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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Sglasscock
12th Mar, 2017
5.05
I made this cake for my husbands birthday and it went down very well indeed! I added about 6 tbsp instant coffee to the hot water and didn't bother with 'sprinkling' it over the sponges and just added the remaining to the marscapone. It was a joy to make and I loved not having to make butter icing which is very messy when you have to sieve the icing sugar!
Manu20
11th Oct, 2016
5.05
I tried this cake during onboard time.. All crew loved this cake...must say they were behind me to make again .. Came out exactly the way you explained.. So moist , sutle taste of coffee and amazingly tasty.. Loved this recipe❤️
georgelikescake
20th Jul, 2016
Great recipe! I was unsure about the amount of coffee I was putting into the batter and icing - I thought it might make it too runny. However I went along with it (slowly) and the whole recipe worked perfectly. Delicious cake and icing! There was so much icing though I also managed to go around the outside edges (no bad thing). I added thorntons cappuccino chocolates on top to decorate, just to up the calorie count!
xmorpheus
20th Jul, 2016
5.05
Saw this on an FB post from GF about easy baking and they weren't wrong. Actually knocked this up as an evening visitor cake in 90 mins including cooling. Definitely recommend and it's going on my staple bake list
catkins62
15th May, 2016
5.05
Forgot to rate - doh!
catkins62
15th May, 2016
5.05
Made this for my book group girls - it was yumma ☺ Try it!
pboorm's picture
pboorm
22nd Oct, 2015
5.05
Great recipe! The cake is moist with a rich coffee flavour, plus the mascarpone makes the frosting light and fluffy!
chaconia
10th Apr, 2015
5.05
Fantastic cake with intense coffee flavour -- I made the cake slightly smaller using 200g butter, 200g soft brown sugar, 240 g self raising flour, 3 eggs and 160 ml strong coffee using 3 heaped tablespoons of good quality instant coffee (nescafe barista style). I added 1 tsp baking powder as self raising flour never gives enough rise. For the icing I used only 250 g tub marscapone but added a small pot of whipped double cream -- this made the topping lighter and less rich. Added all the strong coffee but only a little a time to allow the marscapone to absorb it. Whipped cream gently folded in at the end.
cecile11
11th Nov, 2014
3.8
Very nice cake and I like the fact that it is not very sweet and that includes the icing. I actually added 1 Tbsp light brown sugar and 1 Tbsp caster sugar in the mascarpone just so it won't be too bland. But I love the mascarpone in the icing. A nice change from the usual overly sweet buttercream.
Tinny29
17th Oct, 2014
3.8
Really easy cake. I used 4 tsp of instant coffee and did normal buttercream icing. Tasted lovely

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leahwhite
18th Jan, 2016
This cake can out stodgy. .. and tips on why that may have been? Is this meant to be a light fluffy cake like a Victoria sponge... or a denser cake
catsherbie
5th Aug, 2014
This has been been my eldest daughters requested birthday cake for the last 3 years ! She wants it again this year but has asked for cupcakes, how long will I need to bake this recipe I cupcake form ? Many thanks x
chloeS193
19th Oct, 2013
Looks amazing, couple of questions though: 1: Unsalted or salted butter? 2: How much is 200ml of coffee in grams? (i'm using instant, not fresh) 3: Lastly, how much tablespoons of instant coffee shall I add into the frosting? I need some answers before Tuesday please. Would mean a lot, thank you!
andreamcgill
4th Dec, 2016
5.05
I've made this cake 3 times now, it's a lovely light cake. You don't need 500g mascaphone, 250g will do or its too much. I used cooking margerine not butter, result is just as good. You don't need 200g of coffee, only use 100g or your mixure will be too runny. I've also used full fat soft cheese if you can't get mascaphone - result is the same. Happy Baking A McGill