Description
This Cappuccino Cake is a coffee lover’s dream—moist, flavorful, and topped with a rich, coffee-infused frosting. With every bite, you’ll experience the perfect balance of coffee and sweetness. Whether you're hosting a brunch or treating yourself to something special, this cake will satisfy your cravings.
Ingredients
Scale
For the cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup brewed coffee (cooled)
- ¾ cup buttermilk
For the frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp brewed coffee (cooled)
- 1 tsp vanilla extract
- 1 tbsp espresso powder (optional)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans. Line with parchment paper if desired.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Cream butter and sugar: In a large bowl, beat butter and sugar together until light and fluffy, about 3-4 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
- Add coffee and buttermilk: Mix in brewed coffee and buttermilk, followed by the dry ingredients. Stir until combined, being careful not to overmix.
- Bake: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks.
- Make the frosting: Beat softened butter and powdered sugar until smooth. Gradually add brewed coffee, vanilla extract, espresso powder (optional), and a pinch of salt. Mix until fluffy.
- Assemble: Once the cakes are fully cooled, spread frosting on top of one layer, then place the second layer on top. Frost the entire cake, smoothing out the edges.
Notes
- Customize the frosting: You can adjust the sweetness of the frosting by adding more powdered sugar if you prefer a sweeter taste.
- Flavor Boost: Add a tablespoon of cocoa powder to the batter for a subtle chocolate flavor that pairs wonderfully with the coffee.
- Make it dairy-free: Use a dairy-free butter substitute and plant-based milk to make this cake vegan-friendly.
- Storage: Store the cake at room temperature for 2-3 days or refrigerate for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
Nutrition
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Carbohydrates: 46g
- Protein: 3g
- Cholesterol: 50mg