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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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/cappuccino-cake-recipe/