Print Recipe
5 from 2 votes

Sour Cream Coffee Cake

Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: Cakes
Servings: 10
Author: Lauren


  • 125 g of butter - softened
  • 1 cup 220g of caster sugar
  • 3 eggs
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of Di Bella Coffee Domestic Espresso
  • 3/4 cup 115g of plain flour
  • 1/2 cup 75g of self raising flour
  • 1/3 cup 90g of sour cream
  • For the Coffee Icing
  • 2 teaspoons of Di Bella Coffee Domestic Espresso
  • 1 cup 150g of icing sugar
  • 20 g of butter - melted


  • Preheat your oven to 160 degrees and line the base and sides of a 20cm round cake tin.
  • Place the softened butter and caster sugar into the bowl of an electric mixer and combine until light and fluffy.
  • Add the eggs one at a time and mix well in between.
  • Place the coffee, vanilla extract in a small bowl and add 1 tablespoon of warm water. Mix until the coffee has dissolved. Add this coffee mixture and beat well to combine.
  • Remove the bowl from the mixer stand and using a large metal spoon fold through the sifted flours and sour cream.
  • Spoon the mixture into your prepared cake tin and gently smooth the surface before placing into the over to bake for 45 minutes or until cooked through when tested with a skewer.
  • Let the cake cool in the tin for 5 minutes before carefully transferring to a wire rack to cool completely.
  • Once the cake has cooled, prepare the icing by dissolving the coffee in 1 - 2 tablespoons of warm water before adding to a small bowl with the icing sugar and butter. Mix well until combined and spread over the cooled cake.