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Perfect Ballerina Cappuccino Cake

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An elegant layered dessert with a soft, moist texture and a creamy cappuccino frosting that offers a sophisticated coffee flavor without overpowering the delicate crumb.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons espresso powder
  • For the frosting:
  • 1 cup (226g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons (45ml) heavy cream
  • 1 tablespoon espresso powder, dissolved in 1 tablespoon hot water
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans, then line the bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and espresso powder until combined.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 4 to 5 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk, beginning and ending with dry ingredients. Mix just until combined each time.
  6. Divide batter evenly between prepared pans and smooth tops. Bake for 28-33 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cakes in pans for 10 minutes, then invert onto cooling racks. Remove parchment and cool completely before frosting.
  8. For the frosting, beat softened butter until creamy. Gradually add sifted powdered sugar, mixing well.
  9. Add heavy cream, dissolved espresso powder, vanilla extract, and salt. Beat on high for 3-4 minutes until fluffy.
  10. Place one cake layer on a serving plate. Spread about one-third of the frosting over the top.
  11. Add the second layer and frost the top and sides evenly. Use an offset spatula to smooth the frosting.
  12. Refrigerate the cake for at least 1 hour to let the frosting set and flavors meld. Bring to room temperature before slicing.

Notes

Use softened butter that is cool to the touch for best creaming results. Measure flour correctly by spooning and leveling to avoid dense cakes. Dissolve espresso powder completely in hot water before adding to frosting to avoid grit. Chill cake before slicing to prevent melting frosting. For gluten-free or dairy-free versions, substitute ingredients as suggested. Use an offset spatula for smooth frosting and elegant edges.

Nutrition

Keywords: cappuccino cake, layered cake, coffee cake, elegant dessert, easy cake recipe, ballerina cake, espresso cake

Find it online: https://lucydishes.com/perfect-ballerina-cappuccino-cake-recipe-easy-elegant-layered-dessert/