Cappuccino Coffee Cake Recipe

Cappuccino Coffee Cake Recipe

By Rachel Howard on 02/21/2017

A rich coffee cake topped with a coffee frosting laced with Kahlúa

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 8

Nutrition Information:

• 1010 calories
• 56 grams of fat
• 87 grams of sugar
• 67 milligrams of sodium

I had the urge to bake a cake this weekend. Probably not a great idea while I’m temporarily tracking my calories…although I’m not trying to lose weight, it just means I’m taking notice of what I’m eating so I’m looking a lot closer at stuff that I put into my belly!! Oh well…..

I really wanted to bake a solid cake (solid good, not solid hard!) so I decided on a coffee cake with a frosting laced with Kahlúa…yum.

This recipe is adapted from a Mary Berry recipe.

Method:

• Preheat the oven to 180C
• Butter and line the base of three deep 8in cake tins
• Cream the butter in a freestanding mixer
• Add the sugar and beat well
• Add the flour, baking powder and eggs and mix well
• Add the dissolved coffee and mix until combined
• Divide the batter between the three cake tins
• Bake in the preheated oven for about 25–30 minutes until golden brown
• Leave to cool before frosting

Method:

• Beat the butter and icing sugar together on a medium speed
• Beat in the dissolved coffee and Kahlúa on a medium speed
• Turn the mixer to high and beat until light and fluffy
• If you need to loosen the frosting, add a splash of milk

I then decorated the cake with chocolate shavings and chocolate coffee beans.

I found the frosting was quite stiff and could have done with adding a bit of milk, but I didn’t realise until I had added a dollop on top of the cake so worked with it. If I made this again, I would add some milk and maybe multiply the amounts by 1.5 as I felt I needed a little more frosting to cake ratio.

I would also use a stronger coffee as the flavour wasn’t quite strong enough for my taste.

But overall, a great cake. Just a few tweaks needed if I was going to bake it again.