Cappuccino Cake

Cappuccino cake recipe

This Cappuccino cake is so scrumptious! All the different layers are made from one batter and sandwiched between a mocha coffee cream mousse. This is one moist and incredibly delicious cake! My portion makes one round 8″ cake. However, my mother-in-law makes a party size version, so if you would like to triple the portion to make a large sheet cake click hereThe easy part of making this into a 4 different layered cake is that it’s all divided from one batter. This recipe will totally work using two cake pans (baking the first two layers and then the second two) so, don’t worry if you don’t bake all four layers in one time. I highly recommend taking the extra time and effort to make this moist 4 layered cake because it’s truly a wonderful combination.

cappuccino cakeIngredients for Cappuccino Cake:

  • 4 eggs
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tbsp strongly brewed coffee, cooled
  • 1 tbsp cocoa powder
  • 1 tbsp cappuccino powder (or any flavored hot cocoa mix)

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How to make the cake layers:

1. Preheat oven 350 degrees F. Grease and flour two (or 4)  8-inch cake pans and set aside.

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2. Beat 4 eggs and 1 cup of sugar in the bowl a stand mixer over high speed for 20 minutes until pale and doubled in volume.

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3. Meanwhile sift together the flour and baking powder.

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4. Fold the flour into the beaten eggs.

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5. Divide the batter into 4 equal portions. (Batter makes 4 cups; so divide each portion by 1 cup of batter.) 

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6. Add 1 tbsp of cocoa to one portion, 1 tbsp of cappuccino powder to another portion, strong coffee to a third portion and leave one portion plain as is.

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7. Fold in the mixtures and spread each mixture evenly into an 8-inch cake pan. Bake each layer in a preheated oven for 22 minutes or until done. Cool completely before frosting.

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Ingredients to make the Cream:

  • 2 cups heavy whipping cream
  • 2 tbsp whipped cream cheese
  • 1/3 cup condensed milk
  • 1/3 cup sour cream
  • 2 tbsp strongly brewed coffee, cooled
  • 1 tbsp cappuccino powder
  • 1 packet of unflavored gelatin
  • 1/4 cup warm water
  • 1/4 cup raisins (optional)
  • chocolate ganache (topping)

Syrup for soaking:

  • 1/4 cup apple juice (for soaking)
  • 1/4 cup water (for soaking)

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To make frosting:

1. In a large bowl, beat the whipping cream until soft peaks form.

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2. Add the condensed milk and whipped cream cheese and continue to beat until thick and creamy.

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3. Next, add in the sour cream, coffee and cappuccino powder and beat until well combined.

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4. In a separate small bowl, stir together the gelatin and warm water and quickly whisk together to dissolve most of the granules.

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5. Quickly add the gelatin mixture to the frosting with the mixer running and beat until combined. (Frosting will slightly thin out after the addition of the gelatin but no worries it will stiffen up nicely creating an incredible mousse.)

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To assemble cake:

1. Dilute the apple juice with water and soak each layer with a few tbsp of the apple juice mixture.

2. Invert  one layer onto a serving plate. Frost and sprinkle with raisins and repeat likewise with remaining layers. Frost the sides and top.

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3. Drizzle top of the cake with cool ganache and keep refrigerated.

IMG_1887Click here for my Cocoa Chocolate Ganache recipe. 

IMG_1896Cappuccino cake recipe

Cappuccino Cake
 
Prep time
Cook time
Total time
 
Alyona's Cooking:
Ingredients
  • CAKE:
  • 4 eggs
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tbsp strongly brewed coffee, cooled
  • 1 tbsp cocoa powder
  • 1 tbsp cappuccino powder (or any flavored hot cocoa mix)
  • FILLING & TOPPING:
  • 2 cups heavy whipping cream
  • 2 tbsp whipped cream cheese
  • ⅓ cup condensed milk
  • ⅓ cup sour cream
  • 2 tbsp strongly brewed coffee, cooled
  • 1 tbsp cappuccino powder
  • 1 packet of unflavored gelatin
  • ¼ cup warm water
  • ¼ cup raisins (optional)
  • chocolate ganache (topping)
  • FOR SOAKING:
  • ¼ cup apple juice (for soaking)
  • ¼ cup water (for soaking)
Instructions
  1. TO MAKE CAKE LAYERS: Preheat oven 350 degrees F. Grease and flour two (or 4) 8-inch cake pans and set aside.
  2. Beat 4 eggs and 1 cup of sugar in the bowl a stand mixer over high speed for 20 minutes until pale and doubled in volume.
  3. Meanwhile sift together the flour and baking powder and fold into the beaten eggs.
  4. Divide the batter into 4 equal portions. (Batter makes 4 cups; so divide each portion by 1 cup of batter.) Add 1 tbsp of cocoa to one portion, 1 tbsp of cappuccino powder to another portion, strong coffee to a third portion and leave one portion plain as is.
  5. Fold in the mixtures and spread each mixture evenly into an 8-inch cake pan. Bake each layer in a preheated oven for 22 minutes or until done. Cool completely before frosting.
  6. TO MAKE FROSTING: In a large bowl, beat the whipping cream until soft peaks form.
  7. Add the condensed milk and whipped cream cheese and continue to beat until thick and creamy.
  8. Next, add in the sour cream, coffee and cappuccino powder and beat until well combined.
  9. In a separate small bowl, stir together the gelatin and warm water and quickly whisk together to dissolve most of the granules. Quickly add the gelatin mixture to the frosting with the mixer running and beat until combined. (Frosting will slightly thin out after the addition of the gelatin but no worries it will stiffen up nicely creating an incredible mousse.)
  10. TO ASSEMBLE CAKE: Dilute the apple juice with water and soak each layer with a few tbsp of the apple juice mixture.
  11. Invert one layer onto a serving plate. Frost and sprinkle with raisins and repeat likewise with remaining layers. Frost the sides and top.
  12. Drizzle top of the cake with cool ganache and keep refrigerated.

 

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