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A recipe for Little Sponge Cakes with Coffee Buttercream and Toasted Almonds. A recipe for Little Sponge Cakes with Coffee Buttercream and Toasted Almonds.

Hi Guys. A couple of months ago, we were asked by the nice people over at Nescafe to go to this event called a “foodie meet up” at Joe’s restaurant in Venice beach. Joe himself made us table side tuna tartare which was amazing, something you might see our take on in the future…and by we might, we mean you will :) Anyways, after our fabulous dinner we were invited to stay and watch a demo on this nifty little machine called NesCafe’s Dolce Gusto. It’s a single cup coffee maker that initially seems to be jumping on the “k-cup” band wagon, that is until you realize it makes legit specialty drinks as well as regular coffee…including SKINNY LATTES. Hello?! It’s awesome.

We were each lucky enough to score one of these machines for attending the event and since everything we do translates back to food, we thought we’d give all you rad folks a fun coffee recipe. Enter little vanilla sponge cakes…dowsed in coffee….covered in coffee buttercream (REAL French buttercream thankyouverymuch)…. rolled in toasted, sliced almonds. Yep, that’s right. These cakes are sort of a weird little version of the classic dobos torte…minus the fun caramel wheel on top. So go out and make these cakes because they’re cute and tasty. Maybe enjoy some cake with your new Dolce Gusto machine?

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include a photo

Little Sponge Cakes with Coffee Buttercream and Toasted Almonds
Makes 4 cakes

sponge cake:
2/3 cup unsalted butter, softened
½ cup granulated sugar
6 eggs, separated
½ cup all purpose flour, sifted
2/3 cup powdered sugar, sifted
1½ teaspoons vanilla extract
coffee buttercream frosting:
1 cup granulated sugar
3 tablespoons water
2 tablespoons corn syrup
6 egg yolks
½ teaspoon salt
1 lb cold unsalted butter, cut into cubes
1½ tablespoons coffee extract

8 ounces Nescafe Dolce Gusto Coffee
1½ cups sliced almonds, toasted and slightly crushed

1. Preheat oven to 325°F.
2. Using a stand mixer, fixed with a paddle attachment, cream together the butter and sugar. Add the egg yolks, one at a time, scraping down after each addition. Carefully stir the flour into the mixture and mix until just combined. Set aside.
3. Place the egg whites in a clean stand mixing bowl and beat with a whisk attachment. As the egg whites become frothy begin adding the powdered sugar until all has been used. Add the vanilla and continue to bat until stiff peaks form. Fold the white mixture into the yolk mixture until just combined.
4. Spread a thin layer of the mixture onto two baking sheets lined with parchment and lightly greased. Place the baking sheets into the oven and bake for 35 to 45 minutes or until golden brown. Allow to cool.
5. While the sponge cakes bake, make the frosting: Place the sugar, water and corn syrup into a small saucepan and bring to a boil. Place the egg yolks in a stand mixer, fixed with a paddle attachment and whip until light and fluffy, about 5 minutes. Once the melted sugar mixture has reached 240°F remove from the heat.
6. With the motor of the stand mixer running, slowly pour the sugar mixture into the whipped yolks, in a steady and thin stream.(making sure the eggs don’t scramble)
7. Once all the sugar has been incorporated, begin adding the cubes of cold butter, 2 tablespoons at a time. Continue whipping the butter until all has been used and the mixture is light, fluffy and smooth. Fold in the coffee. extract until just combined. Set aside until ready to use.
8. Once the cakes have cooled, use a 3.5 inch circle cutter and cut 10 circles from each sheet pan. Gently remove the circles from each sheet pan.
9. Place a small dot of frosting onto the center surface of a cake stand and place a cake circle over it. Using a pastry brush, dab the surface with a small amount of coffee to moisten and flavor the cake.
10. Spread an even layer of frosting over the coffee doused cake circle and top with another cake circle. Repeat with the coffee and frosting until a five layer cake has been made. Add a thin crumb coat of frosting around the sides and top of the cake and set onto a sheet pan lined with parchment. Repeat with the remaining cake circles until a total of 4 mini cakes have been made.
11. Place cakes in fridge and allow the cakes to chill, about 2 hours. Place another even layer of frosting around each cake and coat the sides with the toasted almonds. Serve.

