Agh, well happy birthday to this blog, last year aka 2020, I started this blog simply because I was bored but also because deep down I always knew I wanted to pursue a career in this field.
Well, there's still time for that. I am so proud of how far we've come and thank you all and my parents and sister for hyping me up so much!!
Lately, I've been on an espresso high, everything coffee-inspired, whether it be tiramisu or a simple frosting. Hence, today I bring to you This 6” cappuccino cake which is perfect for small celebrations, like our 1 year birthday.
If you love coffee or espresso drinks, you will love this Espresso Snack Cake. It’s just perfectly moist and has a pretty strong espresso flavor. I layered it with an espresso frosting for the ultimate coffee-lovers cake! This recipe makes one 6” cake. You can pretty easily double or triple the recipe for a layered cake. Lately, I've been making a lot of small-batch cakes. They just seem to be so quick, no fuss and though they are freezer friendly, we finish them pretty quickly, so no leftovers.
Ingredients For Cappuccino Snack Cake
All-Purpose Flour – Just the regular all-purpose white flour that you likely already have in your pantry. To get the most accurate results (and minimize dishes!), I like to do this on a scale by weight.
Sugar – Use granulated white sugar for this cake. Like the flour, I prefer to do this on a scale by weight, right inside the mixing bowl.
Baking Powder and Soda– A little bit of both
Unflavoured Yogurt/Sour cream – This is the “secret” ingredient to this cake that is simple, moist, and has a rich vanilla flavor. The yogurt gives the cake moisture and a very subtle tangy flavor.
Egg, Milk, Vegetable Oil, Vanilla Extract, Espresso powder– You’ll also need these other common ingredients that you probably already have in your kitchen
How to make the cake?
Mix the dry ingredients in a bowl, make a well in the center, add the wet ingredients, mix until just combined
Bake the cake or 30 minutes or until a toothpick inserted in the center comes out clean.
Chill the cake until completely cooled
Make the frosting
Frost the cake and chill until ready to eat
Yield: 8
Ingredients:
For the cake:
1 large egg, room temperature
3T (45g) Unflavoured Yogurt/Sour cream
3T (45ml) Milk
1/4 cup (60g) Vegetable oil (or any other flavorless oil)
1t Vanilla extract
1/2 cup (100g) Granulated sugar*
2/3 cup (80g) All-purpose flour
1/4t Baking Soda
1/2t Baking powder
1 1/2T Espresso powder
For the frosting:
1T (14g) Unsalted butter, softened
1/4 cup (25g) Icing sugar, sifted**
1/2 cup (120g) Heavy whipping cream, chilled
1-2T Espresso powder (optional)
Directions:
For the cake:
Preheat oven to 180 C (350 F). Grease and flour or line with parchment paper, an 6" square or round pan. Set aside.
In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and espresso powder
Make a well in its center, and add egg, yogurt/sour cream, vanilla, milk, and oil. Whisk together until smooth. It will be runny but that's okay.
Pour batter into prepared pan. Tap the pan gently against the counter to release any air bubbles.
Bake cake for 30-35 minutes or until golden on top and a toothpick inserted in a few places comes out clean.
Cool cake completely before frosting.
For the frosting:
Place butter in a medium mixing bowl and beat for 1-2 minutes until pale. Add powdered sugar and beat it well. Add heavy cream and espresso powder and beat it for 4-5 minutes or until the frosting is thick and fluffy.
Assembly:
Add the frosting to the top of the cake and swirl it with an offset spatula. Add chocolate shavings if using. Place the cake briefly in the fridge to help the frosting set, then cut into pieces.
Notes:
*The cake is not too sweet, so you can add up to 1/4 cup (50g) Sugar more if you like a sweeter cake
*The cake is not too sweet, so you can add up to 1/4 cup (25g) Icing sugar more if you like a sweeter frosting
The frosting can be stored in an airtight container in the refrigerator for up to 2 days.
To use the chilled frosting: Let it come to room temp then whip it again for 2 minutes
Leftovers can be stored in an airtight container in the fridge for up to 5 days.
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