Coffee and Cappuccino Cream Cake
I make this cake whenever someone requests a coffee-flavored dessert that is distinctly "coffee" and not just "coffee-flavored." The recipe may not be visually impressive, but the layers are light, and the cream stays stable in the fridge. I've learned to keep the layers on a wire rack immediately after taking them out of the oven to prevent them from getting soggy on the bottom. If I don't have freshly ground coffee, instant coffee will work, but the flavor won't be the same.
Quick Info
Total time: approximately 5 hours (including cooling and chilling)
Preparation time: 1 hour
Baking time: 35 minutes
Servings: 10-12 slices (from a 17 cm diameter cake with 3 layers)
Difficulty: medium
Recipe type: coffee cake, suitable for birthdays, name days, or whenever you need a caffeine-infused dessert
Ingredients
For the cake:
5 large eggs (L)
200 g granulated sugar
60 g flour
40 g cocoa powder
15 g finely ground coffee (about 1 heaping tablespoon)
3 tablespoons sunflower oil
1 pinch of salt
For the cappuccino cream:
800 g heavy whipping cream (30% fat)
2 tablespoons granulated sugar
5 packets of instant cappuccino
4 packets of whipped cream stabilizer
For the syrup:
100 ml strong coffee (filter or double espresso)
30 ml water
1 tablespoon sugar
For decoration:
cocoa powder
coffee beans
Instructions
1. Preheat the oven and prepare the pans
Preheat the oven to 190°C. Line three round 17 cm pans with parchment paper. If you don't have three pans, bake them one at a time and wash the pan between uses.
2. Separate the eggs and beat the mixtures
Separate the egg whites from the yolks. Place the yolks in a bowl and beat them with 60 g of sugar until they lighten in color and their volume increases noticeably. Use a mixer on high speed.
Beat the egg whites separately, starting with a pinch of salt. When they begin to foam, gradually add the remaining sugar (140 g) and continue beating until you achieve stiff peaks that don't fall out when you invert the bowl.
3. Incorporate the yolks into the egg whites
Add the beaten yolks to the egg whites and gently fold with a spatula, using a top-to-bottom motion. Be careful not to overmix to retain the air.
4. Add the dry ingredients
Sift the flour mixed with cocoa directly over the mixture in three additions. After each addition, gently fold in with the spatula.
Add the ground coffee and finally the 3 tablespoons of oil. Gently mix until combined, using wide, slow movements. Don't overdo it; just enough to make everything homogeneous.
5. Bake the layers
Divide the mixture among the three prepared pans. Smooth the tops slightly and bake for 35 minutes. Check with a toothpick – if it comes out clean, they're done. Remove the layers from the pans and let them cool completely on a wire rack.
6. Prepare the syrup
Bring the coffee, water, and sugar to a boil. Simmer on low for two minutes, then let it cool.
7. Make the cappuccino cream
The cream is made in two batches: half for assembly and half for finishing, to ensure it remains firm for decorating.
Mix 400 g of heavy whipping cream with 1 tablespoon of sugar, 2-3 packets of instant cappuccino, and 2 packets of whipped cream stabilizer. Beat with a mixer on high speed until the cream is firm. Repeat for the other half when the cake is ready to decorate.
8. Assemble the cake
Place the first layer on a serving platter. Soak it well with the syrup using a brush or spoon, then wait 5 minutes for the syrup to soak in. Add 200 g of cappuccino cream and smooth it out.
Place the second layer, soak it, wait a few minutes, then add another 200 g of cream. Place the final layer on top and soak it as well.
Refrigerate the cake for at least 2 hours to stabilize the creams.
9. Decoration
Remove the cake and cover it with the remaining cream. Smooth the edges. Dust with cocoa powder and sprinkle coffee beans on top, as desired. Return to the fridge for at least 2 hours before serving.
Why I make this recipe often
I use it when I need a cake with an airy texture and a strong coffee flavor. It keeps well in the fridge without the layers becoming dense or the cream running. It's not hard to assemble and doesn't require elaborate decorations.
Tips and Variations
Tips
- Cool the layers completely before adding the cream; otherwise, it will melt.
