Coffee butterfly cakes with whisky
- June 2016
- Makes 12
- Hands-on time 40 min, oven time 16-20 min, plus cooling
Forget coffee with your cake, have it in your cake. Coffee-infused butterfly cakes, topped with a rich whisky icing, are sure to make for a merry afternoon treat.
Would rather skip the booze? Bake our classic coffee and walnut cake instead.
- 32.6g (20.1g saturated)
- 50.5g (37.8g sugars)
The cakes can be frozen at the end of step 2, well wrapped in cling film, for up to 1 month. The icing can be made 24 hours
in advance and kept in the fridge. Remove from the fridge to soften before decorating the sponges, then eat on the same day.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe