Vienna Cafe Cake

READY IN: 50mins
Recipe by ElaineAnn

Simple but elegant 3-layer cake makes any occasion special.

Top Review by Annacia

Simple to put together and makes a large cake. I made a coffee butter cream to use in place of the whipped cream because this won't vanish if one night and I have no room in my fridge for the cake. It has been deemed completely worthy of 5 stars by the gents of my house and each send a a special thank you to ElaineAnn. I couldn't locate a 3rd 9 inch pan so mine is a bit odd because the top layer is from an 8" pan. It was done in 20 mins.

Ingredients Nutrition


  1. Grease and flour 3 9-inch round pans; set aside.
  2. Preheat oven to 350°.
  3. Place flour, cocoa, baking soda, baking powder, and salt in medium bowl and mix well; set aside.
  4. In large bowl with electric mixer, beat butter, sugar, eggs, and vanilla until fluffy. Gradually stir in flour mixture alternately with milk just until blended.
  5. Divide batter into prepared pans.
  6. Adjust racks to divide oven in thirds; stagger pans on racks. Bake, rotating pans once to insure even layers, for 20 to 25 minutes or until pick inserted in center comes out clean.
  7. Cool in pans on rack for 10 minutes; invert cakes on rack; remove pans; turn cakes right side up; cool completely.
  8. Make Coffee-Cream frosting: In well chilled bowl beat heavy cream until it starts to thicken; beat in sugar and instant coffee until stiff.
  9. Divide frosting evenly to fill between layers and frost top. Garnish with almonds if desired.

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