Cappuccino Cake with Mocha Frosting Recipe -
Cappuccino Cake with Mocha Frosting Recipe
  • READY IN 40 mins

Cappuccino Cake with Mocha Frosting

Recipe by  

"A very simple cake using a white cake mix and cappuccino coffee powder. The vegetable oil has been reduced to account for the fat in the added cappuccino mix."

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Ingredients Edit and Save

Original recipe makes 1 - 2 layer 9 inch cake Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
  2. In a large bowl, combine cake mix and 1/4 cup cappuccino. Pour in 1 1/4 cups water, 3 egg whites and 1 tablespoon oil. Mix well, then pour batter into prepared pans.
  3. Bake in preheated oven according to package directions until a toothpick inserted into center of cake comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks and cool completely.
  4. To make the Mocha Frosting: In a large bowl, combine shortening with vanilla. Blend in half of the confectioners' sugar. Blend in 2 tablespoons milk. Repeat with remaining confectioners' sugar and 2 tablespoons milk. Mix in approximately half of the cocoa.
  5. Dissolve the 1 tablespoon instant coffee into 1 cup of hot water. While still warm, pour two tablespoons of the coffee into the frosting mixture. Mix in remaining cocoa. Add coffee mixture, a tablespoon at a time, until desired consistency is achieved. Fill and frost cake.
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Reviews More Reviews

Most Helpful Positive Review
Jan 28, 2007

I only made the frosting, but it was easy and delicious. I used about 1/2 of the coffee-water mixture and it had a very distinct mocha flavor. Will definitely make again.

Most Helpful Critical Review
Oct 10, 2003

This was disappointing. The cake part had very little flavor. The frosting only had a very faint flavor, and that flavor was chocolate - no coffee flavor came through. I won't make this again. (The only positive thing I can say is that there was ample frosting; I had some left over even after I generously frosted the cake.)


16 Ratings

Jun 08, 2006

The cake was tasty and moist and stayed moist for a week after I made it. I would make it again. I did not make the frosting although.

Jul 27, 2011

I was looking at this recipe & read the reviews. If theres not enough of a coffee flavor, substitute the water in the recipe with coffee. Thats what I'm going to try. Happy baking :)

Aug 04, 2009

Delicious! I used espresso that I made myself instead of the called for instant coffee. Next time I will use more espresso and less cocoa powder, but it still turned out wonderful. Everyone loved it and it was really easy to make!

Feb 21, 2004

The cake was VERY quick to make since you only need to add cappuccino coffee powder, eggs, and oil to a white cake mix. The frosting was more complicated since you have to alternate cocoa, powdered sugar, and milk-quite messy. Also, it tasted greasy, like a Pepperidge Farm cake. I would like to find an easier and tastier frosting.

Oct 20, 2010

I made this for my high school Culinary Arts class. My chef LOVED it. It was super easy to follow and make. I didn't change anything to the recipe. It was perfect all on its own.

Apr 04, 2011

yummiest cupcakes ever!!!


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  • Calories
  • 540 kcal
  • 27%
  • Carbohydrates
  • 81.6 g
  • 26%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 23.9 g
  • 37%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 301 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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