Friends, gather around! Are you in the mood for something sweet that’ll give you the caffeine fix you’ve been craving? Well then, look no further than Deb’s Cappuccino Cake Recipe. This cake is an absolute stunner – rich, decadent and deliciously moist.
If you’re a coffee aficionado like me, this cappuccino cake recipe will blow your mind. It’s so easy to make – even for beginners in the kitchen – and is sure to impress anyone who tries it. Plus, with its creamy chocolate chips and hints of Kahlua, this recipe is sure to satisfy your cravings for both dessert and coffee.
So why not indulge yourself with a slice of heaven today? Join me in the kitchen as we whip up this delectable treat that’s sure to bring joy to any coffee lover’s palate.
Why You’ll Love This Recipe
Are you a coffee lover who is also partial to cake? Do you revel in the indulgent, irresistible blend of sour cream and chocolate chips? If so, then you need to try Deb’s Cappuccino Cake Recipe. This coffee cake is the ideal treat for anyone looking for a scrumptious snack that is easy to make.
But, wait! The recipe is not just your average coffee cake. The combination of coffee, chocolate chips, and Kahlua creates a flavor profile worthy of the most discerning palates. It’s like biting into a slice of heaven!
Moreover, this recipe is incredibly versatile. You can substitute blueberries for chocolate chips to create a fruity twist on this classic dessert. You can also use gluten-free ingredients to make it suitable for people with dietary restrictions. Whether you are hosting a dinner party or in need of a quick snack on the go, this recipe will have everyone asking for more!
Let’s not forget about the numerous variations that can be made from the fundamental recipe. Whether you want cinnamon streusel coffee cake or sour cream and white chocolate coffee cake, this recipe can be modified according to your preferences.
So why should you love this recipe? The answer is clear: because it’s absolutely delicious and easy to make. With its multitude of variations and simple yet flavorful ingredients, it can satisfy any craving. Don’t wait any longer; give it a try!
Here is what you will need to make Deb’s Cappuccino Cake Recipe:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs, room temperature
- 1 cup sour cream, room temperature
- 1 cup brewed coffee, cooled to room temperature
- 1/2 cup vegetable oil
- Cappuccino Chip Filling
- One package instant chocolate pudding mix (5.9-ounces)
- One cup cold brewed coffee (liquid)
- Two tablespoons of Kahlua or coffee liquor (optional, but delicious)
- One bag of semi-sweet chocolate chips (12 ounces)
- Cappuccino Frosting
- Two and a half cups of heavy cream
- One and a half blocks of cream cheese (12 ounces), softened
- Four tablespoons granulated sugar
- A quarter cup of Kahlua or coffee liquor (optional)
All of these ingredients can be easily found in a supermarket or grocery store. Be sure to double-check your pantry for each item before heading out to the store. Once you have everything ready, let’s get started!
The Recipe How-To
Now it’s time to get down to business: making the Deb’s Cappuccino Cake! This recipe is relatively simple and can be made with only a few tools. I like to make it in a bundt cake pan, but you could use a regular cake pan as well.
To start off, let’s gather all of our ingredients:
-3 cups of all-purpose flour
-2 and 1/2 tsp baking powder
-1 tsp baking soda
-1/2 tsp salt
-1 Tbsp espresso powder
-1 cup of strongly brewed coffee, cooled to room temperature
-1 cup of sour cream, at room temperature
-1/2 cup of Kahlua or any other coffee-flavored liquor
-1 Tbsp vanilla extract
-1 cup (2 sticks) unsalted butter, at room temperature
-2 cups granulated sugar
-4 large eggs, at room temperature
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F. Next, generously butter your cake pan and then lightly dust it with flour. Make sure that the flour covers every inch of the buttered surface so that the cake doesn’t stick.
Step 2: Sift Together Dry Ingredients
In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt and espresso powder. These dry ingredients will create the foundation for our cake.
Step 3: Combine Wet Ingredients
In another mixing bowl whisk together coffee, sour cream, Kahlua or other liquor, and vanilla extract until fully incorporated.
