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 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)

esardari's picture

Just finished baking this cake. Smells delicious and tastes yummy. Light and fluffy.

mazzasrw's picture

Fantastic cake and so easy to make. Made it for an afternoon tea and it was polished off very quickly. Guests thought it tasted a lot like tirimisu! Definitely making again as I am no great baker and it turned out perfectly so always a winner for me!

bbctrish's picture

Forgot my stars!!

bbctrish's picture

Made this yesterday for a golf club event. I used soft margarine as the butter was too cold from the fridge. The cake was so light and moist and a huge hit with my golfing friends. I didn't let on how easy it was to make. Will certainly add this to my baking favourites.

chipchik's picture

I made this to sell in my cafe and it went down really well. To cut down costs I use margarine instead of butter which didn't seem to alter the final product! Also freezes without the topping very well.

supermum29's picture

I have just made this cake and I forgot to put in the yogurt, but other than the mix being darker than the picture,I couldn't tell the difference and the cake is absolutely delicious. I used Philadelphia cream cheese and a little coffee in the icing, and it was to die for. I will definitely make this again - in fact, my family wouldn't let me get away with not making it again!!

janefacey's picture

Really good, moist cake.
As it was for a fundraiser I swapped the butter for soft margerine, with all the other flavours I don't think it made any difference and I iced with coffee glace icing as it was quite a hot day.
Will definitely make again and use the soft cheese icing when the temperatures drop and keeping it less of a problem.

irmgard2's picture

I made this cake today for a little treat for my husband and he just loved it. I made the icing with Philadelphia cream cheese and dusted the top with cocoa. If I was making this for a party, I would definitely look for the chocolate-covered coffee beans. That would really take it over the top!

jencostello15's picture

I made this for a coffee shop my dad runs and it flew out the door. It did take a bit longer to cook than the 55 mins and i mixed a bit of coffee into the icing and was delish. defo will make it again

ldowner1's picture

I made this cake yesterday, but made it in two sandwich tins, joing the two together with the icing and also spreading more on the top. I decorated it with caramel curls and a little sifted cocoa and it looked and tasted pretty good, would definately make it again.


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