Cappuccino cake

Prep: 15 mins Cook: 30 mins


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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  • 250g pack butter, softened



    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



    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 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


  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, questions and tips

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Comments (132)

topsfizz's picture

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

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

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

x--annabanana--x's picture

A very scrummy cake! Perfect as an aftertoon snack.

pumkin38's picture

great coffee cake. the frosting takes this cake to another level. thank you for a great recipe.

suebeedell's picture


ericax's picture

this cakes really nice. wasn't sure how much coffe and water and i was to use to make 200ml so i guessed and it turned out okay. i made a different frosting because i didnt have any marscapone and it tastes lovely.

gsantangeli's picture

Wow. Delicious! Unfortunately I forgot to get mascarpone and didn't realise until I'd already baked the cake. Made coffee butter icing instead. The cake was light, moist and yummy. Will have to make another one to try the mascarpone. Shame...

lorna1972's picture

I made this for my husband and mother-in-law and they absolutely loved it. Simple, easy to make and absolutely delicious!

Thank you!

mssteel's picture

I've made this cake twice now and never seem to have any leftovers. Simply delicious!

trenethick's picture

A beautiful moist cake that was enjoyed by all my friends who came for coffee.The mascarpone topping is delicious but far too much, so next time I will make only half of it.

debsieeg's picture

Lovely and light, would definitely make again but probably would only put marscapone on the top as I found it too sickly, would also make without any topping as cake was lovely and moist

sofiaaamir's picture

Made this cake for my friend but had to have a slice !
Was very easy to make, was moist and just gorgeous ! and everyone just loved it. Can't wait to make it again

vicki8190's picture

Lovely cake but don't make the same mistake as me and use a low fat cheese, it was far too runny!

linzimarty's picture

Mmmmmmmmmmmmmmmmm ! ! ! ! fantastic cake and easy to make i will be making it again and again thats for sure

zeldas's picture

tried and tested out on my friends they thought it was really good, I left out the nuts but still the best i have baked in a while..........

patrick88's picture

forgot to rate it, 5 stars definately

patrick88's picture

I've made this cake many times and it always goes down well, tastes gorgeous and marscapone frosting makes a change from sweet butter icing. I'm always asked to make it again!! I made this recently for a bbq but made it in a traybake tin 11" by 7"" size and spread the icing over the top, made it much easier to cut and went further too.


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