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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15th Mar, 2013
Easy to do, great balance of flavours.
26th Feb, 2013
Cake was light, but I dont think I made the coffee strong enough so it lacked flavour. I shall stick to my normal coffee cake recipe.
4th Feb, 2013
OMG! It,s a bit gorgeous. I put some toasted walnut halves on the top too.
29th Nov, 2012
Do you think I could substitute cream cheese for mascarpone?
jaywalker's picture
18th Aug, 2012
I made it a week ago and it was perfect, didnt last long at all. Made it today, and the topping curdled in the heat! Shall try to rescue it tomorrow.
16th Jun, 2012
Made this for work and its all gone and I didn't get a piece!!!
1st May, 2012
I made this cake for work and although everyone said it was ok, I was really disappointed - it was heavy, not light as everyone else seems to have found and just seemed too moist. I'm not sure if I should have cooked it for longer - although my skewer came out clean - or whether I just didn't mix it enough so it didn't rise as well? A colleague suggested too many eggs, but I followed the recipe, anyone any ideas where I went wrong? I don't think I'll make it agin, will stick to my normal coffee cake recipe!
7th Apr, 2012
absolutely love this recipe and even get asked to make it from family! very easy to do and tastes great! just make sure you tip little by little coffee in when doing the frosting as when iv used the remainder before it made it to runny and now i put more that 4tbsp over the sponge and use less in frosting =]
2nd Apr, 2012
do you use unsalted or slightly salted butter for the cake?
2nd Apr, 2012
I have an urgent question - is the butter meant to be unsalted or slightly salted? Many thanks


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