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Flat White Coffee Traybake

Your favourite coffee just got baked! This Flat White Coffee Traybake has an intense chocolate and coffee soaked sponge which is then topped with a smooth and creamy light coffee buttercream.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Dessert
Cuisine: Cake, Traybake
Keyword: Chocolate Cake, Coffee Cake, Coffee Traybake, Flat White, Traybake
Servings: 12 slices
Calories: 4805kcal
Author: mykitchendrawer


  • Rectangle Baking Tin
  • Measuring Jug
  • Off-set Spatula
  • Several mixing bowls
  • Whisk
  • Sieve


For the sponge

  • 225 g plain flour
  • 2 tbsp instant coffee
  • 75 g intense black cocoa powder
  • 100 g golden caster sugar
  • 200 g caster sugar
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp fine salt
  • 175 ml sunflower oil plus extra for greasing
  • 2 large eggs
  • 175 ml milk
  • 2 shots espresso freshly brewed, cooled

For the buttercream

  • 100 g unsalted butter softened
  • 200 g icing sugar
  • 20 g cocoa powder plus extra for dusting
  • 1 tsp instant coffee
  • 2 tbsp milk
  • 100 g chocolate coated coffee beans crushed


For the sponge

  • Preheat the oven to 180˚C then grease and line a rectangle cake tin.
  • In a large mixing bowl, combine the flour, instant coffee, cocoa, sugars, baking powder, bicarb and salt and whisk together to combine.
  • In another mixing bowl, whisk the oil, one shot fresh coffee and eggs until combined, then whisk through the milk.
  • Pour the wet ingredients into the dry and whisk until combined.
  • Pour the batter into the prepared tin and tap it firmy onto a worktop to remove any air bubbles.
  • Bake for 25-30 minutes then once removed from the oven brush over the remaining shot of coffee and let it sink into the sponge. Let the sponge cool fully before decorating.

For the buttercream and decoration

  • Beat the butter until light and fluffy then add the icing sugar, coffee and cocoa and stir all together until combined.
  • Add 2 tbsp milk to loosen the mixture and continue beating until it's smooth and light.
  • Put a large spoonful in the centre of the cooled sponge cake and spread it over across the sponge evenly using a spatula or the back of a spoon.
  • Finish with a dusting of cocoa powder and chocolate coated coffee beans


Calories: 4805kcal | Carbohydrates: 483g | Protein: 46g | Fat: 314g | Saturated Fat: 101g | Trans Fat: 3g | Cholesterol: 255mg | Sodium: 3332mg | Potassium: 846mg | Fiber: 13g | Sugar: 292g | Vitamin A: 3215IU | Vitamin C: 5mg | Calcium: 1095mg | Iron: 16mg
Tried this recipe?Mention @mykitchendrawer or tag #mykitchendrawer!