Coffee Layer Cake recipe from 1941

This Coffee Layer Cake appeared in the Minneapolis Tribune and Star Journal on June 10, 1941.

The cake itself is more molasses-flavoured than coffee-flavoured. To enhance the coffeeness, I used a coffee flavoured frosting.

INGREDIENTS

Cake:

• ½ cup unsalted butter (113g)
• 1 cup brown sugar (200g)
• 2 eggs
• ½ cup molasses
• ½ cup coffee
• 2 cups all-purpose flour (240g)
• ½ tsp mixed spices
• ½ tsp salt
• 2 tsp baking powder

Frosting:

• ½ cup powdered sugar (60g)
• 1 cup mascarpone (225g), cold
• 1 tsp vanilla extract
• 1 tbsp instant coffee
• Pinch of salt
• 1 ½ cups whipping cream (335g), cold

Note: All ingredients should be room temperature unless otherwise stated.

Method:

• Preheat oven to 350°F/175°C
• Grease and line two 8-inch pan

Cake:

1. In a large bowl, cream butter and add sugar gradually. Blend until creamy.
2. Add eggs, one at a time, mixing just until fully incorporated.
3. Add molasses and coffee. Mix until well blended.
4. Sift in flour, mixed spices, salt, and baking powder.
5. Mix dry ingredients into the batter, scraping down the sides and bottom of the bowl halfway through.
6. Divide batter between two 8-inch cake pans and level with a spatula.
7. Bake in a preheated oven at 350°F/175°C for 20 minutes or until a toothpick or cake tester inserted into the centre of the cakes come out clean.
8. Cool in pans for 15 minutes, then turn out onto a cake rack to fully cool.

Once cooled, ice with your preferred frosting. :)

Enjoy!

Frosting:

1. In a large bowl, combine powdered sugar, mascarpone, vanilla, instant coffee, and salt.
2. Once the first ingredients are well combined, add whipping cream and whip to stiff peaks.

Notes:

• The cake itself is more molasses-flavoured than coffee-flavoured. If you want to enhance the coffeeness, use a coffee flavoured frosting of your choice.
• The frosting recipe I used is adapted from a recipe by Cakes by MK.

Original recipe from 1941: