Cappuccino Cake
1 hr 45 min + cooling12 generous servings
A two-layer coffee cake with coffee buttercream frosting, dusted with cocoa to resemble a cappuccino.
| prepPreheat oven to 325°F / 160°C | ||||||||||
| prepLine bottoms of two 8-inch / 20 cm pans with parchment paper, butter and flour the sides | ||||||||||
| 2 tablespoons instant coffee (for cake) | Dissolve coffee in hot water | Stir in milk and vanilla | Alternate flour & milk mixtures, end with flour | Divide batter between pans, tap to level | Bake 325°F / 160°C, 30–35 min until skewer clean | Cool 10 min, turn out onto racks, cool completely | Level cake tops if domed | Place first layer, spread half buttercream | Top with second layer, spread remaining buttercream | Dust with cocoa powder, chill 1 hr or serve |
| 2 tablespoons hot water (for cake) | ||||||||||
| 160 ml whole milk | ||||||||||
| 3 teaspoons vanilla extract | ||||||||||
| 312 g all-purpose flour | Whisk together flour, baking powder & salt | |||||||||
| 3 teaspoons baking powder | ||||||||||
| ½ teaspoon salt | ||||||||||
| 225 g unsalted butter | Beat butter and sugar until creamy | Add eggs one at a time, beat well | ||||||||
| 300 g granulated white sugar | ||||||||||
| 4 eggs | ||||||||||
| 2 teaspoons instant coffee (for buttercream) | Dissolve coffee in hot water, cool | Add cooled coffee, beat on high 1 min | ||||||||
| 2 teaspoons hot water (for buttercream) | ||||||||||
| 227 g unsalted butter (softened) | Beat softened butter until creamy, 4–5 min | Add powdered sugar a few spoonfuls at a time | Beat on medium-high 2 min until fluffy | |||||||
| 300 g powdered sugar | ||||||||||
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