This cappuccino cream cake is a perfect blend of light, fluffy cake with a rich, creamy cappuccino-infused filling. With its soft texture and subtle coffee flavor, this cake is ideal for coffee lovers looking for a dessert that’s both elegant and comforting. The cake’s nutty base, paired with the creamy mascarpone topping, creates a dessert that will leave everyone asking for seconds.
Why You’ll Love This Recipe
This cake is a dream for anyone who enjoys coffee-flavored treats. The combination of a soft, tender cake made with ground hazelnuts and cappuccino powder, topped with a rich, creamy mascarpone filling, creates an indulgent yet balanced dessert. The cappuccino flavor shines through without being overwhelming, making it perfect for those who want something a little more sophisticated. It’s also easy to make and versatile enough for both casual get-togethers and more formal occasions.
Perfect Occasion
This cappuccino cake is perfect for coffee breaks, birthdays, or after-dinner desserts. It’s also a wonderful choice for brunches or afternoon tea, where its smooth and creamy texture will be a hit. The cake’s subtle coffee flavor pairs beautifully with a cup of espresso or cappuccino, making it an ideal treat for coffee lovers. Whether you’re celebrating a special event or just want to enjoy a delicious homemade dessert, this cake is sure to impress.
Decoration Tips
For an impressive presentation, use a piping bag to create decorative swirls of cappuccino cream on top of the cake. Add a few chocolate-covered coffee beans or zebra chocolate rolls for a touch of elegance. A light dusting of cocoa powder will give the cake a professional look, while chopped hazelnuts can add extra texture and flavor. For special occasions, consider drizzling a bit of melted chocolate over the top or serving with a side of fresh berries.
Ingredients for the Cake:
- 3 eggs
- 150g sugar
- 150ml oil
- 150ml sparkling water
- 50g ground hazelnuts
- 180g flour
- 75g cornstarch
- 2 teaspoons baking powder
- 1 packet vanilla sugar
- 10g cappuccino powder
For the Cream:
- 400ml heavy cream
- 500g mascarpone
- 6 teaspoons stabilizing powder
- 120g powdered sugar
- 40g cappuccino powder
For Decoration:
- Chocolate-covered coffee beans
- Chocolate curls or zebra rolls
- Cocoa powder
- Chopped nuts
Instructions:
- Prepare the Cake:
- Preheat your oven to 180°C. Line a 26cm springform pan with parchment paper.
- In a large bowl, beat the eggs, sugar, and vanilla sugar for about 5 minutes until light and fluffy.
- Add the oil and sparkling water, and mix until combined.
- In a separate bowl, sift together the flour, cappuccino powder, cornstarch, ground hazelnuts, and baking powder. Gently fold this dry mixture into the wet ingredients.
- Pour the batter into the prepared springform pan and smooth the surface.
- Bake for 30-40 minutes. Check the cake with a toothpick after 30 minutes to ensure it’s done. Once baked, let it cool completely on a wire rack.
- Make the Cream:
- In a large bowl, whip the heavy cream with the mascarpone, powdered sugar, cappuccino powder, and stabilizing powder until stiff peaks form.
- Reserve 3-4 tablespoons of the cream for decoration. Place this portion into a piping bag fitted with a star tip.
- Assemble the Cake:
- Once the cake has cooled, spread the remaining cream evenly over the top of the cake, smoothing it out with a spatula.
- Chill the cake in the refrigerator for 4-5 hours or overnight to set.
- Decorate the Cake:
- Pipe decorative swirls of the reserved cream on top of the cake.
- Sprinkle cocoa powder over the top and garnish with chocolate-covered coffee beans, chocolate rolls, and chopped nuts.
Enjoy your delicious cappuccino cream cake!
