Cappuccino cake

Cappuccino cake

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(109 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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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.
25th Sep, 2013
Excellent recipe. Will be a new favourite
sarahpounde's picture
18th Sep, 2013
Made this cake yesterday and there's none left today as it was so soft and yummy it's all been eaten.
3rd Jul, 2013
Tried this recipe fo rthe first time yesterday - was quite worried as the cakes didn't seem to rise very much and weighed a ton when I took them out of the oven. However, when I put it all together, it turned out great! The sponge was surprisingly light, and the coffee flavour was quite subtle, despite me putting in the full 200ml (not reading the recipe properly!). Will be definitely be using this again
11th Jun, 2013
Really pleased with how this has turned out. I can't wait to give it to my husband tomorrow for his birthday :-)
1st Jun, 2013
Amazing recipe! made for my bf's birthday and he loved it! I didn't toast the walnuts and only slightly crushed them with my hand and it still turnt out great. The big chunky walnut bits were a treat! Will be making it again soon and it will be a firm favourite here!
29th May, 2013
I'm new to baking but this turned out ok. The sponge wasn't as light as other recipes but the light coffee flavour and creamy mascarpone topping combined to make a delicious end result. I'll definitely bake this again. :-) xx
28th Apr, 2013
Definite 5 stars plus. Ate the first one ourselves and did another one for a charity cake sale. Both light and tasted lovely. Second cake used 200g cream cheese and 200g whipped double cream with the coffee and sugar. I preferred mascarpone husband preferred cream cheese/ cream combo. He said it was lighter and cut through the sweet cake better.
26th Apr, 2013
Just made this so cant give any stars yet. But followed instructions completely, added 5 tsp of instant coffee to 200ml added 3 tbls of brown sugar to remaining coffee to sprinkle and add to mascarpone. I think the trick to the topping is make sure it's cooled first otherwise the topping will become too runny or curdle. Can't wait for a cuppa and a slice ill let u know :)


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