Try a twist on tradition, with a Caramel Cappuccino cake. Soft, sumptuous sponge with lashings of light creamy icing.

Sound good? Let’s get baking! 

It was my husband’s birthday recently and there’s nothing I love more about birthdays than the excuse to make a delicious cake. I decided to adapt this moreish cappuccino cake recipe from the BBC Good Food website. I liked the thought of something a little less predictable that it’s Coffee Cake cousin. The mention of mascarpone lured me in too, oh man I love soft cheese icing (red velvet I am looking at you).

As I wanted to make something extra special for my awesome, coffee-loving husband, I thought I would take this simple recipe and then bring it up a notch. I promoted this humble cappuccino cake to birthday bonanza bonus level.

Oh yeah, let’s get this party started.

Except really there will be no party, because we have a child. We did however, have a rather lovely Autumnal walk at our local National Trust Garden, whilst said child was at school (which is obviously just as cool and hip OK).

I know what you’re thinking: get on with the recipe please, I don’t care for your chit chat. So ahem…

Caramel Cappuccino cake ingredients:

For the cake

• 250g pack butter, softened
• 250g light soft brown sugar plus 2-3 tbsp
• 300g self-raising flour
• 4 eggs, beaten
• 50g walnuts, toasted and whizzed in a food processor
• 100ml very strong coffee (made fresh or with instant), cooled

For the frosting

• 500g tub mascarpone
• 1 tbsp light soft brown sugar
• 100ml very strong coffee (made fresh or with instant), cooled
• 2 shots of caramel syrup for coffee (I used Monin Premium Caramel Syrup 1 L *)

Finishing touches

• Coffee beans
• Grated dark chocolate

Method

1. Make 200ml of very strong coffee (made fresh or with instant) and leave to cool. You’ll need half of this for the cake batter and half for the icing.
2. Pre-heat oven to 180C/fan 160C/gas 4. Grease the base of x 20cm cake tins and then line the bottoms with some greaseproof paper.
3. Using an electric whisk mix the butter and sugar together until smooth and creamy. Add the flour and eggs all together and continue to beat until evenly mixed.
4. Fold in the walnuts and the coffee.
5. Spoon half the cake batter in to into each tin and bake for 25-30 mins (or until golden and well risen).
6. Once cooked leave the cakes in their tins for 5 mins before removing and placing onto a wire rack.
7. Add a tbsp of sugar and 2 shots of caramel syrup to the coffee and mix well. Sprinkle 4 tbsp over the sponges. Leave to cool.
8. To make the frosting, tip the mascarpone into a bowl and add the remaining coffee, then mix until light and creamy.
9. Use about half of the frosting to sandwich the sponges together then, using a palette knife, spread the rest of the frosting over top of the cake.
10. To decorate I grated dark chocolate over the top and popped a few coffee beans in the centre.

The cake will keep covered in the fridge for at least 2-3 days ,if it lasts that long!

Let me know in the comments, if you give this Caramel Cappuccino Cake a try. What’s you favourite cake to bake?

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