Cappuccino cake, an Italian dessert originating in the early 20th century, has become a beloved treat worldwide. It is a decadent, multi-layered cake that combines the flavors of coffee, chocolate, and nuts. The cake typically consists of layers of espresso-infused sponge cake, a coffee-flavored buttercream, and a chocolate ganache frosting. Its distinct flavor profile and elegant appearance make it a popular choice for celebrations, coffee breaks, and as a delightful ending to a meal.
Let's cook with our recipes!
CAPPUCCINO CAKE WITH MOCHA FROSTING
A very simple cake using a white cake mix and cappuccino coffee powder. The vegetable oil has been reduced to account for the fat in the added cappuccino mix.
Provided by ANGELAELAINE
Categories Desserts Frostings and Icings Chocolate
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
- In a large bowl, combine cake mix and 1/4 cup cappuccino. Pour in 1 1/4 cups water, 3 egg whites and 1 tablespoon oil. Mix well, then pour batter into prepared pans.
- Bake in preheated oven according to package directions until a toothpick inserted into center of cake comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks and cool completely.
- To make the Mocha Frosting: In a large bowl, combine shortening with vanilla. Blend in half of the confectioners' sugar. Blend in 2 tablespoons milk. Repeat with remaining confectioners' sugar and 2 tablespoons milk. Mix in approximately half of the cocoa.
- Dissolve the 1 tablespoon instant coffee into 1 cup of hot water. While still warm, pour two tablespoons of the coffee into the frosting mixture. Mix in remaining cocoa. Add coffee mixture, a tablespoon at a time, until desired consistency is achieved. Fill and frost cake.
Nutrition Facts : Calories 537.3 calories, Carbohydrate 81.4 g, Fat 23.7 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 299.4 mg, Sugar 67.7 g
CHOCOLATE CAPPUCCINO MOUSSE CAKE
Layers of coffee-flavored angel food cake and decadent chocolate mousse are covered with a to-die-for buttercream frosting. Each slice of this dessert is like a piece of heaven. It takes some time to prepare, but the compliments that follow make the effort worth it.-Jane Woods, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Line the bottoms of three 9-in. round baking pans with waxed paper; set aside. In a large bowl, beat the cake mix, water and coffee on low speed for 30 seconds. Beat on medium for 1 minute. Gently spoon batter into prepared pans. Bake at 350° for 20-25 minutes or until tops are golden brown and dry. Cool in pans on wire racks., Meanwhile, in a large bowl, combine the chocolate, coffee granules and cinnamon. In a small saucepan, cook and stir cream over medium heat until hot (do not boil). Pour over chocolate mixture; stir until smooth. Refrigerate for about 1 hour or until chilled and slightly thickened, stirring occasionally. Beat on medium speed just until stiff peaks form., In a large bowl, beat the frosting ingredients until light and fluffy. Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread frosting over the top and sides of cake. Refrigerate leftovers.
Nutrition Facts : Calories 478 calories, Fat 20g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 270mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 1g fiber), Protein 4g protein.
CAPPUCCINO CAKE BROWNIES
If you like your sweets with a cup of coffee, this recipe is good for you! These no-nut brownies combine a mild coffee flavor with the richness of semisweet chocolate chips. They're a quick and easy dessert or anytime snack at our house. -Mary Houchin Swansea, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 bars.
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve coffee in water; set aside. In a microwave, melt chocolate chips; stir until smooth. In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs, melted chocolate and coffee mixture. Combine flour and cinnamon; gradually add to creamed mixture until blended., Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares.
Nutrition Facts : Calories 124 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 38mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
MOCHA DARK CHOCOLATE CAKE WITH CAPPUCCINO FROSTING
My husband made this cake for a Valentine's Party. The other guys totally ignored the other desserts. Whether you make this as a simple 9X13 and slap the frosting on top, or go all out for a filled layer cake with the espresso glaze and cappuccino frosting, you will not be disappointed! This is mocha java heaven! Preparation time allows for the cake to sit overnight and chill once it's frosted. It's worth the wait, as the coffee flavors have time to blend with the chocolate flavors. YUM. The coffee glaze is a little extra work, but it is delicious and amazingly helpful when it comes to frosting the cake!
