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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kyrawippich's picture
21st Mar, 2012
I LOVED the batter soooo much that I didn't really care if the baked cake was any good. After sticking my finger into that heavenly batter more than 10x, I knew this wasn't the last time I made this cake! Had some trouble backing it due to problems with our old oven :( turned out a little too dry but nothing that some cream (didn't use marscapone) couldn't save! I will definately try this cake again!!
27th Feb, 2012
Made this for a friends birthday, everyone said how nice it was. I used 3 heaped tsps of coffee and was a very subtle coffee flavour, would double it next time. Frosting was quite runny at first while mixing with a spoon so swapped to a fork & soon thickened up! Will try adding Tia Maria next time & maybe substitute mascarpone for quark to see how that works for my weight conscious friends.
1st Jan, 2012
I made this cake yesterday and my family really loves it, the only step i didnt do is the step 2, and instead I mixed the remaining coffee with the mascarpone cheese filling and topping and it turns out perfect. Really light and moist.
1st Nov, 2011
Perhaps a little heavy on the mascarpone, but really ,moist and delicious.
8th Oct, 2011
Delicious and enormous - one layer would be quite substantial really!
6th Oct, 2011
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 :-)
28th Aug, 2011
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.
5th Aug, 2011
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!
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.
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!


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