Cappuccino Cake Recipes

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CAPPUCCINO CAKE



Cappuccino cake image

If you've offered to bake a treat for a stall or your local coffee morning then this cake stall classic is just the thing

Provided by Jane Hornby

Categories     Afternoon tea, Buffet, Snack, Treat

Time 45m

Yield Cuts into 12 slices

Number Of Ingredients 9

250g pack 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 very strong coffee (made fresh or with instant), cooled
500g tub mascarpone
2 tbsp light soft brown sugar
cocoa powder or drinking chocolate to decorate

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper. Beat butter and sugar together with electric beaters until pale and creamy. Add the fl our 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.

Nutrition Facts : Calories 559 calories, Fat 39 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.72 milligram of sodium

CAPPUCCINO CAKE



Cappuccino Cake image

This recipe from BBC Good Food is moist and delicious, perfect for afternoon coffee or a special occasion dessert.

Provided by Irmgard

Categories     Dessert

Time 55m

Yield 15 serving(s)

Number Of Ingredients 12

250 g butter, at room temperature
280 g self-raising flour
250 g golden caster sugar
1/2 teaspoon baking powder
4 eggs
150 ml plain yogurt
1 teaspoon vanilla extract
1 tablespoon cocoa powder
100 ml strong coffee
140 g icing sugar
350 g cream cheese
chocolate-covered coffee beans, for garnish

Steps:

  • Heat the oven to 350 degrees F.
  • Grease a 9" x 13" baking pan and line with parchment paper.
  • To make the cake batter, beat the butter, flour, sugar, baking powder, eggs, yogurt, vanilla, cocoa and half the coffee in a large bowl with an electric whisk until lump-free.
  • Spoon into the baking pan, then bake for 25 to 30 minutes until golden and risen and a skewer poked in comes out clean.
  • Drizzle with some of the remaining coffee.
  • Cool in the pan while you stir the icing sugar into the cream cheese.
  • Spread over the cooled cake, dust with a little cocoa and scatter with the coffee beans.

CAPPUCCINO "CUP" CAKES



Cappuccino

Provided by Sandra Lee

Categories     dessert

Time 40m

Yield 10 servings

Number Of Ingredients 11

1/3 cup instant coffee
2 tablespoons hot water
1 (18.25-ounce) box yellow cake mix
1 1/4 cups milk
1/3 cup vegetable oil
3 eggs
1 tablespoon cocoa powder
1 teaspoon vanilla extract
1 (12-ounce) tub whipped topping
Ground cinnamon, for dusting
8 cinnamon sticks

Steps:

  • Preheat oven to 350 degrees F. Grease 10 coffee mugs with nonstick spray.
  • In a small bowl combine instant coffee and 2 tablespoons hot water. Mix and set aside.
  • In a large bowl combine cake mix, milk, oil, eggs and half the coffee. Mix until blended. Reserve 1/2 cup of the cake batter. Fill coffee mugs 2/3 of the way with cake batter. In small bowl combine remaining coffee, cocoa powder and reserved cake mix and mix well. Add 1 tablespoon of the mixture to each mug and swirl into batter with a toothpick or skewer.
  • Place mugs on a baking sheet. Bake for 20 to 25 minutes or until a toothpick inserted into the center of the cakes come out clean. Allow to cool.
  • Mix vanilla extract together with whipped topping. Place a dollop of the topping onto each cake. Dust topping with ground cinnamon and insert the cinnamon sticks into the cakes.

CAPPUCCINO POUND CAKE WITH BITTERSWEET CHOCOLATE



Cappuccino Pound Cake with Bittersweet Chocolate image

A variation of the classic cream cheese pound cake with mocha flavoring and chips of dark chocolate floating throughout the cake. Serves a crowd and always well received! Keep in an airtight cake safe -- it tastes best if made at least 24 hours prior to serving, and can actually be made 2 to 3 days in advance!

Provided by elsa

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 2h20m

Yield 15

Number Of Ingredients 11

3 cups all-purpose flour
½ teaspoon baking soda
1 ½ cups butter, softened
1 (8 ounce) package cream cheese, softened
1 ⅓ cups white sugar
1 ⅓ cups brown sugar
6 eggs
1 tablespoon vanilla extract
2 ½ tablespoons instant espresso powder
1 ½ cups chopped dark chocolate
1 teaspoon confectioners' sugar, or as needed

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. Whisk the flour and baking soda together until blended.
  • In a large bowl, mash the butter, cream cheese, white sugar and brown sugar with a spoon until the mixture is creamy and thoroughly combined. Beat in 1 egg at a time, mixing it in completely before adding the next one. Stir the vanilla extract with the instant espresso powder in a small bowl, and add it to the butter mixture. Stir in until well combined.
  • Stir the flour mixture into the butter mixture in 1/2-cup quantities until the flour has been thoroughly incorporated. Stir in the chopped dark chocolate. Spoon the batter into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 1/2 hours. Start checking for doneness after about 1 hour and 15 minutes. Cool the cake in the pan for about 10 minutes, then turn out onto a cake dish and allow to finish cooling. Dust with confectioners' sugar.