  1. Maria Not Specified Not Specified

    Beautiful cakes and fun photos! I love almond anything!

  2. Heather @ A Sweet Simple Life Not Specified Not Specified

    These look incredible. Great post!!

  3. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    These little cakes are darling!

  4. Angie @ Bigbearswife Not Specified Not Specified

    mmmmmm how great does that look!

    • alisha Not Specified Not Specified

      “mmmmm how great does that look!” … are you sure your name is not angie but is actually ina garten? :)

  5. Joy Not Specified Not Specified

    this so good and super incredible! you are the best!

  6. Christina of Form V Artisan Not Specified Not Specified

    You better eat it before it eats you!

  7. Kasey Not Specified Not Specified

    You just blew my mind! This looks delicious! Happy holidays you two!

  8. Jess Wakasugi {Life's Simple Measures} Not Specified Not Specified

    These are just gorgeous and sound so delicious! I’m amazed at that second picture where the cake is ‘opening’, how did you do that?!

  9. Jess Wakasugi {Life's Simple Measures} Not Specified Not Specified

    OH! And I pinned this recipe :)

  10. jacquelyn | lark + linen Not Specified Not Specified

    These look divine!

  11. sarah Not Specified Not Specified

    How beautiful! Coffee buttercream sounds like spreadable heaven.

  12. Bev Weidner Not Specified Not Specified

    Okay, I freaking love that you animate your posts. I WANT TO ANIMATE.

    this looks unbelievable!

  13. nicole {sweet peony} Not Specified Not Specified

    these are adorable little cakes! the flavor combination sounds perfect!

  14. Michelle Not Specified Not Specified

    OMG! I die.

  15. Adrianna from A Cozy Kitchen Not Specified Not Specified

    I want one of these. With a bunch of coffee.

  16. Caroline @ Between Your Ears Not Specified Not Specified

    You two are so cute! I love this GIFs!

    As for the cakes, YUMMY YUMMY! JUMP IN MY TUMMY!

  17. sweet road Not Specified Not Specified

    These sound amazing, and I love seeing little personal sized desserts like this one… putting it on my list!

  18. Pure2raw twins Not Specified Not Specified

    sounds amazing!! and the photos are perfect

  19. Barbara Not Specified Not Specified

    I love these! And the photo…how fun is that??

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  21. Elizabeth B Not Specified Not Specified

    I want that right now !!! Amazing graphics.

  22. Mel Not Specified Not Specified

    these look gorgeous! is it okay to substitute Nescafe Dolce Gusto Coffee with just normal instant coffee granules? or liquid coffee? what would work best?

  23. Heather Not Specified Not Specified

    Just got a brand new oven last week. Great way to break it in! I’m not a baker, but this looks worth attempting!

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  26. kathryn Not Specified Not Specified

    these sounds lovely – how large are your bakers sheet pans?

  27. Jaclyn Not Specified Not Specified

    These look so tasty! I love that restaurant and now I’m anxious to go back :) Just came across your blog too and I absolutely love it. Definitely checking out more

    Stay in the Lines

  28. Garvan Not Specified Not Specified

    Please put the recipe in universal, 21st century measurements instead the 200yr-antiquated imperial system. Honesty, how big is a cup!?

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  31. Luis Ferreira Not Specified Not Specified


    The recipe sounds great and very attractive.

    But I do have some questions that I’d like to ask you
    Can I make the corn syrup?!, if yes, any tips!
    What size baking sheets did you used to make the cake?!
    Can you tell me in either centimetre or inchs please!

    Thank you very much for taking the time to answer.

  32. Gabby Not Specified Not Specified

    I made these a while ago and even with a bit of a disaster (partially burnt sponge cake) this was easily one of the best tasting cakes I’ve made. Planning on making it again for my boyfriend’s birthday tomorrow :)

    It’s a bit of extra work but so, SO worth it! Great recipe and website you guys.

  33. Anne Not Specified Not Specified

    Do you think making one big cake with the same recipe would work? What about cooking time?

    Thanks in advance!

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  35. Kai Not Specified Not Specified

    Will these quantities work for one big cake vs four small ones? Looking to revise and make one big cake instead.

    • Jenny Park Not Specified Not Specified

      I would double the recipe if you’re looking to make a full-size cake (such as a 9″x12″ or (2, 8″x8″) rounds.

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