Cappuccino Cake Recipe

Cappuccino Cake Recipe

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

For the Coffee Cake

• 2 ¼ cups (281 g) all-purpose flour, spooned and leveled
• 1 ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt 10 tablespoons (140 g) unsalted butter, softened
• 1 ½ cups (300 g) granulated white sugar 3 eggs, at room temperature
• 1 ½ tablespoon vanilla extract 2 tablespoon instant coffee 1 cup (240 ml) buttermilk, at room temperature For the Coffee Buttercream
• 1 ½ cups (336 g) unsalted butter, softened
• ¼ teaspoon salt 3 ½ cups (455 g) powdered sugar 1 tablespoon vanilla extract
• 1 ½ tablespoon instant coffee For the Coffee Ganache 3 tablespoons (45 ml) heavy cream 1 ½ teaspoon instant coffee 4.5 oz (127 g) white chocolate bar, chopped

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀

For the Coffee Cake:

Preheat the oven to 350°F (175°C). Spray 3 6-inch cake pans with non-stick spray and line the bottoms with parchment paper rounds. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, cream the butter and sugar together on high speed with an electric mixer until light and fluffy, 3-4 minutes. (You can also use a stand mixer fitted with a paddle attachment.) Dissolve the instant coffee into the vanilla extract in a ramekin. Add the eggs and the vanilla/coffee mixture to the butter mixture and mix on medium speed until smooth, 1-2 minutes. Scrape the sides and bottom of the bowl with a spatula as necessary. Add the dry ingredients and the buttermilk to the butter/coffee mixture a little at a time until it is all added, mixing on low then medium speed for each addition. Mix just until the batter is combined and smooth, scraping the sides of the bowl as necessary. Pour the batter into the prepared cake pans and bake for 27-31 minutes, or until a toothpick comes out clean from the centers. Let the cakes cool in the pans for 2 minutes, then transfer the cakes to a wire rack to cool completely.
For the Coffee Buttercream: Add the butter and salt to a large bowl and whip on high speed with an electric mixer until it's pale in color and fluffy, around 5-10 minutes. (If using a stand mixer, use the whisk attachment.) Sift the powdered sugar in a little at a time until all is combined. Dissolve the instant coffee into the vanilla extract in a small bowl. Add it to the frosting and mix on medium speed until combined. Whip the frosting on high speed until light and fluffy, 1-2 minutes.

For the Coffee Ganache:

Heat the heavy cream and instant coffee together until the coffee is completely dissolved. Add the chopped white chocolate and coffee/cream mixture to a double boiler. Heat over medium heat until melted together.

Assembling the Cake:

Creating the Crumb Coat: Place the first cake layer on a rotating cake turntable. Add a generous amount of coffee buttercream on top of the cake layer and even it out with your offset spatula, turning the cake table as you go. Place the next cake layer on top and repeat the step. Then place the final layer on top and place small dollops of frosting on the sides and top of the cake. Even out the frosting as much as possible with your offset spatula. Using a cake scraper, scrape the icing across the cake, turning the cake turntable as you go to make this as easy as possible. The frosting should be a thin layer for this step. Chill the cake in the fridge f