3 Coffee Recipes for National Baking Week

This National Baking Week why not try something new with our coffee inspired recipes? 

We’ve looked around for some of the most mouth-watering combinations of baking and coffee for you to enjoy at home or even take to the office.  

1. Coffee Cake 









What you’ll need: 

  • 170g butter or margarine, plus extra for the tins 

  • 170g caster sugar 

  • 3 large eggs 

  • 170g self-raising flour 

  • 1 tbsp cooled instant coffee, dissolved in 1 tbsp hot water (add more if you like it stronger) 

For the icing 

  • 225g icing sugar 

  • 100g butter or margarine 

  • 1½ tbsp instant coffee, dissolved in 1 tbsp hot water 

  • strawberry jam (optional) 

  • walnuts or cherries, to decorate (optional) 


Step 1 

Heat your oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale. 

Step 2  

Whisk your eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently. 

Step 3 

Add your dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage. 

Step 4  

Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake. 

Step 5 

Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like. 


2. Tiramisu










What you’ll need: 

  • 500ml whipping cream 

  • 250g lighter mascarpone 

  • 75ml Marsala 

  • 75g caster sugar 

  • 150g sponge fingers 

  • 2 tbsp instant coffee granules, mixed with 250ml hot water to make 250ml strong coffee 

  • 2 tbsp cocoa powder 


Step 1 

Combine the cream, mascarpone, Marsala and sugar in a large mixing bowl and whisk until the mixture has the consistency of thickly whipped cream. 

Step 2 

Pour the made-up coffee into a shallow dish. Dip the sponge fingers into the coffee, turning for a few seconds so that they are evenly soaked, then layer into the base of a large glass serving bowl. 

Step 3 

Spread the mascarpone mixture on top of the sponge fingers. Sift the cocoa powder on top in an even layer and serve. 


2. Espresso Brownies 










What you’ll need  

  • 1 and 1/4 cups all-purpose flour 

  • 1/4 teaspoon salt 

  • 2 and 1/2 tablespoons unsweetened cocoa powder 

  • 12 ounces semi-sweet chocolate, roughly chopped 

  • 1 cup unsalted butter, cut into small cubes 

  • 3 teaspoons instant espresso powder 

  • 2 cups granulated sugar 

  • 5 eggs, at room temperature, lightly beaten 

  • 1 tablespoon vanilla extract 

  • 2 cups chocolate chunks 


Step 1 

Preheat oven to 350 degrees (F). Line a 9×13-inch baking pan with parchment paper and lightly spray the paper, and any exposed pan, with non-stick baking spray. You can also butter the paper and pan if need be. Set aside. 

Step 2 

In a medium bowl, combine the flour, salt, and cocoa powder; whisk well and set aside. 

Step 3 

Place the semi-sweet chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth.  

Step 4  

Turn off the heat, keeping the bowl over the water and add the sugar. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature. 

Step 5  

Add the beaten eggs into the batter and whisk until just combined. Add in the vanilla. Do not overbeat the batter at this stage or your brownies will be cakey. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Fold in the chocolate chunks. 

Step 6  

Pour the batter into the prepared pan and smooth the top. Bake in the centre of the oven for 30 to 35 minutes, rotating the pan halfway through the baking time, or until a toothpick inserted into the centre of the brownies comes out with a few moist crumbs sticking to it. 

Step 7  

Let the brownies cool completely in the baking pan, then lift them out of the pan using the parchment paper. Cut into squares and serve. 



If you want your employees to enjoy these delicious recipes, check out the brands off coffee we offer. 

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