Forget the usual cappuccino—try this indulgent Cappuccino Cake instead. It’s rich with coffee flavor, tender in texture, and elegant enough for any special occasion.
If you or someone you know loves coffee, this is the cake to make.
Like my other coffee-forward recipes—Espresso Brownies, Coffee Cookies and classic Tiramisu—this Cappuccino Cake is built around a bold coffee taste. Soft, sweet cake layers are paired with a silky Coffee Buttercream so every bite is heavenly.
This two-layer cake makes a beautiful centerpiece for celebrations. I’ve made this recipe for years and it reliably delights guests—moist, tender, and packed with coffee flavor.
Table of Contents
Why you’ll love this recipe
- Bold coffee flavor — clear, rich coffee taste defines this cake, so guests will recognize it as a true Cappuccino Cake.
- Celebration-ready — the two-layer presentation looks impressive on a dessert table.
- Accessible instructions — step-by-step directions make the recipe manageable for bakers of all levels.
- Moist and tender — the crumb stays soft and melt-in-your-mouth, not dry.
For full ingredient quantities and printable instructions, see the recipe card below.
Ingredients
- Instant coffee granules or instant espresso powder
- Hot water (just hot enough to dissolve the coffee)
- Unsalted butter (or use salted and omit the added salt)
- Granulated white sugar
- Large eggs, preferably at room temperature
- All-purpose (plain) flour
- Whole milk for richness and moisture
- Baking powder (fresh for best rise)
- Pure vanilla extract
- A pinch of salt to enhance flavor
Instructions
Preheat the oven to 325°F (160°C). Prepare two 8-inch (20cm) round pans by buttering them, lining the bottoms with non-stick parchment, and flouring the sides. Set aside.
In a medium bowl, dissolve the instant coffee in hot water, then stir in the milk and vanilla. Whisk together the flour, baking powder, and salt.
Beat the butter and sugar together until light and creamy, then add the eggs one at a time, beating well after each addition.
Reduce the mixer speed and add the flour mixture alternately with the milk mixture, beginning and ending with the flour. Mix until just combined.
Divide the batter evenly between the prepared pans, smooth the tops, and tap the pans on the counter to release large air pockets. Bake 30–35 minutes, rotating once if needed for even baking.
Prepare the buttercream by beating softened butter until light, then gradually adding powdered sugar until incorporated.
Whisk cooled strong coffee into the buttercream until smooth and well blended.
To assemble, place one cake layer on a serving plate and spread half the coffee buttercream over it. Top with the second layer and spread the remaining buttercream on top. Dust with cocoa powder to mimic a cappuccino’s foam. Serve immediately or chill for an hour to set.
Substitutions
- Whole milk — swap with your preferred plant-based or lactose-free milk if needed.
- Unsalted butter — use salted butter but omit the added pinch of salt in the recipe.
- Vanilla extract — vanilla bean paste or scraped vanilla seeds are good alternatives.
Variations
- Mascarpone frosting — replace the Coffee Buttercream with a light Mascarpone Cream for a different texture and flavor.
- Add crunch — scatter chopped walnuts or almonds over the buttercream for texture and visual appeal.
- Stronger coffee — use instant espresso granules for a more intense coffee punch.
Equipment
A stand mixer or hand mixer is recommended for creaming butter and beating the frosting. You’ll also need two 8-inch (20cm) cake pans, spatulas, bowls, and measuring tools.
Storage
Best served fresh after frosting. Store leftovers in an airtight container in the refrigerator for 2–3 days.
Top tip
- Always preheat the oven and know how long it takes to reach the temperature.
- Dissolve instant coffee completely for even distribution of flavor.
- Use room-temperature ingredients for a smoother batter and better volume when creaming.
- Measure flour accurately—stir, spoon into the cup, and level it off or use a scale for precision.
- Cool cakes in the pans for 10 minutes before turning out to prevent breaking.
- Trim any domed tops once the layers are completely cool to create stable, even layers.
- Chilling the unfrosted layers overnight can make trimming and frosting easier.
FAQ
This cake is flavored with instant coffee and sweetened with white sugar, built from basic ingredients like butter, eggs, flour, and milk to create a soft, tender cake.
Fluffiness comes from technique and ingredients: aeration from beating eggs into butter and sugar, plus a leavening agent like baking powder for lift.
Yes—both overmixing and undermixing can affect texture. Mix just until the ingredients are combined for the best tenderness.
Serving Suggestions
This cake pairs beautifully with a rich Italian meal or alongside other sweets. Serve it as the finale to a dinner or with coffee for an indulgent afternoon treat.
Related Recipes
Try complementary cakes and pastries when hosting: lemon blueberry pound cake, chocolate orange cake, chocolate cake with caramel, or traditional sfogliatelle.
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Cappuccino Cake Recipe
Ingredients
- 2 tablespoons instant coffee
- 2 tablespoons hot water
- 2 ½ cups (312 grams) all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 8 ounces (2 sticks/225 grams) unsalted butter
- 1 ½ cups (300 grams) granulated white sugar
- 4 eggs
- ⅔ cup whole milk
- 3 teaspoons vanilla extract
Coffee Buttercream
- 1 cup (2 sticks/227 grams) unsalted butter softened
- 2 ½ (300 grams) powdered sugar
- 2 teaspoons instant coffee
- 2 teaspoons hot water
Instructions
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Bring ingredients to room temperature for best results.
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Preheat oven to 325°F/160°C and prepare two 8-inch (20cm) pans with parchment, butter, and flour.
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Dissolve instant coffee in hot water, stir in milk and vanilla, and set aside.
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Whisk together flour, baking powder, and salt; set aside.
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Beat butter and sugar until light and creamy.
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Add eggs one at a time, beating well after each.
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On low speed, add the flour mixture alternately with the milk mixture, beginning and ending with the flour.
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Divide batter evenly between pans, smooth, and tap to remove air pockets.
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Bake 30–35 minutes until a skewer comes out clean and cakes pull slightly from the pan sides.
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Cool in pans 10 minutes, then invert onto wire racks and cool completely.
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Level the tops if needed, then assemble with coffee buttercream as directed.
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Dust with cocoa powder and serve or chill to set the frosting.
Coffee Buttercream
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Dissolve the instant coffee in hot water and cool.
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Beat softened butter until creamy (about 4–5 minutes).
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Slowly add powdered sugar to the butter, scraping the bowl as needed.
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Beat on medium-high until light and fluffy, then add the cooled coffee and beat until combined.
Notes
- Preheat the oven.
- Bring ingredients to room temperature.
- Fully dissolve the instant coffee for even flavor.
- Measure flour accurately for consistent texture.
- Handle hot cakes gently to avoid damage.
- Trim domed tops for stable stacking.
- Chill layers if you want easier trimming and frosting.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate from an online calculator. For precise values, calculate using the exact ingredients and brands you use.
This recipe was originally published on January 8, 2011 and has been updated and improved since.