Cappuccino cake

Cappuccino cake

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(44 ratings)

Prep: 25 mins Cook: 30 mins


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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  • 250g softened butter, plus extra for greasing



    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



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

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



    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


  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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26th Jul, 2016
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).
28th Feb, 2015
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.
14th Jan, 2015
If you use 3/4 of the ingredients and bake for 45 minutes, it makes a lovely tasting moist cake.
19th Sep, 2014
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
20th Jul, 2014
Made it using 1/2 of the ingredients and 20cm/8inch cake tin. Really lovely. Light and not to sweet.
16th May, 2014
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
26th Apr, 2014
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.
creative cake maker's picture
creative cake maker
31st Jan, 2014
Just made this cake. Certainly would not recommend it, the mixture while moist just crumbles and does not hold together at all. I made the icing with soft cheese as it was offered as an option and the mixture was far too sloppy. All in all this recipe resulted in a mess. Although edible it looks nothing like the picture and the result was disappointing to say the least.
23rd Oct, 2013
...this is a fantastic cake, I adored it, it is extremely easy to make my only issue with it is the baking instructions are completely incorrect. It states 25-30 minutes in the recipe - I used a very small tin and even at that my cake took at least 45-50 minutes before a skewer came out clean / dry. I thought the extra cooking time might affect the crumb / cake texture but it was stunningly light. I brought it into work also and everyone loved it. I had extra cake mix left over (my fault due to a small cake tin) so I made muffins out of the extra and they worked out lovely also. I can highly recommend the flavours etc.,. just watch your cooking times and double check that it is fully cooked through with a skewer.....
16th Sep, 2013
Delicious and so easy! Tasty, delicate cake, easy to prepare and in the oven within minutes. Before taking out, check with the wooden stick - must come out dry. My cake needed about 50 minutes in 160C, fan. I used less butter (200g) but don't think it affected the cake. My colleagues at work loved it :) Highly recommended.


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6th Oct, 2015
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.