This amazingly moist cappuccino cake with whiskey is filled with luscious cream cheese and whipped cream filling.
This cappuccino cake is a grown-up cake with quite a bit of whiskey and coffee in it. It is so moist and delicious, so different in taste from your normal cake, and really something special.
I like making elaborate, festive cakes. You will find quite a few of them on the blog, cakes or tortes like this Dobos Torte or this fresh and German Lemon Torte, they are really two of my favorite cakes.
I made this a couple of weeks ago for a birthday, and we all loved it. The only drawback was that I had to bake an extra cake for the kids: another delicious but simpler cake, this Brown Sugar Cinnamon Cake.
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Recipe ingredients
Cake: I used an old and trusted recipe. I must have baked this at least 100 times during the past 10 years. It is easy to mix, tastes great, and always turns out perfectly. You will need flour (I use cake flour, but all-purpose is fine as well), cornstarch, baking powder, sugar, and eggs.
Filling:
- Whiskey - I had Tullamore Dew, but any other good whiskey is fine.
- Instant cappuccino powder, the classic kind.
- Gelatin sheets: I always use Dr. Oetker.
- Egg yolks, sugar, cream cheese, and heavy cream.
Soaking: More whiskey and brewed strong coffee or espresso.
Decoration: Heavy cream, chocolate coffee beans (as many as you have cake slices), some cappuccino powder to sprinkle over the cake, and chocolate shavings for the sides of the cake.
See the recipe card for full information on ingredients and quantities.
How to make a cappuccino cake?
Making the cappuccino cake requires several steps, so you'll need time, attention, and patience. Work methodically, step by step, to ensure it turns out well.
Best tip: Use a digital kitchen scale (the Amazon affiliate link opens in a new tab) to measure the ingredients!
Make the cake
- Step #1: Make the batter, bake it, and let it cool completely on a wire rack.
Tip: You can make the cake a day in advance. Let it cool completely, wrap it well in aluminum foil or plastic wrap, and leave it on the counter until ready to fill.
Make the filling
- Step #2: Prepare the egg yolk mixture for the filling using a bain-marie. Place the ingredients in a heat-proof bowl over a pot of water, ensuring the water doesn't touch the bowl.
- Step #3: Heat gently, whisking continuously, until the mixture slightly thickens, which will take about 10-13 minutes.
- Step #4: Remove from the heat and stir in the cappuccino powder. Let cool completely.
- Step #5: When the egg mixture has reached room temperature, add the cream cheese to it and incorporate; the mixture should be smooth.
Tip: Whisk continuously to prevent the mixture from curdling. If the water gets too hot, remove the pot from the heat, but keep whisking. Return it to the heat once the water has cooled down. Never let the water start to boil!
Dissolve gelatin
- Step #6: Bloom the gelatin following the packet's instructions.
- Step #7: Place the soaked and lightly squeezed sheets in a pot that's high and narrow, not wide, and large enough to hold all the filling.
- Step #8: Stir continuously to dissolve the gelatin, which will take just seconds. Remove from the heat immediately.
- Step #9: Add the cream cheese-cappuccino mixture one tablespoon at a time, mixing well after each addition.
Tip: Never let the gelatin simmer or bubble, as it will be ruined. If it does, discard it and start again. Add the cream cheese mixture one tablespoon at a time, ensuring each is fully incorporated before adding the next. After about half the mixture is added this way, you can start adding 2-3 tablespoons at a time.
- Step #9: Place the mixture in the fridge until it only begins to set.
- Step #10: In the meantime, whip the cream.
- Step #11: Fold the whipped cream into the cream cheese mixture and add more whiskey to taste.
Tip: for a stronger whiskey flavor, I added 3 more tablespoons.
Soaking mixture
- Step #12: Make the soaking mixture by mixing cooled, strong coffee or espresso with the rest of the ingredients.
Assemble cappuccino cake
- Step #13: Slice the cake into 3 slices.
- Step #12: Place one slice onto the cake platter. Soak it with some of the coffee mixture.
Tip: Cut a sheet of baking paper in half. Place the halves on the cake platter, slightly overlapping in the middle. This will let you decorate the cake with whipped cream directly on the platter without getting it dirty. When you're done decorating, carefully pull the baking paper out from underneath the cake.
