Cappuccino Cake Recipe

Introduction

This Cappuccino Cake is a delightful treat for coffee lovers, combining rich coffee flavors with a soft, moist texture. Topped with creamy coffee buttercream and a luscious white chocolate coffee ganache, it’s perfect for special occasions or an indulgent everyday dessert.

Ingredients

• 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 10 tbsp (140 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated white sugar
• 3 eggs, at room temperature
• 1 1/2 tbsp vanilla extract
• 2 tbsp instant coffee
• 1 cup (240 ml) buttermilk, at room temperature
• 1 1/2 cups (336 g) unsalted butter, softened (for buttercream)
• 1/4 tsp salt (for buttercream)
• 3 1/2 cups (455 g) powdered sugar
• 1 tbsp vanilla extract (for buttercream)
• 1 1/2 tbsp instant coffee (for buttercream)
• 3 tbsp (45 ml) heavy cream
• 1 1/2 tsp instant coffee (for ganache)
• 4.5 oz (127 g) white chocolate bar, chopped

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease three 6-inch cake pans with non-stick spray and line the bottoms with parchment paper rounds.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, beat the softened butter and granulated sugar using an electric mixer on high speed until light and fluffy, about 3-4 minutes.
4. Step 4: Dissolve the instant coffee in the vanilla extract. Add the eggs and the coffee-vanilla mixture to the butter-sugar mix and beat on medium speed until smooth, about 1-2 minutes, scraping the bowl as needed.
5. Step 5: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix on low then medium speed just until combined and smooth.
6. Step 6: Divide the batter evenly among the prepared pans and bake for 27-31 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Let the cakes cool in the pans for 2 minutes before transferring them to a wire rack to cool completely.
8. Step 8: For the buttercream, beat the butter and salt on high speed until pale and fluffy, about 5-10 minutes. Gradually sift in the powdered sugar, mixing well.
9. Step 9: Dissolve the instant coffee in vanilla extract and add it to the frosting. Beat on medium speed until combined, then whip on high speed until light and fluffy.
10. Step 10: For the ganache, heat the heavy cream and instant coffee together until dissolved. Add the chopped white chocolate to a double boiler and combine with the coffee cream mixture. Heat until melted and smooth.
11. Step 11: To assemble, place one cake layer on a turntable. Spread a generous layer of buttercream on top and smooth it out. Add the next layer and repeat. Place the final layer on top.
12. Step 12: Apply a thin crumb coat of frosting around the cake and chill for 30 minutes.
13. Step 13: After chilling, apply a final thick layer of frosting, smoothing all surfaces. Chill again for 30 minutes.
14. Step 14: Drip the coffee ganache around the top edges of the cake and smooth the top with an offset spatula. Chill for 15 minutes until set.
15. Step 15: Rewhip frosting if necessary and pipe decorative swirls on the top of the cake. Decorate with espresso beans and a light dusting of cocoa powder before serving.

Tips & Variations

• Use high-quality instant coffee for a deeper, richer coffee flavor in both the cake and frosting.
• For a dairy-free version, substitute butter with plant-based spread and use coconut cream instead of heavy cream for the ganache.
• If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes before using.
• Ensure eggs and buttermilk are at room temperature for a smoother batter and better rise.
• Decorate the cake with chocolate-covered espresso beans for extra crunch and coffee flavor.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. Leftover cake can be frozen, wrapped tightly in plastic wrap and aluminum foil, for up to 2 months. Thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of instant coffee?

Instant coffee is preferred because it dissolves easily without adding extra liquid. Using brewed coffee may alter the batter consistency unless you adjust the liquids accordingly.

How can I make the cake layers even and level?

Use a kitchen scale to divide batter evenly between pans. You can also gently tap the pans on the counter before baking to release air bubbles. After baking, level the cake layers with a serrated knife if needed.

Cappuccino Cake Recipe

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★★★★★

4.8 from 321 reviews

This Cappuccino Cake is a rich, moist coffee-flavored layer cake topped with a luxurious coffee buttercream frosting and silky coffee white chocolate ganache. Perfectly balanced with subtle coffee notes, this cake combines classic baking techniques with a beautiful coffee twist, making it an irresistible dessert for coffee lovers.