- Don’t overbeat the cake mixture after adding the flour, or it will turn out dense.
- If you don’t have 3 pans, bake the layers one at a time; don’t try to slice them later.
Substitutions
- You can use instant coffee if you don’t have freshly ground coffee, but the flavor will be weaker.
- The 30% fat heavy cream is essential for the cream's stability. I do not recommend lower fat options.
Variations
- Add a few drops of rum essence to the syrup if you want a different flavor.
- For a more elegant-looking cake, you can cover the edges with grated chocolate or plain whipped cream.
Serving Suggestions
- Sliced thinly, it pairs well with morning coffee or as a dessert after a hearty meal.
- It also goes well with fresh fruit on the side if you want to balance the intense coffee flavor.
Frequently Asked Questions
1. Can I bake the cake in a single pan and slice it?
I do not recommend this. The batter is very airy and can collapse easily; it’s better to bake in 3 pans for optimal results.
2. Do I need whipped cream stabilizer packets?
Yes, especially if you want the cake to hold up in the fridge and have stable decoration.
3. What kind of coffee do I use in the batter?
I usually use freshly ground natural coffee, not instant coffee. If I don’t have it, I use instant coffee but reduce the water in the batter to avoid it being too liquid.
4. Can I use plant-based whipped cream?
You can, but the taste is very different from natural cream. If you use plant-based cream, do not add stabilizer.
5. What can I do if I don’t have cappuccino packets?
You can substitute with 2 teaspoons of instant coffee, sugar, and a few drops of vanilla essence, but the cream will not have the same flavor.
Nutritional Values
Approximate estimate for one slice (based on 12 slices):
Calories: 340 kcal
Protein: 4 g
Fat: 20 g
Carbohydrates: 33 g
These values are indicative and depend on the heavy cream and how much cream you use on each layer. The recipe is not diet-friendly.
Storage and Reheating
The cake can be stored in the fridge, covered, for 3-4 days without issues. I do not recommend freezing it, as the layers will change texture. It doesn’t need reheating; serve it cold, straight from the fridge. If left out too long in the heat, the cream may soften.
I make this cake whenever someone requests a coffee-flavored dessert that is distinctly "coffee" and not just "coffee-flavored." The recipe may not be visually impressive, but the layers are light, and the cream stays stable in the fridge. I've learned to keep the layers on a wire rack immediately after taking them out of the oven to prevent them from getting soggy on the bottom. If I don't have freshly ground coffee, instant coffee will work, but the flavor won't be the same.
Quick Info
Total time: approximately 5 hours (including cooling and chilling)
Preparation time: 1 hour
Baking time: 35 minutes
Servings: 10-12 slices (from a 17 cm diameter cake with 3 layers)
Difficulty: medium
Recipe type: coffee cake, suitable for birthdays, name days, or whenever you need a caffeine-infused dessert
Ingredients
For the cake:
5 large eggs (L)
200 g granulated sugar
60 g flour
40 g cocoa powder
15 g finely ground coffee (about 1 heaping tablespoon)
3 tablespoons sunflower oil
1 pinch of salt
For the cappuccino cream:
800 g heavy whipping cream (30% fat)
2 tablespoons granulated sugar
5 packets of instant cappuccino
4 packets of whipped cream stabilizer
For the syrup:
100 ml strong coffee (filter or double espresso)
30 ml water
1 tablespoon sugar
For decoration:
cocoa powder
coffee beans
Instructions
1. Preheat the oven and prepare the pans
Preheat the oven to 190°C. Line three round 17 cm pans with parchment paper. If you don't have three pans, bake them one at a time and wash the pan between uses.
2. Separate the eggs and beat the mixtures
Separate the egg whites from the yolks. Place the yolks in a bowl and beat them with 60 g of sugar until they lighten in color and their volume increases noticeably. Use a mixer on high speed.
Beat the egg whites separately, starting with a pinch of salt. When they begin to foam, gradually add the remaining sugar (140 g) and continue beating until you achieve stiff peaks that don't fall out when you invert the bowl.
3. Incorporate the yolks into the egg whites
Add the beaten yolks to the egg whites and gently fold with a spatula, using a top-to-bottom motion. Be careful not to overmix to retain the air.
