This Italian cappuccino cream cake is so moist and delicious. It can be an ideal cake for birthdays, anniversaries and another special occasion. Though, it can be also a great weekend surprise for the family or friends. Here is the recipe:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- A pinch of salt
- 1 cup butter, at room temperature
- 1 teaspoon instant espresso powder
- 1/3 cup brown sugar
- 1 ½ cups sugar
- 2 teaspoons vanilla extract
- 4 eggs, room temperature
- ¾ cup strong, hot coffee
- ¾ cup whole milk
For the coffee soak:
- ½ cup sugar
- ½ cup water
- 1 teaspoon instant espresso powder
For the buttercream:
- 6 egg whites
- 3 cups butter, cubed, room temperature
- 2 cups granulated sugar
- 2 ½ teaspoons vanilla extract
- ¼ teaspoon instant espresso powder
For the assembly:
- reserved vanilla buttercream (optional)
- cocoa powder (optional)
- whole coffee beans (optional)
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Instructions:
For the cappuccino cake:
- Pre-heat oven to 350F/ 180C/ Gas Mark 4. Grease and flour three 8-inch pans; set aside.
- Combine together the flour, baking powder, espresso powder, and salt. Set aside.
- In a mixing bowl, with an electric mixer set on low speed, whisk the butter until creamy. Then, add the brown sugar and sugar and increase the speed to medium-high and mix until the sugars and butter are well incorporated and creamed. The batter should be light and fluffy.
- Set the mixer on low and apply the vanilla extract followed by the eggs.
- In alternating batches, place in 1/2 of the dry ingredients, followed by the milk, then the remaining dry – beating on low in between. Whisk until the mixture is just combined and scrape down the bowl. Next, pour in the hot coffee and whisk until smooth.
- Distribute the batter between the 3 pans. Bake for about 25 minutes or until golden brown.
- Cool on a wire rack for 10 minutes. Then, remove from the pans.
For the coffee soak:
- In a saucepan, mix all of the ingredients together. Bring the mix to a slight boil. Then, lower the heat, simmer for about 5-10 minutes. Remove and let it cool until use.
For the buttercream:
- Using an electric mixer, whisk the egg whites and sugar just until combined.
- Apply the bowl over a pan of hot water to make a double-boiler. Stirring constantly, heat the egg mix until it reaches 160 degrees on a candy thermometer. Prudently transfer the bowl back to the stand mixer.
- Beat the egg mixture on high for around 10 minutes until glossy, stiff peaks form.
- Then, with the mixer on low, gradually add cubed butter and beat until combined.
- Add vanilla and beat until silky smooth, around 3 minutes.
- Next, reserve one cup of the buttercream; leave aside. To the remaining buttercream, add the espresso powder and whisk the frosting until smooth.
For the assembly:
- When the cakes are cooled, generously brush them with the coffee soak.
- Apply the bottom cake layer on a serving dish or cake board. Spread on around one cup of caramel buttercream with an offset spatula. Top with the next layer of cake and repeat.
- Use the remaining caramel buttercream to frost the entire cake. Fill a piping bag fitted with a medium round piping tip with the reserved vanilla buttercream. Pipe dollops of frosting around the top edge of the cake. Top with coffee beans and a few pinches of cocoa powder.
Buon Appetito!
