Description
Rich espresso-infused coffee cake with cappuccino frosting delivers intense flavor and delightful texture. Coffee lovers will savor this indulgent dessert that blends robust coffee notes with creamy, smooth frosting.
Ingredients
Scale
- 3 UK medium/US large eggs, room temperature
- 140 g (1 ¼ sticks) unsalted butter, softened
- 180 g (1 ½ cups) plain gluten-free flour blend
- 100 g (½ cup) light brown soft sugar
- 75 g (¼ cup + 2 tablespoons) caster or granulated sugar
- 120 g (½ cup) whole milk
- 60 g (½ cup + 1 ½ tbsps) ground walnuts
- 2 ½ tsp baking powder
- ½ tsp xanthan gum (omit if gluten-free flour blend contains it)
- ¼ tsp salt
- 15 g (3 ½ tbsps) instant coffee granules
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 300 g (1 ⅓ cups) double/heavy cream
- 18 g (2 ½ tbsps) cappuccino powder
- 2 g (1 ½ tsp) instant coffee granules
- 120 g (1 cup) icing/powdered sugar
- Chocolate shavings for decoration
Instructions
- Prep Workspace: Position oven rack in the middle and preheat to 350°F (180°C). Line an 8-inch round cake pan with parchment paper.
- Coffee Liquid Infusion: Warm milk with instant coffee in a saucepan, stirring until dissolved. Cool to room temperature.
- Butter Mixture: Cream softened butter, brown sugar, caster sugar, and vanilla extract using an electric mixer until light and fluffy. Gradually add eggs, blending thoroughly after each addition.
- Dry Ingredient Integration: Sift gluten-free flour blend, ground walnuts, baking powder, xanthan gum, and salt into a uniform mixture. Gently fold dry ingredients into wet mixture, alternating with coffee-infused milk until smooth batter forms.
- Baking Process: Pour batter into prepared pan, smoothing the surface. Bake for 38-40 minutes, covering with foil if surface browns too quickly. Remove from oven and let rest in pan for 10 minutes, then transfer to wire rack to cool completely.
- Cappuccino Frosting Creation: Heat portion of heavy cream with cappuccino and instant coffee powder until dissolved. Cool completely. Whip remaining cream with powdered sugar until soft peaks form, then gradually incorporate coffee-cream mixture, whisking to achieve smooth consistency.
- Cake Finishing: Once cake is fully cooled, spread cappuccino frosting generously over the top, creating elegant swirls with an offset spatula. Sprinkle delicate chocolate shavings for garnish.
- Serving and Storage: Slice and serve immediately. Alternatively, store in sealed container in refrigerator for 3-4 days.
Notes
- Optimize Coffee Infusion: Warm milk with instant coffee slowly to ensure complete dissolution and rich, deep flavor without bitterness.
- Master Gluten-Free Texture: Sifting dry ingredients prevents clumping and ensures even distribution of ground walnuts and binding agents for a tender crumb.
- Control Baking Temperature: Cover cake with foil if browning too quickly to achieve consistent golden color and prevent burning.
- Handle Cream Carefully: Add coffee-cream mixture gradually to whipped cream to maintain smooth, stable frosting consistency without deflating.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 350
- Sugar: 27 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg