Coffee Cream Cake

Preparation info

  • 10 to 12

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 eggs
  • ¼ teaspoon salt
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 1 tablespoon butter
  • 1 cup sifted all-purpose flour
  • 1 teaspoon baking powder
  • Coffee Syrup
  • 2 cups heavy cream whipped


    1. Preheat oven to moderate (350°F.). Grease and lightly flour three eight-inch layer-cake pans.

    2. Beat the eggs until light. Add the salt, sugar and vanilla. Heat the milk and butter to boiling. Beat into the egg mixture. Sift together the flour and baking powder and beat into the egg mixture.

    3. Divide the batter equally among the three prepared pans. Bake for about twenty-five minutes, until a tester inserted into the center comes out clean.

    4. Cool the layers and split them horizontally. Spread the cut side of five layers and the uncut surface of one layer with warm coffee syrup. Put the layers together with the whipped cream, using the glazed uncut layer on top. Spread the sides of the cake with whipped cream. Chill for several hours.