- Step #12: Spread half of the filling on the first layer, then add the second slice, soak it, and spread the remaining filling on top. Place the last cake slice on top, but do not soak this one.
Tip: I use almost all of the coffee mixture to soak the cake, making it really moist and delicious. If you prefer a less moist cake, use a bit less of the soaking liquid.
Decorate cake
- Step #13: Whip the heavy cream with sugar and vanilla extract. Place about 3 tablespoons in a piping bag fitted with a nice nozzle. Set aside.
- Step #14: Spread the remaining cream over the cappuccino cake and smooth it nicely.
- Step #15: Mark the cake slices on the top of the cake, 12 to 16 slices, depending on how large you want them.
- Step #16: Pipe the remaining whipped cream on top of the cake and decorate it with the chocolate coffee beans.
- Step #17: Sprinkle the top of the cake with instant cappuccino powder and decorate the sides with dark chocolate shavings.
- Step #18: Refrigerate the cappuccino cake until ready to serve.
Storage
This cappuccino cake with whiskey should be made a day in advance to allow the filling time to set. Cover it with whipped cream and decorate it on the day you're serving it.
Refrigerate any leftovers for 2-3 days. You can freeze the leftovers, but note that the texture might change slightly when thawed. Defrost in the fridge.
Cappuccino Cake
Equipment
- springform 8-inch/ 20 cm
- Saucepan large enough to hold the entire egg-cream cheese mixture + the whipped cream at the end
Ingredients
Cake (Note 1):
- 3 eggs large
- 2 tablespoons warm water
- ¾ cup granulated sugar 150 g
- ¾ cup all-purpose flour 90 g
- ¼ cup cornstarch 30 g
- 1 teaspoon baking powder
Cappuccino filling:
- 3 egg yolks Note 2
- 4 tablespoons whiskey + a few tablespoons more for a stronger whiskey taste, Note 3
- 2 tablespoons granulated sugar
- 6 teaspoons instant cappuccino
- ⅔ cup cream cheese 150 g
- 2 sheets gelatin I use Dr. Oetker
- 1¼ cup heavy cream 300 ml
Soaking mixture:
- ⅓ cup strong coffee or espresso, 75 ml
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 4 tablespoons whiskey
Decoration:
- ⅔ cup heavy cream 150 ml
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- chocolate coffee beans optional (one for each slice of cake)
- 1 teaspoon instant cappuccino
- dark chocolate shavings
Instructions
Cake:
- Preparations: Preheat the oven to 350°F/ 180°C. Line the base of the springform with parchment paper. Don't line or butter the sides of the form.
- Egg whites: Separate the eggs. Beat the egg whites and the warm water until stiff peaks start to form. Slowly and gradually add the sugar while beating all the time until the egg whites are stiff and glossy.3 eggs + 2 tablespoons warm water + ¾ cup granulated sugar/ 150 g
- Egg yolks: Lightly beat the egg yolks in a small bowl with a fork. Add them to the egg whites and incorporate them very carefully.
- Add dry ingredients: In another bowl, mix the flour, cornstarch, and baking powder. Sieve them over the egg mixture and incorporate them carefully using a silicone spatula or a larger spoon.¾ cup all-purpose flour/ 90 g + ¼ cup cornstarch/ 30 g + 1 teaspoon baking powder
- Bake cake: Pour the mixture into the prepared springform and bake for about 25-30 minutes or until golden. A toothpick inserted in the middle of the cake should come out clean.
- Cool cake: Remove the cake from the springform and let it cool completely on a wire rack.
Filling:
- Make the filling: Place the egg yolks, whiskey, sugar into a heat-proof bowl, and beat on bain-marie for about 10-13 minutes or until the mixture thickens slightly. You will have to stand by and whisk continuously.3 egg yolks + 4 tablespoons whiskey + 2 tablespoons granulated sugar
- Tip: Make sure that the water doesn't start to boil at any time; if it does it will ruin your mixture. If the water starts to simmer, remove from the heat, continue whisking, and only return to the heat when the water has cooled down a bit, so it will not simmer anymore.
