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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3rd Nov, 2012
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 .
27th Sep, 2012
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!
27th Sep, 2012
Just won a bake off competition to raise money at the McMillan coffee morning with your delicious cappuccino cake recipe.
2nd Aug, 2012
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!!!
5th Jun, 2012
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.
4th Jun, 2012
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.
9th Apr, 2012
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.
14th Mar, 2012
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!!!!
23rd Feb, 2012
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! :)
22nd Feb, 2012
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.


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