Cappuccino cake

Cappuccino cake

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(103 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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rhl500
8th Oct, 2011
5.05
Delicious and enormous - one layer would be quite substantial really!
babyslamuk
6th Oct, 2011
5.05
The reviews didn't let me down - went down a storm in the office at today's cake sale and pretty simple to make. Another classic to add to the binder! Thanks :-)
mumscakes
28th Aug, 2011
5.05
Absolutely delicious! Instead of one large cake, I made 12 muffin sized cupcakes with this recipe and they were delicious Perfect if you don't have such a sweet tooth. Light and delicious.
sweety76
5th Aug, 2011
5.05
I made this cake for the first time 2 days ago, and it was a big hit! The sponge and the filling was very light; I am going to make it again this weekend!
purpledragon
5th Jun, 2011
Made this for my office on my last day, everyone loved it and it disappeared even though half the team were not there, I had to go out and buy cookies for a meeting as there was none left. I only put the frosting in the middle because Sainsburys only had one tub of cheese but I think it would have been too tall had I put it on top too. I used 3 tsp of instant expresso powder in 150ml water for the coffee, (less to allow for not putting frosting on top of the cake) this was nice but tempted to make it a little stronger next time - yes there will be a next time for this really easy to make cake.
laraoyoung
22nd May, 2011
Made this for the first time today. For those of you who said the frosting was runny, mine was too. I mixed it by hand, did you too? thought I had nothing to lose to by trying the electric whisk to thicken it up. It worked!
claireparnell
14th Apr, 2011
5.05
Gorgeous cake! Don't need to say any more, the mascarpone topping is lovely, not so sweet as the usual buttercream. Impressed everyone who had a piece.
marola
20th Mar, 2011
5.05
The best. Used white sugar instead of brown and marg. instead of butter. Might try to adapt the recipe to other flavours.
laxtitute
17th Mar, 2011
5.05
Made this 3 months ago and my parents are STILL going on about it- seriously not an exaggeration. Everyone said it was the best coffee cake they've ever had. It was absolutely brilliant, and so easy to get right! Had to bake for an extra 15 mins or so but not sure if that's just because I was using a rubbishy student oven!
stevie-jojo
6th Mar, 2011
I made this last night and the sponge turned out great, smells and tastes like coffee but I think I did something wrong as when blending the rest of the coffee with the mascarpone the mascarpone became really really runny so it would not spread on top or look like the picture... I think maybe there was too much water in our coffee blend, just wondering how much water there should be? X

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