Cappuccino Cake Coffee Layers (Print Version)
# Ingredients:
→ Coffee Cake
01 -
281 g all-purpose flour, spooned and leveled
02 -
1.5 tsp baking powder
03 -
0.25 tsp baking soda
04 -
0.5 tsp salt
05 -
140 g unsalted butter, softened
06 -
300 g granulated white sugar
07 -
3 eggs, at room temperature
08 -
1.5 tbsp vanilla extract
09 -
2 tbsp instant coffee
10 -
240 ml buttermilk, at room temperature
→ Coffee Buttercream
11 -
336 g unsalted butter, softened
12 -
0.25 tsp salt
13 -
455 g powdered sugar
14 -
1 tbsp vanilla extract
15 -
1.5 tbsp instant coffee
→ Coffee Ganache
16 -
45 ml heavy cream
17 -
1.5 tsp instant coffee
18 -
127 g white chocolate bar, chopped
# Instructions:
01 -
Preheat oven to 175°C. Coat three 15 cm round cake pans with non-stick spray and line the bases with parchment paper.
02 -
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
03 -
In a large mixing bowl, beat softened unsalted butter and granulated sugar together using an electric mixer on high speed until light and fluffy, about 3–4 minutes.
04 -
Dissolve instant coffee in vanilla extract. Add eggs and coffee-vanilla mixture to the creamed butter-sugar and mix on medium speed until smooth, scraping bowl as needed.
05 -
Alternately add dry ingredients and buttermilk to the wet mixture in several additions, mixing on low then medium speed until just combined and batter is smooth. Scrape bowl to ensure even mixing.
06 -
Divide batter evenly among prepared pans. Bake for 27–31 minutes, or until a toothpick inserted into the center of each cake comes out clean.
07 -
Allow cakes to cool in pans for 2 minutes. Run a knife around edges, then invert onto a wire rack and cool completely.
08 -
In a large bowl, beat softened unsalted butter and salt on high speed for 5–10 minutes until pale and fluffy. Sift powdered sugar gradually into butter, mixing until fully combined. Dissolve instant coffee in vanilla extract, add mixture to frosting, and beat until combined. Whip on high speed for another 1–2 minutes until light and airy.
09 -
Gently heat heavy cream with instant coffee, stirring until fully dissolved. Pour over chopped white chocolate in a heatproof bowl, then melt together in a double boiler over medium heat until smooth. Stir to combine and let cool until slightly thickened but pourable.
10 -
On a cake turntable, place the first cake layer and spread a generous amount of coffee buttercream on top. Repeat with the second layer. Place the third layer atop. Apply small amounts of frosting to top and sides, smoothing with an offset spatula and cake scraper to create a thin crumb coat. Refrigerate for 30 minutes.
11 -
Rewhip frosting if necessary, then spread ample buttercream on chilled cake’s top and sides. Smooth surface with an offset spatula and cake scraper for a polished finish. Chill assembled cake 30 minutes.
12 -
Once the cake is chilled, gently squeeze coffee ganache in drips around top perimeter and spread extra ganache across the top, creating a swirl with the spatula. Chill again for around 15 minutes until set.
13 -
Rewhip remaining frosting if needed, transfer to a piping bag with decorative tip, and pipe swirls atop cake. Garnish with espresso beans and a dusting of cocoa powder. Place on a serving plate and serve.
# Notes:
01 -
Chilling the cake after the crumb coat ensures a smooth, crumb-free final appearance.