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Slice of cake being removed from the whole cake by a cake spatula.
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Cappuccino Layered Cake
Prep Time
35 mins
Cook Time
25 mins
 
Fluffy cappuccino cake is layered with velvety espresso frosting before encasing it in the beautiful buttercream and topping with ribbons of coffee ganache.
Course: Dessert
Cuisine: American
Keyword: cappuccino cake, coffee layered cake
Servings: 12 servings
Author: Jackie
Ingredients
Coffee Cake Layers
  • 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
Espresso Frosting
  • 2 tablespoons Espresso Powder or instant coffee granules
  • 2 teaspoons Vanilla Extract
  • 1 cup Salted Butter softened
  • 4 cups Powdered Sugar
  • 1 tablespoon Milk
Coffee Ganache
  • ½ cup White chocolate
  • 2 teaspoons Coffee granules
  • ¼ cup Heavy whipping cream
Instructions
To make the cake-
  1. Preheat oven to 350 degrees. Grease three 8-inch round pans or four 6-inch round pans with nonstick cooking spray.
  2. Sift together cake flour, baking powder and soda, salt and espresso powder.
  3. In the bowl of your mixer (or beaters), cream butter, oil, and sugar, until light and fluffy.
  4. Add eggs, one at a time, mixing thoroughly in between.
  5. Stir in vanilla extract.
  6. Reducing your mixer speed to low, alternate adding flour mixer and milk until just combined.
  7. Whisk in hot coffee. Batter will be runny.
  8. Evenly fill cake pans half full with batter.
  9. 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.
  10. Cool completely before filling and frosting.
To make the frosting-
  1. 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.
  2. 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.
To make the ganache-
  1. 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.