Experience pure bliss with every bite of our homemade cappuccino cake recipe. A delightful fusion of velvety coffee flavors and moist cake that will leave you wanting seconds!
Do you have a special occasion coming up? This cappuccino cake recipe is perfect! The cake layers are delicious and fluffy and loaded with homemade mousse. This just might be your new favorite thing to bake in the kitchen.
I’m a sucker for homemade cakes and great recipes like this. Coffee lovers will rejoice at the flavor of this cake, and pairing it with a cup of coffee sounds like the perfect plan. What I love about this cake mixture is that it’s not difficult to combine and make, but it looks like it is!
If this is the first time that you’re making a layer cake, take a deep breath and relax. The entire cake is easy from start to finish, and the coffee flavor really is the perfect pairing to enhance all your hard work. All you need to stress about is making sure that you gather up all the needed cake ingredients before getting started – that’s it!
Be sure to check out my Coffee Mousse Recipe for the best way to make and add your own coffee flavoring.
Salted butter – I like using salted butter for my baking needs as it gives a great texture and taste.
Sugar – For sweetness.
Brown sugar – For sweetness and a darker coloring added to the cake.
Eggs – To help bind the ingredients together. It helps to use room temperature large eggs.
Sour cream – Adds a nice moistness to the cake.
Vanilla extract – Pure vanilla extract adds a yummy flavor.
Flour – Needed to make the cake batter.
Instant Espresso powder – Used to flavor the cake and give it a coffee taste.
Baking powder – Helps to add texture to the cake.
Milk – You can use any type of milk here.
Cream cheese – This is used to make the mousse.
Heavy cream – Adds richness and texture
Powdered sugar – For sweetness.
Instant coffee – Instant coffee powder gives the mousse it’s coffee flavoring.
How to make this Cappuccino Cake Recipe
Step One: Preheat the oven to 350 degrees Line a 9X13-inch baking sheet with parchment paper.
Step Two: Cream the butter and sugar in a large bowl with an electric mixer. Add the eggs and mix.
Mix in the vanilla and sour cream.
Step Three: Add the espresso powder. In a different small bowl, mix the remaining dry ingredients.
Step Four: Add ⅓ of the flour mixture to the wet ingredients in the large mixing bowl and then add the milk. Repeat until all the ingredients are incorporated.
Step Five: Spread the cake batter into the pan.
Step Six: Put the pan in the oven and bake for 15-18 minutes. Bake until it springs back when lightly touched or until a clean toothpick inserted comes out clean.
Step Seven: Let the cake cool down. You can transfer it to a wire rack to speed up the process.
To make the Coffee Mousse
Step One: In the bowl of a stand mixer whip the heavy cream until stiff peaks form and then add 2 tablespoons of powdered sugar. Put the mixture into a separate bowl.
Step Two: Whip the cream cheese and the powdered sugar on medium speed until fluffy. Add in the instant coffee until it is dissolved and mixed in. Add ¼ cup of the whipped cream and mix well.
Step Three: Slowly fold in another ¼ of the whipped cream. Put the mousse in a piping bag with a large star tip. You will use the rest of the whipped cream between the layers of cake.
To Make the Cake
Step One: Cut 2 circles and 2 half-circles out of the baked cake with a 6-inch cake ring. Be sure to save the scraps.
Step Two: Line the cake ring with a cake collar. Place it on the serving plate you will be using.
Step Three: Put the two half circles in the cake ring and then fill any gaps that you see with the cake scraps.
Step Four: Pipe the coffee mousse recipe around the edge and fill the center with half of the whipped cream.
Step Five: Add the next cake layer and repeat with the piping and mousse process.
Continue layering the cake and mousse.
Step Six: Add the top layer of cake and then pipe the mousse around the edge.
Step Seven: Add a chocolate-covered coffee bean on top of each floret. Place the cake in the fridge to chill for 3-4 hours, but overnight is best.
Step Eight: Serve by removing the cake ring and peeling away the collar.
Drizzle melted chocolate on top – If you want to add even more decadent flavoring and taste, you can drizzle melted chocolate or add chocolate shavings on top.
Add cocoa powder – If you want to turn this into a chocolate cake, you can swap out some of the flour for cocoa powder. And then add a dusting of cocoa powder to the top.
Cappuccino buttercream – If you prefer a buttercream icing you can make a classic buttercream by mixing 2 cups of salted butter with 4 cups of powdered sugar. Thin with a tablespoon or two of milk mixed with a tablespoon of instant coffee granules.
What do I serve this cappuccino cake with?
This is a decadent type of cake on its own, but you could always make room in the bowl for some chocolate coffee ice cream.
It’s also lovely paired with a cup of coffee.
Can I add more frosting to the top of the cake and the sides of the cake?
You can! I like the look of a naked cake in this recipe but you can cover the sides if you want to. Just use any leftover frosting to cover more areas of the cake, or make a double batch so that you have more. There’s no reason to serve up this cake with any remaining frosting not being used!
- 4 tablespoon salted butter
- ½ cup sugar
- ¼ cup brown sugar
- 2 eggs
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups flour
- 1 tablespoon instant espresso powder
- 1.5 teaspoon baking powder
- ½ cup milk
- 4 oz cream cheese
- 8 oz heavy cream
- 1 ¼ cups powdered sugar divided
- 1 tablespoon instant coffee
- Preheat oven to 350. Line a 9x13 baking pan with parchment.
- Cream together the butter and sugar. Add the eggs and mix well. Mix in the sour cream and vanilla.
- In a separate bowl whisk together the flour, espresso powder, and baking powder.
- Add ⅓ of the dry ingredients to the wet ingredients. Add half the milk. Repeat, until all the ingredients are incorporated.
- Spread in the prepared 9x13 pan.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely. Meanwhile, make the coffee mousse.
- Whip the heavy cream until stiff peaks form. Mix in 2 tablespoon of the powdered sugar. Transfer to a separate bowl.
- Whip the cream cheese and powdered sugar until light and fluffy. Mix in the instant coffee until completely dissolved and well incorporated. Add ¼ of the whipped cream and mix well.
- Slowly fold another ¼ of the whipped cream. The remaining whipped cream will be used during assembly.
- Cut 2 circles, and two half circles, out of the cake with a 6-inch cake ring. Save the scraps. You will use them.
- Line the cake ring with a cake collar.
- Put the two half circles into the cake ring. Fill in any gaps with cake scraps.
- Pipe coffee mousse around the edge and fill the center with half the whipped cream.
- Add the next layer of cake. Pipe mousse around the edge and fill the center with the remaining whipped cream.
- Add the top layer of cake. Pipe coffee mousse in florets around the edge. Top each with a chocolate-covered coffee bean.
- Chill for at least 3-4 hours, preferably overnight.
- To serve: remove the cake ring and then peel away the cake collar.