Easy Cappuccino cake recipe (with gluten free and vegan option)
Imagine sinking your fork into a slice of homemade cappuccino cake, the perfect treat for coffee lovers. This easy cappuccino cake recipe combines the rich flavors of coffee and the indulgence of cake, resulting in a moist and delicious dessert that will delight your taste buds. The delicate aroma of freshly brewed coffee permeates every bite, making each mouthful a delightful experience. The cake itself is moist and tender, with a subtle hint of coffee flavor that perfectly complements the sweetness of the frosting.
Ingredients
Cappuccino Cake recipe Ingredients:
- 1 ¾ cups (220g) all-purpose flour (for gluten-free option, use 1 3/4 cups (200 grams) almond flour)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) strong brewed coffee, cooled
- 1/4 cup (60ml) milk (or almond milk for dairy-free option)
For the Cappuccino Frosting:
- 1 ½ cups (180g) powdered sugar
- ¼ cup (60g) unsalted butter, softened (use vegan butter or margarine for vegan cake)
- 1 tablespoon instant coffee granules
- 1 tablespoon hot water
- ½ teaspoon vanilla extract
Instructions
Cappuccino cake Step by step Instructions:
- Preheat your oven to 350°F (175°C) and grease and flour a round cake pan.
- In a medium bowl, whisk together the flour (or almond flour), baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the brewed coffee. Begin and end with the dry ingredients.
- Stir in the milk (or almond milk) until the batter is smooth and well combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. It may take more than one hour to cool cake completely.
For the Cappuccino Frosting:
- In a small bowl, dissolve the instant coffee granules in hot water. Set aside to cool.
- In a separate mixing bowl, beat together the powdered sugar, softened butter, and vanilla extract until creamy and smooth.
- Add the cooled coffee mixture to the frosting and beat until well incorporated.
- Once the cake has cooled completely, frost the top and sides with the cappuccino frosting.
- Optional: Dust with cocoa powder or sprinkle with chocolate shavings for decoration.
- Slice and serve the delicious cappuccino cake.
- Enjoy your homemade cappuccino cake, whether you choose the traditional version or the gluten-free option with almond flour!Baking tip: If you want to layer your easy coffee cake, you can bake the cake in two cake pans. Just pour half of the batter into a prepared cake pan, and scrape the rest of the cake batter into a second prepared cake pan. Reduce the baking time to half, and keep an eye on the cake. Once the cake is golden brown, check to see if it's baked through. You don't want to overbake this tasty cake.