Super Simple Cappuccino Cake Recipe With Greek Yogurt

Name: Cappuccino Cake
Prep time: PT-963809H12M56S
Cook time: 50 min
Total time: 7 h 50 min
Ingredients: 4 large eggs; 8 + ½ oz sugar; 8 + ½ oz extra-virgin olive oil; 8 + ½ oz Greek yogurt; 3 cups 00 flour; 1 + ½ tbsp baking soda; 1 tsp instant espresso powder (optional); 1 + ½ cups mascarpone; 1 + ½ cups heavy whipping cream; 3⁄4 cup powdered sugar; 1 or more 8-inch cake pans; a hand whisk; an electric mixer of any type

February 15, 2023
Michele Giuli

Last week, I had a few half-used ingredients that I needed to finish. And since my last coffee cake was a success, I decided to stay on topic and try this cappuccino cake recipe.

“What is that?”, you may ask.

Cappuccino cake can be considered an evolution of the more famous coffee cake. It’s a moist cake with a light, airy texture and a strong coffee flavor that comes from the combination of espresso and cocoa powder. It typically has 2 or more cake layers, and is filled and frosted with whipped cream. Sometimes it can have coffee shavings as decorations.

With a few simple ingredients and some basic baking skills, you can whip up this sweet treat easily. It takes some time to bake and cool down, but the active time you’ll spend working on it is less than 30 minutes.

For this recipe, I tried two different fillings: one made with a simple buttercream, and one made with mascarpone and heavy whipping cream. The first one was good but way too sugary. So, I opted for the latter, which was more balanced and refreshing.

Here are the steps for how to make a delicious cappuccino cake.

Table Of Contents show

Cappuccino cake ingredients

For the cake batter, I used a variation of my coffee cake recipe. I made it with the following:

large eggs;
brown sugar;
extra-virgin olive oil;
Greek yogurt;
cake flour;
vanilla-flavored baking powder;
instant coffee powder.

Alternatives: you can use standard baking powder and add some vanilla extract (or seeds) separately. You can also switch Greek yogurt with traditional yogurt if you prefer. And of course, you can use espresso or cappuccino powder, instead of instant coffee.

For the filling and frosting, instead, I used heavy whipping cream, mascarpone, a shot of espresso, and powdered sugar.

As per usual, I’ve written the precise amounts in the recipe card at the end of the post. The ingredients for the batter can be at room temperature. For the filling, on the other hand, I recommend keeping the ingredients in the refrigerator until when you need them.

Instructions

As per usual, start by preheating the oven to 350° F.

In the meantime, break the eggs and add them to a large mixing bowl. Then, add the brown sugar and whisk gently at low speed.

Now, add the oil, then the yogurt, and mix well.

In a small bowl, sift the flour, the baking powder, and the instant coffee. If you want, you can add some instant espresso powder. Add the dry ingredients to the batter, mixing constantly.

Take an 8-inch springform pan, cover its bottom with parchment paper, and pour the cake mixture into it.

Bake at 350° F in the preheated oven for 50 minutes, then stick a toothpick in the center of the cake to check that it’s ready. If it comes out clean, you can take it out.

Take the cake out of the springform and let it cool down for about an hour on a wire rack.

Now, it’s time to make the filling and the topping. You can use a stand mixer or an electric beater. For best results, all the ingredients should be kept in the refrigerator until it’s time to use them.

Add the mascarpone to a large bowl and soften it with a fork, then add the whipping cream and start beating at medium speed until you get stiff peaks. After a while, add the espresso shot and the powdered sugar (a little at a time).

To know when the filling is ready, try turning the bowl upside down. The whipped cream should not move at all.

Now, let’s assemble everything. Place the cake on a serving plate and cut it in half.

Cover the bottom layer with half of the frosting. Then add the other layer, and spread the remaining frosting all over it, including the sides of the cake. You can help yourself with a palette knife.

Decorate with a dusting of cocoa powder, and put the cake back in the refrigerator for about 5 hours.

Your cappuccino cake is ready. Enjoy it with your favorite coffee drink.

Cappuccino Cake FAQs

Does cappuccino cake have caffeine?

Yes, as the recipe usually calls for brewed espresso or coffee powder in the batter.

A single shot of regular espresso can contain from 70 to 100 milligrams of caffeine. If you’re concerned about consuming too much caffeine, you can use decaffeinated coffee. Just be aware that decaf options may still contain trace amounts of caffeine (usually less than 15 milligrams per shot).

If, on the other hand, you are not worried about your caffeine intake, you may want to try using a shot of blonde espresso. It has a milder, more chocolatey flavor than your regular espresso, and it could be an interesting addition to this recipe.

What is the secret to fluffy cakes?

The secret is the mixing method.

First of all, it’s a good practice to sift the dry ingredients together in a separate bowl. In this case, this means the flour, the baking powder, and the optional espresso powder.

Once you add them to the wet ingredients, mix gently but thoroughly with a hand whisk. Be sure not to overdo it, as over-mixing can lead to a dense texture. After some practice, you’ll become able to feel when you need to stop basing on the density of the batter.

In some recipes, you can also separate the egg whites from the yolks, beat them in another bowl, and add them to the batter. This helps add air to it and can give your cake a fluffier texture. I don’t recommend it for this recipe, though.

What’s the difference between stiff and soft peaks?

When you’re whipping cream or eggs and want to know how far you are in the process, stop the mixer for a moment and check the peaks that form on the whisk attachment. Soft peaks are the first stage. They form right after the cream/eggs start increasing in volume, and are still a little foamy.

Can I use caster sugar and other types of flour?

Yes, you can.

Brown sugar can add a little caramel flavor, but the difference is very subtle. I doubt anybody will notice it unless they already know about it. As for the flour, I tried this recipe with all-purpose, cake, and 00 flour. They all work well, and you can use them in the same amount.