Cappuccino Cake

A delicious creamy and light sponge with a hint of coffee and chocolate

Cakes and bakes
Cappuccino Cake
  • Preparation time 10-15 mins (prep. time)
  • Cooking time 30 mins  (cooking time)
  • Serves 12



  • 350g Margarine
  • 350gCaster sugar
  • 6 eggs
  • 10g instant coffee granules
  • 350g gluten self-rising flour
  • ½ teaspoon xanthum gum
  • For the frosting
  • 150g baking margarine
  • 260g icing sugar
  • 6g coffee granules
  • 4g cocoa powder


  1. Place the margarine and the sugar in the bowl and mix until smooth
  2. Add the eggs to the margarine and beat well until smooth
  3. Dissolve the coffee granules in 5ml of boiling water to make a liquid then add a further 5ml to cool it down, add to the mix along with the flour and xanthan gum, mix gently until smooth
  4. Pour into 2 tins and place into the oven at 170 C for around 30 mins or until risen and a skewer inserted in the middle comes out clean. Leave to cool and level the top.
  5. For the frosting; dissolve the coffee granules in 8ml boiling water with remaining frosting ingredients, beat until smooth, add additional water  if needed.
  6. Spread a portion of the frosting over the base of the cake and place another sponge on top upside down to give you a flat top to the cake. Spread the frosting around the edges of the cake, making sure to cover it well.
  7. Spread a further layer of the frosting over the top of the cake and use a palette knife to make the top rough and peaky.
  8. Sprinkle over a little cocoa powder on top.