Coffee Cake with Cappuccino Frosting

Coffee Cake with Cappuccino Frosting: A Perfect Blend of Flavor and Elegance

If you’re a coffee lover and enjoy indulging in a decadent dessert, this Coffee Cake with Cappuccino Frosting is going to be your new favorite treat. With a rich, flavorful cake base infused with coffee and a velvety cappuccino whipped cream frosting, this cake delivers an irresistible combination of sweetness and bold coffee notes. Perfect for a special occasion or a weekend treat, this gluten-free cake is sure to impress your friends and family.

Ingredients:

For the Coffee Cake:

• 120 g (½ cup) whole milk
• 15 g (3 ½ tbsp) instant coffee granules
• 140 g (1 ¼ sticks) unsalted butter, softened
• 100 g (½ cup) light brown soft sugar
• 75 g (¼ cup + 2 tbsp) caster or granulated sugar
• ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
• 3 UK medium/US large eggs, room temperature
• 180 g (1 ½ cups) plain gluten-free flour blend (or your preferred GF flour mix)
• 60 g (½ cup + 1 ½ tbsp) ground walnuts (or almond flour, or more GF flour if nut-free)
• 2 ½ tsp baking powder
• ½ tsp xanthan gum (omit if your GF flour blend contains it)
• ¼ tsp salt

For the Cappuccino Whipped Cream Frosting:

• 300 g (1 ⅓ cups) double/heavy cream
• 18 g (2 ½ tbsp) cappuccino powder
• 2 g (1 ½ tsp) instant coffee granules
• 120 g (1 cup) icing/powdered sugar (adjust sweetness to taste)
• Chocolate shavings for decoration

Directions:

Step 1: Prepare the Coffee Cake

1. Preheat the oven:
   Adjust the oven rack to the middle position and preheat it to 350°F (180°C). Line an 8-inch (20 cm) round cake tin with baking paper.
2. Dissolve the coffee:
   In a small saucepan or microwave-safe bowl, heat the milk and instant coffee together, stirring occasionally until the coffee is fully dissolved. Set the mixture aside to cool.
3. Cream the butter and sugars:
   In a large bowl, cream the softened butter, light brown sugar, caster sugar, and vanilla together until pale and fluffy using a whisk, hand mixer, or stand mixer.
4. Add the eggs:
   Add the eggs one at a time, whisking well after each addition until the mixture is smooth and well combined.
5. Mix the dry ingredients:
   In a separate bowl, sift together the gluten-free flour blend, ground walnuts (or almond flour), baking powder, xanthan gum, and salt.
6. Combine wet and dry ingredients:
   Gradually add the dry ingredients to the butter mixture in three batches, alternating with the coffee milk in two batches. Whisk well after each addition to ensure the batter is smooth and fluffy.
7. Bake the cake:
   Pour the batter into the prepared cake tin, smoothing the top. Bake for 38-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean. If the cake starts browning too quickly, cover it with foil and continue baking.
8. Cool the cake:
   Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

Step 2: Make the Cappuccino Whipped Cream Frosting

1. Prepare the coffee-cream mixture:
   In a small saucepan or microwave-safe bowl, heat 70 g (about ⅓ cup) of the cream with the cappuccino powder and instant coffee, stirring until dissolved. Set aside to cool completely.
2. Whip the cream:
   In a large bowl, whisk the remaining cream and icing sugar until soft peaks form.
3. Add the coffee mixture:
   Gradually whisk the cooled coffee-cream mixture into the whipped cream, one tablespoon at a time, until fully combined and smooth. If needed, whisk for an additional 30 seconds to thicken the frosting.

Step 3: Assemble and Serve the Cake

1. Frost the cake:
   Once the cake has cooled, spoon the cappuccino frosting on top. Use an offset spatula or the back of a spoon to spread the frosting evenly over the cake, creating decorative swirls.
2. Decorate:
   Sprinkle with chocolate shavings to add a beautiful finishing touch.
3. Serve:
   Slice the cake and enjoy with a cup of coffee or tea!

Storage:

The cake can be stored in a closed container in the refrigerator for 3-4 days.

Recipe Details:

• Prep Time: 25 minutes
• Baking Time: 40 minutes
• Total Time: 1 hour and 5 minutes
• Servings: 8 servings
• Calories: 350 kcal per slice

Why You’ll Love This Coffee Cake with Cappuccino Frosting:

• Rich Coffee Flavor: The combination of coffee-infused cake and cappuccino-flavored frosting makes this a must-try for coffee lovers.
• Gluten-Free and Customizable: This cake is made with a gluten-free flour blend, but you can easily swap for your preferred flour mix, making it adaptable to various dietary needs.
• Perfect for Any Occasion: Whether it’s a casual afternoon tea or a special celebration, this cake is sure to impress with its rich flavors and beautiful presentation.
• Easy to Make: Despite its impressive appearance, this cake is simple to bake and assemble, making it perfect even for beginner bakers.

