This cappuccino cake is a soft, moist coffee layer cake filled and frosted with a light and fluffy whipped coffee ganache.
This cappuccino layer cake combines soft espresso-flavored cake layers with a light and creamy whipped coffee ganache.
I love using whipped ganache instead of buttercream for a smooth, airy frosting that’s perfect for filling and decorating cakes.
Why You’ll Love This Recipe
- Rich coffee flavor – Espresso-infused cake layers and creamy coffee ganache in every bite.
- Soft & moist texture – Three tender cake layers with a light, fluffy filling.
- No buttercream needed – A silky whipped ganache that’s perfect for frosting and piping.
Ingredients You’ll Need
- Butter – Unsalted and softened, for a rich, tender cake.
- Sugar – A mix of granulated sugar and light brown sugar for sweetness and moisture.
- Eggs – At room temperature, to help create a soft, fluffy texture.
- Vanilla extract – Enhances the coffee flavor.
- Cake flour – Gives the cake layers a soft, delicate crumb.
- Baking powder and baking soda – Help the cake rise evenly.
- Salt – Balances the sweetness.
- Instant espresso powder – Adds a rich coffee flavor without extra liquid.
- Buttermilk – Keeps the cake incredibly moist and tender.
- White chocolate – Use good-quality white chocolate for a smooth, creamy ganache.
- Heavy whipping cream – At least 35% fat, for a light and fluffy whipped texture.
How to Make Cappuccino Cake
Add the cold cream, blend until smooth, cover, and chill for at least 6 hours.
Stack the cake layers with whipped coffee ganache between each.
Apply a thin crumb coat, chill briefly, then frost and smooth the cake.
Pipe ganache swirls, decorate with coffee beans, and chill for 1–2 hours before serving.s, decorate with coffee beans, and chill for 1–2 hours before serving.
For a different frosting option, try my coffee buttercream for a rich, creamy finish with a delicious coffee flavor.
Tips for Success
- Room-temperature ingredients: For a soft, tender cake.
- Don’t overmix: Keep the cake layers light and fluffy.
- Chill the ganache: At least 6 hours, preferably overnight.
- Don’t overwhip: Keep the ganache soft and spreadable for easy smoothing.
- Cool completely: Before filling and frosting the cake.
Storage
Store your cappuccino cake in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature for 15–20 minutes before serving.
Variations
- Chocolate cappuccino cake: Add chocolate chips to the coffee cake batter.
- Mocha cake: Use chocolate cake layers with the whipped coffee ganache.
- Stronger coffee flavor: Add a little extra espresso powder for a bolder taste.
- Caramel cappuccino cake: Drizzle salted caramel between the cake layers.
Recipe Questions
Can I make this cappuccino cake ahead of time?
Yes! Prepare the coffee cake layers and ganache a day ahead, then whip the ganache and assemble the cake the next day.
Can I use regular instant coffee instead of espresso powder?
Yes, instant coffee works too, but espresso powder gives a stronger coffee flavor.
Why is my whipped coffee ganache grainy?
It may have been overwhipped. Stop beating as soon as the ganache becomes smooth, fluffy, and spreadable.
Can I freeze cappuccino cake?
You can freeze the unfrosted cake layers for up to 2 months. Wrap them tightly and thaw before assembling.
More Coffee & Cake Recipes
- Tiramisu cake
- Mocha cupcakes
- Salted caramel cake
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
Print
Cappuccino Cake
- Total Time: 9 hours 20 minutes
- Yield: 8 slices
Description
This cappuccino cake features three soft, moist coffee cake layers filled and frosted with a light, creamy whipped white chocolate coffee ganache.
Ingredients
Coffee Cake Layers
- 150 g (⅔ cup) unsalted butter, softened
- 100 g (½ cup) granulated sugar
- 100 g (½ cup packed) light brown sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 270 g (2¼ cups) cake flour
- 6 g (1½ tsp) baking powder
- 2.5 g (½ tsp) baking soda
- 3 g (½ tsp) salt
- 10 g instant espresso powder
- 200 ml (¾ cup + 1 tbsp) buttermilk, room temperature
- 20 ml (4 tsp) hot water
Whipped Coffee Ganache
- 400 g (14 oz) white chocolate, finely chopped
- 300 ml (1¼ cups) heavy whipping cream, at least 35% fat, for heating
- 300 ml (1¼ cups) heavy whipping cream, at least 35% fat, cold
- 10 g instant espresso powder
Instructions
Whipped Coffee Ganache (Prepare the Day Before)
- Melt the white chocolate in the microwave or over a double boiler until smooth.
- Dissolve the espresso powder in the 300 ml of cream and heat until just simmering.
- Pour the hot coffee cream over the melted chocolate and mix until smooth and emulsified.
- Add the 300 ml of cold cream and blend with an immersion blender until completely smooth.
- Cover with plastic wrap touching the surface and refrigerate for at least 6 hours, preferably overnight.
Coffee Cake Layers
- Preheat the oven to 350°F (180°C). Grease and line three 6-inch (15 cm) cake pans with parchment paper.
- Beat the softened butter, granulated sugar, and light brown sugar until light and fluffy.
- Add the eggs one at a time, followed by the vanilla extract and espresso powder dissolved in hot water.
- In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- Alternate adding the dry ingredients and buttermilk, mixing on low speed just until combined.
- Divide the batter evenly between the prepared pans and bake for 35–40 minutes, until a toothpick inserted into the center comes out clean.
- Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.
Assembly and Decoration
- Whip the chilled coffee ganache with an electric mixer until thick, fluffy, and spreadable. Do not overwhip! It should hold its shape while remaining soft and flexible for easy frosting and smoothing.
- Place the first coffee cake layer on a cake board and spread an even layer of whipped coffee ganache on top.
- Add the second cake layer, repeat with the ganache, and finish with the third cake layer.
- Cover the entire cake with a thin crumb coat of ganache and refrigerate for 15–20 minutes to set.
- Apply a final layer of whipped coffee ganache and smooth the sides and top with a cake scraper. Chill the cake briefly if the ganache becomes too soft to work with.
- Transfer the remaining ganache to a piping bag fitted with a star tip and pipe swirls on top. Decorate with whole coffee beans.
- Refrigerate the finished cappuccino cake for 1–2 hours before serving.
Notes
Storage: Keep refrigerated in an airtight container for up to 3 days. Let stand at room temperature for 15–20 minutes before serving.
Tips:
- Room-temperature ingredients: For a soft, tender cake.
- Don’t overmix: Keep the cake layers light and fluffy.
- Chill the ganache: At least 6 hours, preferably overnight.
- Don’t overwhip: Keep the ganache firm but soft and spreadable.
- Cool completely: Before filling and frosting the cake.
- Use a warm cake scraper: Run your metal scraper under hot water, dry it, and gently smooth the frosting for a clean finish.
- Prep Time: 40 minutes
- Chilling time: 8 hours
- Cook Time: 40 minutes
- Category: Cake
- Cuisine: American
Leave a Reply