Step 1: Preheat the Oven and Prepare the Tins

Preheat your oven to 180°C (350°F). Grease two 20cm round cake tins and line the bottoms with parchment paper for easy removal.

Step 2: Dissolve the Coffee

Dissolve the 2 tablespoons of instant coffee granules in 1 tablespoon of hot water. Set aside to cool slightly.

Step 3: Cream the Butter and Sugar

In a mixing bowl, cream the softened butter and caster sugar together with an electric mixer or whisk until light and fluffy, about 3-4 minutes.

Step 4: Add Eggs and Coffee

Add the eggs one at a time, beating well after each addition. Stir in the dissolved coffee mixture, mixing until evenly combined.

Step 5: Add the Dry Ingredients

Sift the self-raising flour and baking powder into the wet mixture. Gently fold the dry ingredients into the batter until just combined, being careful not to overmix.

Step 6: Pour into Tins and Smooth the Tops

Divide the batter evenly between the two prepared cake tins, smoothing the tops with a spatula.

Step 7: Bake the Cakes

Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center comes out clean. The cakes should be golden brown and springy to the touch.

Step 8: Cool the Cakes

Allow the cakes to cool in their tins for 5 minutes, then turn them out onto a wire rack to cool completely before adding the frosting.

Step 9: Make the Coffee Buttercream

In a mixing bowl, beat the softened butter until smooth. Gradually add the icing sugar, beating until light and fluffy. Add the dissolved coffee and beat until the frosting is smooth and creamy.

Step 10: Assemble the Cake

Place one of the cakes on a serving plate and spread half of the coffee buttercream evenly over the top. Place the second cake on top, then spread the remaining buttercream over the top layer.

Step 11: Dust with Cocoa Powder (Optional)

For a finishing touch, dust the top of the cake with cocoa powder to give it an authentic cappuccino look.