4. Add the dry ingredients
Sift the flour mixed with cocoa directly over the mixture in three additions. After each addition, gently fold in with the spatula.
Add the ground coffee and finally the 3 tablespoons of oil. Gently mix until combined, using wide, slow movements. Don't overdo it; just enough to make everything homogeneous.
5. Bake the layers
Divide the mixture among the three prepared pans. Smooth the tops slightly and bake for 35 minutes. Check with a toothpick – if it comes out clean, they're done. Remove the layers from the pans and let them cool completely on a wire rack.
6. Prepare the syrup
Bring the coffee, water, and sugar to a boil. Simmer on low for two minutes, then let it cool.
7. Make the cappuccino cream
The cream is made in two batches: half for assembly and half for finishing, to ensure it remains firm for decorating.
Mix 400 g of heavy whipping cream with 1 tablespoon of sugar, 2-3 packets of instant cappuccino, and 2 packets of whipped cream stabilizer. Beat with a mixer on high speed until the cream is firm. Repeat for the other half when the cake is ready to decorate.
8. Assemble the cake
Place the first layer on a serving platter. Soak it well with the syrup using a brush or spoon, then wait 5 minutes for the syrup to soak in. Add 200 g of cappuccino cream and smooth it out.
Place the second layer, soak it, wait a few minutes, then add another 200 g of cream. Place the final layer on top and soak it as well.
Refrigerate the cake for at least 2 hours to stabilize the creams.
9. Decoration
Remove the cake and cover it with the remaining cream. Smooth the edges. Dust with cocoa powder and sprinkle coffee beans on top, as desired. Return to the fridge for at least 2 hours before serving.
Why I make this recipe often
I use it when I need a cake with an airy texture and a strong coffee flavor. It keeps well in the fridge without the layers becoming dense or the cream running. It's not hard to assemble and doesn't require elaborate decorations.
Tips and Variations
Tips
- Cool the layers completely before adding the cream; otherwise, it will melt.
- Don’t overbeat the cake mixture after adding the flour, or it will turn out dense.
- If you don’t have 3 pans, bake the layers one at a time; don’t try to slice them later.
Substitutions
- You can use instant coffee if you don’t have freshly ground coffee, but the flavor will be weaker.
- The 30% fat heavy cream is essential for the cream's stability. I do not recommend lower fat options.
Variations
- Add a few drops of rum essence to the syrup if you want a different flavor.
- For a more elegant-looking cake, you can cover the edges with grated chocolate or plain whipped cream.
Serving Suggestions
- Sliced thinly, it pairs well with morning coffee or as a dessert after a hearty meal.
- It also goes well with fresh fruit on the side if you want to balance the intense coffee flavor.
Frequently Asked Questions
1. Can I bake the cake in a single pan and slice it?
I do not recommend this. The batter is very airy and can collapse easily; it’s better to bake in 3 pans for optimal results.
2. Do I need whipped cream stabilizer packets?
Yes, especially if you want the cake to hold up in the fridge and have stable decoration.
3. What kind of coffee do I use in the batter?
I usually use freshly ground natural coffee, not instant coffee. If I don’t have it, I use instant coffee but reduce the water in the batter to avoid it being too liquid.
4. Can I use plant-based whipped cream?
You can, but the taste is very different from natural cream. If you use plant-based cream, do not add stabilizer.
5. What can I do if I don’t have cappuccino packets?
You can substitute with 2 teaspoons of instant coffee, sugar, and a few drops of vanilla essence, but the cream will not have the same flavor.
Nutritional Values
Approximate estimate for one slice (based on 12 slices):
Calories: 340 kcal
Protein: 4 g
Fat: 20 g
Carbohydrates: 33 g
These values are indicative and depend on the heavy cream and how much cream you use on each layer. The recipe is not diet-friendly.
Storage and Reheating
The cake can be stored in the fridge, covered, for 3-4 days without issues. I do not recommend freezing it, as the layers will change texture. It doesn’t need reheating; serve it cold, straight from the fridge. If left out too long in the heat, the cream may soften.