Cappuccino cake

Cappuccino cake

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(46 ratings)

Prep: 25 mins Cook: 30 mins

Easy

Cuts into 15 squares
Coffee mornings were made for this moreish cappuccino cake, and it's ready in under an hour

Nutrition and extra info

  • Can be frozen un-iced

Nutrition: per serving

  • kcal436
  • fat28g
  • saturates16g
  • carbs45g
  • sugars31g
  • fibre1g
  • protein5g
  • salt0.56g
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Ingredients

  • 250g softened butter, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 280g self-raising flour
  • 250g golden caster sugar
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 4 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 150ml pot natural yogurt
  • 1 tsp vanilla paste or extract
    Vanilla

    Vanilla

    van-ill-ah

    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 1 tbsp cocoa powder, plus extra to dust
  • 100ml strong coffee (we made it with 2 tbsp coffee granules)

For the icing

  • 140g icing sugar, sifted
  • 350g mascarpone or soft cheese
  • few chocolate-covered coffee beans

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt, vanilla, cocoa and half the coffee in a large bowl with an electric whisk until lump-free. Spoon into the tin, then bake for 25-30 mins until golden and risen and a skewer poked in comes out clean. Drizzle with some of the remaining coffee.

  2. Cool in the tin while you stir the icing sugar into the mascarpone. Spread over the cooled cake, dust with a little cocoa and scatter with the coffee beans.

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Comments, questions and tips

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sbradley
17th Jun, 2018
3.05
I made the topping with supermarket cream cheese, instead of marscapone but I didn't like the texture and the taste wasn't quite right. The cake itself was lovely, moist with a nice taste. Like other people it took longer in the oven than the recipe said but that is usually the case for me as I have a Rayburn, and it wasn't a problem.
sbradley
17th Jun, 2018
3.05
I made the topping with supermarket cream cheese, instead of marscapone but I didn't like the texture and the taste wasn't quite right. The cake itself was lovely, moist with a nice taste. Like other people it took longer in the oven than the recipe said but that is usually the case for me as I have a Rayburn, and it wasn't a problem.
ljukes1
12th May, 2018
1.05
As an experienced, amateur baker I made this cake to use up coffee, which I no longer drink. What an expensive disaster!! I make other batter style cakes all the time without a problem but this one just didn't work. Like other reviewers, I found the cooking time was incorrect as the cake was still soggy after 30 minutes. I left it in the oven and, when it started to rise and crack, I put tin foil over it to assist the cooking procedure. After 50 minutes, I took it out of the oven and put the tin foil around the pan to prevent the cake from sinking. I used Philadelphia Light for the topping instead of mascarpone, which I don't like, which was OK. The verdict, from my husband, was it's tasteless and heavy but he liked the topping. I really begrudge using 250 grams of butter and other expensive ingredients, if the end result is as horrible as this. My advice is, don't make this, unless you want to kick yourself afterwards for wasting money and feel you've failed when, usually, you don't.
lizleicester
26th Jul, 2016
5.05
Had to make this dairy AND gluten free and it was still a great result which everyone loved. (Changed the topping so didn't use mascarpone).
cookpauline
28th Feb, 2015
2.05
Most unlike me not to read other people's comments first and I paid the price! I did add more cocoa but even with that there wasn't much flavour. They cooked in the time given, but didn't rise that much. Very disappointed as they are for a Charity Coffee morning.
joanne2709
14th Jan, 2015
4.05
If you use 3/4 of the ingredients and bake for 45 minutes, it makes a lovely tasting moist cake.
jomaxsmith
19th Sep, 2014
1.05
Absolute disaster, used a 25 cm square tin and after 30 mins it was still liquid. Gave it another 20 minutes in the end until a skewer came out clean but it sank and when I cut into it (luckily before wasting any icing on it) the middle was stodgy and uncooked. 4 eggs, a pot of yoghurt and a whole pack of butter make this an expensive disaster.
kasiakoczwara's picture
kasiakoczwara
20th Jul, 2014
5.05
Made it using 1/2 of the ingredients and 20cm/8inch cake tin. Really lovely. Light and not to sweet.
mylittletoni
16th May, 2014
3.05
I also found that the cooking time was far too short and glad that other people warned of this. I didn't find the cake too interesting flavour wise and wouldn't make it again. Only good point was that it's not too sweet.
lauramoore23's picture
lauramoore23
26th Apr, 2014
1.05
Read the comments for this recipe as the cake was in the oven and found myself with similar, disappointing results as many other bakers: it remained uncooked in the middle despite extending the cooking time significantly and the flavour was underwhelming / insipid. Sadly, this is not a recipe I will return to any time soon.

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Witchmojo
6th Oct, 2015
4.05
Lovely cake, even if it isn't very deep as a tray bake. I added two tbsp of espresso powder to 100ml water and it gave the cake a great flavour. I would say be careful when drizzling remaining coffee mix as too much makes the cake overly moist, almost pudding-like. The mix would actually make great cupcakes.