Cappuccino cake

Cappuccino cake

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(44 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 egg
    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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ara1990
10th Jul, 2013
Fantastic! Made this for a bake sale; I used double the amount of coffee in the cake and soaked some more on top after baking; this added a brilliant coffee flavour to the cake. I only used 3/4 of the mix in the baking tin and made muffins with the rest. Would recommend.
belindacaroline
24th May, 2013
1.05
A total disaster ! I am experienced at baking and have cooked daily for many years, often adventurous recipes, but this was awful. I could see something was wrong even during the cooking process, there was evidence of far too much butter bubbling around the tray. I followed the recipe exactly, and all instructions (although cooked at bit longer as it was soft in the middle after the required cooking time), and ended up with something that looks like a thick stodgey unrisen 'bread pudding' type mass. I have double checked through the recipe. nothing was missing and everything was followed. Very disappointing.
carolwright25
30th Apr, 2013
4.05
Nice and easy, the children liked it. Tasty!
christelrenders
18th Apr, 2013
4.05
Very easy recipe and my colleagues, for whom I made the cake, thought it was very good! I am not a coffee drinker myself, but I loved it too, especially with the mascarpone cream on top.
claudia_luna
29th Mar, 2013
1.05
Something went terribly wrong with this recipe. As other comments, the cooking time is incorrect. I baked mine for about 55 min at 160 (fan) and had to increase the temp for another 10 mint. When I cut it the morning after I realised the centre was still undone! You need very strong coffee to really taste the coffee flavour, otherwise you end up with a very insipid cake. I'd also suggest adding a bit of coffee to the icing to make it tastier.
samt1985
19th Feb, 2013
2.05
Very disappointed in this cake. It took nearly an hour to cook and was still like fudge in the middle and it doesn't taste of coffee at all! I used freshly ground coffee instead of instant but it just tastes like plain sponge with a cream cheese frosting.
sunstorm2000
18th Feb, 2013
4.05
This cake took the full 35 minutes to cook, even in my rangemaster, which cooks everything very quickly! The cake turned out delicious - very moist, as it should be. My only criticism (hence rating) is that the topping was too much - if I make it again, then I'll ensure only half the quantity of mascarpone and icing sugar. Then it will be perfect! Can't seem to select a star rating, but I'll give it a 4/5.
revestu
13th Feb, 2013
So disappointed! The first time I made this cake, it took so long to bake, I thought I'd done something wrong, and I ended up throwing it away. What a waste of ingredients. Just checked my second attempt after 30 minutes, and it's still raw in the middle, surely someone should amend this recipe, as I now see I'm not the only one to find it needs so much more time to cook. I'm really peeved as it does take quite a lot of ingredients, and I'm now worried this second cake will end up in the bin.
chefexcellence
16th Jan, 2013
If I use instant coffee, will this taste disgusting?
dewjin
14th Jan, 2013
What a great recipe! The best cake I have made to date! My Tips: Put the whole 100ml of coffee into the cake when mixing the ingredients, rather than pouring half onto the cake after. Bake for 45-50 rather than 35 (but this does depend on your oven -do a check after 35, but be very quick - do not open the door of the oven other than to do this check!) Add a small amount of coffee to the icing. In general use a good quality coffee - I used a Kenyan coffee - I think this makes such a difference! Set the icing on the cake for 1 hour before cutting out of the mould. This will stop the icing from spilling over the cake! This cake is INCREDIBLE - it is so soft and light - I love baking and have never been that great at it, but I believe this cake is fool proof! EVERYONE has absolutely loved it!! :)

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