Coffee-infused desserts bring a fresh twist to Easter baking

As Easter approaches and more South Africans turn to at-home baking, coffee-infused desserts are gaining popularity as a way to add depth to traditional treats. Jacobs is leaning into this trend by showcasing how cappuccino blends can be used as a versatile ingredient in seasonal recipes.

Coffee offers a simple way to balance sweetness and introduce a more layered flavour profile to familiar bakes, making it an appealing addition to classic Easter desserts. From cakes to frostings, incorporating coffee can transform everyday recipes into something a little more unexpected.

This Easter, home baking takes a slightly different turn with the addition of coffee-inspired flavours. This cappuccino-infused coffee cake blends the comfort of a freshly baked treat with the familiar ritual of coffee, offering a simple twist on traditional Easter desserts.

With its smooth texture and balanced flavour, it’s well-suited to sharing with family or enjoying a relaxed long weekend.

Serves: 8–12
Time: 1 hour

Ingredients

For the cake:

• 3 tbsp Jacobs Kronung Freeze Dried Instant Coffee
• 200g plain flour
• 2½ tsp baking powder
• 200g brown sugar
• Pinch of salt
• 220g butter
• 4 eggs
• 2 tsp milk

For the frosting:

• 1 tsp vanilla essence
• 1 sachet Jacobs Vanilla Cappuccino
• 125g unsalted butter
• 225g icing sugar
• ¼ cup melted milk chocolate

Method

1. Preheat the oven to 170°C and line two 20cm round cake tins with baking paper.
2. In a large bowl, combine the coffee, flour, baking powder, brown sugar and salt. Whisk together and set aside.
3. In a separate bowl, cream together the butter, eggs, and milk until smooth (about 2 minutes).
4. Gradually add the dry ingredients into the egg mixture and stir until smooth.
5. Divide the batter between the tins and bake for 30–35 minutes, or until a skewer inserted comes out clean. Allow to cool completely.

For the frosting:

1. Whip the butter and vanilla essence until light and fluffy.
2. Gradually whisk in the icing sugar and Jacobs vanilla cappuccino sachet until fully incorporated.

To assemble:

1.  Sandwich the two cake layers with half the frosting.
2.  Top with the remaining frosting and drizzle over melted chocolate.

Serve and enjoy a slice of something frothy this Easter.