Easy Italian Cappuccino Cake
User Reviews
5
Easy Italian Cappuccino Cake
Description
The Easy Italian Cappuccino Cake starts by whisking together flour, baking powder, and salt for the dry base. Chocolate chips are tossed in flour to prevent sinking during baking. Eggs and sugar are beaten to incorporate air, then oil and brewed coffee are added to infuse flavor and moisture. Folding in the flour mixture and chocolate chips completes the batter.
Baked in a bundt pan at 350 degrees Fahrenheit, the cake forms a golden crust while remaining soft inside. The coffee adds subtle bitterness that balances the chocolate's sweetness, creating a harmonious dessert. Sprinkling some chips on top before baking adds visual appeal and texture contrasts.
After baking and cooling, dusting with powdered sugar can enhance presentation. The cake stores well at room temperature in an airtight container for several days and can be frozen wrapped tightly for extended preservation.
Ingredients
- 2 cups all-purpose flour 260 grams, or cake/pastry flour
- 1½ teaspoons baking powder
- 1 pinch salt
- ⅔ cup mini chocolate chips (120 grams)
- 2 large egg room temperature
- 1 large egg yolk, room temperature
- 1 cup granulated sugar (200 grams)
- ½ cup vegetable oil 100 grams, or butter melted, cooled to room temperature
- ½ cup coffee 118 grams, brewed, room temperature
*Room Temperature - remove from the fridge 45-60 minutes before using.
To make homemade cake/pastry flour, for every cup of all purpose remove 2 tablespoons and substitute with corn starch, be sure to sift together to remove any lumps.
Instructions
- Pre-heat oven to 350F / 180C. Grease, flour or spray a 9½ inch (24cm) bundt pan.
- In a bowl whisk together the flour, baking powder and salt, set aside.
- In a small bowl mix the chocolate chips with 1 teaspoon of flour, set aside.
- In a medium bowl, beats the eggs, yolk and sugar until light and fluffy, for about 2-3 minutes. Add the oil and coffee beat to combine, then add the whisked flour mixture and beat to combine, fold in a little more than half of the chips to the batter. Pour into the prepared pan. Sprinkle with the remaining chips and bake for approximately 30-40 minutes or until the toothpick comes out clean. Let cool completely, then dust with powdered / icing sugar if desired. Enjoy!
Notes
- Vegetable oil can be substituted with corn, sunflower, coconut, milk olive oil, or melted butter for different flavors.
- Store the cake in an airtight container or covered dish at room temperature for 4-5 days to maintain freshness.
- The cake freezes well when wrapped tightly in plastic and stored in a freezer-safe container for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 57mg | 19% |
| Sodium | 29mg | 1% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 105IU | 2% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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