Nutrition Facts : Calories 542.6 calories, Carbohydrate 61.9 g, Cholesterol 139.6 mg, Fat 31.3 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 18.8 g, Sodium 251.2 mg, Sugar 41 g

CAPPUCCINO CAKE



Cappuccino Cake image

Categories     Cake     Dessert     Bake

Yield serves 8 to 10

Number Of Ingredients 11

for the crust
12 chocolate graham-cracker sheets, crushed (about 2 1/3 cups)
3 tablespoons sugar
2 tablespoons espresso powder
Pinch kosher salt
5 tablespoons unsalted butter, melted and cooled
for the filling
1 quart coffee ice cream
2 cups heavy cream
2 tablespoons sugar
1 cup sour cream

Steps:

  • Preheat the oven to 350 degrees F.
  • Grind together the graham crackers, sugar, espresso powder, and salt in a food processor to make fine crumbs. Add the melted butter with the processor running, and pulse just to combine. Press the crumbs into the bottom and up the sides of a buttered 8-inch pie plate, making sure the crumbs are evenly distributed. Bake the crust until crispy, about 10 to 12 minutes, then cool completely before filling.
  • Remove the ice cream from freezer to soften a bit while you make the whipped cream. Whip the cream and sugar in a mixer fitted with the whisk attachment, to form soft peaks. Add the sour cream, and whisk until just combined.
  • Spread the ice cream in an even layer over the crust. Dollop the whipped-cream mixture on top, and spread upward to a dome shape. Freeze overnight, or until the cream is frozen. To serve, cut with a sharp knife dipped in hot water.

CAPPUCCINO CHOCOLATE CAKE



Cappuccino Chocolate Cake image

Super easy and very tasty. I like to make this recipe using the mini angel food pans (like a muffin pan but with 6 small angel food forms per pan). They make very nice individual cakes. If you should do it this way you will, of course, have to shorten the baking time. Just keep an eye on them and they will be fine. Mine bake in about 35 mins.

Provided by Annacia

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 20

3/4 cup oil
1/2 cup honey, I don't use it (optional)
1 cup sugar
4 eggs
1/2 cup milk
1/2 cup sour cream
1 tablespoon Creme de Cacao
1 tablespoon Kahlua
2 cups flour
1/2 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon instant coffee
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
3/4 cup confectioners' sugar
1 teaspoon instant coffee
1/3 cup cream (add by tsp if more is needed)
1 tablespoon Kahlua

Steps:

  • Mix all wet ingredients together and beat for 4 minutes with electric mixer.
  • Mix all dry ingredients together and add to wet mixture, mix well. Spread into greased and floured tube pan.
  • Bake at 325~F for 1 hour 10 minutes.
  • Coffee Kahlua Cream Glaze: Beat all ingredients until desired consistency and spoon over cool cake.

ICED CAPPUCCINO CREAM CAKE



Iced Cappuccino Cream Cake image

Categories     Cake     Coffee     Chocolate     Dairy     Egg     Dessert     Bake     Almond     Kahlúa     Chill     Gourmet

Number Of Ingredients 16

For the crust
1 cup chocolate wafer crumbs
1/4 cup blanched almonds, toasted lightly, cooled completely, and ground fine
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/4 cup sugar
1 pound ground fresh coffee
1 envelope of unflavored gelatin
4 large eggs, separated, the whites at room temperature
3/4 cup plus 1 teaspoon sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
For the topping
1 cup heavy cream
1 tablespoon kahlúa
3 tablespoons sugar

Steps:

