Rich, Decadent Cappuccino Cake Recipe
This fluffy, rich cappuccino cake is for all you coffee lovers out there!
Servings Prep Time
16-22servings 20minutess
Cook Time Passive Time
28minutes 1hour
Servings Prep Time
16-22servings 20minutess
Cook Time Passive Time
28minutes 1hour
Ingredients
Instructions
  1. Pre-heat oven to 325 degrees
  2. Prepare three 8 inch cake pans by greasing then lining the bottom with parchment paper. I also like to use a rose nail in the center of the pan for more even baking
  3. pour milk into a microwave safe container had heat for one minute. You want to milk to be slightly warm, not hot
  4. melt the butter in the microwave then add to the warm milk and mix
  5. stir in vanilla bean paste and espresso powder. Mix until espresso powder is dissolved. Set aside
  6. Beat eggs in large mixing bowl with paddle attachment for 4 minutes.  Do not skip this step!
  7. While eggs are beating, In a separate bowl, mix together flour, salt and baking powder.
  8. When eggs have been beating for 4 minutes add sugar then continue beating for another 4 minutes until light and fluffy
  9. Add dry ingredients and mix on low until just combined, scraping the bowl once. Do this step as quickly as possible
  10. Pour in warm milk mixture and continue to mix on low until just combined, scraping the bowl once. Do this step quickly also and do not over mix. These last two steps should take less than a minute
  11. divide your batter evenly into the 3 pans and bake for 25-28 minutes until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely
  12. When completely cool fill and frost as desired
Recipe Notes

If you would like make the salted bourbon caramel Swiss buttercream use my base Swiss meringue buttercream recipe and add my salted bourbon caramel sauce to flavor it.  It’s pretty much to die for.  Another alternative is Hazelnut Swiss meringue buttercream.  I use this for the hazelnut flavor

Torani Hazelnut Syrup

aaannnd now you can hazelnut all the things!  Yum!!