Provided by Kabwe Cook
Categories Dessert
Time P1DT35m
Yield 2 9, 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350.
- Grease one 9x13 or two 9" round cake pans.
- Cake: combine the flour, sugar, baking powder, baking soda, salt, and cocoa.
- Add the molasses, mayonnaise, and vegetable oil. Mix well.
- While mixing, pour in the hot coffee.
- Add the vanilla and chocolate chips, stir until combined. Batter will be thinner than normal cake batters.
- Pour the batter into the pan(s). Bake for the 35 minutes, or until a toothpick comes out clean. 9x13 pans usually need to go for a few more minutes.
- If you are layering the round cakes, cool them for ten minutes on a wire rack, run a knife gently around the edges, flip pans over, rest for 10 minutes, then remove cakes from pans. Don't worry if they break apart a little bit. You can "glue" them back together with glaze and frosting!
- Allow cakes to cool completely, even overnight, before glazing/frosting.
- Espresso/Coffee Glaze:.
- In a saucepan over medium heat, combine sugar and coffee/espresso. Stir until sugar is dissolved.
- Allow to cool to body temperature or lower.
- Cappuccino Frosting.
- Combine dry ingredients in a medium bowl.
- Combine butter and shortening in a seperate, large bowl or mixer. Beat until fluffy.
- Add vanilla to the butter/shortening mixture.
- To the butter mixture, add half of the dry ingredients, beat, then half of the espresso/coffee, beat some more, then the other half of the dry ingredients, beat again.
- Add the remaining coffee slowly, only until desired consistency is reached. For a frosted layer cake, you want it to be a bit thick, but still smooth and fluffy.
- Assembly:.
- Set up desired cake board with one of the round cakes. Brush the ckae entirely with the semi-cool coffee glaze.
- Allow the glaze about 5 minutes to set.
- Spread a generous layer of frosting on top and place the second cake.
- Glaze the second cake.
- If you have any leftover glaze, just keep brushing it on (resist the urge to sip it, if you can!).
- Frost the sides and top of the cake with remaining frosting.
- Store cake in the refrigerator until you need it, as that will set the frosting properly. Because of the shortening, it will sit out well in normal temperatures, once it's been chilled.
- Enjoy!
CAPPUCCINO CAKE
This recipe from BBC Good Food is moist and delicious, perfect for afternoon coffee or a special occasion dessert.
Provided by Irmgard
Categories Dessert
Time 55m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees F.
- Grease a 9" x 13" baking pan and line with parchment paper.
- To make the cake batter, beat the butter, flour, sugar, baking powder, eggs, yogurt, vanilla, cocoa and half the coffee in a large bowl with an electric whisk until lump-free.
- Spoon into the baking pan, then bake for 25 to 30 minutes until golden and risen and a skewer poked in comes out clean.
- Drizzle with some of the remaining coffee.
- Cool in the pan while you stir the icing sugar into the cream cheese.
- Spread over the cooled cake, dust with a little cocoa and scatter with the coffee beans.
CAPPUCCINO CHOCOLATE CAKE
Super easy and very tasty. I like to make this recipe using the mini angel food pans (like a muffin pan but with 6 small angel food forms per pan). They make very nice individual cakes. If you should do it this way you will, of course, have to shorten the baking time. Just keep an eye on them and they will be fine. Mine bake in about 35 mins.
Provided by Annacia
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Mix all wet ingredients together and beat for 4 minutes with electric mixer.
- Mix all dry ingredients together and add to wet mixture, mix well. Spread into greased and floured tube pan.
- Bake at 325~F for 1 hour 10 minutes.
- Coffee Kahlua Cream Glaze: Beat all ingredients until desired consistency and spoon over cool cake.
CAPPUCCINO-CHOCOLATE COFFEE CAKE
Here is a trendy cousin of our favorite Velvet Crumb Cake. You'll love indulging in the rich chocolate and coffee flavors.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 9
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Grease square pan, 8x8x2 inches. Mix coconut, nuts, 1/4 cup sugar and 1 tablespoon butter; set aside.
- Beat remaining ingredients except chocolate chips and coffee in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Stir together chocolate and coffee; spoon over batter. Lightly swirl chocolate mixture through batter several times with knife for marbled design. Sprinkle coconut mixture evenly over top.
