Cappuccino cake

Cappuccino cake

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(106 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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11th Nov, 2014
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.
17th Oct, 2014
Really easy cake. I used 4 tsp of instant coffee and did normal buttercream icing. Tasted lovely
stephweth21's picture
29th Apr, 2014
Consistently good bake, I always make the coffee as strong as possible (personal preference). I use buttercream instead of mascarpone.
17th Mar, 2014
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.
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.
20th Feb, 2014
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.
20th Feb, 2014
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!
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.
28th Oct, 2013
I made this cake for a Macmillan Coffee morning I hosted. It was lovely and light, and was lovely with a cup of tea or coffee. I will definitely be making this again, going to try making it with gluten free self raising flour next time though :-)
5th Oct, 2013
great cake base, light and fluffy and well baked, but the mascarpone frosting is way too much, if i ever make this again i would only make half of it. (250g of it) otherwise the amount of frosting is too thick and sickly. i would also add 150ml of the coffee into the original sponge mix as its not coming through enough and it leaves too much to then drizzle/soak over the cooling sponges. i'd imagine if youre fairly new to baking then you'd be pleased with result of this but i expected much more depth and interest. with hindsighti also would not actually use mascarpone with this sponge as the cheesy notes of it dont work with coffee in my opinion, i'd use dbl cream instead or even coffee infused butter icing. however yes mine came out and looked exactly as the photo of the one in the recipe so i guess really i ought to be happy with just that.


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