Serious Eats: Recipes
Buttermilk Cappuccino Cake
I first made this cake to celebrate the birthday of my colleague, who had a notorious, raging cappuccino addiction. It was such a big hit that I started making it for other coffee lovers on their birthdays in the years that followed.
The cake is moist and tender, with the subtle tang from the buttermilk and just a hint of nutmeg. I soak the layers in a coffee syrup to add additional moisture and flavor, and then cover it with an espresso-flavored Swiss buttercream. Feel free to add additional espresso powder to the buttercream, depending on the strength you're going for. I like to finish this cake with shaved chocolate on top because it reminds me of the cocoa on the top of a cappuccino.
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