Now, two of my favourite things are coffee and cake, so what better to do than combine the two! There are so many coffee cake recipes out there but, having tried quite a few, I have to say this is one of the best; espresso coffee fuelled but moistened with a (not so secret now) ingredient and filled and topped with a deliciously creamy espresso frosting. Easy and so quick to make and goes perfectly with a freshly made cappuccino for an extra coffee kick! Coffee Heaven!
Cappucino Cake with Espresso Coffee Frosting
250g unsalted butter (or Flora Buttery, our new go-to favourite)
200g caster sugar
250g self-raising flour
4 large eggs
1 tsp baking powder
60g golden syrup
2 heaped tbsps strong espresso coffee powder dissolved in 3tbsps of water
300g Unsalted butter
2 tbsp semi-skimmed milk
4 tsp espresso powder dissolved in the milk (warm milk slightly in microwave first)
700g sifted icing sugar
- Set the oven to 190°C/375°F and grease and line 2 x 20cm (8”) sandwich cake tins.
- Put the butter, sugar, syrup and eggs in a large mixing bowl. Sift in the flour and baking powder, and add the coffee. Whisk together for 1-2 mins until the mixture is smooth, light and fluffy.
- Divide the mixture between the two tins and spread evenly.
- Bake in the centre of the oven for 25-30 mins, until well-risen and firm to the touch. Turn the cakes out on to a wire rack to cool.
- Whilst the cake is baking, beat the butter, icing sugar and coffee till smooth, light and fluffy.
- When the cakes are cool, sandwich the two cakes together with the creamy coffee frosting, and then smooth the remainder of the icing on top of the cake or finish with piped swirls if want to add a more decorative touch and some chocolate coated coffee beans.
- Or you can even divide the batter into a mini sandwich cake pan and make lots of delicious little mini cakes too
Tip: Golden syrup can be difficult to work with; try placing the jar in a bowl of hot water for a few minutes prior to using, it will make the syrup leave the spoon a little easier.