  • Make the crust:
  • In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and about 1 inch up the side of an 8 1/2-inch springform pan, and bake the crust in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until it is just set. Let the crust cool in the pan on a rack.
  • In a large bowl combine the coffee grounds with 4 cups cold water and let them soak overnight. Pour the mixture into a sieve, lined with a paper towel or a paper coffee filter and set over a bowl, and let it drain, pressing hard on the grounds, for 2 hours. (There should be about 3/4 cup coffee concentrate.) Add enough water to measure 1 1/4 cups total.
  • In a saucepan sprinkle the gelatin over the coffee mixture, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a bowl beat the yolks with 1/2 cup of the sugar until the mixture is thick and pale, add half the coffee mixture in a stream, whisking, and whisk the mixture into the remaining coffee mixture. Cook the mixture over moderate heat, whisking, until it is thickened and registers 175°F. on a candy thermometer. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water, whisk in the cream and the vanilla, and let the mixture cool, stirring frequently, until it is just cool to the touch and is the consistency of raw egg whites. Remove the metal bowl from the larger bowl. In another bowl beat the egg whites until they hold soft peaks, add 1/4 cup of the remaining sugar, 1 tablespoon at a time, beating, and beat the meringue until it holds stiff peaks. Stir one fourth of the meringue into the coffee mixture and fold in the remaining meringue gently but thoroughly. Pour the filling into the crust. In a small bowl combine the remaining 1 teaspoon sugar and the cinnamon, sprinkle the mixture over the filling, and chill the filling for at least 6 hours or overnight.
  • Make the topping just before serving:
  • In a chilled bowl with chilled beaters beat the cream until it holds soft peaks, add the Kahlúa and the sugar, a little at a time, beating, and beat the topping until it holds stiff peaks.
  • Transfer the topping to a pastry bag fitted with a decorative tip, pipe it decoratively over the coffee mixture, and sprinkle it with the cinnamon. Chill the cake for 2 hours. Run a thin knife around the edge of the pan, remove the side carefully, and transfer the cake to a serving plate.

CAPPUCCINO CHEESECAKE



Cappuccino Cheesecake image

My sister loves cappuccino cheesecake. I baked this for her birthday, and she was one happy camper! Prep time includes chill time.

Provided by yooper

Categories     Cheesecake

Time 8h5m

Yield 12 serving(s)

Number Of Ingredients 11

8 whole graham crackers, crushed
5 tablespoons melted unsalted butter
1 1/2 cups sugar
1/2 cup whipping cream
4 teaspoons instant espresso powder or 4 teaspoons instant coffee powder
1 1/2 teaspoons vanilla extract
4 (8 ounce) packages cream cheese, room temperature
4 large eggs
2 tablespoons all-purpose flour
1 cup semi-sweet chocolate chips
chocolate, shaved into curls (optional)

Steps:

  • Preheat oven to 350°F.
  • Mix crackers, butter and 1/4 cup sugar in medium bowl; press onto bottom (not sides) of a 9-inch springform pan with 2 3/4-inch high sides.
  • Bake crust 10 minutes.
  • Cool.
  • Maintain oven temperature.
  • Combine cream, espresso powder or coffee and vanilla in small bowl; set aside.
  • Using electric mixer, beat cream cheese in large bowl until smooth.
  • Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time.
  • Beat in flour.
  • Stir espresso mixture until power dissolves, beat into cream cheese mixture.
  • Stir in chocolate chips.
  • Pour batter over crust.
  • Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes.
  • Cool on rack for 30 minutes; chill, uncovered for 6 hours.
  • Cut around cake to loosen.
  • Release pan sides.
  • Top with chocolate curls, if desired.

CAPPUCCINO CAKE BROWNIES



Cappuccino Cake Brownies image

If you like your sweets with a cup of coffee, this recipe is good for you! These no-nut brownies combine a mild coffee flavor with the richness of semisweet chocolate chips. They're a quick and easy dessert or anytime snack at our house. -Mary Houchin Swansea, Illinois

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 bars.

Number Of Ingredients 8

1 tablespoon instant coffee granules
2 teaspoons boiling water
1 cup semisweet chocolate chips
1/4 cup butter, softened
1/2 cup sugar
2 large eggs
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon

Steps:

  • In a small bowl, dissolve coffee in water; set aside. In a microwave, melt chocolate chips; stir until smooth. In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs, melted chocolate and coffee mixture. Combine flour and cinnamon; gradually add to creamed mixture until blended., Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares.

Nutrition Facts : Calories 124 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 38mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

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CAPPUCCINO LOAF CAKE RECIPE | WAITROSE & PARTNERS
Ingredients. 175g unsalted butter, softened, plus extra for greasing. 5 tbsp single cream. 2 tbsp instant coffee. 100g golden caster sugar. 75g light brown muscovado sugar. 3 large eggs. 1 tsp vanilla extract. 175g self-raising flour.
From waitrose.com


CAPPUCCINO PUDDING CAKES RECIPE - CHATELAINE
PREHEAT oven to 400F. Lightly spray 4 ovenproof teacups with oil and arrange on a baking sheet. STIR flour with espresso, cocoa, baking powder and salt in …
From chatelaine.com


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