Cappuccino cake

Cappuccino cake

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(110 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, questions and tips

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2nd Nov, 2017
Followed recipe exactly but Didn’t enjoy this recipe. The cake itself is very dense and there isn’t enough of a coffee flavor. The icing is too bland. Not great.
27th Oct, 2017
Terrible recipe! I really don't understand the rest of the comments praising it. I followed the recipe to the T; the cake was stodgy, dense and tasted of egg, (4 eggs are two much I would use 3 if I tried this again). I wish I had followed my instincts and not thrown the eggs and flour in together as suggested. The mascarpone, where do I start?! Sooo runny! Nothing I could do could save it, I had to chuck it all out. V.happy I was just making this for fun and not an event. Looking at most of the comments it looks like most bakers have changed parts of the recipe while making the cake. I wish I'd seen the comment made in the tips section as I think that would have solved a lot of the cakes problems.
1st Sep, 2017
Brilliant recipe! Very easy to follow with a lovely coffee flavour ( I made mine with strong instant coffee ). I used the traditional approach of blending sugar and butter, adding the eggs and coffee and folding the flour in and agree that it makes a much lighter sponge. I also suggest gently toasting the walnuts in a baking tray in the oven for a few minutes, it really improves the flavour and makes for a softer nut texture, I've used non-toasted nuts before and find they are harder and can get stuck in your teeth. Made for a party and went down a treat, definitely going to make again as soon as I find a decent excuse!
6th May, 2017
Great recipe, but suggest traditional preparation method, creaming the butter and sugar first followed by addition of the eggs and coffee, beating to a smooth batter then fold in the flower. Makes a much lighter cake.
12th Mar, 2017
I made this cake for my husbands birthday and it went down very well indeed! I added about 6 tbsp instant coffee to the hot water and didn't bother with 'sprinkling' it over the sponges and just added the remaining to the marscapone. It was a joy to make and I loved not having to make butter icing which is very messy when you have to sieve the icing sugar!
11th Oct, 2016
I tried this cake during onboard time.. All crew loved this cake...must say they were behind me to make again .. Came out exactly the way you explained.. So moist , sutle taste of coffee and amazingly tasty.. Loved this recipe❤️
20th Jul, 2016
Great recipe! I was unsure about the amount of coffee I was putting into the batter and icing - I thought it might make it too runny. However I went along with it (slowly) and the whole recipe worked perfectly. Delicious cake and icing! There was so much icing though I also managed to go around the outside edges (no bad thing). I added thorntons cappuccino chocolates on top to decorate, just to up the calorie count!
20th Jul, 2016
Saw this on an FB post from GF about easy baking and they weren't wrong. Actually knocked this up as an evening visitor cake in 90 mins including cooling. Definitely recommend and it's going on my staple bake list
15th May, 2016
Forgot to rate - doh!
15th May, 2016
Made this for my book group girls - it was yumma ☺ Try it!


leahwhite's picture
18th Jan, 2016
This cake can out stodgy. .. and tips on why that may have been? Is this meant to be a light fluffy cake like a Victoria sponge... or a denser cake
5th Aug, 2014
This has been been my eldest daughters requested birthday cake for the last 3 years ! She wants it again this year but has asked for cupcakes, how long will I need to bake this recipe I cupcake form ? Many thanks x
19th Oct, 2013
Looks amazing, couple of questions though: 1: Unsalted or salted butter? 2: How much is 200ml of coffee in grams? (i'm using instant, not fresh) 3: Lastly, how much tablespoons of instant coffee shall I add into the frosting? I need some answers before Tuesday please. Would mean a lot, thank you!
4th Dec, 2016
I've made this cake 3 times now, it's a lovely light cake. You don't need 500g mascaphone, 250g will do or its too much. I used cooking margerine not butter, result is just as good. You don't need 200g of coffee, only use 100g or your mixure will be too runny. I've also used full fat soft cheese if you can't get mascaphone - result is the same. Happy Baking A McGill