Get ready for the ultimate cappuccino cake experience! This cake is not just any cake; it’s the best cappuccino cake you’ll ever taste! Picture this: moist coffee cake layers, layered with rich coffee buttercream, and crowned with a decadent coffee ganache drip. It’s a coffee lover’s dream come true, perfect for any special occasion or simply to satisfy your coffee cravings!
WHY YOU’LL FALL IN LOVE WITH THIS COFFEE CAKE:
- Bursting with Coffee Flavor: From the coffee cake layers to the coffee buttercream and the luscious coffee ganache, every bite is a celebration of irresistible cappuccino goodness!
- Stunningly Beautiful: The addition of the coffee ganache not only elevates the flavor but also adds a touch of elegance to this already gorgeous cake!
- Effortlessly Easy: Despite its fancy appearance, this cake is a breeze to make! You’ll impress everyone with your baking skills without breaking a sweat!
Cappuccino Cake
Ingredients
For the Coffee Cake:
- 2 ¼ cups of all-purpose flour 281 grams, spooned and leveled
- 1 ½ teaspoons of baking powder
- ¼ teaspoon of baking soda
- ½ teaspoon of salt
- 10 tablespoons of unsalted butter softened (140 grams)
- 1 ½ cups of granulated white sugar 300 grams
- 3 eggs at room temperature
- 1 ½ tablespoons of vanilla extract
- 2 tablespoons of instant coffee
- 1 cup of buttermilk at room temperature (240 milliliters)
For the Coffee Buttercream:
- 1 ½ cups of unsalted butter softened (336 grams)
- ¼ teaspoon of salt
- 3 ½ cups of powdered sugar 455 grams
- 1 tablespoon of vanilla extract
- 1 ½ tablespoons of instant coffee
For the Coffee Ganache:
- 3 tablespoons of heavy cream 45 milliliters
- 1 ½ teaspoons of instant coffee
- 4.5 ounces of white chocolate bar chopped (127 grams)
Instructions
For the Coffee Cake:
- Preheat your oven to 350 degrees Fahrenheit. Grease three 6-inch cake pans with non-stick spray and line the bottoms with parchment paper rounds.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Dissolve the instant coffee in the vanilla extract. Add the eggs and the vanilla/instant coffee mixture to the butter mixture and mix until smooth.
- Alternate adding the dry ingredients and the buttermilk to the butter/coffee mixture, mixing until just combined.
- Fold in the shredded carrots until evenly distributed.
- Divide the batter evenly among the prepared cake pans and bake for 27-31 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
For the Coffee Buttercream:
- In a large bowl, whip the butter and salt until pale and fluffy.
- Gradually sift in the powdered sugar until combined.
- Dissolve the instant coffee in the vanilla extract. Add it to the frosting and mix until combined.
- Whip the frosting until light and fluffy.
For the Coffee Ganache:
- Heat the heavy cream and instant coffee until the coffee is dissolved.
- Add the chopped white chocolate and coffee/cream mixture to a double boiler. Heat until melted together.
Assembling the Cake:
- Apply a thin layer of frosting (crumb coat) to the cake layers and chill for 30 minutes.
- Apply the final coating of frosting and chill for another 30 minutes.
- Pour the coffee ganache drip around the top edges of the cake and smooth it out.
- Pipe decorative swirls of frosting on top of the cake. Decorate with espresso beans and a dusting of cocoa powder.
- Serve and enjoy with a cup of coffee!