Coffee Ombre Cake

This weeks is a very special week for me as it marks the ‘blogaversary’ , the ‘blogabirthday’ if you will of Pomegranate Days.

I took some time this week to look back over the year that has been.  I counted seventy five posts; all of which fall somewhere on the continuum from “oh my goodness what is that?” to the rather more complimentary “Oh Wow what is that?”  None of them will ever be changed.

I saw fifty two weeks of having this blog on my mind; I noted the countless hours of reading, researching, planning and working to be able to do it better.  Reaching the one year mark I am relieved to say that after what I hope was a realistic self-evaluation, what I feel mostly about this blog is proud.

I am proud of me for giving it a go and writing that first post on the 31 August 2012 after years of reading blogs and dreaming about having my own.  I am proud of me for sticking to it even though I was pretty convinced that only my mom would ever read it. I am proud that I have been brave enough to let others see a piece of me and who I am, when I am mostly quite private.  I am proud of me for never writing anything I don’t in my heart believe to be true.  I am proud of Pomegranate Days, and the blog it is growing into.  I am proud that I have big dreams and plans for this blog.  I am proud to be creating something with potential.

I am grateful for all the things that this blog has opened up.  I am grateful for the work that has come from it. I am grateful for the adventures that it has sparked.  I am grateful for the way this blog has opened the door to welcome so many new and funny and talented people into my life.   I am grateful for the lessons this blog is teaching me; how to keep your integrity, how to keep connected to your goals; how to take criticism, (hopefully soon this will be done with a lot more grace) and how to allow a passion to heal your heart.

I am deeply grateful to Kate (Photogirl), for selflessly working alongside me for this past year, for making me laugh literally out loud, for being really good at what she does and for always being my friend first.  We are both grateful to our husbands and our kiddos for letting this blogging thing take over our lives, simply because they can see we love it.

But after all that sentimentality is said and done, this is still a birthday.  And as you know, here on Pomegranate Days we do birthdays with cake!

So happy birthday Pomegranate Days!  I really hope you like my very first attempt at an ombre cake.  This one is coffee flavoured.  It is very pretty.  Yes, I know it’s not perfect, but it was very lovingly made just for you.

 So, so pretty!
 Crumb layer and three shades of coffee icing
 Begin at the bottom with the darkest hue, and then follow with the other colours icing in layers.
Use a long icing spatula to run around the cake and blend the layers together.

Coffee Ombre Cake
Serves: 1 cake
Cake batter
  • 1 cup butter
  • 2 cups sugar
  • 4 eggs
  • ½ tsp. vanilla essence
  • 3 cups self raising flour, sifted
  • Pinch of salt
  • 1½ cups milk, warm
  • 4 tsp. coffee powder
  • ½ cup hot water
  • 4 tsp. cocoa powder, sifted.
Coffee Icing
  • 400 g butter, softened
  • 400 g icing sugar, sifted
  • A little milk
  • 4 tsp. coffee powder in ¼ cup hot water.
  • Cocoa powder
Cake Batter
  1. Beat the butter and sugar until light and creamy.
  2. Add the eggs one at a time beating well after each addition.
  3. Sift the flour and salt together.
  4. Add the flour to the batter alternatively with the milk.
  5. Mix together the coffee and the hot water.
  6. Divide the mixture into four equal parts.
  7. To the first part add nothing.
  8. To the second part add ⅓ of the coffee.
  9. To the third part add ⅓ of the coffee and 1 tsp. cocoa powder.
  10. To the fourth add the remaining coffee and cocoa powder.
  11. Bake each part in greased, lined baking tins at 180˚C for about 20 minutes until done.
  12. Cool.
Coffee icing
  1. To make the butter cream, cream the butter until pale and light.
  2. Beat in the icing sugar.
  3. Thin with a little milk if necessary.
  4. Sandwich the cake layers together in order from darkest at the bottom to lightest at the top and set a crumb layer on the sides and top of the cake.
  5. Take the remaining icing and divide into three equal parts.
  6. Use the coffee and the cocoa powder to colour the icing into three different shades.
  7. Make sure that you have enough of each colour as you will not be able to match the colours again.
  8. Ice the cake in ombre fashion, a description is given with the images.

10 Comments on Coffee Ombre Cake

  1. Anina Meyer
    August 29, 2013 at 11:51 am (6 years ago)

    So beautiful! Congrats!!

    • Sam Taylor
      August 29, 2013 at 3:08 pm (6 years ago)

      You are generous, Anina, I can see all the faults…shhh. Thank you x

  2. Saaleha Idrees Bamjee
    August 29, 2013 at 12:48 pm (6 years ago)

    I’d like nothing better than a slice of that right now! Coffee cake is such a comfort. Happy anniversary!

    • Sam Taylor
      August 29, 2013 at 3:07 pm (6 years ago)

      Exactly why I made this cake! It does last but probably not long enough to get to Jhb – sorry!

  3. Marelize Dau
    August 29, 2013 at 1:06 pm (6 years ago)

    Well done! Proud of you and love reading every post!

    • Sam Taylor
      August 29, 2013 at 3:09 pm (6 years ago)

      Thank you dear friend for being such a faithful fan x

  4. Kit
    September 2, 2013 at 8:09 pm (6 years ago)

    Love the cake – it’s gorgeous. And happy blogiversary – I’d never have known that you were only one year into blogging – it reads much more assured and established! Way more professional than my first year was, way back in the infancy of blogging! I’ve really enjoyed reading and am looking forward to the next year!

  5. Sam Taylor
    September 3, 2013 at 4:49 pm (6 years ago)

    Thank you Kit. It is always a journey something new. Looking forward to see where it goes.

  6. Rosvitha
    January 12, 2014 at 10:40 pm (6 years ago)

    So inspiring cake! Gorgeous Icing! Well done!

    • Sam Taylor
      January 16, 2014 at 10:00 am (6 years ago)

      Thank you Rosivtha. I had the best fun making this cake.


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