This Cappuccino Cake is a moist, tender coffee butter cake with layers of cappuccino buttercream and a white chocolate ganache drip. Perfect for coffee lovers and special occasions, it's full of subtle coffee flavor without being soaked or heavy.
Why You'll Love This Recipe
- Coffee flavor in every bite - The brewed coffee in the batter adds a smooth richness without being overwhelming.
- Perfect for special occasions - With buttercream frosting and ganache drip, this layer cake makes a stunning centerpiece.
- For coffee lovers - A dessert that tastes like a cup of coffee in cake form.
- Indulgent - Ideal for birthdays, celebrations, or any time you want to bake something indulgent.
Ingredients in Layered Cappuccino Cake
- all purpose flour
- baking powder
- baking soda
- salt
- unsalted butter, softened to room temperature
- white sugar
- large eggs
- vanilla extract
- strongly brewed hot coffee
- buttermilk
Frosting (Cappuccino Buttercream)
- unsalted butter, softened
- cups powdered sugar
- vanilla extract
- strongly brewed espresso or coffee
White Chocolate Ganache
- heavy cream
- espresso
- white chocolate chips
How to Make A Layer Cake
- Preheat oven - Set your oven to 350°F. Spray 3 (6-inch) cake pans with cooking spray containing flour (or grease and line with parchment paper) so the cakes release cleanly.
- Cream butter & sugar - In a large bowl using an electric mixer (or stand mixer with whisk attachment), beat butter and sugar for 1-2 minutes until light and creamy.
- Add eggs & vanilla - Beat in the eggs one at a time, then add the vanilla extract with the last egg. Mix until fluffy.
- Mix dry ingredients - In a small bowl, whisk flour, baking powder, baking soda, and salt.
- Combine coffee & buttermilk - In a measuring cup, stir together the brewed coffee and buttermilk.
- Alternate wet & dry - Add about ⅓ of the flour mixture to the butter mixture and mix. Follow with some of the coffee mixture. Continue alternating until everything is combined, ending with the flour.
- Bake - Divide batter evenly between pans. Bake 20-25 minutes, or until a toothpick comes out with fine crumbs.
- Cool - Let cakes rest in the pans for 10 minutes, then remove to a wire rack to cool completely to room temperature.
How to Make Cappuccino Buttercream Frosting
- In a large mixing bowl, beat softened butter for 1-2 minutes until pale.
- Add 3 cups powdered sugar, vanilla, and espresso. Beat on medium-high until smooth. Add more powdered sugar if needed for piping consistency.
Assemble the Layer Cake
- Place the first cake layer on a serving plate. Spread ⅓-½ cup frosting in an even layer using an offset spatula.
- Add the second layer, top down, and frost again.
- Add the final layer, bottom up, for a flat top. Spread a thin layer of frosting (crumb coat) over the entire cake.
- Refrigerate 20-30 minutes for crumb coat to set.
- Frost the cake fully with remaining buttercream. Reserve about ¾ cup for piping decorations with a piping bag.
White Chocolate Ganache Drip
- Heat heavy cream until just simmering. Stir in espresso.
- Pour over white chocolate chips and let sit 2 minutes. Whisk until smooth.
- Let ganache cool close to room temperature so it doesn't melt the frosting.
- Spoon small amounts around the top of the cake, letting it drip slowly over the sides.
- Pipe a border with the reserved frosting, then drizzle any extra ganache into the center. Finish with a dusting of cocoa powder or garnish with whole coffee beans.
Quick Tips
- Use strong coffee - Freshly brewed or dissolved instant espresso granules give the best flavor.
- Best results - Make sure butter and eggs are at room temperature for a smooth cake batter.
- Layer neatly - Use an offset spatula to spread frosting evenly between layers.
- Decorating drip - Let ganache cool close to room temperature before drizzling, so it doesn't melt the buttercream.
- Storage - Keep the cake in an airtight container at room temperature for 2-3 days; serve with a cup of coffee or a scoop of ice cream.
More Espresso Recipes
Love this Cappuccino Cake? Try these espresso-inspired treats next:
- Chocolate Espresso Cookies - Rich chocolate cookies with a kick of espresso flavor.
- Chocolate Cupcakes with Espresso Buttercream - Moist cupcakes topped with bold espresso frosting.
- Gingerbread Iced Latte - A festive iced drink with warm gingerbread spice and espresso.
- Pumpkin Spice Latte Cupcakes - A seasonal twist with pumpkin spice and espresso buttercream.
📖 Recipe
Cappuccino Cake with Buttercream Frosting and Ganache
This Cappuccino Cake is a moist coffee butter cake layered with cappuccino buttercream and finished with a white chocolate ganache drip. A perfect dessert for coffee lovers and special occasions.
Equipment
Ingredients
Cake
- 2 ½ cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter - softened to room temperature
- 1 ½ cups white sugar
- 3 large eggs
- 2 teaspoon vanilla extract
- 1 cup strong brewed hot coffee
- ½ cup buttermilk
Cappuccino Buttercream
- 1 cup unsalted butter - softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoon strong espresso - or brewed coffee
White Chocolate Ganache
- 3 tablespoon heavy cream
- 1 tablespoon espresso
- 6 oz white chocolate chips
Instructions
- Preheat oven to 350°F. Grease three 6-inch cake pans and line with parchment paper.
- In a small bowl, whisk flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- In a measuring cup, combine brewed coffee and buttermilk.
- Add flour mixture and coffee mixture alternately into the butter mixture, starting and ending with the flour. Mix until combined.
- Divide batter evenly into cake pans. Bake 20-25 minutes or until a toothpick comes out with fine crumbs. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat butter until pale and creamy. Add powdered sugar, vanilla, and espresso. Beat until smooth, adjusting consistency as needed.
- Place the first cake layer on a serving plate. Spread ⅓ to ½ cup frosting evenly. Repeat with the second layer. Place the third layer bottom side up. Apply a thin crumb coat of frosting over the entire cake and chill for 20-30 minutes.
- Frost the sides and top with remaining buttercream, reserving ¾ cup for piping decorations.
- For the ganache, heat cream and espresso until steaming. Pour over chocolate chips, let sit for 2 minutes, then whisk until smooth. Cool close to room temperature.
- Spoon ganache slowly over the top edge of the cake, letting it drip down the sides. Pipe a border with reserved frosting. Dust with cocoa powder or garnish with coffee beans if desired.
Notes
- Use strong brewed coffee or instant espresso for the best coffee flavor.
- Apply a crumb coat and chill before the final frosting layer.
- Let ganache cool to room temperature before dripping, so it doesn't melt the buttercream
Nutrition
Serving: 1sliceCalories: 733kcalCarbohydrates: 94gProtein: 6gFat: 38gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 131mgSodium: 259mgPotassium: 123mgFiber: 1gSugar: 73gVitamin A: 1081IUVitamin C: 0.1mgCalcium: 102mgIron: 2mg
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
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Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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