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Cappuccino Cake

This Cappuccino Cake recipe has a soft texture, coffee flavour and a sweet coffee drizzle icing on the loaf cake. Perfect for coffee lovers.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8
Calories: 327 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ½ cup (115g) butter, at room temperature
  • ⅔ cup (170g) sugar
  • 2 eggs
  • 1 ½ cups (220g) all-purpose flour (plain flour)
  • 1 teaspoon baking powder
  • ½ cup strong coffee cooled
For the coffee glaze
  • 1 cup powdered sugar
  • 2 tablespoons cold strong brewed coffee
  • ½ teaspoon vanilla extract
To decorate
  • Chocolate covered coffee beans optional

Instructions

    Cup of Yum
  1. Preheat the oven to 325ºF/160ºC. Lightly grease a 450g/1lb loaf pan with oil or butter.
  2. 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.
  3. Sift in the flour and baking powder and pour in the coffee and mix gently until smooth.
  4. 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.
  5. 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.
  6. 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

  • It’s important to make sure that the eggs and butter and coffee are at room temperature before baking. This will ensure that the batter is even in texture and flavor. 
  • After pouring the batter into the loaf pan, tap it on the counter to remove any air bubbles to make sure the cake bakes up evenly. 
  • Make sure the cake is cooled completely before cutting into it. If the cake is still warm, it may crumble when cut with a knife. 
  • It’s also important to make sure the coffee cake is cooled completely before adding the coffee icing drizzle. If the cake is still warm, it will thin out and become clear which will change the texture of the glaze. 
  • Don’t overmix the cake batter or it could turn out too dense.
  • It’s important to make sure that the eggs and butter and coffee are at room temperature before baking. This will ensure that the batter is even in texture and flavor. 
  • After pouring the batter into the loaf pan, tap it on the counter to remove any air bubbles to make sure the cake bakes up evenly. 
  • Make sure the cake is cooled completely before cutting into it. If the cake is still warm, it may crumble when cut with a knife. 
  • It’s also important to make sure the coffee cake is cooled completely before adding the coffee icing drizzle. If the cake is still warm, it will thin out and become clear which will change the texture of the glaze. 
  • Don’t overmix the cake batter or it could turn out too dense.

Nutrition Information

Calories 327kcal (16%) Carbohydrates 50g (17%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 8g (40%) Trans Fat 1g Cholesterol 71mg (24%) Sodium 119mg (5%) Potassium 104mg (3%) Fiber 1g (4%) Sugar 31g (62%) Vitamin A 414IU (8%) Calcium 35mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 327

% 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.