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Cappuccino cake

Cappuccino cake

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(98 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

    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

    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

    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 (129)

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
5

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
5

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
5

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!

stevie-jojo's picture

I made this last night and the sponge turned out great, smells and tastes like coffee but I think I did something wrong as when blending the rest of the coffee with the mascarpone the mascarpone became really really runny so it would not spread on top or look like the picture... I think maybe there was too much water in our coffee blend, just wondering how much water there should be? X

dmtwuk's picture
4

went down a treat will be making again Thank you xx

chanamasala's picture
5

I made this cake for a small family gathering for my Mums Birthday. It went down a treat!!!! A really lovely light cake with a subtle taste. Next time I am going to try drizzling a little more of the coffee solution over the sponges as would have been even more lovely had the sponges been a little more moist,

ritpetit11's picture
5

Made this for work colleagues and they absolutely loved it.
Not sweet and sickly but just right, will make it again.

gibgod's picture

When it says: "Sweeten the remaining coffee with the extra sugar"

What is the extra sugar amount? (is it the 2-3 tbsp?)

and when it says: "...and sprinkle 4 tbsp over the sponges."

By sprinkle does it mean pour the sweetened coffee mixture over the two sponges and does this therefore mean approx 2 tbsp per sponge? (and I presume over the "top" of the sponges - i.e. the raised surfaces).

Maybe it's obvious but it isn't to me and I'd like to try and get it right first time!

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.

indianastorm's picture
4

Made using two loaf tins instead, finished with the mascarpone and left in the fridge over night.
Delicious.

suesfilesparkie's picture
5

i have made this cake afew times now it is very good

suesfilesparkie's picture
5

i have made this cake afew times now it is very good

pips_in_charge's picture
5

Makes great cupcakes. I dribbled a bit of Amaretto on as well as the coffee before I iced them.

pottering's picture
5

opps forgot the rating

pottering's picture
5

Made this at the beginning of the week for my small coffee shop and it has become a firm favourite already, will definately be making more, it is so easy and the frosting tops it off deliciously.

tomilo's picture

So easy to make and very light. Everyone loved it .

lilmssquirrel's picture
2

Not a fan of the frosting but it may just be my brand of coffee that I used. Need to play about with it a bit!

lofty156's picture
4

Very nice - my hubby and my dad ate most of this, I didn't get the strong coffee right and then I added more coffee to the filling mixture which was abit too strong.
But left in the fridge for the next it tasted much better.

sjhayes's picture
4

Just made this cake. The sponge itself is really light and tasty. I used half the mascarpone stated, but like a couple of other people, the filling was very runny and just slid off the cake ... any ideas why ??? Only giving 4 stars, would have been 5 if the filling didnt run.

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