Cappuccino cake

Cappuccino cake

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(100 ratings)

Prep: 15 mins Cook: 30 mins

Easy

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

  • Cake base only

Nutrition: per serving

  • kcal559
  • fat39g
  • saturates23g
  • carbs48g
  • sugars29g
  • fibre1g
  • protein5g
  • salt0.72g
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Ingredients

  • 250g pack butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g light soft brown sugar plus 2-3 tbsp
  • 300g self-raising flour
  • 4 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50g walnuts, toasted and finely chopped (a food processor is easiest), optional
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 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

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.

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Comments (131)

tiffyplums's picture
5

Amazing recipe! made for my bf's birthday and he loved it! I didn't toast the walnuts and only slightly crushed them with my hand and it still turnt out great. The big chunky walnut bits were a treat! Will be making it again soon and it will be a firm favourite here!

fenn75's picture

I'm new to baking but this turned out ok. The sponge wasn't as light as other recipes but the light coffee flavour and creamy mascarpone topping combined to make a delicious end result. I'll definitely bake this again. :-) xx

stephenjoanne's picture
5

Definite 5 stars plus. Ate the first one ourselves and did another one for a charity cake sale. Both light and tasted lovely. Second cake used 200g cream cheese and 200g whipped double cream with the coffee and sugar. I preferred mascarpone husband preferred cream cheese/ cream combo. He said it was lighter and cut through the sweet cake better.

stephenjoanne's picture
5

Just made this so cant give any stars yet. But followed instructions completely, added 5 tsp of instant coffee to 200ml added 3 tbls of brown sugar to remaining coffee to sprinkle and add to mascarpone. I think the trick to the topping is make sure it's cooled first otherwise the topping will become too runny or curdle.
Can't wait for a cuppa and a slice ill let u know :)

alowen's picture
5

Easy to do, great balance of flavours.

kitchenqueen3's picture
5

Cake was light, but I dont think I made the coffee strong enough so it lacked flavour. I shall stick to my normal coffee cake recipe.

vickylouise1's picture

OMG! It,s a bit gorgeous. I put some toasted walnut halves on the top too.

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
2

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
5

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
5

do you use unsalted or slightly salted butter for the cake?

fugalea's picture
5

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

kyrawippich's picture
5

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
5

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
4

Perhaps a little heavy on the mascarpone, but really ,moist and delicious.

rhl500's picture
5

Delicious and enormous - one layer would be quite substantial really!

babyslamuk's picture
5

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 :-)

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