This cream and cappuccino cake is super fluffy, aromatic and irresistible, with a soft batter thanks to the cream and a delicate coffee glaze that makes it even more indulgent. Perfect for those who love cappuccino.
If you love coffee desserts, this cream and cappuccino cake will win you over at the first bite. The batter is tall, soft and light thanks to the cream, and the cappuccino glaze adds a fragrant, indulgent touch, making this cake perfect for breakfast, afternoon snack or to enjoy with a cup of coffee just like the ricotta, coffee and chocolate bundt cake
If you like coffee desserts, here are three foolproof recipes
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
To prepare this soft cream and cappuccino cake you only need a few simple ingredients that together create a tall, soft and fragrant cake.
- 3 eggs
- 2 1/2 cups all-purpose flour
- 3/4 cup whipping cream (about 6.8 fl oz / 200 ml)
- 3/4 cup granulated sugar
- 1/2 cup sunflower oil
- 1 packet baking powder
- 1 cup coffee (small)
- 1 teaspoon unsweetened cocoa powder
- powdered sugar (as needed)
- 2 tablespoons coffee
- 1 teaspoon milk (hot)
Steps
The preparation is easy and quick: in a few steps you’ll get a soft and fragrant cake, perfect for any time of day.
Prepare the velvety batter: In a bowl beat the eggs with the sugar very well for at least 5 minutes until they are foamy and voluminous. Add the oil and the coffee in a thin stream while continuing to mix.
Now a little trick To make the interior color even more intense and similar to a dark cappuccino, add one teaspoon of unsweetened cocoa. It won’t change the flavor much but will give that “mocha” tone. Finally, add the sifted flour and baking powder. Whip the cream and fold it into the batter gently so as not to deflate it, mixing delicately from the bottom up. Pour the batter into an approximately 9.5-inch (about 24 cm) cake pan lined with parchment paper or buttered and floured. Bake at 356°F for about 35–40 minutes. Once baked, let it cool.
Prepare the glaze Pour the coffee and the milk into a bowl, and begin adding the powdered sugar little by little. You should obtain a thick but workable consistency. If the color seems too light, add more coffee but you will likely need to add more powdered sugar. Drizzle the glaze over the cake with a fork and then dust with powdered sugar.
Use fresh cream for a fluffier result
Do not open the oven while baking. For an even more indulgent result, add chocolate chips to the batter
