• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Desserts
  • Home
  • Recipe Index
  • Vegan Recipes
    • Vegan Cake and Desserts
    • Vegan Dinner
    • Vegan Breakfast
    • Vegan Guides
  • Cookbook
    • About My Cookbook
    • Buy Veggie Desserts + Cakes
  • About Me
    • About Me
    • Contact
    • Work With Me
    • Press
    • Newsletter
  • Subscribe
  • Instagram Posts
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact
  • About Me
  • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact
    • About Me
    • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Cake

    Cappuccino Cake

    Published: Apr 16, 2021 · Modified: Apr 29, 2021 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Cake on a rack, with text: Cappuccino Loaf Cake.
    Loaf cake with a slice cut, with text How to make cappuccino cake.

    This decadent Cappuccino Cake recipe has a soft texture, coffee flavour and a sweet coffee drizzle icing. It’s the perfect dessert or snack for coffee lovers.

    Serve up the super easy cake recipe alongside a frothy cappuccino for a decadent brunch that will wow anyone who's a big fan of coffee.

    Loaf of cake, with drizzle.

    If you’re a true coffee lover, you love anything that’s flavoured with coffee and this tasty Cappuccino Cake is no exception!

    This easy recipe takes the deep and bold flavours of coffee and mixes them into a simple cake loaf for a treat that's perfect for coffee lovers.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients & Tools 
    • Step By Step Tutorial
    • Tips 
    • Serving Suggestions
    • Variations
    • Storage 
    • FAQs 
    • More Loaf Cake Recipes
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    This is an easy Cappuccino Cake that's full of rich, coffee flavors.

    It's a loaf cake, or bread, so it's easy to make.

    It can be enjoyed warmed up, cold or at room temperature.

    This coffee loaf cake freezes well so you can make a double or triple batch to enjoy later.

    The coffee drizzle can be used on top of any other baked goods.

    You don’t need a stand mixer to mix this cake. A simple hand mixer and a bowl will work just fine!

    There’s coffee flavor inside the cake and on the outside in the icing. One for true coffee and cappuccino lovers!

    It’s the perfect treat to bring to the office or to give to a new neighbor.

    Close up of a loaf cake with a slice laying down.

    Ingredients & Tools 

    • Butter - Adds a dense and moist texture to the cake as well as a buttery flavor.
    • Sugar - Sweetens up the inside of the cake.
    • Eggs - Binds the ingredients together and helps the cake form a crust on top.
    • All-Purpose Flour - The main dry ingredient in the cake.
    • Baking Powder - Gives this cappuccino cake a fluffy texture by helping it rise.
    • Strong Coffee - You’ll need cooled coffee that is strong to make sure it gets a bold coffee flavor.

    For the Coffee Glaze

    • Powdered Sugar - This is the main ingredient in the glaze that gives it texture and sweetens it.
    • Strong Coffee - Gives the glaze a deep coffee flavor. 
    • Vanilla Extract - Pairs well with the flavors of cappuccino.

    For Garnish

    • Chocolate Covered Coffee Beans - Makes a great presentation and offers a good crunch. Totally optional, though.

    Step By Step Tutorial

    Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

    Collage of making cake mix.

    Preheat the oven to 325ºF/160ºC. Lightly grease a 450g/1lb loaf pan with oil or butter.

    Add the butter and sugar to a large mixing bowl and beat with an electric mixer until light and fluffy. Beat in the eggs, one at a time.

    Sift in the flour and baking powder and pour in the coffee and mix gently until smooth.

    Collage: 1 cake batter in pan, 2 mixing glaze, 3 glazing cake.

    Pour the batter into the prepared pan to about ¾ full and spread to the edges. Tap the pan once on the counter to remove air bubbles.

    Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Cool the cappuccino loaf cake in the pan for 5 minutes, then carefully turn out onto a wire rack to cool completely.

    For the coffee glaze, mix the ingredients in a bowl until smooth. Add more powdered sugar or coffee if needed to get a thick drizzling consistency. 

    Drizzle over the completely cooled cappuccino cake.

    Tips 

    It’s important to make sure that the eggs and butter and coffee are at room temperature before baking. This will ensure that the batter is even in texture and flavour.

    After pouring the batter into the loaf pan, tap it gently on the counter to remove any air bubbles to make sure the cake bakes up evenly.

    Make sure the cake is cooled completely before cutting into it. If the cake is still warm, it may crumble when cut with a knife.

    It’s also important to make sure the coffee cake is cooled completely before adding the coffee icing drizzle. If the cake is still warm, it will thin out and become clear which will change the texture of the glaze.

    Don’t overmix the cake batter or it could turn out too dense.

    Slice of loaf cake on a plate, next to a coffee and the rest of the cake.

    Serving Suggestions

    Pairs well with a glass of this Cardamom Iced Coffee or a Gingerbread Latte.

    Serve it with a perfect homemade cappuccino.

    Perfect for breakfast alongside these Blueberry Yogurt Zucchini Muffins.

    They make a great brunch presentation next to these Irish Cream Donuts and some Mocha Brownies.

    Serve slices of this Cappuccino Cake and slices of Banana Bread with dollops of yogurt and fresh berries for a tasty brunch along with a Coffee Bloody Mary.

    Variations

    Add a pinch of cinnamon or pumpkin pie spice to the batter for a warming fall flavor.

    For a stronger flavor, use brewed espresso.

    Drizzle the cappuccino cake with a mix of the drizzle, chocolate sauce and/or caramel sauce.

    Change up the flavor of the inside by using almond extract instead of vanilla extract.

    Add ¼ cup unsweetened cocoa powder to the batter for a chocolate cappuccino cake.

    Storage 

    Storing: Cappuccino cake can be stored in an airtight container on the fridge or countertop for 3-5 days. 

