Cappuccino cake

Prep: 25 mins Cook: 30 mins


Cuts into 15 squares
Coffee mornings were made for this moreish cappuccino cake, and it's ready in under an hour

Nutrition and extra info

  • Can be frozen un-iced

Nutrition: per serving

  • kcal436
  • fat28g
  • saturates16g
  • carbs45g
  • sugars31g
  • fibre1g
  • protein5g
  • salt0.56g
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  • 250g softened butter, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 280g self-raising flour
  • 250g golden caster sugar
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 4 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 150ml pot natural yogurt
  • 1 tsp vanilla paste or extract



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 1 tbsp cocoa powder, plus extra to dust
  • 100ml strong coffee (we made it with 2 tbsp coffee granules)

For the icing

  • 140g icing sugar, sifted
  • 350g mascarpone or soft cheese
  • few chocolate-covered coffee beans


  1. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt, vanilla, cocoa and half the coffee in a large bowl with an electric whisk until lump-free. Spoon into the tin, then bake for 25-30 mins until golden and risen and a skewer poked in comes out clean. Drizzle with some of the remaining coffee.

  2. Cool in the tin while you stir the icing sugar into the mascarpone. Spread over the cooled cake, dust with a little cocoa and scatter with the coffee beans.

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Comments (50)

lizleicester's picture

Had to make this dairy AND gluten free and it was still a great result which everyone loved. (Changed the topping so didn't use mascarpone).

cookpauline's picture

Most unlike me not to read other people's comments first and I paid the price! I did add more cocoa but even with that there wasn't much flavour. They cooked in the time given, but didn't rise that much. Very disappointed as they are for a Charity Coffee morning.

joanne2709's picture

If you use 3/4 of the ingredients and bake for 45 minutes, it makes a lovely tasting moist cake.

jomaxsmith's picture

Absolute disaster, used a 25 cm square tin and after 30 mins it was still liquid. Gave it another 20 minutes in the end until a skewer came out clean but it sank and when I cut into it (luckily before wasting any icing on it) the middle was stodgy and uncooked.
4 eggs, a pot of yoghurt and a whole pack of butter make this an expensive disaster.

kasiakoczwara's picture

Made it using 1/2 of the ingredients and 20cm/8inch cake tin. Really lovely. Light and not to sweet.

mylittletoni's picture

I also found that the cooking time was far too short and glad that other people warned of this. I didn't find the cake too interesting flavour wise and wouldn't make it again. Only good point was that it's not too sweet.

lauramoore23's picture

Read the comments for this recipe as the cake was in the oven and found myself with similar, disappointing results as many other bakers: it remained uncooked in the middle despite extending the cooking time significantly and the flavour was underwhelming / insipid. Sadly, this is not a recipe I will return to any time soon.

creative cake maker's picture

Just made this cake. Certainly would not recommend it, the mixture while moist just crumbles and does not hold together at all. I made the icing with soft cheese as it was offered as an option and the mixture was far too sloppy. All in all this recipe resulted in a mess. Although edible it looks nothing like the picture and the result was disappointing to say the least.

lindabyrne's picture

...this is a fantastic cake, I adored it, it is extremely easy to make my only issue with it is the baking instructions are completely incorrect. It states 25-30 minutes in the recipe - I used a very small tin and even at that my cake took at least 45-50 minutes before a skewer came out clean / dry. I thought the extra cooking time might affect the crumb / cake texture but it was stunningly light. I brought it into work also and everyone loved it. I had extra cake mix left over (my fault due to a small cake tin) so I made muffins out of the extra and they worked out lovely also.
I can highly recommend the flavours etc.,. just watch your cooking times and double check that it is fully cooked through with a skewer.....

martacegielka's picture

Delicious and so easy!
Tasty, delicate cake, easy to prepare and in the oven within minutes.
Before taking out, check with the wooden stick - must come out dry. My cake needed about 50 minutes in 160C, fan.
I used less butter (200g) but don't think it affected the cake.
My colleagues at work loved it :)
Highly recommended.

ara1990's picture

Fantastic! Made this for a bake sale; I used double the amount of coffee in the cake and soaked some more on top after baking; this added a brilliant coffee flavour to the cake. I only used 3/4 of the mix in the baking tin and made muffins with the rest. Would recommend.

belindacaroline's picture

A total disaster ! I am experienced at baking and have cooked daily for many years, often adventurous recipes, but this was awful. I could see something was wrong even during the cooking process, there was evidence of far too much butter bubbling around the tray. I followed the recipe exactly, and all instructions (although cooked at bit longer as it was soft in the middle after the required cooking time), and ended up with something that looks like a thick stodgey unrisen 'bread pudding' type mass. I have double checked through the recipe. nothing was missing and everything was followed. Very disappointing.

carolwright25's picture

Nice and easy, the children liked it. Tasty!

christelrenders's picture

Very easy recipe and my colleagues, for whom I made the cake, thought it was very good! I am not a coffee drinker myself, but I loved it too, especially with the mascarpone cream on top.

claudia_luna's picture

Something went terribly wrong with this recipe. As other comments, the cooking time is incorrect. I baked mine for about 55 min at 160 (fan) and had to increase the temp for another 10 mint. When I cut it the morning after I realised the centre was still undone!
You need very strong coffee to really taste the coffee flavour, otherwise you end up with a very insipid cake. I'd also suggest adding a bit of coffee to the icing to make it tastier.

samt1985's picture

Very disappointed in this cake.
It took nearly an hour to cook and was still like fudge in the middle and it doesn't taste of coffee at all! I used freshly ground coffee instead of instant but it just tastes like plain sponge with a cream cheese frosting.

sunstorm2000's picture

This cake took the full 35 minutes to cook, even in my rangemaster, which cooks everything very quickly! The cake turned out delicious - very moist, as it should be. My only criticism (hence rating) is that the topping was too much - if I make it again, then I'll ensure only half the quantity of mascarpone and icing sugar. Then it will be perfect!

Can't seem to select a star rating, but I'll give it a 4/5.

revestu's picture

So disappointed!

The first time I made this cake, it took so long to bake, I thought I'd done something wrong, and I ended up throwing it away. What a waste of ingredients.

Just checked my second attempt after 30 minutes, and it's still raw in the middle, surely someone should amend this recipe, as I now see I'm not the only one to find it needs so much more time to cook.

I'm really peeved as it does take quite a lot of ingredients, and I'm now worried this second cake will end up in the bin.

chefexcellence's picture

If I use instant coffee, will this taste disgusting?

dewjin's picture

What a great recipe! The best cake I have made to date! My Tips:

Put the whole 100ml of coffee into the cake when mixing the ingredients, rather than pouring half onto the cake after.

Bake for 45-50 rather than 35 (but this does depend on your oven -do a check after 35, but be very quick - do not open the door of the oven other than to do this check!)

Add a small amount of coffee to the icing. In general use a good quality coffee - I used a Kenyan coffee - I think this makes such a difference!

Set the icing on the cake for 1 hour before cutting out of the mould. This will stop the icing from spilling over the cake!

This cake is INCREDIBLE - it is so soft and light - I love baking and have never been that great at it, but I believe this cake is fool proof! EVERYONE has absolutely loved it!! :)


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Tips (1)

Witchmojo's picture

Lovely cake, even if it isn't very deep as a tray bake. I added two tbsp of espresso powder to 100ml water and it gave the cake a great flavour. I would say be careful when drizzling remaining coffee mix as too much makes the cake overly moist, almost pudding-like. The mix would actually make great cupcakes.