Cappuccino cake

Cappuccino cake

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(91 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Cuts into 12 slices

If you've offered to bake a treat for a stall or your local coffee morning then this cake stall classic is just the thing

Nutrition and extra info

Additional info

  • Cake base only
Nutrition info

Nutrition per serving

kcalories
559
protein
5g
carbs
48g
fat
39g
saturates
23g
fibre
1g
sugar
29g
salt
0.72g

Ingredients

  • 250g pack butter, softened
  • 250g light soft brown sugar plus 2-3 tbsp
  • 300g self-raising flour
  • 4 eggs, beaten
  • 50g walnuts, toasted and finely chopped (a food processor is easiest), optional
  • 200ml very strong coffee (made fresh or with instant), cooled

For the frosting

  • 500g tub mascarpone
  • 2 tbsp light soft brown sugar
  • cocoa powder or drinking chocolate to decorate

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Method

  1. Heat oven to 180C/fan 160C/gas 4. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper. Beat butter and sugar together with electric beaters until pale and creamy. Add the fl our and eggs in one go and keep beating until evenly mixed. Fold in the walnuts (if using) and half of the coffee. Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen.
  2. Leave the cakes in their tins for 5 mins before turning onto a wire rack. Sweeten the remaining coffee with the extra sugar and sprinkle 4 tbsp over the sponges. Leave to cool completely.
  3. While the cakes cool, make the frosting. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy. Use about half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake. Decorate with a dusting of cocoa powder or drinking chocolate. If you’re making this cake to eat at home, it will keep covered in the fridge for 2-3 days.

Recipe from Good Food magazine, May 2006

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Comments

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alir82's picture

Do you think I could substitute cream cheese for mascarpone?

jaywalker's picture

I made it a week ago and it was perfect, didnt last long at all.
Made it today, and the topping curdled in the heat! Shall try to rescue it tomorrow.

mrstoyne's picture

Made this for work and its all gone and I didn't get a piece!!!

charlottie28's picture
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I made this cake for work and although everyone said it was ok, I was really disappointed - it was heavy, not light as everyone else seems to have found and just seemed too moist. I'm not sure if I should have cooked it for longer - although my skewer came out clean - or whether I just didn't mix it enough so it didn't rise as well? A colleague suggested too many eggs, but I followed the recipe, anyone any ideas where I went wrong? I don't think I'll make it agin, will stick to my normal coffee cake recipe!

soundripe's picture
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absolutely love this recipe and even get asked to make it from family! very easy to do and tastes great! just make sure you tip little by little coffee in when doing the frosting as when iv used the remainder before it made it to runny and now i put more that 4tbsp over the sponge and use less in frosting =]

fugalea's picture
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do you use unsalted or slightly salted butter for the cake?

fugalea's picture
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I have an urgent question - is the butter meant to be unsalted or slightly salted? Many thanks

kyrawippich's picture
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I LOVED the batter soooo much that I didn't really care if the baked cake was any good. After sticking my finger into that heavenly batter more than 10x, I knew this wasn't the last time I made this cake!
Had some trouble backing it due to problems with our old oven :( turned out a little too dry but nothing that some cream (didn't use marscapone) couldn't save!
I will definately try this cake again!!

natb82's picture
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Made this for a friends birthday, everyone said how nice it was. I used 3 heaped tsps of coffee and was a very subtle coffee flavour, would double it next time. Frosting was quite runny at first while mixing with a spoon so swapped to a fork & soon thickened up! Will try adding Tia Maria next time & maybe substitute mascarpone for quark to see how that works for my weight conscious friends.

behayt's picture

I made this cake yesterday and my family really loves it, the only step i didnt do is the step 2, and instead I mixed the remaining coffee with the mascarpone cheese filling and topping and it turns out perfect. Really light and moist.

erica79's picture
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Perhaps a little heavy on the mascarpone, but really ,moist and delicious.

rhl500's picture
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Delicious and enormous - one layer would be quite substantial really!

babyslamuk's picture
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The reviews didn't let me down - went down a storm in the office at today's cake sale and pretty simple to make. Another classic to add to the binder! Thanks :-)

mumscakes's picture
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Absolutely delicious! Instead of one large cake, I made 12 muffin sized cupcakes with this recipe and they were delicious Perfect if you don't have such a sweet tooth. Light and delicious.

sweety76's picture
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I made this cake for the first time 2 days ago, and it was a big hit! The sponge and the filling was very light; I am going to make it again this weekend!

purpledragon's picture

Made this for my office on my last day, everyone loved it and it disappeared even though half the team were not there, I had to go out and buy cookies for a meeting as there was none left.

I only put the frosting in the middle because Sainsburys only had one tub of cheese but I think it would have been too tall had I put it on top too. I used 3 tsp of instant expresso powder in 150ml water for the coffee, (less to allow for not putting frosting on top of the cake) this was nice but tempted to make it a little stronger next time - yes there will be a next time for this really easy to make cake.

laraoyoung's picture

Made this for the first time today. For those of you who said the frosting was runny, mine was too. I mixed it by hand, did you too? thought I had nothing to lose to by trying the electric whisk to thicken it up. It worked!

claireparnell's picture
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Gorgeous cake! Don't need to say any more, the mascarpone topping is lovely, not so sweet as the usual buttercream. Impressed everyone who had a piece.

marola's picture
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The best. Used white sugar instead of brown and marg. instead of butter. Might try to adapt the recipe to other flavours.

laxtitute's picture
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Made this 3 months ago and my parents are STILL going on about it- seriously not an exaggeration. Everyone said it was the best coffee cake they've ever had. It was absolutely brilliant, and so easy to get right! Had to bake for an extra 15 mins or so but not sure if that's just because I was using a rubbishy student oven!

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