Cappuccino Cake Recipe | Blackfriars
Did you know that it’s national cappuccino day this Friday? If you fancy a cake bake challenge then why not give this cappuccino cake recipe a go. We would love to hear how it went; feel free to share some pictures of your cakes with us.
250g Butter, (softened)
250g Light Soft Brown Sugar (plus 2-3 tbsp)
300g Self-Raising Flour
4 Eggs, (beaten)
50g Walnuts, (toasted and finely chopped (a food processor is easiest), optional)
200ml Strong Coffee (made fresh or with instant), cooled
For the frosting
500g Tub Mascarpone
2 Tbsp Light Soft Brown Sugar
Cocoa Powder or Drinking Chocolate to decorate
- Heat oven to 180C/fan 160C/gas 4. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper. Beat the 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 the walnuts (if using) and half of the coffee. 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.
- While the cakes cool, make the frosting. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy. 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 chocolate. If you’re making this cake to eat at home, it will keep covered in the fridge for 2-3 days.
Check out our Cappuccino Flapjacks that are readily available for delivery direct to your door. Available in a box of 25 or a ‘Jack in a Box’ 5 pack.