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!
Contents
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!