This Cappuccino Cake is so delicious! Four different layers are made from one batter and sandwiched between a mocha coffee cream mousse.
This is one moist and incredibly delightful cake! My portion makes one round cake. However, my mother-in-law’s version makes a party-sized Cappuccino cake, so check that out if you want to feed a crowd! The easy part of making this into a four different layered cake is that it’s all divided from one batter. This recipe will work using two cake pans (baking the first two layers and then the second two) so, don’t worry if you don’t bake all four layers at one time. I highly recommend taking the extra time and effort to make this moist four-layered cake because it’s indeed a wonderful combination.
Ingredients for Cappuccino Cake:
- 4 eggs
- 1 cup sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tbsp strongly brewed coffee, cooled
- 1 tbsp cocoa powder
- 1 tbsp cappuccino powder (or any flavored hot cocoa mix)
How to make the Cappuccino Cake:
1. Preheat oven 350 degrees F. Grease and flour two (or 4) 8-inch cake pans and set aside.
2. Beat four eggs and 1 cup of sugar in the bowl of a stand mixer over high speed for 20 minutes until pale and doubled in volume.
3. Meanwhile sift together the flour and baking powder.
4. Fold the flour into the beaten eggs.
5. Divide the batter into four equal portions. (Batter makes 4 cups; so divide each part by 1 cup of mixture.)
6. Add 1 tbsp of cocoa to one portion, 1 tbsp of cappuccino powder to another portion, strong coffee to a third portion, and leave one portion plain as is.
7. Fold in the mixtures and spread each mixture evenly into an 8-inch cake pan. Bake each layer in a preheated oven for 22 minutes or until done. Cool completely before frosting.
Ingredients to make the Cream for Cappuccino Cake:
- 2 cups heavy whipping cream
- 2 tbsp whipped cream cheese
- 1/3 cup condensed milk
- 1/3 cup sour cream
- 2 tbsp strongly brewed coffee, cooled
- 1 tbsp cappuccino powder
- 1 packet of unflavored gelatin
- 1/4 cup warm water
- 1/4 cup raisins (optional)
- chocolate ganache (topping)
Syrup for soaking:
- 1/4 cup apple juice (for soaking)
- 1/4 cup water (for soaking)
To make the frosting:
1. In a large bowl, beat the whipping cream until soft peaks form.
2. Add the condensed milk and whipped cream cheese and continue to beat until thick and creamy.
3. Next, add in the sour cream, coffee, and cappuccino powder and beat until well combined.
4. In a separate small bowl, stir together the gelatin and warm water and quickly whisk together to dissolve most of the granules.
5. Quickly add the gelatin mixture to the frosting with the mixer running and beat until combined. (Frosting will slightly thin out after the addition of the gelatin but no worries it will stiffen up nicely creating an incredible mousse.)
To assemble the cake:
1. Dilute the apple juice with water and soak each layer with a few tbsp of the apple juice mixture.
2. Invert one layer onto a serving plate. Frost and sprinkle with raisins and repeat likewise with remaining layers. Frost the sides and top.
3. Drizzle the top of the cake with a cool ganache and keep refrigerated.
Check out my Chocolate Ganache recipe.
Cappuccino Cake Recipe
Ingredients
Cake:
- 4 eggs
- 1 cup sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tbsp strongly brewed coffee cooled
- 1 tbsp cocoa powder
- 1 tbsp cappuccino powder or any flavored hot cocoa mix
Mocha Frosting for cappuccino cake:
- 2 cups heavy whipping cream
- 2 tbsp whipped cream cheese
- 1/3 cup condensed milk
- 1/3 cup sour cream
- 2 tbsp strongly brewed coffee cooled
- 1 tbsp cappuccino powder
- 1 packet of unflavored gelatin
- 1/4 cup warm water
- 1/4 cup raisins optional
- chocolate ganache topping
Syrup:
- 1/4 cup apple juice for soaking
- 1/4 cup water for soaking
Instructions
How to make Cappuccino Cake:
- TO MAKE CAKE LAYERS: Preheat oven 350 degrees F. Grease and flour two (or 4) 8-inch cake pans and set aside.
- Beat four eggs and 1 cup of sugar in the bowl a stand mixer over high speed for 20 minutes until pale and doubled in volume.
- Meanwhile sift together the flour and baking powder and fold into the beaten eggs.
- Divide the batter into four equal portions. (Batter makes 4 cups; so divide each part by 1 cup of batter.) Add 1 tbsp of cocoa to one portion, 1 tbsp of cappuccino powder to another portion, strong coffee to a third portion and leave one portion plain as is.
- Fold in the mixtures and spread each mixture evenly into an 8-inch cake pan. Bake each layer in a preheated oven for 22 minutes or until done. Cool completely before frosting.
- TO MAKE FROSTING: In a large bowl, beat the whipping cream until soft peaks form.
- Add the condensed milk and whipped cream cheese and continue to beat until thick and creamy.
- Next, add in the sour cream, coffee, and cappuccino powder and beat until well combined.
- In a separate small bowl, stir together the gelatin and warm water and quickly whisk together to dissolve most of the granules. Immediately add the gelatin mixture to the frosting with the mixer running and beat until combined. (Frosting will slightly thin out after the addition of the gelatin but no worries it will stiffen up nicely creating an incredible mousse.)
- TO ASSEMBLE CAKE: Dilute the apple juice with water and soak each layer with a few tbsp of the apple juice mixture.
- Invert one layer onto a serving plate. Frost and sprinkle with raisins and repeat likewise with remaining layers. Frost the sides and top.
- Drizzle top of the cake with cool ganache and keep refrigerated.
