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4 layer cappuccino cake on green cake stand with knife in front of it along with cocoa powder in a sieve

Cappuccino Cake

This recipe makes a 4-layer cake with cappucino and buttercream frosting.
5 from 1 vote
Course Dessert
Cuisine American

Ingredients
  

  • butter or Crisco for greasing the pan
  • 2 1/2 cups flour plus more for flouring the pans
  • 4 cups sugar
  • 1 1/2 cups cocoa powder
  • 2 teaspoons baking powder
  • 4 teaspoons baking soda
  • 2 teaspoon kosher salt
  • 2 cups buttermilk
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups freshly brewed hot coffee
  • Buttercream Frosting for the layers
  • Cappuccino Frosting for the top

Ingredients for the Buttercream Frosting

  • 1 cup butter
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons whipping cream

Ingredients for the Cappuccino Frosting

  • 3 ounces good milk chocolate such as Ghirardelli or Callebaut, chopped
  • 4 ounces good semisweet chocolate such as Ghirardelli or Callebaut, chopped
  • 2 sticks butter, room temperature
  • 1 1/2 cups confectioners’ sugar
  • 1/2 teaspoon espresso powder
  • 2 tablespoons heavy cream
  • 2 teaspoons vanilla extract

Instructions
 

  • Preheat the oven to 350 degrees.
  • Butter four 8-inch round cake pans. Line the bottoms with parchment paper and then butter and flour the paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking powder, baking soda, and salt and mix on low speed until combined.
  • In a medium-sized bowl add buttermilk, oil, eggs, and vanilla and mix well. Slowly add the wet ingredients to the dry ingredients and mix until incorporated. With the mixer on low, slowly add the coffee until just combined. Scrape down the sides and stir with the spatula until mixed well.
  • Pour the batter evenly among all four pans. Bake for 35 to 40 minutes or until a toothpick comes out clean. Remove pans to a cooling rack and allow to cool in the pans for about 10 minutes. Turn the cakes out onto cooling rack and allow to cool completely.

Instructions for the Buttercream Frosting

  • In a stand mixer fitted with the whisk attachment, add the butter and sugar and mix on low until incorporated and then high until butter mixture is light yellow and fluffy. Add vanilla extract and whipping cream and mix for about 3 minutes.

Instructions for Cappuccino Frosting

  • In a heat-proof bowl placed over a pot of simmering water, add the chopped chocolate. Stir until just melted and set aside.
  • In a stand mixer fitted with the whisk attachment, beat butter until light yellow. Lower the speed of the mixer and gradually add confectioners’ sugar for about 3 to 4 minutes, scraping down the sides of the bowl as needed.
  • In a small bowl add 2 tablespoons of very hot water and espresso powder and mix well. Add espresso mixture to the chocolate and mix until incorporated. With the mixer on low, slowly add chocolate mixture, cream, and vanilla to the butter mixture and continue to mix for about 1 more minute.

To assemble:

  • Place one cake on a serving plate, flat side up. Frost the top of that layer with the buttercream. Place the second layer on top with the flat side up and frost the top with buttercream. Place the third layer on top with the flat side up and frost the top with the buttercream. Place the fourth layer on top with the flat side up. Frost the top and sides of the cake with the Cappuccino Icing. If desired, sift cocoa powder over the top of the cake and decorate with strawberries.
Keyword cake, holiday dessert, holiday recipes, stacey lyn, stacey lynn, stacy lyn, stacy lynn
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