- Bake 20 to 25 minutes or until light golden brown. Serve warm.
Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 420 mg
MEXICAN CHOCOLATE ORANGE CAPPUCCINO CAKE
I clipped this out of a 1998 issue of Off Duty military magazine. It is a rich, decadent cake that looks fancy, but starts with doctored up cake mix and a can of purchased frosting. This is not purporting to be an authentic Mexican recipe, but has hints of Mexican flavorings. Prep time does not include cooling time and chilling time. I estimated about 20 minutes of preparing the batter and frosting and 20 minutes to assemble the cake once cooled.
Provided by HeatherFeather
Categories Dessert
Time 1h5m
Yield 10-12 thin slices
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour three 9 or 8" round cakes tins.
- Mix together cake mix, dry pudding mixes, 1 Tbsp orange zest, cinnamon, sour cream, coffee, liquor, oil, and eggs using an electric mixer on low, mixing in each ingredient one at a time carefully.
- Once the ingredients are incorporated into a batter, set the mixer onto medium speed and beat 2 minutes.
- Pour batter evenly into the pans and bake 20-25, or until a toothpick tests clean.
- Cool in pans on wire racks for 15 minutes.
- Remove cake from pans and let cool completely, at least 30 minutes.
- Meanwhile, mix purchased frosting with 1 Tbsp orange liquor and 1 tsp orange zest.
- Once cake layers are cooled, set one layer onto a serving platter, spread with half of the marmalade.
- Place second cake layer top side down onto the marmalade.
- Spread with remaining marmalade.
- Top with remaining cake layer, top side up.
- Frost sides and top with frosting.
- Chill at least 1 hour and store leftovers in the fridge.
- Note: If you live at high altitude, add 1/4 cup flour to the dry cake mix.
CAPPUCCINO CAKE BROWNIES
A neat mix between coffee and a brownie.
Provided by benson_lorraine
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 55m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Dissolve coffee in boiling water in a small bowl.
- Melt chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
- Beat sugar and butter together in a bowl until light and fluffy. Beat melted chocolate chips, eggs, and and coffee mixture into sugar mixture.
- Whisk flour and cinnamon together in a bowl. Gradually stir flour mixture into chocolate mixture until batter is combined. Pour batter into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack before cutting into squares.
Nutrition Facts : Calories 123.5 calories, Carbohydrate 16 g, Cholesterol 30.9 mg, Fat 6.7 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 3.9 g, Sodium 30.5 mg, Sugar 12 g
CAPPUCCINO CAKE
Steps:
- Preheat the oven to 350 degrees F.
- Grind together the graham crackers, sugar, espresso powder, and salt in a food processor to make fine crumbs. Add the melted butter with the processor running, and pulse just to combine. Press the crumbs into the bottom and up the sides of a buttered 8-inch pie plate, making sure the crumbs are evenly distributed. Bake the crust until crispy, about 10 to 12 minutes, then cool completely before filling.
- Remove the ice cream from freezer to soften a bit while you make the whipped cream. Whip the cream and sugar in a mixer fitted with the whisk attachment, to form soft peaks. Add the sour cream, and whisk until just combined.
- Spread the ice cream in an even layer over the crust. Dollop the whipped-cream mixture on top, and spread upward to a dome shape. Freeze overnight, or until the cream is frozen. To serve, cut with a sharp knife dipped in hot water.
CAKE MIX: CAPPUCCINO CUPCAKES RECIPE - (3/5)
Provided by fitmom
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350. Line 24 standard (2 1/2-inch) muffin cups with foil baking cups. 2. Beat cake mix, coffee, eggs, and oil with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Speed batter into prepared muffin cups, filling two-thirds full. 3. Bake 18 to 20 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks 10 minutes. Remove to racks; cool completely. (At this point, cupcakes may be frozen for up to 3 months. thaw at room temperature before frosting.) 4. Combine frosting and 2 teaspoons liqueur in small bowl; mix well. before frosting, poke about 10 holes in each cupcake with toothpick. Pour 1 to 2 teaspoons liqueur over top of each cupcake, if desired. Frost; sprinkle with grated chocolate. Garnish with chocolate-covered coffee beans.
