Cappuccino Cake: Perfect for Afternoon Tea on the Verandah

Cappuccino Cake for Afternoon Tea on the Verandah

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 flavour, this cake is simple enough for everyday baking yet special enough to share with friends.

Afternoon Tea on the Verandah at Los Potreros

Afternoon tea is one of the quiet pleasures of estancia life. A pot of tea or freshly brewed coffee comes out onto the verandah with something just baked in our kitchen, from banana bread with dulce de leche to this cappuccino cake. Everything is made from scratch, and it's the perfect moment to sit back, swap stories from the morning and look out over the Sierras Chicas.

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

  • Coffee beans to decorate (optional)

Make the Cake

  1. Preheat the oven to 170°C and grease and line two 20cm round cake tins.

  2. Dissolve the espresso powder in the hot water and allow it to cool slightly.

  3. Cream the butter and sugar until pale and fluffy.

  4. Beat in the eggs one at a time.

  5. Fold in the flour, then add the coffee mixture, milk, and vanilla.

  6. Divide the batter between the tins and bake for 25-30 minutes, or until a skewer comes out clean.

  7. Cool completely before frosting.

Make the Cappuccino Frosting

  1. Dissolve the espresso powder in the hot water.

  2. Beat the butter until smooth.

  3. Gradually add the icing sugar.

  4. 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.

Our Tips for a Light and Moist Cappuccino Cake

  • Use butter and eggs at room temperature, so they cream together smoothly.

  • Add the eggs one at a time. If the mixture starts to curdle, add a spoonful of the flour.

  • Let the sponges cool completely before frosting, or the frosting will melt and slide off.

  • The cake keeps for up to three days in a tin somewhere cool.

The gentle coffee flavour 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.