Quick cakes

Cappuccino cake

Prep:15 mins
Cook:30 mins

Nutrition per serving

  • kcal559
  • fat39g
  • saturates23g
  • carbs48g
  • sugars29g
  • fibre1g
  • protein5g
  • salt0.72g

If you’ve been asked to bake something for a market or the local coffee morning, this cake stall staple is the perfect recipe for you.


  • 250g package of butter softened
  • 250g of light brown sugar and 2-3 tablespoons
  • 300g self-raising flour
  • 4 eggs, beaten
  • 50g walnuts, toasted, and very finely chopped (a food processor works the easiest) It is also possible to add
  • 200ml of very robust coffee (made freshly or using instant) Cooled
  • 500g tub of mascarpone
  • 2 tbsp light brown sugar
  • Cocoa powder or drink chocolate used to decorate


  1. Bake at 180C/fan 160C/gas 4. Butter two 20cm sandwich tins. Line the bottoms with greaseproof papers. Mix sugar and butter using electric beaters until light and smooth. Add the flour and eggs at once and beat until evenly blended. Add the walnuts (if they are used) and the other half of your coffee. The mix should be poured into the tins that you have prepared and baked for 25-30 minutes to golden brown and rising.
  2. The cakes should be left in the tins for five minutes before turning them over onto the wire rack. Add a little sweetness to the coffee using the additional sugar, and sprinkle 4 tablespoons of the sugar over the sponges. Allow cooling completely.
  3. When the cakes are cool, prepare the frosting. Place the mascarpone in an enormous bowl and beat in the sugar and the remaining coffee until it is smooth and smooth. Utilize about half of the frosting to put the sponges, and then with the knife or a palette apply the rest of the frosting on the cake’s top. Decorate the cake using cocoa powder and drinking chocolate. When you’re baking this cake for taking home to eat the cake can be stored in the refrigerator for about 2 days.

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