Cappuccino cake

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 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



    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 (50)

sarahbroon's picture

What a disappointment! I made this with my kids and they were very excited about the outcome. We followed the recipe without deviation and felt the sponge wasn't firm and to be honest, lacked flavour. The frosting of cream cheese and icing sugar was a disaster, and I would ask that the recipe should have pointed out that cream cheese should be used straight from the fridge, as I was unaware of this and my frosting was far too runny . Won't be trying this again .

traciekan's picture

worked perfectly for me! did philli and coffee topping and it went down a treat. i ALWAYS use stork in baking never butter and always get compliments!

christinejbriggs's picture

Just won a bake off competition to raise money at the McMillan coffee morning with your delicious cappuccino cake recipe.

stickyjam's picture

I've made this recipe a couple of times and it has always been appreciated by everyone. I omit the cocoa and bake in two batches for abt 35-40 min but it's a sure keeper!!! Thanks good food!!!

qhuinn's picture

The sponge turned out absolutely lovely; light and fluffy and flavoursome, but I found that the topping was a little too sickly for me. Next time I may just half the amount and make toppingless buns, or simply use buttercream instead. Other than that, it was simply gorgeous.

simpson123's picture

I was so delighted when I came across this.i had most of the ingredients in stock so only had a few things extra to was so simple to put together and tasted great before going into the oven.after half hour I checked cake which was A lovely golden colour but not quiet cooked yet so I put it in for another fifteen mins covered with tin foil so it wouldn't burn. Left to cool and disappointed when I cut it open to share around and found that it still could have done with more time in the oven (was more like fudge).ready put me of making something different.

digidodo's picture

This Easter my family wanted to do something different than our traditional Easter meal. Because my son visited Londen some weeks ago and very much liked it, I decided to hold his feeling for a while by preparing a afternoon tea instead. (At least my Dutch interpretation of it, could use some tips on the real english way).

Took some recipes of this side and prepared them. This was one of the winner closely followed by the Victoria Sponge.

Thanks for sharing.

elmo532's picture

The cooking time for this as mentioned in previous comments, is way off, I pulled mine out after half an hour and its till liquid inside. It smells lovely though, can't wait till its ready to try!!!!

berni_3's picture

I made this for myself but I suffer with wheat, gluten and dairy allergies, so was very pleased that it turned out quite well! If you were attempting to do the same my only suggestions would be using a little less cocca powder and quite strong coffee otherwise it ends up tasting more of chocolate than anything else. Also for the icing if you use dairy free soft cheese I would add perhaps some vanilla essence or something similar just to give it a bit of a different flavour as the cheese mixed with the icing sugar does have a slightly odd taste (in my opinion). But overall it went down very well with anyone who tried it! :)

corkett's picture

Made this twice, the first time took it out of the oven after 30 mins & it was a gooey undercooked mess in the middle. However salvaged the outer part and served with warm custard, minus the icing-lovely. Second time cooked it for 50mins, iced using 250g mascarpone (one tub) and it was a delicious.

abroekman's picture

Love this one. Already mad it twice. Freezes well, too, Second time I used half fresha and the second half a week later. Made the second cake wih a bit more coffee, almost double your amount as I tipped the 1st 100 mls in to the batter without thinking. Used another 75 mls to sprinkle over the top. Perfect.

tc1980's picture

I was a bit disappointed with this. As per previous comments, it took a lot longer than the stated time to cook. I wasn't overly impressed with the flavour, I thought it was quite bland. Probably won't make again

jackiemilton's picture

This was delicious went down very well. One word of warning, unless the butter is very soft it won't blend easily, as I found out on my first attempt.

lmclagan's picture

Lovely cake and really simple to make. Agree with previous comments that it takes longer to cook in my fan oven compared to recipe. I tuned oven up to 170 after 30 mins and it needed another 20 mins to cook through, but be brave and leave it for as long as it needs as its well worth it and won't burn. Will try again next time with coffee icing.

sphocas's picture

Lovely cake! Extremely easy to make and very tasty! I found the sugar both in the cake and in the icing too much so I used less, still tasted delicious though. Made it with espresso rather than instant coffee, and made it very strong as I love the taste. I also added a little bit of coffee in the icing. Yummy! Oh, and the baking time was more around the 40-45 minute mark in my fan oven. I turned up the heat to 180 after the half hour, when I saw that the cake was still liquid-ish.

alicewrigley's picture

Worked perfectly and went down a treat!

toxic_twerp's picture

Not convinced by this one. The sponge came out light and moist But you couldn't actually tell what flavour it was,

meakin's picture

Just made this and panicked like crazy! It took at least 50 minutes TO COOK!! and even now I'm not too sure whether or not it's done. I hope it is, as, if not, it is an expensive experiment, and I'm hoping to offer it for a charity coffee morning!! Here's hoping....................!


hollym85's picture

Very nice cake but it was underdone in the middle. I would think it needs longer than the 25-30 minutes stated. I put some tin foil over the top to stop it burning, but it still remained uncooked. The icing however is amazing!

angel780's picture

Made this today and it was a total flop. Followed everything to the letter but it just didn't work. It was a solid heavy block that did not rise much even though I cooked it for the right about of time and I made sure the skewer came out clean. I do not want to try to make it again as it uses a lot of ingredients. Really disappointed.


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