Cappuccino Cake
If you’re a coffee lover, this rich and flavorful Cappuccino Cake is going to be your new favorite dessert. It’s soft, moist, and infused with the bold flavor of freshly brewed coffee, then topped with a creamy espresso frosting and finished with a silky white chocolate ganache.
This cake tastes like your favorite coffeehouse drink turned into a decadent dessert. The combination of coffee, vanilla, and sweet frosting creates a perfectly balanced treat that’s great for birthdays, holidays, or whenever you’re craving something sweet with a little caffeine kick.
If you enjoy fun dessert recipes like this, you might also love treats like vanilla pudding shots or indulgent chocolate desserts such as no-bake French silk cheesecake.
Table of contents
Why You’ll Love This Recipe
- Rich cappuccino flavor
- Moist, fluffy cake texture
- Creamy espresso buttercream frosting
- White chocolate ganache drizzle
- Perfect dessert for coffee lovers
Key Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Butter: Adds richness, moisture, and flavor to both the cake and frosting while helping create a tender crumb.
- Sugar: Sweetens the cake and contributes to a soft, moist texture.
- Eggs: Bind the ingredients together and provide the cake with structure and stability.
- Strongly Brewed Coffee/Espresso: Infuses the cake, frosting, and ganache with a deep coffee flavor that defines the dessert.
- Buttermilk: Adds moisture and a slight tang while helping create a tender, fluffy cake texture.
- White Chocolate Chips: Form the base of the ganache, adding sweetness and a smooth, creamy topping that complements the coffee flavor.
Variations
- Add Chocolate Chips: Mix mini chocolate chips into the batter for extra sweetness.
- Mike It a Mocha Cake: Add cocoa powder to the batter to create a mocha-flavored version.
- Make it a Sheet Cake: Pour the batter into a greased 9×13 pan and bake for about 35–40 minutes.
- Add Coffee Liqueur: For an adult twist, brush the cake layers lightly with coffee liqueur before frosting.
- Turn It Into Cupcakes: Divide the batter into cupcake liners and bake for 18–20 minutes.
How to Make Cappuccino Cake
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Beat the butter until creamy. Then beat in the eggs one at a time, adding the vanilla at the end.
- Whisk the dry ingredients. Then, combine the coffee and buttermilk in a container.
- Mix the batter, alternating between adding half the buttermilk and half the dry ingredients to the butter and sugar mixture until fully mixed.
- Divide the batter among 3 prepared 6-inch cake pans and bake until a toothpick inserted in the center comes out clean. Let the cakes rest for a few minutes, then turn them out onto wire racks to cool completely.
- Beat the butter until light and fluffy. Then, add the remaining frosting ingredients and beat until smooth and creamy.
- Bring the heavy cream to a simmer. Then, pour it and the coffee over white chocolate chips, stirring until smooth. Cool to almost room temperature.
- Layer the cakes, adding frosting between each. Then frost the outside of the cake, reserving some frosting for decorative piping.
- Spoon ganache over the frosted cake until it just starts to run over the edges. Then, pipe the rest of the frosting around the border for a decorative finish.
Expert Tips
- Use Strong Coffee: Brew the coffee stronger than usual to give the cake a bold cappuccino flavor.
- Let the Cake Cool Completely: Frosting a warm cake can cause the buttercream to melt.
- Sift the Powdered Sugar: Sifting helps create a smoother frosting.
- Don’t Overmix the Batter: Mix just until combined to keep the cake soft and fluffy.
Cappuccino Cake FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes. Dissolve instant coffee or espresso powder in hot water to create the strong coffee needed for the recipe.
Yes. You can bake the cake layers a day ahead and store them tightly wrapped until ready to frost.
Coffee cake typically has a crumb topping and isn’t strongly coffee-flavored. Cappuccino cake actually contains brewed coffee in the batter and frosting.
Espresso buttercream is the most common frosting because it enhances the coffee flavor. However, cream cheese frosting, chocolate buttercream, or vanilla buttercream also pair nicely with cappuccino cake.
Store the cake in an airtight container in the refrigerator for up to 4 days. For the best texture, allow the cake to sit at room temperature for about 15–20 minutes before serving.
Yes. Unfrosted cake layers freeze very well. Wrap them tightly in plastic wrap and place them in a freezer-safe container. They will keep for up to 2 months. Thaw overnight in the refrigerator before frosting.
★ Did you make this recipe? Don’t forget to give it a star rating below! We would love to hear back from you! You can also FOLLOW US on Instagram, Pinterest, and Facebook for more delicious recipes.
📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Cappuccino Cake
Equipment
- Three 6-inch round cake pans
- mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups
- Measuring spoons
- Rubber spatula
- Whisk
- cooling rack
- Cake turntable (optional)
- Offset spatula or butter knife
- Piping bag with decorating tip (such as tip number 336)
- small saucepan
- Heat-safe bowl
Ingredients
Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup strongly brewed coffee cooled
- ½ cup buttermilk
Frosting
- 1 cup unsalted butter softened
- 3 to 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons espresso or strongly brewed coffee
Ganache
- 3 tablespoons heavy cream
- 1 tablespoon espresso or strongly brewed coffee
- 6 ounces white chocolate chips
Instructions
Make the Cake
- Preheat the oven to 350 degrees Fahrenheit. Spray three 6-inch cake pans with nonstick cooking spray that contains flour. Set aside.
- In a large bowl, beat the butter and granulated sugar together for 1 to 2 minutes until creamy.
- Add the eggs one at a time, mixing well after each addition. Add the vanilla extract with the last egg and continue mixing until the batter is light and fluffy.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In another bowl or measuring cup, stir together the brewed coffee and buttermilk.
- Add one-third of the flour mixture to the butter mixture and mix until combined. Add some of the coffee and buttermilk mixture and mix again. Continue alternating between the dry ingredients and the liquid ingredients, ending with the flour mixture. Mix until fully combined but do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then turn them out onto a cooling rack to cool completely.
Make the Frosting
- In a large bowl, beat the butter for 1 to 2 minutes until it becomes lighter in color and smooth.
- Add 3 cups of powdered sugar, the vanilla extract, and the espresso or coffee.
- Beat until smooth and creamy. Add more powdered sugar as needed to reach your desired consistency for spreading and piping.
Assemble the Cake
- Place the first cake layer on a serving plate with the top side facing up.
- Spread about one-third to one-half cup of frosting evenly over the top.
- Add the second cake layer with the top side facing down. Spread another layer of frosting.
- Place the final cake layer with the bottom side facing up.
- Spread a thin layer of frosting over the entire cake to create a crumb coat.
- Refrigerate the cake for 20 to 30 minutes to set the crumb coat.
- Remove from the refrigerator and apply a final smooth layer of frosting over the top and sides.
- Reserve about one-half to three-quarters cup of frosting for piping a decorative border.
Make the Ganache
- Heat the heavy cream in a small saucepan until it just begins to simmer.
- Pour the hot cream and espresso over the white chocolate chips in a heat-safe bowl.
- Let sit for 2 minutes, then whisk until smooth.
- Allow the ganache to cool until it is slightly thickened but still pourable.
Decorate the Cake
- Spoon small amounts of ganache around the edges of the cake, allowing it to drip down the sides slowly.
- Pipe the reserved frosting around the top edge of the cake for a decorative border.
- If desired, pour any remaining ganache into the center of the cake.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