Step 4: Cream Butter and Sugar
In a stand mixer with paddle attachment or using an electric mixer , cream together butter and sugar until fluffy and lightened in color about 3 to 5 minutes on medium-high speed . Make sure to scrape down the sides and bottom of the bowl occasionally.
Step 5: Add Eggs
Add eggs one at a time, beating after each addition. Continue mixing until fully incorporated.
Step 6: Add Wet and Dry Ingredients
Starting with the dry ingredients, add them in 3 separate additions alternating with the wet ingredients in 2 additions . Begin and end with the dry ingredients .Mixing gently until just combined making sure not to over mix.
Step 7: Fold in Chocolate Chips
Make sure your chocolate chips are room temperature then add them into your cake batter and fold it in using a rubber spatula.
Step 8: Bake the Cake
Spoon the batter into your prepared pan and smooth the top into a flat surface using a rubber spatula. Bake for around 55 to 60 minutes, or until a toothpick inserted comes out clean. Leave the cake to cool in its tin for around 10 minutes before removing it from the tin onto a cooling rack.
Our Deb’s Cappucc
Substitutions and Variations
Are you feeling adventurous and want to mix things up with Deb’s Cappuccino Cake recipe? Don’t worry, I got you. Here are some substitutions and variations that can add a new twist to this already fantastic recipe.
Firstly, for coffee lovers who want to take the coffee flavor up a notch, try substituting brewed coffee with espresso shots. Espresso is bolder and more concentrated in flavor compared to brewed coffee, and it will make your cake’s coffee aroma more prominent.
If you want to add some kick to the cake, swap out the Kahlua with your favorite liquor. Feel free to experiment with different spirits like Bailey’s or Amaretto to create your signature cappuccino cake.
For those who prefer a gluten-free option, replace all-purpose flour with a gluten-free flour blend. I recommend using almond flour or oat flour since they provide a subtle nutty taste that goes well with the cake’s flavor profile.
If chocolate chips are not your jam, try swapping them out for white chocolate chips or adding nuts like pecans or walnuts for some crunch. Alternatively, substitute chocolate chips entirely and create a blueberry coffee cake by adding blueberries instead.
Lastly, we cannot forget about the frosting! If sour cream frosting is not your thing, try making a classic cream cheese frosting instead. Mix one package of cream cheese with 1/2 cup of unsalted butter and 2 cups of powdered sugar. Add a splash of vanilla extract and beat until smooth and fluffy.
These substitutions and variations provide endless possibilities to this already delightful recipe. Remember: there is no right way- only your way- to make this cappuccino cake. So have fun experimenting!
Serving and Pairing
When it comes to serving and pairing Deb’s Cappuccino Cake, there are a few things to keep in mind. First and foremost, this cake is perfect for any occasion that calls for a sweet treat. It has the perfect balance of coffee, chocolate chips, and Kahlua to satisfy even the most discerning sweet tooth.
One of my favorite ways to serve this cake is with a dollop of fresh whipped cream on top. The lightness of the whipped cream balances out the richness of the cake, making each bite a true delight. For an extra special touch, you can also sprinkle some additional chocolate chips on top of the whipped cream.
If you’re feeling particularly decadent, you could also serve this cake with a scoop of vanilla bean ice cream on top. The creamy, cold ice cream pairs perfectly with the warm, chocolatey goodness of the cake.
For those who enjoy a good cup of coffee with their dessert, I recommend serving this cake alongside a cup of freshly brewed coffee. The coffee flavor in the cake will complement your beverage perfectly, making for an unforgettable pairing.
Finally, if you’re looking to create a dessert spread or buffet table for your guests, Deb’s Cappuccino Cake pairs well with a variety of other sweet treats. Consider serving it alongside blueberry coffee cake or apple cake for a balanced and delicious dessert spread that will leave your guests raving.
No matter how you choose to serve and pair this delightful coffee-flavored cake recipe from Deb Perelman’s “Smitten Kitchen,” one thing is for sure – it’s sure to be a hit with anyone who tries it!
Make-Ahead, Storing and Reheating
Ah, the age-old question: how to make a cake ahead of time without sacrificing its flavor and texture? Fear not, my dear readers, for I have tested Deb’s Cappuccino Cake recipe in advance and can provide you with foolproof tips and tricks.
