Bombay Bakery Coffee Cake Recipe

Today, I am bringing you legendary Bombay Bakery Coffee Cake Recipe. If you are interested in this 100 year old bakery’s origin and history, you might find this article interesting.

Bombay Bakery Coffee Cake is one of the most popular cakes in Karachi, Pakistan. The bakery is originally based in Hyderabad but since the distance between two cities is not much, lot of people bring as a gift or just out of this cake’s craving.

Cake itself is very straightforward to make and I have tried to infuse coffee flavor at difference levels, in the sponge itself, brushing the cake with coffee syrup and then of course the coffee buttercream filled and frosted the cake.

I receive lot of queries regarding layered cakes, making, storing, filling etc. I am answering a few FAQs below.

Love this recipe, try out another cult favorite Hummingbird cake recipe that you will fall in love.

How to keep cake moist after baking and after cutting and How long will a cake stay fresh?

• When storing a leftover iced cake in fridge, place bread slices on exposed parts with help of toothpick so it doesn’t make the cakes dry.
• Oil based cakes are little forgiving than butter cakes but cakes like coffee cake, vanilla or lemon cakes taste better with butter, addition of little oil is the reason for keeping them soft and moist and prolonged shelf life.
• Cakes can stay fresh if these tips (of not exposing to air) are followed for at least 3 days.

Secret to moist cakes?

None likes dry cake, it is never acceptable regardless of the type of cake. Often people ask why is my cake too dry? or how to make a cake moist and soft? Well, there is no one thing. Starting from ingredients like yogurt, milk, buttermilk help in making cakes moist however cakes like these which have vanilla base are a little finickier than their chocolate counterparts. (This is a well-known industry fact 😉 Here are some tips to make the moist cake every time regardless of ingredients, method and recipe in general

• Slow even baking and to remove from the oven promptly just when it is done is essential, over baking for even couple of minutes can start drying out the cakes.
• Cover the cakes when you take out from the oven with a clean kitchen towel immediately.
• Remove from the pan and wrap them (see next faq of storing cake layers)
• Infusing moisture at every stage is critical to overall quality of the cake, all ingredients should be at room temperature, mixing method should be followed as in recipe and then baking and storing them.
• Brushing the cake layers with simple sugar syrup (1:2 ratio of sugar to water) or even juice,milk (depending upon the flavors and type of cakes) add the extra level of moistness to the cakes.
• Oil does not contribute towards the taste much in vanilla cakes but adding a little bit makes the cakes moist in refrigerator or on counter tops in general. A great example is my pound cake recipe here which has very little coconut oil to get a great texture and mouthfeel.

How do you store cake layers?

Following are some tips on how to store a cake before icing it:

• Once cake layer(s) are cooled, wrap them in plastic wrap, and chill either on counter or in freezer for couple of hours before icing them.
• If you are not icing them same day, freezer is recommended but with one more plastic bag/zip lock bag sealed tightly.
• Cake itself never needs refrigeration, it is the perishable filling that does in this cake, coffee buttercream hence it is important to protect the cake layer from exposure of air by keeping it covered and wrapped all the time.
• Whether you store cake layers or finished cake in fridge or freezer, please understand that sugar and cake absorbs odours and smells very easily. Keep them away from strong smelling ingredients and food.

Should I refrigerate the cake before frosting it?

You can do so wrapped in plastic for easier handling but I prefer popping in freezer rather than fridge as condensation from freezer (changes in temperature from very cold to room causes the droplets) adds an extra level of moistness to the cakes, when those droplets get absorb into the sponge.