If you take a Victoria Sponge and add coffee what do you get? You guessed it, a fantastically simple cappuccino coffee cake so if you can make a Victoria Sponge you will have no problems with this coffee cake recipe and your friends and family will certainly thank you for it. Enjoy!
Cappuccino Coffee Cake Recipe
Ingredients
Ingredients
- 225g (8oz) very soft butter, plus more for the tins
- 225g (8oz) light muscovado sugar or caster sugar
- 225g (8oz) self-raising flour
- 1 tsp baking powder
- 4 large eggs
- 4 level tsp instant coffee, dissolved in 1 tbsp boiling water
Icing
- 175g (6oz) soft butter
- 350g (12oz) icing sugar
- 4 level tsp instant coffee, dissolved in 1 tbsp boiling water
Method
- Preheat the oven to 180C/160C fan/350F/315F fan/Gas 4.
- Butter and line the base of two deep 20cm (8in) sandwich cake tins.
- Measure all the cake ingredients, except the coffee, into a large mixing bowl and beat together until smooth.
- Stir in the dissolved coffee until thoroughly blended. Divide the mixture evenly between the two prepared tins and level the tops.
- Bake in the preheated oven for about 25–30 minutes until golden brown, shrinking away from the sides of the tin and the sponge springs back when lightly pressed.
Icing
- To make the icing, mix the butter and sugar together in a mixing bowl and beat together until smooth.
- Beat in the dissolved coffee and divide into four.
- When they are cold, slice each cake horizontally in half, giving four layers of cake.
- Sit one base on a cake stand and spread with a quarter of the mixture.
- Continue layering up with cake and icing so you finish with icing on top and swirl to give an attractive finish.
Tip: The cake can be made and iced up to two days ahead, kept covered in the fridge. Iced or un-iced, it freezes well.
Preparation time
- 1hr
If you want more coffee drinks recipes and deserts recipes please take a look at our coffee recipes page page. I am sure you will find some great things to try. Enjoy!