Cappuccino cake

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• Sweetyakhtar

  05 August 2011

  Sweetyakhtar commented on this recipe

  I made this cake for the first time 2 days ago, and it was a big hit! The sponge and the filling was very light; I am going to make it again this weekend!

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• Sweetyakhtar

  05 August 2011

  Sweetyakhtar rated this recipe

  

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• MumsCakes

  28 August 2011

  MumsCakes rated and commented on this recipe

  

  Absolutely delicious! Instead of one large cake, I made 12 muffin sized cupcakes with this recipe and they were delicious Perfect if you don't have such a sweet tooth. Light and delicious.

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• Claire

  06 October 2011

  Claire rated and commented on this recipe

  

  The reviews didn't let me down - went down a storm in the office at today's cake sale and pretty simple to make. Another classic to add to the binder! Thanks :-)

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• RoLo

  08 October 2011

  RoLo rated and commented on this recipe

  

  Delicious and enormous - one layer would be quite substantial really!

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• Eatthebreed

  01 November 2011

  Eatthebreed rated and commented on this recipe

  

  Perhaps a little heavy on the mascarpone, but really ,moist and delicious.

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• Behay

  01 January 2012

  Behay commented on this recipe

  I made this cake yesterday and my family really loves it, the only step i didnt do is the step 2, and instead I mixed the remaining coffee with the mascarpone cheese filling and topping and it turns out perfect. Really light and moist.

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• Keep Calm & Eat

  27 February 2012

  Keep Calm & Eat rated and commented on this recipe

  

  Made this for a friends birthday, everyone said how nice it was. I used 3 heaped tsps of coffee and was a very subtle coffee flavour, would double it next time. Frosting was quite runny at first while mixing with a spoon so swapped to a fork & soon thickened up! Will try adding Tia Maria next time & maybe substitute mascarpone for quark to see how that works for my weight conscious friends.

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• kyra-swiss

  21 March 2012

  kyra-swiss rated and commented on this recipe

  

  I LOVED the batter soooo much that I didn't really care if the baked cake was any good. After sticking my finger into that heavenly batter more than 10x, I knew this wasn't the last time I made this cake! Had some trouble backing it due to problems with our old oven :( turned out a little too dry but nothing that some cream (didn't use marscapone) couldn't save! I will definately try this cake again!!

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• username2456

  02 April 2012

  username2456 commented on this recipe

  I have an urgent question - is the butter meant to be unsalted or slightly salted? Many thanks

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• username2456

  02 April 2012

  username2456 rated and commented on this recipe

  

  do you use unsalted or slightly salted butter for the cake?

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• Jennifurr

  07 April 2012

  Jennifurr rated and commented on this recipe

  

  absolutely love this recipe and even get asked to make it from family! very easy to do and tastes great! just make sure you tip little by little coffee in when doing the frosting as when iv used the remainder before it made it to runny and now i put more that 4tbsp over the sponge and use less in frosting =]

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• Lottie28

  01 May 2012

  Lottie28 rated and commented on this recipe

  

  I made this cake for work and although everyone said it was ok, I was really disappointed - it was heavy, not light as everyone else seems to have found and just seemed too moist. I'm not sure if I should have cooked it for longer - although my skewer came out clean - or whether I just didn't mix it enough so it didn't rise as well? A colleague suggested too many eggs, but I followed the recipe, anyone any ideas where I went wrong? I don't think I'll make it agin, will stick to my normal coffee cake recipe!

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• pandorasbox

  16 June 2012

  pandorasbox commented on this recipe

  Made this for work and its all gone and I didn't get a piece!!!

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• jaywalker

  18 August 2012

  jaywalker commented on this recipe

  I made it a week ago and it was perfect, didnt last long at all. Made it today, and the topping curdled in the heat! Shall try to rescue it tomorrow.

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• AliR

  29 November 2012

  AliR commented on this recipe

  Do you think I could substitute cream cheese for mascarpone?

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• Vicky

  04 February 2013

  Vicky commented on this recipe

  OMG! It,s a bit gorgeous. I put some toasted walnut halves on the top too.

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• ellajane

  26 February 2013

  ellajane rated and commented on this recipe

  

  Cake was light, but I dont think I made the coffee strong enough so it lacked flavour. I shall stick to my normal coffee cake recipe.

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• Favourites

  15 March 2013

  Favourites rated and commented on this recipe

  

  Easy to do, great balance of flavours.

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• joe

  26 April 2013

  joe commented on this recipe

  Just made this so cant give any stars yet. But followed instructions completely, added 5 tsp of instant coffee to 200ml added 3 tbls of brown sugar to remaining coffee to sprinkle and add to mascarpone. I think the trick to the topping is make sure it's cooled first otherwise the topping will become too runny or curdle. Can't wait for a cuppa and a slice ill let u know :)

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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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Difficulty and servings

Cuts into 12 slices

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Cake base only

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

Per serving

559 kcalories, protein 5.0g, carbohydrate 48.0g, fat 39.0 g, saturated fat 23.0g, fibre 1.0g, sugar 29.0g, salt 0.72 g

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