This Easy Italian Cappuccino Cake is a simple cake recipe made with coffee and chocolate chips. Nothing better than the combination of chocolate and coffee. Serve as a breakfast cake or afternoon snack cake.
Easy Italian Cappuccino Cake
Easy Italian Cappuccino CakeIn my opinion there is nothing like an Italian Cappuccino and trying to find one as good as they make in Italy is pretty darn hard! But this recipe gives you that taste in a cake. And combine it with chocolate and it’s perfect.
This is the perfect cake for a breakfast treat with a coffee or tea or even an afternoon snack.
How to make Cappuccino Cake
What is the best flour to use?
What size pan can I use for the cake?
I used a 9 1/2 inch bundt pan but you could also use a 9 inch square cake pan or tube pan. Two 8 inch loaf pans would also work.
What is a Cappuccino?
It is a hot drink made with Italian coffee and steamed milk. It originated in Italy and is consumed in the morning usually for breakfast, but never during meals or in the evening.
This is a typical Italian cake that has no frosting or icing but just a simple dusting of powdered sugar. I like the addition of chocolate chips, but you could easily substitute with chopped nuts if you prefer.
More delicious Italian Cakes
Italian Breakfast Cake with Mascarpone and Chocolate Chips
So if you are looking for an easy Italian cake to try why not give this Easy Italian Cappuccino Cake a try and let me know. Enjoy!
Easy Italian Cappuccino Cake
Ingredients
- 2 cups all purpose flour (260 grams)
- 1 1/2 teaspoons baking powder
- 1 pinch salt
- 2/3 cup mini chocolate chips (120 grams)
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 1 cup granulated sugar (200 grams)
- 1/2 cup vegetable oil or butter melted (cooled to room temperature) (100 grams)
- 1/2 cup coffee (room temperature) (118 grams)
*Room Temperature - remove from the fridge 45-60 minutes before using.
Instructions
- Pre-heat oven to 350F / 180C. Grease, flour or spray a 9 1/2 inch (24cm) bundt pan.
- In a bowl whisk together the flour, baking powder and salt, set aside.
- In a small bowl mix the chocolate chips with 1 teaspoon of flour, set aside.
- In a medium bowl, beats the eggs, yolk and sugar until light and fluffy, for about 3 minutes. Add the oil and coffee beat to combine, then add the whisked flour mixture and beat to combine, fold in a little more than half of the chips to the batter. Pour into the prepared pan. Sprinkle with the remaining chips and bake for approximately 30-40 minutes or until the toothpick comes out clean. Let cool completely, then dust with powdered / icing sugar if desired. Enjoy!
Pannukio says
Super good recipe, the batter was smooth and really nice so at this point i’ve knew that this will turn out great! And i wasnt wrong! It was soft, spongy and delicious!<3
Rosemary says
Hi Pannukio, thanks so much so glad you enjoyed it. Have a great weekend.
Livia says
Turned out delicious! Thank you!!
Rosemary says
Thanks Livia, glad you enjoyed it.
Olga says
I baked this cake this morning and it was absolutely scrumptious. Beautiful texture and a very delicate taste! Next time, I’ll try making it in a muffin tin 🙂 I highly recommend this recipe
Rosemary says
Hi Olga, thanks so much, muffins are a good idea. Take care.
Deidre says
Great tasting cake and as the title suggests, easy to make. i used espresso as the coffee ingredient. It added a nice strong coffee flavor offset by the chocolate chips.
This is definitely a cake I will make again. In fact, I think I’ll make it next week to share with my volunteer school garden group before we get to work on weeding! It will go well with a nice cup of coffee in the garden!
Rosemary says
Hi Deidre, thanks so much, I can’t wait to get back to gardening. Have a great time and take care.
Rosemary Cantali says
Used pecans in addition to chocolate chips and even more delicious if that’s possible! Also added ground fine espresso to the coffee!
Rosemary says
Hi Rosemary, thanks, sounds delicious. Take care.
Rosemary Cantali says
I made this 2 days ago for some landscapers doing work out back but really just looking for an excuse to make another one of your amazing recipes! I have your dessert book, I’ve tried many! This is truly a very good one! I had some chopped pecans in the cupboard so I added some along with the chocolate chips. I also added a few teaspoons of ground espresso to the 1/2 cup of coffee! We share the same first name, Rosemary! Thanks for everything you do for your fans!
Rosemary says
Hi Rosemary, thanks so much, so glad you enjoy the recipes. Take care, from one Rosemary to another! 🙂
Tina says
HI BELLA.Love your recipes.Question the coffee is espresso? Also do you add sugar in that coffee?💞💞💞
Rosemary says
Hi Tina, thanks so much, use coffee without sugar. Let me know how it goes.
Carolyn Paola Mariano says
Hello Rosemary,
Your Easy Italian Cappuccino Cake made someone very happy yesterday! I am writing from Pittsburgh, Pennsylvania and my Bologna-born Italian teacher lives nearby with his 90-year old father, Rolando. Since we are still in corona virus lock down here, most bakeries are closed and it has been hard for Rolando to get his morning pastries. I made your cake and drove it over to his house yesterday — even though I’d never made this particular cake before, I’ve made more than a few of your recipes, so I knew that it would be good and that I’d have no problems with the process. And here’s the text they sent me last night: “Abbiamo mangiato la ciambella. È deliziosa. Sembra fatta da una pasticceria. Grazie ancora.”
So thank you very much for this recipe. Rolando finally had a good breakfast!
Rosemary says
Hi Carolyn, thanks so much and what a nice thing you did. so glad they enjoyed it. Take care.