CAPPUCCINO MAGIC CAKE
One simple batter separates into three distinct layers in this amazingly easy cake. Be sure your eggs are at room temperature and that your beaters and bowl are super clean.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 9 servings
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees F. Line an 8-inch square metal baking pan with a 12-by-8-inch piece of parchment paper, leaving an overhang on 2 sides.
- Melt the butter in a small microwave-safe bowl in the microwave, about 1 minute. Brush the parchment paper with some of the melted butter, then flip it over and press it back in the pan. Brush the other side of the paper and the sides of the pan with butter.
- Whisk the egg yolks and sugar vigorously in a large bowl until pale, creamy and thick, 1 to 2 minutes. Pour in the remaining melted butter and whisk until incorporated. Add the flour, cinnamon and salt, mixing until completely combined.
- Heat the milk in a microwave-safe bowl or measuring cup in the microwave until warm, about 1 minute. Whisk the espresso powder and vanilla extract into the milk until completely dissolved. Slowly add the milk mixture to the egg yolk mixture, whisking constantly until well combined (the batter will be thin).
- Beat the egg whites and the cream of tartar in a clean bowl with an electric mixer on medium speed in until stiff peaks form, about 2 minutes. Scrape the whites into the yolk mixture, gently breaking them up a little with a whisk. Using a whisk, gently stir and fold the mixture a few times to coat the whites with liquid while keeping as much volume as possible (the batter will not be homogeneous). Pour the batter into the prepared and gently smooth the top with a rubber spatula.
- Bake until the top is browned and puffed and the cake is mostly set with a slight jiggle in the center, about 1 hour. Let the cake cool completely in the pan, about 2 hours.
- To serve, dust the cake with some confectioners' sugar and a little cinnamon. Run a small offset spatula or thin knife around the edges of the pan to loosen. Use the parchment paper overhang to lift the cake from the pan and place it on a cutting board. Cut the cake into 9 squares and serve topped with whipped cream.
CAPPUCCINO POUND CAKE
I went to a Christmas party about ten years ago and first tasted this. I begged and begged for the recipe--and I finally go it. By the way, if you aren't a coffee lover, simply omit the expresso powder and water--it's still produces a yummy cake. To the plain base, I have added coconut extract, black walnut extract, and egg nog...
Provided by Debra Schweikert
Categories Cakes
Time 1h45m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 300 degrees.
- 2. Beat the butter and cream chefs at medium speed about 30-45 seconds (until creamy).
- 3. Gradually add 3 cups of sugar, beating about 1 minute to get it all incorporated.
- 4. Add eggs, one at a time, beating just until yellow color disappears.
- 5. Dissolve the expresso powder in the hot water; add to batter and beat until incorporated.
- 6. Combine the flour and salt; gradually add to the butter mixture, beating at low speed just until blended; stir in vanilla.
- 7. Spoon into a greased and floured 10" bundt pan.
- 8. Bake at 300 degrees for 1 hour, 30-40 minutes, or until a tester inserted near the center of the cake comes out almost clean.
- 9. Cool pan on a wire rack 10-15 minutes; remove from pan, continue cooling on rack.
CAPPUCCINO CAKE BROWNIES
This is an example of a "better" dessert. With about half the butter of our normal brownie recipe, this recipe offers as healthier alternative to traditional high calorie brownies. If you want to decrease the sugar more, substitute Splenda. You could also use sugar-free or low-fat chocolate chips as a substitute for the regular...
Provided by Rev BJ Friley
Categories Chocolate
Time 30m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees
- 2. In a small bowl - Dissolve coffee in water; set aside
- 3. Melt chocolate chips in microwave, stirring until smooth
- 4. In a small mixing bowl - Cream butter and sugar until light and fluffy
- 5. Beat in eggs, melted chocolate and coffee mixture
- 6. Combine flour and cinnamon; gradually add to creamed mixture until blended
- 7. Pour into a greased 8-inch square baking pan
- 8. Bake at 350 degrees for 25 - 30 minutes or until toothpick inserted near the center comes out clean
- 9. Cool on a wire rack
- 10. Cut into squares
MOCHA CAPPUCCINO PUDDING CAKE
Betty Crocker's Heart Healthy Cookbook shares a recipe! Coffee and chocolate, pudding and cake, all in one delicious low-fat dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Mix flour, 3/4 cup of the sugar, 2 tablespoons of the cocoa, 1 tablespoon espresso coffee, the baking powder and salt in medium bowl. Stir in 1/2 cup milk, butter and vanilla until well blended. Spread in ungreased square pan, 9x9x2 inches.
