Cappuccino Cake Recipe
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Cappuccino Cake Recipe

What You’ll Need

  • 250g pack butter [softened]
  • 250g light soft brown sugar plus 2-3 tbsp
  • 300g self-raising flour
  • 4 eggs, beaten
  • 200ml strong coffee [we used an Aeropress for ours], cooled


  • 500g tub mascarpone
  • 2 tbsp light soft brown sugar
  • cocoa powder, drinking chocolate or grated chocolate to decorate


    Step 1


    • Heat oven to 180C/fan 160C/gas 4.
    • Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper.
    • Beat butter and sugar together with electric beaters until pale and creamy.
    • Add the flour and eggs in one go and keep beating until evenly mixed.
    • Fold in half of the coffee [100ml].


    Step 2

    • Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen.
    • Leave the cakes in their tins for 5 mins before turning onto a wire rack.
    • Sweeten the remaining coffee with the extra sugar and sprinkle 4 tbsp over the sponges.
    • Leave to cool completely.


    Step 3

    • While the cakes cool, it’s time to make the frosting!
    • Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee with a wooden spoon until smooth and creamy.
    • Do not use an electric mixer for mixing the mascarpone as it will turn very quickly to liquid(We learned this the hard way!)
    • Use about half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake.
    • Decorate with a dusting of cocoa powder or drinking hot chocolate or grated chocolate [works best from the fridge]. If you’re making this cake to eat at home, it will keep covered in the fridge for 2-3 days.


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