Tips for Success:

• Room Temperature Ingredients: Ensure the eggs and butter are at room temperature before starting to ensure a smooth and well-combined batter.
• Whipping Cream: Be careful not to over-whip the cream for the frosting. Stop as soon as soft peaks form to prevent it from becoming too stiff.
• Coffee Variations: Adjust the strength of the coffee to your liking by adding more or less instant coffee to the cake or frosting.

This Coffee Cake with Cappuccino Frosting is a decadent yet simple dessert that pairs perfectly with a cup of your favorite brew. With its bold coffee flavor and creamy frosting, it’s a cake that will make any occasion feel special. Enjoy!

Coffee Cake with Cappuccino Frosting

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• Author: Dulcia
• Total Time: 1 hour and 5 minutes
• Yield: 8 1x

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Description

This Gluten-Free Coffee Cake with Cappuccino Whipped Cream Frosting is a delightful treat for coffee lovers and dessert enthusiasts alike. The cake is soft, fluffy, and perfectly moist, thanks to a blend of gluten-free flour and ground walnuts. The hint of coffee in the cake pairs beautifully with the rich cappuccino-flavored whipped cream frosting, creating a balanced flavor that’s not too sweet yet full of depth.

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Ingredients

Scale 1x2x3x

For the Coffee Cake:
120 g (½ cup) whole milk
15 g (3 ½ tbsp) instant coffee granules
140 g (1 ¼ sticks) unsalted butter, softened
100 g (½ cup) light brown soft sugar
75 g (¼ cup + 2 tbsp) caster or granulated sugar
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
3 UK medium/US large eggs, room temperature
180 g (1 ½ cups) plain gluten-free flour blend (or your preferred GF flour mix)
60 g (½ cup + 1 ½ tbsp) ground walnuts (or almond flour, or more GF flour if nut-free)
2 ½ tsp baking powder
½ tsp xanthan gum (omit if your GF flour blend contains it)
¼ tsp salt
For the Cappuccino Whipped Cream Frosting:
300 g (1 ⅓ cups) double/heavy cream
18 g (2 ½ tbsp) cappuccino powder
2 g (1 ½ tsp) instant coffee granules
120 g (1 cup) icing/powdered sugar (adjust sweetness to taste)
Chocolate shavings for decoration

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Instructions

For the Coffee Cake:
Preheat the oven: Adjust the oven rack to the middle position and preheat to 350°F (180°C). Line an 8-inch (20 cm) round cake tin with baking paper.
Dissolve the coffee: In a small saucepan or microwave-safe bowl, heat the milk and instant coffee together, stirring occasionally until the coffee is fully dissolved. Set aside to cool.
Cream the butter and sugars: In a large bowl, cream the softened butter, light brown sugar, caster sugar, and vanilla together until pale and fluffy using a balloon whisk, hand mixer, or stand mixer.
Add the eggs: Add the eggs one at a time, whisking well after each addition until the mixture is well combined.
Mix the dry ingredients: In a separate bowl, sift together the gluten-free flour blend, ground walnuts, baking powder, xanthan gum, and salt.
Combine wet and dry ingredients: Gradually add the dry ingredients in three batches, alternating with the coffee milk in two batches, whisking well after each addition. The batter should be smooth and fluffy.
Bake: Pour the batter into the prepared cake tin and smooth the top. Bake for 38-40 minutes, or until golden brown and a toothpick inserted comes out clean. If the cake starts browning too quickly, cover it with foil and continue baking.
Cool: Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
For the Cappuccino Whipped Cream Frosting:
Prepare the coffee-cream mixture: In a small saucepan or microwave-safe bowl, heat 70 g (about ⅓ cup) of the cream with the cappuccino powder and instant coffee, stirring until dissolved. Set aside to cool completely.
Whip the cream: In a large bowl, whisk the remaining cream and icing sugar until soft peaks form.
Add the coffee mixture: Gradually whisk the cooled coffee-cream mixture into the whipped cream, one tablespoon at a time, until fully combined and smooth. Whisk for an additional 30 seconds if needed to thicken the frosting.
Assembling the Coffee Cake:
Frost the cake: Spoon the cappuccino frosting on top of the cooled cake. Use an offset spatula or the back of a spoon to spread it evenly, creating decorative swirls.
Decorate: Sprinkle with chocolate shavings for a beautiful finishing touch.
Serve: Slice and enjoy!
Storage:
The coffee cake can be stored in a closed container in the fridge for 3-4 days.

• Prep Time: 25 minutes
• Cook Time: 40 minutes

Nutrition

• Calories: 350