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Cappuccino cake

Cappuccino cake

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(97 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

  • kcalories559
  • 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

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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.

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Comments (127)

rogersjj's picture
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Lovely cake with a simply divine topping! I used some walnuts to decorate the icing too.

mairilaskey's picture
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I have just made the cake and it is beautiful, not too sweet and perfect to show off to the mother in law. I found it very easy to make as it is only my second time baking

crystal65's picture
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I loved this cake, however it is very rich. I used 6 tablespoons of coffee in the 200ml and this gave a lovely rich taste. I also chopped up a twirl chocolate and put small lumps on top and crumbled the rest over. Yummmm!!

jackykelly's picture
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Don't know what I did wrong but this cake was a disaster. I followed the recipe exactly but it was really heavy as it didn't rise and the icing was far too runny and slid off the cake. Tasted alright though.

nancyrocket's picture

I made this cake for the first time this weekend easy to do and looked fantastic and very tasty.

topsfizz's picture
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I have made this cake a number of times now and it has gone down a storm. I also added a bit of tia maria into the coffee to give it a bit of extra flavour.

mrsradent's picture
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Gorgeous cake! Made it twice now and the family still can't get enough of it. The Mascapone frosting is beautiful as it cuts through the sweetness of the cake itself.

babylamb1's picture
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This is a big hit with my family, but I only ever make half of the frosting which I find plenty.

yumilicious's picture

umm...i just finished baking the cake....but it didn turn out all brown as is in the picture...the cake is soft though...could anyone tell me where i went wrong..i followed all instructions...but i used white sugar instead of brown as i couldn get them......

yumilicious's picture

i havent made it yet but it sounds and looks mmm mmm licious. i actually have a question. we do not have mascarpone available where i am staying so could you tell me what i could replace it with? and not have a radical change come to the taste

arjaygee's picture
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I can thoroughly recommend this cake. I took to the office and was quickly demolished by my colleagues. Just changed the icing as didn;t have any mascarpone so made a coffee flavoured butter cream icing. Will definately make again.

dellywelly123's picture
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Made this for a coffee and cake morning - went down a treat! I decorated the top with left over walnuts.

andrearuth's picture
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Delicious! I will definitely make this a regular weekend treat! I made it for the first time a couple of days ago. I didn't have any mascarpone, so I made a coffee butter cream frosting, which I spread thinly. Next time I will make the coffee a bit stronger as I love coffee and the flavour in the sponge was a touch too subtle (I used a good quality instant coffee and made 200ml with 6 heaped tsps of coffee). I'll also try it with mascarpone next time!

feliarranzfenlon's picture
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I did this on two different ocassions, and everyone loved it. It is just delicious.

swirlie's picture
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Yummy cake! I only use 1 tub of mascarpone though as I feel this is enough for my liking.

topsfizz's picture
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Really easy to make. Note to self - wait until the cake is really cool before putting the frosting on - apart from that got a big thumbs up. Will definitely be making this again!

bonney-blythe's picture

Forgot to put the coffee in the cake! Sponges turned out fine though and I used coffee liquer to sprinkle on the sponges.

retha831's picture

Can I used one tin and just slice the cake in half to make room for the frosting inside?

ncsh556's picture
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excellent cake, just a comment about he frosting, i put half the coffee in the sponge as directed but the coffee that was left made the mascapone very runny, so it didnt 'sit' on the cake properly. will use slightly less coffee next time. delicious though.

topsfizz's picture
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Wondered if I could ask a question? I am not a big coffee person, could someone suggest a good coffee to use for this recipe. I am making cakes for work to raise money for charity and thought this might be a nice change? Thanks x

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