First things first, preheat your oven to 350°F (175°C). Grab two 8-inch round cake pans, grease them up, and line the bottoms with parchment paper so nothing sticks.

Dissolve the instant coffee in a couple of tablespoons of hot water. Let it cool while you work on the rest of the batter—no one wants scrambled eggs in their cake!

In a big bowl, beat the butter and sugar together until it looks pale and fluffy. This part is where the magic happens, so don’t rush it.

Crack in the eggs one at a time, mixing well after each one. Pour in the cooled coffee and give it all a good stir until it’s nice and smooth.

In another bowl, combine the flour, baking powder, and salt. Sift it into the wet mix a little at a time, folding gently as you go. You don’t need to overdo it—just mix until everything’s combined.

Divide the batter between your two pans, smoothing out the tops with a spatula. Pop them in the oven for 25–30 minutes or until the cakes are golden and a toothpick comes out clean. Let them cool in the pans for about 10 minutes before moving them to a rack to cool completely.

While the cakes cool, beat the softened butter in a bowl until it’s creamy. Add the powdered sugar little by little (so you don’t end up in a sugar cloud), and mix until smooth. Stir in the strong coffee and a splash of milk if the buttercream feels too thick.

Place one cake layer on a plate and spread half the buttercream on top. Pop the second cake layer on top and spread the rest of the buttercream over it. Keep the sides bare for that classic Victoria sponge vibe.

Slice it up, serve with a big smile, and enjoy the coffee goodness. This cake is as good as it smells!