    Freezing: If you’d like to freeze this cake, wrap each slice in plastic wrap then a layer of tin foil and place them in a freezer safe bag or container. You can also wrap the entire loaf if it hasn’t been cut into the same way. Freezes well for up to 3 months. Let thaw in the refrigerator or on the countertop. 

    FAQs 

    Can I use powdered instant coffee? Yes! But you’ll still need to reconstitute it with water to make a strong brew for the batter.

    Will this cappuccino cake have caffeine? It will have a small amount of caffeine if you use caffeinated coffee. You can use decaf in this recipe, but make sure it’s a strong brew!

    Can I use something besides coffee in this cake? You could use a strong brewed chai tea instead, but it will change the flavor!

    More Loaf Cake Recipes

    I hope that you love this tasty Cappuccino Cake Recipe. It's a loaf cake with so much flavour. Be sure to try these other loaf and bread recipes too.

    Persimmon Bread
    Zucchini Cake with Lemon Drizzle
    One Bowl Vegan Banana Bread
    Parsnip Loaf

    Cake on a board with slices cut out.
    Collage of quick vegan dinner recipes.

    Sign up for our free newsletter and never miss a recipe!

    Plus, you'll get a free eBook: 15 Minute Vegan Dinners!

    Veggie Desserts Cookbook by Kate Hackworthy

    Check out the Veggie Desserts + Cakes cookbook on Amazon

    📖 Recipe

    Loaf of cake, with drizzle.

    Cappuccino Cake

    Kate Hackworthy | Veggie Desserts
    This Cappuccino Cake recipe has a soft texture, coffee flavour and a sweet coffee drizzle icing on the loaf cake. Perfect for coffee lovers.
    4.72 from 7 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    SaveSaved!
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Dessert
    Cuisine American, Western
    Servings 8
    Calories 327 kcal

    Equipment

    • loaf pan (1lb)
    • mixing bowl
    • Oven

    Ingredients
     

    • ½ cup (115g) butter, at room temperature
    • ⅔ cup (170g) sugar
    • 2 eggs
    • 1 ½ cups (220g) all-purpose flour (plain flour)
    • 1 teaspoon baking powder
    • ½ cup strong coffee cooled

    For the coffee glaze

    • 1 cup powdered sugar
    • 2 tablespoons cold strong brewed coffee
    • ½ teaspoon vanilla extract

    To decorate

    • Chocolate covered coffee beans optional

    Instructions
     

    • Preheat the oven to 325ºF/160ºC. Lightly grease a 450g/1lb loaf pan with oil or butter.
    • Add the butter and sugar to a large mixing bowl and beat with an electric mixer until light and fluffy. Beat in the eggs, one at a time.
    • Sift in the flour and baking powder and pour in the coffee and mix gently until smooth.
    • Pour the batter into the prepared pan to about ¾ full and spread to the edges. Tap the pan once on the counter to remove air bubbles.
    • Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Cool the cappuccino loaf cake in the pan for 5 minutes, then carefully turn out onto a wire rack to cool completely.
    • For the coffee glaze, mix the ingredients in a bowl until smooth. Add more powdered sugar or coffee if needed to get a thick drizzling consistency. Drizzle over the completely cooled cappuccino cake.

    Notes

    • It’s important to make sure that the eggs and butter and coffee are at room temperature before baking. This will ensure that the batter is even in texture and flavor. 
    • After pouring the batter into the loaf pan, tap it on the counter to remove any air bubbles to make sure the cake bakes up evenly. 
    • Make sure the cake is cooled completely before cutting into it. If the cake is still warm, it may crumble when cut with a knife. 
    • It’s also important to make sure the coffee cake is cooled completely before adding the coffee icing drizzle. If the cake is still warm, it will thin out and become clear which will change the texture of the glaze. 
    • Don’t overmix the cake batter or it could turn out too dense.

    Nutrition

    Calories: 327kcalCarbohydrates: 50gProtein: 4gFat: 13gSaturated Fat: 8gTrans Fat: 1gCholesterol: 71mgSodium: 119mgPotassium: 104mgFiber: 1gSugar: 31gVitamin A: 414IUCalcium: 35mgIron: 1mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.
    « Alabama White Sauce
    Easy Paneer Butter Masala Curry »
    • Tweet
    • Share
    • Email

    Reader Interactions

    Comments

    1. Jen

      April 26, 2021 at 3:05 pm

      5 stars
      This was a huge hit! I gave some to my neighbor to try and she already texted me asking for the recipe. We'll definitely be making this again.

      Reply
    2. Beth

      April 17, 2021 at 3:52 pm

      5 stars
      Yummy! This sounds amazing and so delicious! My daughter it going to love this recipe! Definitely making this today!

      Reply
    3. Michelle

      April 17, 2021 at 3:34 pm

      5 stars
      What a delicious looking cappuccino cake! I love the option to make a chai one too!

      Reply
    4. Julia

      April 17, 2021 at 1:47 pm

      5 stars
      My husband loves coffee flavored baked goods so glad to come across this easy cake!

      Reply
    5. Kristina Tipps

      April 17, 2021 at 12:14 pm

      5 stars
      Wow, I love this idea! I can smell this cake already...I can't wait to make it.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Spring Recipes

    • How to Make A Fruit Platter (Fruit Tray)
    • Air Fryer Asparagus
    • Easy Strawberry Compote
    • Easy Pea Soup (4 ingredients)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Footer

    ↑ back to top

    About

    • About me
    • Contact
    • Work with me
    • Press
    • Veggie Desserts Cookbook

    Newsletter

    • Sign Up for newsletter updates

    Disclaimers

    • Disclosures & Affiliate Policies
    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Kate Hackworthy / Veggie Desserts