Italian Cappuccino Cream Cake

This Italian cappuccino cream cake is so moist and delicious. It can be an ideal cake for birthdays, anniversaries and another special occasion. Though, it can be also a great weekend surprise for the family or friends. Here is the recipe:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • A pinch of salt
  • 1 cup butter, at room temperature
  • 1 teaspoon instant espresso powder
  • 1/3 cup brown sugar
  • 1 ½ cups sugar
  • 2 teaspoons vanilla extract
  • 4 eggs, room temperature
  • ¾ cup strong, hot coffee
  • ¾ cup whole milk

For the coffee soak:

  • ½ cup sugar
  • ½ cup water
  • 1 teaspoon instant espresso powder

For the buttercream:

  • 6 egg whites
  • 3 cups butter, cubed, room temperature
  • 2 cups granulated sugar
  • 2 ½ teaspoons vanilla extract
  • ¼ teaspoon instant espresso powder

For the assembly:

  • reserved vanilla buttercream (optional)
  • cocoa powder (optional)
  • whole coffee beans (optional)

 


Instructions:

For the cappuccino cake:

  • Pre-heat oven to 350F/ 180C/ Gas Mark 4. Grease and flour three 8-inch pans; set aside.
  • Combine together the flour, baking powder, espresso powder, and salt. Set aside.
  • In a mixing bowl, with an electric mixer set on low speed, whisk the butter until creamy. Then, add the brown sugar and sugar and increase the speed to medium-high and mix until the sugars and butter are well incorporated and creamed. The batter should be light and fluffy.
  • Set the mixer on low and apply the vanilla extract followed by the eggs.
  • In alternating batches, place in 1/2 of the dry ingredients, followed by the milk, then the remaining dry – beating on low in between. Whisk until the mixture is just combined and scrape down the bowl. Next, pour in the hot coffee and whisk until smooth.
  • Distribute the batter between the 3 pans. Bake for about 25 minutes or until golden brown.
  • Cool on a wire rack for 10 minutes. Then, remove from the pans.
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For the coffee soak:

  • In a saucepan, mix all of the ingredients together. Bring the mix to a slight boil. Then, lower the heat, simmer for about 5-10 minutes. Remove and let it cool until use.

For the buttercream:

  • Using an electric mixer, whisk the egg whites and sugar just until combined.
  • Apply the bowl over a pan of hot water to make a double-boiler. Stirring constantly, heat the egg mix until it reaches 160 degrees on a candy thermometer. Prudently transfer the bowl back to the stand mixer.
  • Beat the egg mixture on high for around 10 minutes until glossy, stiff peaks form.
  • Then, with the mixer on low, gradually add cubed butter and beat until combined.
  • Add vanilla and beat until silky smooth, around 3 minutes.
  • Next, reserve one cup of the buttercream; leave aside. To the remaining buttercream, add the espresso powder and whisk the frosting until smooth.

For the assembly:

  • When the cakes are cooled, generously brush them with the coffee soak.
  • Apply the bottom cake layer on a serving dish or cake board. Spread on around one cup of caramel buttercream with an offset spatula. Top with the next layer of cake and repeat.
  • Use the remaining caramel buttercream to frost the entire cake. Fill a piping bag fitted with a medium round piping tip with the reserved vanilla buttercream. Pipe dollops of frosting around the top edge of the cake. Top with coffee beans and a few pinches of cocoa powder.

Buon Appetito!