First things first, once you’ve baked the cake and let it cool completely, wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to 2 days, but if you need to store it for longer, place it in the fridge for up to 5 days.
If you plan on freezing the cake for later usage, I suggest wrapping each slice individually in plastic wrap before placing them in a freezer bag. This will prevent the slices from sticking together and make reheating more convenient. Frozen slices will last for up to 1 month.
When it comes time to serve or reheat the cake, there are a few options. One of my favorites is to pop a slice in the microwave for 10-15 seconds (depending on your microwave power) and top it off with a dollop of whipped cream or a drizzle of Kahlua. The warmth of the cake combined with the coolness of the cream makes for an unbeatable combination.
Another option is reheating the sliced cake in a toaster oven or conventional oven preheated to 350°F for about 5-7 minutes. This method will provide a warm and slightly crisp texture while retaining its beautiful moisture.
One final tip: cinnamon and crumb cakes tend to dry out quicker than other cakes due to their crumbly nature. To prevent drying out, add an extra layer of plastic wrap on top before storing or reheating.
Now that you have these tips at your fingertips, feel free to order all those ingredients online and bake away without worrying about any loss of flavor or quality!
Tips for Perfect Results
When it comes to baking, it’s important to remember that even the smallest details can make a huge difference in the final result. Here are some tips and tricks to help you achieve perfect results with Deb’s cappuccino cake recipe:
1. Use room temperature ingredients
When baking a cake, using room temperature ingredients helps to ensure that everything mixes together properly. Take out your eggs, sour cream and brewed coffee from the fridge an hour before you start baking.
2. Don’t overmix the batter
Overmixing can lead to tough and rubbery cake. When mixing the wet and dry ingredients together, be sure to stop mixing as soon as the batter is combined.
3. Preheat oven properly
It’s important to preheat your oven for at least 10-15 minutes before baking. This ensures that your cake bakes evenly and doesn’t rise too quickly or too slowly.
4. Line the cake tin with parchment paper
Before pouring your batter into the tin, line it with parchment paper to prevent sticking and ensure an easy release.
5. Sprinkle chocolate chips on top of batter at the end
If you want the chocolate chips to be visible on top of the cake, sprinkle them on after you’ve poured the batter into the tin.
6. Add Kahlua for extra flavor
For an additional twist on this recipe, add 1/4 cup of Kahlua to your wet ingredients instead of brewed coffee.
7. Use instant chocolate pudding mix for moisture
Instant chocolate pudding mix not only adds flavor and richness but also keeps your cake moist.
By following these tips, you’ll be able to create a delicious cappuccino cake that will wow anyone who tastes it!
In conclusion, Deb’s Cappuccino Cake Recipe is an excellent choice for anyone who loves coffee and chocolate. This coffee cake recipe is easy to make and requires minimal effort, making it perfect for busy weekdays or lazy weekends. With the help of the ingredient list, you can easily gather everything you need and follow the recipe how-to to create a delicious and irresistible treat.
For those with dietary restrictions, Deb’s Cappuccino Cake Recipe offers several substitutes and variations that cater to gluten-free diets or berry lovers. You can easily make this cake ahead of time, store it, and reheat it for future indulgences.
By following my tips for perfect results, you can ensure that your cake will come out beautifully every time! Whether you’re pairing this cake with your evening coffee or making it for a special occasion, you’ll love its rich flavor and moist texture.
In conclusion, there are no limits to the ways you can experiment with coffee cake recipes, and Deb’s Cappuccino Cake is no exception. You might even find yourself inspired to try out other cake recipes from Stellina Sweets, Smitten Kitchen or Smeteneh Küchen! So what are you waiting for? Get baking!
Deb’s Cappuccino Cake Recipe
- 1 (18 ounce) box devil's food cake mix
- 4 2/3 ounces instant chocolate pudding mix
- 1/2 cup brewed coffee
- 4 eggs
- 1 cup sour cream
- 1/2 cup oil
- 1/2 cup Kahlua
- 2 cups chocolate chips
- Mix all dry ingredients together; make a well and add wet ingredients.
- Mix well and cook in a greased bundt pan in a preheated oven at 350 degrees for 55 to 60 minutes.