• Author: Dylan
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 25 minutes
• Yield: One 3-layer 6-inch cake (serves 8-10) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 10 tbsp (140 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated white sugar
• 3 eggs, at room temperature
• 1 1/2 tbsp vanilla extract
• 2 tbsp instant coffee
• 1 cup (240 ml) buttermilk, at room temperature

For the Coffee Buttercream:

• 1 1/2 cups (336 g) unsalted butter, softened
• 1/4 tsp salt
• 3 1/2 cups (455 g) powdered sugar
• 1 tbsp vanilla extract
• 1 1/2 tbsp instant coffee

For the Coffee Ganache:

• 3 tbsp (45 ml) heavy cream
• 1 1/2 tsp instant coffee
• 4.5 oz (127 g) white chocolate bar, chopped

For Decoration:

• Espresso beans
• Cocoa powder, for dusting

Instructions

1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Spray three 6-inch cake pans with non-stick spray and line the bottoms with parchment paper rounds to ensure easy cake removal.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside for later use.
3. Cream Butter and Sugar: Using an electric mixer or stand mixer with paddle attachment, cream the softened butter and granulated sugar on high speed until light and fluffy, about 3 to 4 minutes.
4. Add Eggs and Coffee-Vanilla Mix: Dissolve the instant coffee in the vanilla extract. Add the eggs and this coffee-vanilla mixture to the creamed butter and sugar, mixing on medium speed until smooth, about 1 to 2 minutes. Scrape down the bowl as needed.
5. Combine Dry Ingredients and Buttermilk: Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix on low then medium speed until just combined and smooth. Avoid overmixing.
6. Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 27 to 31 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cakes: Let cakes cool in the pans for 2 minutes, then transfer to wire racks to cool completely.
8. Make the Coffee Buttercream: In a large bowl, whip the softened butter and salt on high speed with an electric mixer or stand mixer (whisk attachment) until pale and fluffy, about 5 to 10 minutes. Gradually sift in powdered sugar, mixing to combine. Dissolve instant coffee in vanilla extract, add to the frosting, and mix on medium speed until incorporated. Finally, whip on high speed for 1 to 2 minutes until light and fluffy.
9. Prepare Coffee Ganache: Heat the heavy cream and instant coffee together until the coffee dissolves completely. Using a double boiler, combine the chopped white chocolate and coffee-cream mixture. Heat over medium heat until fully melted and smooth.
10. Assemble – Crumb Coat: Place the first cake layer on a rotating cake turntable. Spread a generous amount of coffee buttercream evenly on top with an offset spatula. Repeat with the second layer and then place the final layer on top. Apply small dollops of frosting around the sides and top. Using an offset spatula and cake scraper, smooth the frosting into a thin crumb coat. Chill the cake in the fridge for 30 minutes to set.
11. Apply Final Frosting Layer: Remove the chilled cake and, if needed, rewhip the frosting. Apply a generous final layer of frosting evenly around the sides and top. Smooth with an offset spatula and cake scraper for a polished finish. Return cake to fridge and chill for another 30 minutes.
12. Add Ganache Drip: Squeeze coffee ganache around the top edges of the cake to create drips, then pour remaining ganache onto the top and smooth it with an offset spatula. Optionally swirl by turning the cake turntable. Chill for about 15 minutes until ganache sets.
13. Decorate the Cake: Rewhip leftover frosting if necessary. Transfer to a piping bag fitted with a decorative tip. Pipe swirls on top of the cake. Decorate with espresso beans and dust lightly with cocoa powder. Transfer the finished cake to a serving plate and serve.

Notes

• Use room temperature ingredients to ensure smooth batter and frosting.
• Do not overmix the cake batter to keep the cake light and fluffy.
• The crumb coat is essential for a clean final frosting layer without crumbs.
• Refrigerate between frosting layers to help set the buttercream and ganache properly.
• Instant coffee provides a deep coffee flavor without bitterness.
• Espresso beans are optional but add a nice visual and flavor garnish.
• If you don’t have buttermilk, you can substitute with milk and 1 tablespoon vinegar or lemon juice per cup.
• White chocolate ganache adds a sweet, creamy contrast to the slightly bitter coffee frosting.
• Store leftover cake covered in the refrigerator for up to 3 days.
• Bring cake to room temperature before serving for best flavor and texture.

Keywords: cappuccino cake, coffee cake, coffee buttercream, white chocolate ganache, layered cake, coffee dessert