- Add cappuccino: When the mixture has thickened slightly, remove it from the heat and mix in the instant cappuccino powder. Leave to cool completely.6 teaspoons instant cappuccino
- Add cream cheese: When the egg mixture has reached room temperature, add the cream cheese to it and incorporate, the mixture should be smooth.⅔ cup cream cheese/ 150 g
- Soak gelatin: Place the gelatin sheets in a bowl and cover them with cold water. Let bloom according to the packet's instructions, 10 minutes in my case.2 sheets gelatin
- Dissolve gelatin: Squeeze the gelatin leaves slightly and place them in a saucepan That is large enough to hold the entire egg-cream cheese mixture + the whipped cream at the end. Place the saucepan on the lowest heat possible and start dissolving it while stirring continuously with a spoon. This is a matter of seconds. Do not let the gelatin overheat or start boiling. Just stir for 10-15 seconds or until it becomes liquid without starting to simmer.
- Mix filling: Add one tablespoon of the cream cheese mixture to the dissolved gelatin and stir vigorously and thoroughly until completely incorporated. Add another tablespoon of the cream cheese mixture and stir again until incorporated. Proceed in the same matter until about half of the cream cheese mixture is incorporated. After that, you can start adding 2-3 tablespoons of the mixture at a time without any risks of getting a clumpy filling.
- Chil briefly: When all the cream cheese mixture is incorporated place the saucepan in the fridge and let the filling stand until it starts to thicken. It should only START to thicken, not become stiff already.
- Whip heavy cream: In the meantime, beat the heavy or whipping cream until soft peaks form.1¼ cup heavy cream/ 300 ml
- Add heavy cream: Check the cream cheese mixture after about 5 minutes or so and if it has started to thicken, carefully fold in the whipped cream. Taste the mixture and add more whiskey if you want a stronger whiskey taste. I did add about 3 tablespoons more.
Soaking mixture:
- Brew a strong coffee or espresso. Let cool and mix with vanilla extract, sugar, and whiskey. ⅓ cup strong coffee / 75 ml + 1 tablespoon granulated sugar + 1 teaspoon vanilla extract + 4 tablespoons whiskey
Assemble:
- Slice the cake into 3 slices (Note 3).
- Assemble the cake: Place one slice of the cake on the serving platter. Soak it with about half the whiskey-coffee mixture. Use a bit less liquid for a less moist cake; it is a matter of taste, but we loved it really moist in this case. Spread half of the cream cheese filling on top.
- Cover the cake: Place the second slice of cake on top and soak it with the whiskey-coffee mixture. Spread the remaining filling on top and cover with the last cake slice.
- Refrigerate the cappuccino cake for several hours, ideally overnight.
Decorate:
- Whip heavy cream shortly. Slowly add the sugar and vanilla extract and continue whipping until the cream is stiff.⅔ cup heavy cream/ 150 ml + 1 tablespoon granulated sugar + 1 teaspoon vanilla extract
- Cover cake with cream: Place 2-3 tablespoons of the whipped cream in a piping bag. Use the rest of the whipped cream to generously and smoothly cover the cake.
- Mark the cake slices on the top of the cake, 12 to 16 slices, depending on how large you want them.
- Decorate cake: Pipe the remaining whipped cream on top of the cake and decorate it with the chocolate coffee beans, if you are using them. Sprinkle the top of the cake with some instant cappuccino powder and the sides of the cake with dark chocolate shavings.1 teaspoon instant cappuccino + chocolate coffee beans + dark chocolate shavings
- Place in the fridge until ready to serve.
Notes
- Measurements: Always use a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab).
- Whiskey: I had Tullamore Dew.
- Leftover egg whites: You can freeze them in a small container or freezer bag for up to 1 year.
- Tip: Cut one sheet of baking paper in half. Place the baking paper halves, slightly overlapping in the middle, on the cake platter. This will allow you to decorate the cake with whipped cream directly on the platter without making the platter dirty. When you are finished decorating, carefully pull away the baking paper from underneath the cake.
Anca says
Looks amazing. I love boozy cakes, they have a stronger flavour and I do like that a lot. Fab cake.
Cathleen @ A Taste of Madness says
You have basically mixed all of my favourite things into a cake. Love this!!