Few things pair better with a quiet afternoon on the verandah than a slice of cappuccino cake and a freshly brewed cup of coffee. Light, moist, and infused with rich coffee flavor, this cake is simple enough for everyday baking yet special enough to share with friends.

For the Cake

200g unsalted butter, softened
200g caster sugar
4 eggs
200g self-raising flour
2 tbsp instant espresso powder
2 tbsp hot water
2 tbsp milk
1 tsp vanilla extract

For the Cappuccino Frosting

125g unsalted butter, softened
250g icing sugar
1 tbsp instant espresso powder
1 tbsp hot water
1–2 tbsp milk

To Finish

Cocoa powder for dusting or chopped chocolate

Make the Cake

Preheat the oven to 170°C and grease and line two 20cm round cake tins.
Dissolve the espresso powder in the hot water and allow it to cool slightly.
Cream the butter and sugar until pale and fluffy.
Beat in the eggs one at a time.
Fold in the flour, then add the coffee mixture, milk, and vanilla.
Divide the batter between the tins and bake for 25–30 minutes, or until a skewer comes out clean.
Cool completely before frosting.

Make the icing

Dissolve the espresso powder in the hot water.
Beat the butter until smooth.
Gradually add the icing sugar.
Mix in the coffee and enough milk to create a light, spreadable frosting.

Spread frosting between the cake layers and over the top. Dust lightly with cocoa powder and decorate with coffee beans if desired.

The gentle coffee flavor and soft crumb make this cake ideal for long conversations, sunny afternoons, and those moments when there's nowhere else you'd rather be than sitting on the verandah with a warm drink in hand.