Make your afternoon coffee break even more special with this delicious cappuccino cake. The perfect marriage of two classics, now combined into one irresistible treat. Let’s get baking!
Ingredients for this Cappuccino Cake:
- 2 tablespoons instant cappuccino powder;
- 1 cup (approx. 200g) granulated sugar;
- 1/2 cup (120ml) whole milk;
- 1/2 cup (120g) melted butter;
- 1 tablespoon ground cinnamon;
- 3 large eggs;
- 2 cups (270g) all-purpose flour;
- 3/4 cup (90g) rice flour;
- 1/2 cup (100g) heavy whipping cream;
- 1 tablespoon baking powder.
How to make the Cappuccino Cake:
- First, whisk the heavy whipping cream until it reaches a thickened, whipped consistency;
- Next, blend in the melted butter and sugar, whisking continuously;
- Add the cinnamon and cappuccino powder, mixing until fully incorporated into the batter;
- Add the eggs one at a time, mixing well;
- Continue mixing and gradually add the rice flour and all-purpose flour;
- Once all ingredients are well combined, stir in the milk and baking powder;
- Mix gently until just combined;
- Pour into a greased cake pan and bake in a preheated oven at 350°F (180°C) for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean;
- Let it cool slightly before removing from the pan;
- Enjoy!
Pro Tip:
For a soft and light cake, we recommend sifting your flours before adding them to the batter to avoid any lumps. Also, keep an eye on the oven time to ensure your cake stays moist and doesn’t dry out.
Did you know?
Cappuccino is a classic hot beverage of Italian origin, traditionally made with espresso and steamed milk, often dusted with cocoa powder. Legend has it that the drink was created by Capuchin monks in the 16th century, who used milk to soften the strong, bitter flavor of their coffee.
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