Cappuccino cake

Cappuccino cake

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(101 ratings)

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 (132)

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

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

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

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

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

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.

viczed's picture

I made this cake today to try it out for my friend's birthday on Sunday. Best cake ever made. Made a few changes due to inavailability of some ingredients. I used half caster sugar and half dark brown sugar instead of light soft brown sugar. I used 5 med eggs instead of 4 lrg eggs. No walnuts. I used 5 tsp of instant coffee. For frosting i only used 325gms of mascorpone with the same amount of sugar. It worked really well. Highly recommended even for first timers. Very easy. Absolutely delicious. PERFECT CAKE!!!!

nuffinbuttrouble's picture

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

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

Sorry, forgot to give it stars! Five.

abanner's picture

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

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

One of the staff at work brought this in. It was absolutely gorgeous!

elliesmith01's picture

yummy scrummy - and i don't like coffee!!

ugly_catfish's picture

Sorry, forgot my rating.

ugly_catfish's picture

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

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.

snowberry's picture

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!


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