Why have your cappuccino in a cup when you can have your cappuccino in a cake? Impress the coffee connoisseurs in your life with this cappuccino cake showstopper. Not only does the cake bring a coffee kick, but the buttercream frosting and ganache are infused with espresso for added oomph.
Few things in life can top a freshly brewed cup of coffee, but I think this freshly baked cappuccino cake does just that. Now I’m no stranger to cakes with a caffeine kick from my layered coffee cake with mascarpone frosting to my espresso cheesecake brownies but I have a sneaky suspicion this will be a new forever favorite.
For other delicious coffee flavored treats try this Coffee Ice Cream, the Brownie Cookies with Dalgona Icing, or these Coffee Cookies.
Fluffy cappuccino cake is layered with velvety espresso frosting before encasing it in the beautiful buttercream and topping with ribbons of coffee ganache. It’s impressive enough to serve on special occasions, but easy enough to whip up on a Monday afternoon.
I love the way this cake imitates a cappuccino. From the comforting, sweet yet rich flavor of the cake to the chocolate ganache topping that is present in each slice. Whether in a drink or a dessert, chocolate and coffee are an irresistible combination. Talking of perfect pairings, what better way to serve a slice than with your favorite cup of joe!
WHY WE LOVE THIS CAPPUCCINO CAKE RECIPE
- Packed with real coffee flavor – While some recipes use artificial flavors or extracts, this recipe promises a delicious, robust coffee flavor thanks to infusing real coffee in the cake, frosting and ganache- a coffee lovers dream!
- A simple showstopper – two words you never expect side by side, but this cappuccino cake is both elegant yet easy. Once you bake the cake layers and whip up the frosting you simply need to assemble and drizzle on the ganache. You can keep the topping simple or dress it up with dollops of frosting, espresso beans and a dusting of cocoa powder. Perfect for any special occasion!
- Make ahead – To make this recipe even easier, you can make it in stages. Both the cake and frosting can be made ahead then refrigerated ready for assembling.
- Versatile – Alongside the ideal birthday cake for your favorite coffee connoisseur, this cake can be served at brunch, Easter or simply with your morning brew. It can also be turned into cappuccino cupcakes with a few timing tweaks.
INGREDIENTS/SHOPPING LIST
For the Cake
- unsalted butter softened
- vegetable oil
- granulated sugar
- large eggs
- vanilla extract
- cake flour- all purpose will work too
- baking powder
- baking soda
- salt
- espresso powder
- buttermilk or milk
- freshly brewed hot Coffee
Espresso Frosting
- Espresso Powder or instant coffee granules
- Vanilla Extract
- Salted Butter, softened
- Powdered Sugar
- Milk
Coffee Ganache
- White chocolate
- Instant Coffee granules
- Heavy cream
SUBSTITUTIONS AND ADDITIONS
- Coffee – I prefer instant espresso powder as it is more concentrated so it brings a richness to this recipe. You can use instant coffee granules if you only have them to hand, or you prefer a slightly diluted coffee kick. You will also need a freshly brewed cup of strong coffee but again, this can be any style whether bean to cup, filter or instant.
- Flour – Cake flour contains slightly lower protein which means less gluten for a softer, lighter texture (ideal for cakes, hence the name.) All-purpose on the other hand has slightly higher protein so it can be used for anything from cookies to pizza dough. Either kind of flour will work in this recipe.
- Buttermilk - Buttermilk is acidic which means when it is combined with baking soda it helps to break down gluten to create a moist yet light and fluffy cake. It also adds a subtle tang, which helps balance out the sweetness.You can substitute with sour cream or Greek yogurt. Alternatively, make your own buttermilk. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar. Leave the mixture for 10 minutes then add to your cake batter as normal.
- Frosting – I’ve used an espresso buttercream as the frosting but feel free to get creative. You could also try a mascarpone frosting for tiramisu vibes or an espresso infused swiss meringue buttercream would also be delicious.
- Cupcakes – Instead of a layer cake, turn the batter into cappuccino cupcakes! No need to adjust the ingredients, but you may need to tweak the timings.
- Cake- While we love the flavor of this espresso infused layer cake, you can change the type of cake for other flavors. A vanilla or chocolate cake would be delicious too combined with the cappuccino buttercream.
- Delicious additions – There are so many ways you can customize this cake depending on the occasion. Why not top with mini eggs or chocolate treats for Easter or turn your cappuccino cake into a pumpkin spice latte cake for Fall. Change up the texture with chocolate chips or top with toasted pecans and walnuts for a heavenly crunch. Add some chocolate shavings for an even more attractive finish.
