Cappuccino Cake
User Reviews
5
Cappuccino Cake
Description
This Cappuccino Cake is prepared by creaming room-temperature butter and sugar until light, then beating in eggs one by one. The dry ingredients—flour and baking powder—are sifted in and mixed gently with cooled strong coffee to maintain a tender crumb. The batter is poured into a loaf pan and baked until a skewer comes out clean, ensuring a fully cooked interior with a soft texture.
Once cooled, the cake is drizzled with a coffee glaze made from powdered sugar, strong brewed coffee, and vanilla extract. This glaze provides a balanced sweetness and enhances the coffee flavor, while optional chocolate-covered coffee beans can be used as decoration for a pleasant touch.
The cake pairs well with a cup of coffee or tea and is suitable for serving at casual gatherings or as a cozy homemade dessert. The recipe highlights the importance of ingredient temperature, careful mixing to avoid a dense texture, and allowing the cake to cool completely before glazing and slicing.
Ingredients
- ½ cup butter 115g, at room temperature
- ⅔ cup sugar 170g
- 2 egg
- 1 ½ cups all-purpose flour 220g, plain flour
- 1 teaspoon baking powder
- ½ cup coffee cooled, strong
For the coffee glaze
- 1 cup powdered sugar
- 2 tablespoons coffee cold, strong brewed
- ½ teaspoon vanilla extract
To decorate
- coffee beans optional, chocolate covered
Instructions
- Preheat the oven to 325ºF/160ºC. Lightly grease a 450g/1lb loaf pan with oil or butter.
- Add the butter and sugar to a large mixing bowl and beat with an electric mixer until light and fluffy. Beat in the eggs, one at a time.
- Sift in the flour and baking powder and pour in the coffee and mix gently until smooth.
- Pour the batter into the prepared pan to about ¾ full and spread to the edges. Tap the pan once on the counter to remove air bubbles.
- Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Cool the cappuccino loaf cake in the pan for 5 minutes, then carefully turn out onto a wire rack to cool completely.
- For the coffee glaze, mix the ingredients in a bowl until smooth. Add more powdered sugar or coffee if needed to get a thick drizzling consistency. Drizzle over the completely cooled cappuccino cake.
Notes
- Ensure the eggs, butter, and coffee are at room temperature to achieve an even batter texture and flavor.
- Tap the batter-filled loaf pan on the counter to release air bubbles before baking for even cooking.
- Allow the cake to cool completely before slicing to prevent crumbling.
- Wait until the cake is fully cooled before adding the coffee glaze to maintain glaze texture and appearance.
- Avoid overmixing batter to keep the cake light and tender rather than dense.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 119mg | 5% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 414IU | 8% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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