Cappuccino cake

Cappuccino cake

  • 1
  • 2
  • 3
  • 4
  • 5
(92 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
suebeedell's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Gorgeous!!!

ericax's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

trenethick's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

zeldas's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

forgot to rate it, 5 stars definately

patrick88's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

ejm00n's picture

I made this cake for a village open gardens day. It got fantastic comments, and has become a favourite of mine. I love the flavour of coffee and the maarsapone makes the frosting delicious!

suehildersley's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this cake to take into work as a treat and it was very well received. Even people who don't like coffee ate it and made positive comments. Will make again I'm sure

wendyccampion's picture

delicious- beats any old coffee cake!

hstanton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Also forgot to add -
if you do not have a food processor much easier to bash nuts with rolling pin inside plastic bag!

hstanton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

lovely cake but NOT 5stars -could think of many others that deserve 5 star rating.
not so keen on the mascarpone topping. If made again would use a cream cheese and icing sugar.

ps Don't forget to turn cakes upside down before adding coffee to soak in!
nice and easy and quick though

notmum's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is one of the yummiest, scrummiest cakes I have ever eaten. It was absolutely beautifully light, extremely easy to make (I used very strong cafetiere coffee....4 heaped tablespoons of coffee to my 200mls!). I used a teaspoon to trickle over the coffee on the sponges and it did not go soggy at all. I did halve the marscapone and only filled the middle as I knew that the top covered as well would be too much for me. If i could give this cake more stars I definitely would!

djwinkles's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this cake for a colleague's 40th birthday cake order! I chose it because of the comments above and had never made it before - it was very simple to make and looked lovely. Had great comments about it, one being it was "very tiramisu like and delicious" and another not quite so good in that it was "soggy so needed a fork" - couldn't quite make out if that was a complaint - cheeky madam. But with comments like "everything about it was spot on" I think it was an overall hit. Just to clarify - the sprinkling of the coffee (I spooned it carefully) - how does one go about sprinkling? Answers appreciated - sorry if I'm being thick. One more thing I wish I had gradually added the last of the coffee to the frosting as I could have had it a little less loose.

Pages

Questions

Tips