- Mix remaining 1 cup sugar, remaining 2 tablespoons cocoa and 1 teaspoon espresso coffee in small bowl; sprinkle evenly over cake batter. Pour 1 1/2 cups very warm milk over sugar mixture.
- Place sheet of foil or cookie sheet on lower oven rack under cake to catch any spills. Bake cake 35 to 45 minutes or until center is set and firm to the touch. Spoon warm cake into dessert dishes.
Nutrition Facts : Calories 220, Carbohydrate 46 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 31 g, TransFat 0 g
CAPPUCCINO-CHOCOLATE COFFEE CAKE
Here is a trendy cousin of our favorite Velvet Crumb Cake. You'll love indulging in the rich chocolate and coffee flavors.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 9
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Grease square pan, 8x8x2 inches. Mix coconut, nuts, 1/4 cup sugar and 1 tablespoon butter; set aside.
- Beat remaining ingredients except chocolate chips and coffee in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Stir together chocolate and coffee; spoon over batter. Lightly swirl chocolate mixture through batter several times with knife for marbled design. Sprinkle coconut mixture evenly over top.
- Bake 20 to 25 minutes or until light golden brown. Serve warm.
Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 420 mg
DOUBLE-CHOCOLATE CAPPUCCINO CAKE
Chocolate and coffee marry for a sophisticated flavor jolt in an all-American dessert favorite: chocolate-frosted layer cake!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h8m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8- or 9-inch rounds--except add 1 tablespoon espresso and the cinnamon with the eggs, and stir in the chocolate just before pouring into pans.
- To make glaze, spoon frosting into small microwavable bowl. Microwave uncovered on High 15 to 30 seconds or until slightly melted. Stir in 2 teaspoons coffee until blended.
- Place 1 cake layer, rounded side down, on serving plate. Carefully spread almost half the glaze to edge of layer, allowing some to drip down side. Top with second layer, rounded side up. Carefully spread remaining glaze to edge of top layer, allowing some to drip down side. Store loosely covered.
Nutrition Facts : Calories 430, Carbohydrate 58 g, Cholesterol 55 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 39 g, TransFat 2 g
ORANGE CAPPUCCINO CAKE
The refreshing orange zest in this cake adds a delightful balance to its rich chocolate and coffee flavors.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Grease and flour 13x9-inch pan. In small saucepan, heat 2 ounces chocolate and the water over low heat, stirring frequently, until chocolate is melted. Stir in 1/4 cup coffee mix (dry) and orange peel; cool slightly. In medium bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until fluffy. Beat in egg yolks, 1 at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Beat in flour mixture alternately with buttermilk, beating until smooth after each addition.
- In medium bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into batter. Pour into pan.
- Bake 42 to 45 minutes or until top springs back when touched lightly. Cool completely, about 1 hour.
- In medium saucepan, heat 2 ounces chocolate and 1/2 cup butter over low heat, stirring frequently, until melted and smooth. Stir in 2 tablespoons coffee mix (dry). In large bowl, beat powdered sugar, milk, orange juice and melted chocolate mixture on medium speed until light and fluffy. Spread frosting evenly over cake.
Nutrition Facts : Calories 630, Carbohydrate 103 g, Cholesterol 55 mg, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 360 mg
Tips:
- Use fresh ingredients. Fresh ingredients will give your cake a better flavor and texture.
- Measure your ingredients accurately. This is important for ensuring that your cake turns out correctly.
- Don't overmix the batter. Overmixing can make your cake tough.
- Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- Store the cake in an airtight container at room temperature. The cake will stay fresh for up to 3 days.
Conclusion:
Cappuccino cake is a delicious and easy-to-make cake that is perfect for any occasion. With its rich coffee flavor and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give cappuccino cake a try!
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