By Joseph Onchwati, Development Chef, Nestlé Equatorial Africa

Serves 8


  1. 225g very soft butter, plus more for the greasing the baking tins
  2. 225g muscovado sugar or brown sugar
  3. 225g self-raising flour
  4. 1 tsp. baking powder
  5. 4 large eggs
  6. 4 level tsp.NESCAFE® GOLD, dissolved in 1 tbsp. boiling water

For the coffee icing

  1. 175g soft butter
  2. 350g icing sugar
  3. 4 level tsp. NESCAFE® GOLD, dissolved in 1 tbsp. boiling water
  1. some Icing : (+ Lemon juice with little water ) for top glaze
  2. small Marzipan coffee mug and coffee beans for décor


  1. Preheat the oven to 180 degrees C. Lightly grease 2 baking tins with butter and dust with flour.
  2. In a large mixing bowl, add ingredients 1 to 5 and beat together until smooth.
  3. Stir in the dissolved NESCAFE® GOLD until thoroughly blended. Divide the mixture evenly between the two prepared tins and level the tops.
  4. Bake in the preheated oven for about 25–30 minutes until golden brown, shrinking away from the sides of the tin and the sponge springs back when lightly pressed.
  5. To make the icing, mix the butter and sugar together in a mixing bowl and beat together until smooth. Beat in the dissolved coffee and divide into four. When they are cold, slice each cake horizontally in half, giving four layers of cake. Sit one base on a cake stand and spread with a quarter of the mixture. Continue layering up with cake and icing so you finish with icing on top and swirl to give an attractive finish.
  6. Alternatively, coat top with icing and arrange the coffee beans and mug.