Cappuccino Cake

The difference between a cappuccino and a coffee cake is that there’s a hint of chocolate. I know quite a lot of people who don’t like/drink coffee but really like coffee cake, so hopefully you all will enjoy this recipe! 


  • 250g softened butter (plus extra for greasing)
  • 280g self-raising flour 
  • 250g golden caster sugar 
  • 1/2tsp baking powder 
  • 4 eggs 
  • 150ml pot natural yoghurt 
  • 1 tsp vanilla paste/extract
  • 1 tbsp cocoa powder (plus extra to dust)
  • 100ml strong coffee (made with 2 tbsp of coffee granules) – 2 teaspoons of this 100ml will be used for the icing. 


  • 200g icing suger
  • 100g unsalted butter
  • 2 teaspoons of strong coffee 


  1. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin or a circle cake tin (like I used) and line with baking parchment. To make the sponge 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 tin, then bake for 25-30 mins until golden and risen and a skewer poked in comes out clean. Drizzle with some of the remaining coffee.
  2. Whilst the cake is in the oven, mix together the icing ingredients.  Spread over the cooled cake (and add a layer in the middle if you’d like), dust with a little cocoa and scatter with the coffee beans or walnuts. 
  3. I hope you enjoy this weeks recipe

    With Love, 


    Credit to Sarah Cook for this recipe


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