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Cappuccino Cake

Course Dessert
Prep Time 1 hour
Cook Time 30 minutes
Servings 8 slices

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!