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–+ servings
Cappuccino Cake

Heavenly Cappuccino Cake for Coffee Lovers’ Celebrations

This Cappuccino Cake is a coffee lover’s dream with indulgent flavors perfect for celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours
Servings: 10 slices
Course: Desserts
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups All-Purpose Flour Measure properly to avoid dense texture.
  • 2 teaspoons Baking Powder Acts as a leavening agent.
  • 1 teaspoon Baking Soda Enhances the cake’s rise.
  • 1 teaspoon Salt Balances sweetness.
  • 1 cup Unsalted Butter (softened) Room temperature for best results.
  • 1.5 cups Granulated Sugar Sweetens the cake.
  • 3 Eggs (room temperature) Bind the ingredients for cohesive batter.
  • 2 teaspoons Vanilla Extract Enhances overall flavor.
  • 2 tablespoons Instant Coffee Imparts deep coffee flavor.
  • 1 cup Buttermilk (room temperature) Keeps the cake moist.
For the Coffee Buttercream
  • 1 cup Unsalted Butter (softened) Base for frosting.
  • 3 cups Powdered Sugar Sweetens and thickens the buttercream.
  • 1 pinch Salt Enhances flavor.
  • 2 teaspoons Vanilla Extract Deepens frosting flavor.
  • 2 tablespoons Instant Coffee Boosts flavor in buttercream.
For the Coffee Ganache
  • 1 cup Heavy Cream Base for ganache.
  • 2 tablespoons Instant Coffee Boosts flavor.
  • 8 ounces White Chocolate Creates a glossy finish.

Equipment

  • Oven
  • Mixing bowls
  • electric mixer
  • Measuring Cups
  • Measuring Spoons
  • Cake pans
  • spatula
  • Parchment Paper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease three 6-inch cake pans with butter or non-stick spray and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, then add dissolved instant coffee and vanilla extract.
  5. Gradually mix in dry ingredients and buttermilk until you achieve a smooth batter.
  6. Divide batter among prepared pans and bake for 27-31 minutes, or until a toothpick comes out clean.
  7. Allow layers to cool in pans for 10 minutes before transferring to wire racks.
Coffee Buttercream Preparation
  1. Beat the softened butter and salt until creamy; gradually add powdered sugar.
  2. Mix in vanilla extract and dissolved instant coffee until fully blended.
Coffee Ganache Preparation
  1. Heat heavy cream and dissolved coffee in a small saucepan over low heat until warm.
  2. Remove from heat, then stir in white chocolate until melted and smooth.
Assembling the Cake
  1. Layer one cooled cake on a plate, spread with buttercream, add second layer, repeat until all layers are stacked.
  2. Apply a thin 'crumb coat' around the sides and top; chill the cake for 30 minutes.
  3. Pour cooled ganache onto the top of the cake, allowing it to drizzle down the sides.
  4. Chill for another 30 minutes to let the ganache set.
Decoration
  1. Pipe decorative swirls with any remaining buttercream; finish optionally with espresso beans or cocoa powder.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 10IUCalcium: 4mgIron: 6mg

Notes

Ensure all wet ingredients are at room temperature for a smoother batter. Measure flour correctly to avoid density. Chill layers between frosting applications for neat finishes.

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