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Get ready for Easter with our easy and delicious hot cross buns, Easter cookies, cupcakes & more, all with one key ingredient - your trusty baking partner Camp Coffee!

Camp Coffee Cake

Camp Coffee Cake

An easy to make coffee cake, great for all occasions.

Serves: 12

Level: easy

Prep Time: 30 minutes
Cook Time: 30 minutes


  • 36ml (2tbsp) Camp Coffee
  • 225g (8oz) very soft butter, plus a little for the tins
  • 225g (8oz) dark muscovado sugar
  • 225g (8oz) self-raising flour
  • 1 tsp baking powder
  • 4 large eggs

For the coffee icing

  • 36ml (2tbsp) Camp Coffee
  • 175g (6oz) soft butter
  • 350g (12oz) icing sugar


  1. 1. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Butter and line the base of two deep 20cm (8in) sandwich cake tins.
  2. 2. Add all the cake ingredients, except the Camp Coffee, into a large mixing bowl and beat together until smooth. Stir in the Camp Coffee until thoroughly blended. Divide the mixture evenly between the two prepared tins and level the tops.
  3. 3. Bake in the oven for 25-30 minutes or until golden brown and shrinking away from the sides of the tin. The sponge should spring back when lightly pressed. Cool on a wire rack before icing.
  4. 4. To make the icing, beat the butter and sugar together in a mixing bowl until smooth. Beat in the Camp Coffee and divide the mixture into four. 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 icing, continue layering with the cake and icing, finishing with a layer of the icing on top.

For more recipe inspiration and baking chat, or to share your own recipes, drop in to the Facebook Camp Coffee Club today!

Available from most major supermarkets.