Cappuccino cake

Cappuccino cake

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(106 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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8th Sep, 2010
opps forgot the rating
8th Sep, 2010
Made this at the beginning of the week for my small coffee shop and it has become a firm favourite already, will definately be making more, it is so easy and the frosting tops it off deliciously.
25th Aug, 2010
So easy to make and very light. Everyone loved it .
26th Jul, 2010
Not a fan of the frosting but it may just be my brand of coffee that I used. Need to play about with it a bit!
16th Jun, 2010
Very nice - my hubby and my dad ate most of this, I didn't get the strong coffee right and then I added more coffee to the filling mixture which was abit too strong. But left in the fridge for the next it tasted much better.
13th Jun, 2010
Just made this cake. The sponge itself is really light and tasty. I used half the mascarpone stated, but like a couple of other people, the filling was very runny and just slid off the cake ... any ideas why ??? Only giving 4 stars, would have been 5 if the filling didnt run.
7th Jun, 2010
This is one of the nicest coffee and walnut cakes I have ever made / eaten. It was delicious and moist - exactly what I had hoped for. However I found the icing a little bit bitter - I probably added too much coffee and not enough sugar. Also it didn't taste quite right (more likely me than the recipe but still worth feedback). If I make it again, which is likely, I will probably change the icing for a chocolate icing and call it a mocha cake!
5th Jun, 2010
Easy and delicious. Served it at a friends' get-together this morning. As well as 'delicious' they described it as 'light', 'beautiful' and even 'wonderful', finishing up by requesting another one next time we meet !!
17th May, 2010
Lovely cake with a simply divine topping! I used some walnuts to decorate the icing too.
15th May, 2010
I have just made the cake and it is beautiful, not too sweet and perfect to show off to the mother in law. I found it very easy to make as it is only my second time baking


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