RECOMMENDED TOOLS TO MAKE THIS RECIPE
- 3 x 8-inch round pans (or 4x 6-inch round pans)
- Mixing bowl
- Measuring spoons & cups
- Sieve
- Stand mixer
- Knife
- Wire cooling rack
- Microwave safe bowl or jug
- Palette knife or spatula
- Piping bag
HOW TO MAKE THIS CAPPUCCINO RECIPE
Despite how extraordinary this cappuccino cake looks (and tastes!) it’s relatively straightforward to make. Once your batter is ready, bake the cake layers and sandwich together using espresso laced buttercream. Frost the entire cake then as it chills, make the ganache to drip generously before topping with a crown of coffee frosting.
To make the cake
1. Preheat the oven to 350 degrees. Then grease three 8-inch round pans or four 6-inch round pans using non-stick cooking spray.
2. Starting with dry ingredients - Sift together cake flour, baking powder and soda, salt and espresso powder.
3. Next the wet ingredients - Cream the soft butter, oil, and sugar in the bowl of your mixer until light and fluffy. PRO TIP: if you don’t have a stand mixer, use a large mixing bowl with an electric mixer.
4. Add eggs, one at a time. Make sure to mix thoroughly in between.
5. Stir in the vanilla extract and reduce your mixer speed to low.
6. Alternate adding the flour mixture and milk until just combined.
7. Now it’s time to whisk in the hot coffee. PRO TIP: The batter will be runny but this is normal.
8. Pour the batter into the cake pans evenly. Keep them around half full so there is enough room to rise.
9. Bake in preheated oven for 25-27 minutes if using 8-inch pans and 22-25 minutes for 6-inch pans. PRO TIP: As these timings are a guide, the best way to test is to insert a knife or toothpick. If it comes out clean then the cake is ready.
10. Flip the cake onto a wire rack to cool completely before frosting.
To make the frosting
1. In a large bowl, beat butter, espresso powder, and vanilla until smooth. PRO TIP: For best results make sure your butter is not too cold or too soft – around 30 minutes of out of the fridge is ideal. Initially the espresso powder will look grainy, but it will eventually dissolve into the frosting and produce a pretty beige color.
2. Scrape down the sides of the bowl using a spatula. Then add the powdered sugar 1 cup at a time with the mixer running on medium low.
3. Once you’ve added 4 cups of powdered sugar, add in milk and beat on medium high until smooth.
To make the ganache
To make the ganache, whisk together heavy cream and espresso or coffee powder in a small microwave-safe bowl.
Add white chocolate to a heat-proof bowl. Once cream is hot, carefully pour over the white chocolate and let sit for 3 minutes, then whisk until smooth.
Drizzle melted chocolate ganache over chilled top of the cake. Garnish with extra frosting and chocolate covered espresso beans, if desired.
To assemble
1. Place one layer on a cake plate and frost it with about ¾ cup of frosting.
2. Repeat with the remaining cake layers then frost the outside of the entire cake. PRO TIP: Re-whisk your frosting in between applications so it's always fluffy.
3. Chill cake for at least one hour before adding the coffee ganache.
4.Transfer any remaining frosting to a piping bag with a decorative tip. Top the cake with swirls of frosting and add espresso beans or a dusting of cocoa powder to finish.
TIPS
- Cake tins – This recipe is perfect for three 8-inch round pans or four 6-inch round pans. Read my tips below if you only have two pans, to achieve best results.
- Measure your flour properly – The number one cause of dry, crumbly cake is too much flour. This is usually caused by scooping it straight from the bag. Instead, add spoonfuls of flour to the measuring cup and swipe off any excess with a knife. Alternatively, you could weigh the flour – 1 cup of flour is approximately 120 grams.
- Ingredients at room temperature – For a smooth batter that will bake evenly, it's always best to start with room temperature ingredients. Take your eggs, butter, buttermilk etc out of the fridge at least 30 minutes before baking.
- Frosting the cake – For a smooth finish, first apply a thin layer of frosting known as the crumb coat. Then refrigerate the cake for 1 hour before frosting the whole cake. Use a scraper or offset spatula to smooth the frosting evenly.
- Speckled frosting – Depending on the brand you choose, you may notice flecks of espresso powder in their buttercream. I personally don’t mind it, and it won’t affect the flavor, but if you’re a perfectionist you may prefer a flawless finish. To achieve this, dissolve the espresso powder using 1-2tsp of boiling water before beating it into your buttercream. Fancy a flecked frosting? Use the technique I used on my Easter layer cake and flick coffee or food color onto the frosting with a pastry brush.
- Ganache drip – Instead of using a bowl, you could also make the ganache in a microwavable jug. This will help you to control pouring the ganache onto the cake as well as create the drips round the edge.
