Cappuccino cake

Cappuccino cake

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(91 ratings)

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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

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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.

Recipe from Good Food magazine, May 2006

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Comments

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nuffinbuttrouble's picture
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Truly gorgeous, I made this for a mommy and baby group so i ground the wlanuts to prevent any choking and it worked well IE it went down well and no one choked!

abanner's picture
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Nemnem - if you sprinkle the coffee over the cake (as the recipe says) rather than spoon it, you should find that it doesn't go soggy.

abanner's picture
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Sorry, forgot to give it stars! Five.

abanner's picture
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Made it for hubby's birthday as he's a coffeeholic! Went down very well.

Wasn't sure about putting it in the fridge, but it tasted great, right down to the third day (only two of us so it did last the course!)

Would definitely make it again.

nemnem's picture
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I made this for my boyfriend to take to work and it was a big hit. I dont actually like coffee so it was hard for me to tell how strong to make it. I used 4 heaped teaspoons of instant for the 200ml and apparently it could have done with being a bit stronger. Next time I would not do the bit where it tells you to spoon some coffee over the cooked cakes as it made the cake go soggy. But apart from that everyone liked it.

racheleleri's picture
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One of the staff at work brought this in. It was absolutely gorgeous!

elliesmith01's picture
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yummy scrummy - and i don't like coffee!!

ugly_catfish's picture
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Sorry, forgot my rating.

ugly_catfish's picture
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I just made this cake today and it was gorgeous! (If I say so myself.)
The cake was really light and the frosting complimented it perfectly (although I forgot to put the cocoa on the top.)
The only negative was that 500g of the mascarpone made way too much frosting I felt.

tom_kat79's picture
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Very light cake, with a lovely light mascarpone filling and topping. Typically I find most cake recipes never allow for enough icing but this cake certainly does! Went down a storm for Mother's Day. Would make again.

hindo71's picture
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Excellent!

snowberry's picture
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The recipe was so easy to follow; the cake itself was so light. My neighbours are putting in requests for me to make them some! I agree with Hood Food above - mine lasted 3 hours!

hoodfood's picture
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Could someone please tell me what sort of lock you need on the fridge to make it last 2-3 days?

beefcurry's picture

very easy and really impressive to look at. Make your coffee strong as you dare.

italianmama's picture

How to change the ingredients to American measurments?

albajules's picture

I've made this cake several times for our monthly church coffee morning and there's never any left (much to my husband's disgust!!) It's a lovely cake and the mascarpone frosting is much nicer than a sickly sweet butter cream one.

amandaferguson1's picture
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Great recipe

suearoberts's picture

I made this cake to sell in my tea rooms in conwy north wales and it was a big hit and it was so easy to make thanks sue roberts

craftycook's picture

the cappuccino cake would it be suitable for freezing as i like to bake cakes and freeze them in portions ready to take out of the freezer at short notice. thanks denise dunn

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