Cappuccino cake

Cappuccino cake

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(105 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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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
dmtwuk
20th Feb, 2011
4.05
went down a treat will be making again Thank you xx
chanamasala
16th Jan, 2011
5.05
I made this cake for a small family gathering for my Mums Birthday. It went down a treat!!!! A really lovely light cake with a subtle taste. Next time I am going to try drizzling a little more of the coffee solution over the sponges as would have been even more lovely had the sponges been a little more moist,
ritpetit11
11th Nov, 2010
5.05
Made this for work colleagues and they absolutely loved it. Not sweet and sickly but just right, will make it again.
gibgod
20th Oct, 2010
When it says: "Sweeten the remaining coffee with the extra sugar" What is the extra sugar amount? (is it the 2-3 tbsp?) and when it says: "...and sprinkle 4 tbsp over the sponges." By sprinkle does it mean pour the sweetened coffee mixture over the two sponges and does this therefore mean approx 2 tbsp per sponge? (and I presume over the "top" of the sponges - i.e. the raised surfaces). Maybe it's obvious but it isn't to me and I'd like to try and get it right first time! 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.
indianastorm
11th Oct, 2010
4.05
Made using two loaf tins instead, finished with the mascarpone and left in the fridge over night. Delicious.
suesfilesparkie
23rd Sep, 2010
5.05
i have made this cake afew times now it is very good
suesfilesparkie
23rd Sep, 2010
5.05
i have made this cake afew times now it is very good
pips_in_charge
10th Sep, 2010
5.05
Makes great cupcakes. I dribbled a bit of Amaretto on as well as the coffee before I iced them.
pottering
8th Sep, 2010
5.05
opps forgot the rating

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