STORAGE TIPS
- Once baked the cake layers can be cooled then wrapped in plastic and stored at room temperature for up to two days.
- You can also store them for up to two months in the freezer before thawing and frosting.
- The buttercream can be made ahead and stored in an airtight container in the refrigerator for up to five days.
- When you’re ready to assemble the cappuccino cake, bring to room temperature and whisk it in your stand mixer to make it fluffy again.
- A completed cappuccino cake can be stored in the refrigerator for up to 4 days. To avoid it drying out I’d recommend investing in a cake caddy if you can.
FREQUENTLY ASKED QUESTIONS
Does this cappuccino cake contain caffeine?
Fun fact, coffee cakes do not usually contain coffee. The name implies it’s a cake to be served alongside coffee but does not necessarily contain it. As this cappuccino cake is made with espresso powder however, it does contain caffeine.
A slice won’t keep you awake at night however as the ratio of coffee to cake means it’s a very low percentage of caffeine. If preferred, you could also use decaffeinated espresso powder.
How to make a layer cake with only 2 cake tins?
I prefer having three layers to give this cappuccino cake height however you can still make this recipe without three cake tins. For best results, I recommend you divide the ingredients into thirds and then make the batter in two batches. Batch one will be enough batter for 2 tins then batch 2 will be enough for 1 tin.
If you make the batter all at once but then bake in two batches, the third cake layer won’t rise as well because the batter has been sitting too long. Rising agents (in this case baking powder and baking soda) only last a short time so if your batter is left out too long before baking they won’t be as effective.
How to Frost the Outside of a Layer Cake
It’s no secret I love layer cakes but I completely understand that frosting an entire cake seems intimidating. Here are my secrets to achieving that signature smooth finish:
- Start with a cooled cake - This is vital because if the cake is warm your frosting will simply slide off.
- Level the layers – If some layers have risen more than others, use a serrated knife to carefully slice off the domed top and create an even layer. This will create a flat surface to help you stack and frost.
- Spin to smooth - A rotating cake plate, icing turntable or lazy susan can all help the smoothing process as you keep your hand steady but spin the cake.
- Apply a thin crumb coat - This first layer of frosting is super thin but essential to lock in any crumbs and provide a base layer.
- Chill the cake – After applying your crumb coat, place the cake in the refrigerator for at least 30 minutes to set.
- Final layer of frosting - Use a spatula or palette knife to spread a thick layer of frosting on the top and sides of the cake. Smooth out any bumps or air pockets.
OTHER RECIPES YOU MAY ENJOY
- ½ cup unsalted butter softened
- ½ cup vegetable oil
- 2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups cake flour all purpose will work too
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon espresso powder
- 1 cup buttermilk or milk room temperature
- 1 cup freshly brewed hot Coffee
- 2 tablespoons Espresso Powder or instant coffee granules
- 2 teaspoons Vanilla Extract
- 1 cup Salted Butter softened
- 4 cups Powdered Sugar
- 1 tablespoon Milk
- ½ cup White chocolate
- 2 teaspoons Coffee granules
- ¼ cup Heavy whipping cream
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Preheat oven to 350 degrees. Grease three 8-inch round pans or four 6-inch round pans with nonstick cooking spray.
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Sift together cake flour, baking powder and soda, salt and espresso powder.
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In the bowl of your mixer (or beaters), cream butter, oil, and sugar, until light and fluffy.
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Add eggs, one at a time, mixing thoroughly in between.
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Stir in vanilla extract.
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Reducing your mixer speed to low, alternate adding flour mixer and milk until just combined.
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Whisk in hot coffee. Batter will be runny.
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Evenly fill cake pans half full with batter.
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Bake at 350 degrees for 25-27 minutes for 8-inch pans and 22-25 minutes for 6-inch pans, or until a knife is inserted and when removed is clean.
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Cool completely before filling and frosting.
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In a large bowl, beat butter, espresso powder, and vanilla until smooth. Scrape down the sides of the bowl and begin adding the powdered sugar 1 cup at a time with the mixer running on medium low. Once you’ve added 4 cups of powdered sugar, add in milk and beat on medium high until smooth.
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Place one layer on a cake plate and frost it with about ¾ cup of frosting. Repeat with the remaining cake layers and frost the outside of the entire cake. Chill cake for at least one hour before adding the coffee ganache.
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Whisk together heavy cream and espresso powder in a small microwave safe bowl. Add white chocolate to a heat-proof bowl. Once cream is hot, carefully pour over the white chocolate and let sit for 3 minutes, then whisk until smooth. Drizzle ganache over chilled cake. Garnish with extra frosting and chocolate covered espresso beans, if desired.
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