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Cappuccino Cake is a moist, flavorful dessert that blends rich coffee and cocoa notes with a light, creamy frosting. Inspired by the classic cappuccino, this cake is perfect for celebrations, coffee dates, or whenever you want a bakery-style treat with bold espresso flavor.
Ingredients List
Cake
- All-purpose flour
- Granulated sugar
- Brown sugar
- Unsalted butter
- Large eggs
- Milk
- Instant espresso powder
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Vanilla extract
Cappuccino Frosting
- Unsalted butter (softened)
- Powdered sugar
- Instant espresso powder (dissolved)
- Heavy cream
- Vanilla extract
- Cocoa powder (optional, for dusting)
Equipment List
- Mixing bowls
- Electric hand mixer or stand mixer
- Whisk
- Rubber spatula
- 8-inch or 9-inch cake pans
- Parchment paper
- Wire cooling rack
Cappuccino Cake
Description
This Cappuccino Cake is a luscious blend of coffee-infused cake layers, velvety frosting, and a sprinkle of cocoa. Each bite is a delightful reminder of your favorite café treat!
Ingredients
Cappuccino Cake Ingredients
Instructions
Preparing the Cake Batter
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Cream the Butter and Sugar
In a large mixing bowl, cream together 1 cup of softened unsalted butter with 2 cups of granulated sugar until the mixture is light and fluffy—about 5 minutes. This step is crucial as it incorporates air, giving your cake a lovely, airy texture.Make sure your butter is at room temperature for best results. If you forget to take it out in advance, you can microwave it for 10 seconds, but don’t let it melt. -
Add Eggs and Vanilla
Beat in 4 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in 1 tablespoon of pure vanilla extract. This adds depth to the flavor.You can use an electric mixer or whisk by hand—just be sure to whisk thoroughly to avoid any egg streaks in the batter. -
Combine Dry Ingredients
In a separate bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. This ensures even distribution of the leavening agents.Sifting can be a messy job, but it’s worth it for a smoother batter and lighter cake. -
Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of buttermilk. Start and end with the dry ingredients. Mix just until combined; be careful not to overmix.Overmixing can lead to a dense cake, so fold gently until you no longer see flour.
Adding the Coffee Flavor
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Incorporate Espresso
Dissolve 2 tablespoons of instant espresso powder in 1 cup of hot water. Let it cool slightly, then stir this coffee mixture into the batter until just combined.This espresso kick is what makes this cake a cappuccino delight! Make sure the coffee is not boiling hot when you mix it in.
Baking the Cake
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Prepare the Baking Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. This prevents sticking and makes for easy removal.If using parchment, grease the edges slightly to ensure the cake releases perfectly. -
Pour and Bake
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.Keep an eye on the cakes as oven temperatures can vary. Don't open the oven door too soon to avoid collapsing!
Creating the Frosting
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Make the Espresso Buttercream
In a bowl, beat 1 cup of softened unsalted butter until creamy. Gradually add 4 cups of powdered sugar, ½ cup of cocoa powder, and 2 tablespoons of espresso powder mixed with 2 tablespoons of hot water. Beat until fluffy.If the frosting is too thick, add a splash of milk to reach your desired consistency.
Assembling the Cake
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Layer and Frost
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of espresso buttercream on top, then gently place the second layer on top. Frost the top and sides of the entire cake.For a café-style finish, you can dust the top with cocoa powder or sprinkle some chocolate shavings.
Note
- Use fresh espresso or strong brewed coffee for the best flavor; instant coffee can work in a pinch but will lack depth.
- Ensure the butter is at room temperature for easy creaming with sugar, which helps create a light and airy cake.
- Sift dry ingredients together to avoid lumps and ensure even distribution of baking powder and salt.
- For a richer flavor, consider adding a splash of coffee liqueur to the batter or frosting.
- When folding in whipped cream or egg whites, use a gentle hand to maintain the airy texture.
- For added moisture, you can brush the layers with a coffee syrup made from equal parts brewed coffee and sugar.
- The cake can be made in advance; store layers wrapped tightly in plastic wrap at room temperature for up to 2 days or in the refrigerator for up to a week.
- To freeze, wrap layers in plastic wrap and then aluminum foil. Thaw in the refrigerator before assembling.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
cappuccino, cake, dessert, coffee, chocolate