Cappuccino cake

Cappuccino cake

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(109 ratings)

Prep: 15 mins Cook: 30 mins

Easy

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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Ingredients

  • 250g pack butter, softened
    Butter

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

    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

    Walnut

    wall-nut

    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

Method

  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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pboorm's picture
pboorm
22nd Oct, 2015
5.05
Great recipe! The cake is moist with a rich coffee flavour, plus the mascarpone makes the frosting light and fluffy!
chaconia
10th Apr, 2015
5.05
Fantastic cake with intense coffee flavour -- I made the cake slightly smaller using 200g butter, 200g soft brown sugar, 240 g self raising flour, 3 eggs and 160 ml strong coffee using 3 heaped tablespoons of good quality instant coffee (nescafe barista style). I added 1 tsp baking powder as self raising flour never gives enough rise. For the icing I used only 250 g tub marscapone but added a small pot of whipped double cream -- this made the topping lighter and less rich. Added all the strong coffee but only a little a time to allow the marscapone to absorb it. Whipped cream gently folded in at the end.
cecile11
11th Nov, 2014
3.8
Very nice cake and I like the fact that it is not very sweet and that includes the icing. I actually added 1 Tbsp light brown sugar and 1 Tbsp caster sugar in the mascarpone just so it won't be too bland. But I love the mascarpone in the icing. A nice change from the usual overly sweet buttercream.
Tinny29
17th Oct, 2014
3.8
Really easy cake. I used 4 tsp of instant coffee and did normal buttercream icing. Tasted lovely
stephweth21's picture
stephweth21
29th Apr, 2014
5.05
Consistently good bake, I always make the coffee as strong as possible (personal preference). I use buttercream instead of mascarpone.
King
17th Mar, 2014
5.05
Great simple bake. Lovely light sponge. Full of flavour (make the coffee as strong as possible). Will definitely be making again, went down very well.
chakazulu
27th Feb, 2014
Made this tonight but instead of using mascarpone I made a coffee butter icing for the middle and a chocolate orange ganach, this worked so well with the coffee it was absolutely divine.
JRV123
20th Feb, 2014
5.05
Forgot to say, the mascarpone filling and topping went down a treat and worked really well with the cake. In fact, I did carrot cake this weekend and just adapted the filling from the cappuccino recipe; another lovely combination. I decorated cappuccino cake with mixed flavour chocolate swirls which tasted good (I have a chocolate loving hubby and son) and also looked very effective to boot.
JRV123
20th Feb, 2014
5.05
Made this a couple of weeks ago as my first attempt at cake baking for a while. It was a very simple recipe to follow and cake was well received by my family; it will definitely be a favourite for future and I'm already planning when to make the next one. I took a guess at how strong to make the coffee and ended up using 4 generously heaped dessert spoons of a good brand instant coffee to the 200ml liquid; perfect combination in my opinion!
katmam
11th Nov, 2013
I took this on a weekend away with friends and they all loved it! I read all the reviews about the coffee flavour not coming through, so I used very strong coffee, 4 rounded tbsp of Nescafe Gold Blend dissolved in the 200mls of water. This gave a rich coffee flavour to the cake (go for level tbsp for a more subtle taste). I would recommend adding the remainder of the coffee gradually to the mascarpone until you get the right flavour.

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