I love the rare moments when you come across inspiration for a recipe and miraculously have all the ingredients on hand. Since I can be somewhat of an impulsive baker, I always try to keep my cupboards well stocked with the essentials so when inspiration does strike, I can make whatever takes my fancy without making a tedious trip to the grocery store.
Recently craving something deliriously delicious to satisfy my sweet tooth, I stumbled upon and adapted the recipe for this Cappuccino Layer Cake. It was such a perfect fit as it contains few ingredients that are basic staples bound to be found in every cupboard and household.
If you adore a cup of coffee just as much as I, you will love this decadent cake. Cappuccino Layer Cake is comprised of four moist coffee flavoured cake layers that are sandwiched beneath a thick cappuccino buttercream frosting.
The buttercream frosting is quite sweet and best used sparingly, but truly produces a complimentary flavour to the intense coffee flavoured cake. Each layer of flavour is distinctly separate, but really come together to unite harmoniously in a single mouthful.
Since I cannot leave well enough alone I also opted to finish and top the cake with cappuccino flavoured macarons. This step can easily be omitted if you’re not a macaron lover or simply do not have enough time on hand for another process. However, I believe that the macarons truly make this layer cake akin to a delicious work of art… and they really compliment the flavours present.
Cappuccino Layer Cake is decadently rich. The cake bakes up with a fragrant coffee aroma that will linger around the kitchen long after the cake has finished baking. A slice will leave you feeling warm, content and craving another. This cake is truly so good and is perfect to be enjoyed alongside a good cup of coffee or a tall glass of milk for a decadent afternoon treat.
- 500 g plain flour
- 6 tsp baking powder
- 100 g almond meal
- 440 g caster sugar
- 1 tsp salt
- 220 g unsalted butter, diced at room temperature
- 6 tbsp instant coffee granules, dissolved in 160 ml hot water
- 1 tbsp vanilla extract
- 160 ml whole milk
- 6 eggs
- 220 g unsalted butter, diced at room temperature
- 4 tbsp instant coffee granules, dissolved in 4 tablespoons of boiling water
- 720 g icing sugar
- 300 g icing sugar
- 115 g almond meal
- 2 tbsp instant coffee granules
- 1 tbsp dutch processed cocoa powder
- 145 g egg whites
- ½ tsp salt
- 170 g butter, diced at room temperature
- 2 tsp dutch processed cocoa powder
- 250 g icing sugar, sifted
- 2 tbsp instant coffee granules, dissolved in 2 tbsp of boiling water
- Preheat the oven to 180 C (350 F). Line, grease and flour four 20 cm cake tins.
- In a large bowl, combine the flour, baking powder, almond meal, sugar and salt.
- Using your fingers rub the diced butter into the dry flour mixture until no large chunks of butter remain.
- Pour the dissolved coffee into the flour mixture, along with the vanilla, eggs and milk. Combine until smooth with a electric beater or wooden spoon.
- Divide the batter between the cake tins and bake for 20 to 25 minutes or until the center springs back when lightly pressed.
- Let the cakes cool in their tins then turn out onto a wire rack and level any domed cakes.
- Cream together the room temperature butter, dissolved coffee and icing sugar until smooth. It should be the consistency of cream cheese. If it is too thick, add a splash of milk.
- In a food processor, blitz to combine 230 g of icing sugar, almond meal, instant coffee granules and cocoa.
- In a separate bowl, beat the egg whites until frothy. Add the salt and beat in the remaining 70 g of icing sugar a tablespoon at a time until stiff peaks form.
- Sift the dry ingredients into the egg white mixture in ¼ batches and gently fold in, being careful not to overwork the egg whites.
- Fill the mixture in a piping bag and pipe onto a macaron mat or baking sheet lined with baking paper.
- Let the macarons rest for 30 minutes to 1 hour to form a skin. Once the macarons have developed their skin bake in a 140 C (280 F) pre-heated oven for 20 minutes or until hollow when tapped. Remove from the oven and let shells sit to cool and further harden.
- Combine the butter, cocoa powder and icing sugar until smooth. Add in the dissolved coffee granules and mix well. The mixture should be thick and be able to hold it's shape, if it is too thick add a tablespoon of milk or too thin add a tablespoon of icing sugar.
- Chill until ready to assemble, then pipe onto half the macaron shells and sandwich with the other. (I also decorated my macaron shells with a brushstroke of cocoa powder dissolved in lemon juice).
- Place the first cooled and leveled cake layer base side up on a stand or large platter. Place one-third of the buttercream on the layer and smooth, stopping just shy of the edge.
- Repeat the process with the second, third and fourth cake layers - pressing down lightly as you go.
- Use the remaining buttercream to thinly frost the side of the cake.
- Top the cake with the macarons, sticking down with extra buttercream.
- The cake will keep in the fridge for a couple of days, bring it to room temperature though before serving.