, bit by bit, beating well between each addition. Sieve the flour with the baking powder and stir gently into the cake mixture. Finally add the coffee essence. Spoon the mixture into the prepared pans and bake for about 30 minutes. Cool the cakes on a wire rack. To make the filling: Cream the butter with the sieved confectioners' sugar and add coffee essence to taste. To make the icing: Sieve the confectioners' sugar into a bowl. Add coffee essence and enough boiling water to make icing the consistency of thick cream.
When the cakes are cold, sandwich them together with coffee butter cream. Ice the top and sides with coffee glace icing. Decorate with the chocolate coffee beans.

Additional notes

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Irish Coffee Cake
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