Cappuccino cake

Cappuccino cake

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

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 25 mins Cook: 30 mins

Skill level

Easy

Servings

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

Additional info

  • Can be frozen un-iced
Nutrition info

Nutrition per serving

kcalories
436
protein
5g
carbs
45g
fat
28g
saturates
16g
fibre
1g
sugar
31g
salt
0.56g

Ingredients

  • 250g softened butter, plus extra for greasing
  • 280g self-raising flour
  • 250g golden caster sugar
  • ½ tsp baking powder
  • 4 eggs
  • 150ml pot natural yogurt
  • 1 tsp vanilla paste or extract
  • 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

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/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.

Recipe from Good Food magazine, August 2010

Comments, questions and tips

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

Comments

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

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

Nice and easy, the children liked it. Tasty!

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

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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!! :)

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

What a disappointment! I made this with my kids and they were very excited about the outcome. We followed the recipe without deviation and felt the sponge wasn't firm and to be honest, lacked flavour. The frosting of cream cheese and icing sugar was a disaster, and I would ask that the recipe should have pointed out that cream cheese should be used straight from the fridge, as I was unaware of this and my frosting was far too runny . Won't be trying this again .

traciekan's picture

worked perfectly for me! did philli and coffee topping and it went down a treat. i ALWAYS use stork in baking never butter and always get compliments!

christinejbriggs's picture

Just won a bake off competition to raise money at the McMillan coffee morning with your delicious cappuccino cake recipe.

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

I've made this recipe a couple of times and it has always been appreciated by everyone. I omit the cocoa and bake in two batches for abt 35-40 min but it's a sure keeper!!! Thanks good food!!!

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

The sponge turned out absolutely lovely; light and fluffy and flavoursome, but I found that the topping was a little too sickly for me. Next time I may just half the amount and make toppingless buns, or simply use buttercream instead. Other than that, it was simply gorgeous.

Pages

Questions

Tips