If you like a cappuccino coffee then you will love this cake! I have based it on this delicious coffee and it is a tasty treat for afternoon tea!
I made a lovely light coffee cake and topped it with with a condensed milk icing and grated milk chocolate sprinkles.
It is very easy to make and looks pretty impressive!
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To start pre-heat the oven to 180 degrees centigrade (160 fan) and line and grease one deep 8” cake tin (Mine are 4” deep).
Boil the kettle and mix the coffee with 2 tsp of boiling water, then set aside to cool.
In the bowl of a stand mixer put the butter and sugar and cream until light and fluffy.
Put the eggs in a jug or bowl and mix using a fork. Then add the eggs gradually until they are all combined.
Finally add the flour, baking powder and cooled coffee then mix again.
Put the cake mixture in the prepared tin.
Bake for 30 minutes or until a skewer comes out clean.
Leave to cool in the tin then transfer to a wire cooling tray.
To make the icing put the butter in the bowl of a stand mixer with a whisk attachment fitted.
Whip the butter until it is light and fluffy and has turned nearly white. You need to get the air into the butter for this icing so spend the time making sure it is light and fluffy before moving to the next stage.
Add the vanilla bean paste followed by the condensed milk slowly while the stand mixer is on and whisk until it is all incorporated.
Put the icing on top of the cake and roughly spread with a small spatula.
Grate the chocolate on the top and serve.
Sarah’s Cappuccino Cake
Sarah’s servings : 12
Sarah's skill: Easy
Baking time: 30 minutes
Ingredients:
Cake
150g Soft unsalted butter
150g Caster sugar
3 Large eggs
150g Self Raising flour
1 tsp Baking powder
2 Tbsp Espresso coffee powder mixed with 2 tsp boiling water
Butter icing:
150g Butter
150g Condensed milk
1tsp Vanilla bean paste
2-3 Chunks of milk chocolate (grated)
Method:
Pre-heat the oven to 180 degrees centigrade (160 fan) and line and grease one deep 8” cake tin (Mine are 4” deep).
Boil the kettle and mix the coffee with 2 tsp of boiling water, then set aside.
In the bowl of a stand mixer put the butter and sugar and cream until light and fluffy.
Put the eggs in a jug or bowl and mix using a fork. Then add the eggs gradually until they are all combined.
Finally add the flour, baking powder and cooled coffee then mix again.
Put the cake mixture in the prepared tin and bake for 30 minutes or until a skewer comes out clean.
Leave to cool in the tin then transfer to a wire cooling tray.
To make the icing put the butter in the bowl of a stand mixer with a whisk attachment fitted.
Whip the butter until it is light and fluffy and has turned nearly white. You need to get the air into the butter for this icing so spend the time making sure it is light and fluffy before moving to the next stage.
Add the vanilla bean paste followed by the condensed milk slowly while the stand mixer is on and whisk until it is all incorporated.
Put the icing on top of the cake and roughly spread with a small spatula.
Grate the chocolate on the top and serve.
Sarah’s extra slice…….
The cake tin I used was a 4” deep PME 8” cake tin.
You could top with a vanilla buttercream if you prefer.
I used my favourite milk chocolate to grate on the top or you could used sieved drinking chocolate.