Layered Coffee Cappuccino Cake
- Peter Sidwell
- Nov 4
- 2 min read
Layered Coffee Cappuccino Cake
There’s something truly special about coffee cake — rich, aromatic, and comforting.This Layered Coffee Cappuccino Cake takes it to the next level with three flavours in one bake: vanilla, coffee, and chocolate.Each layer is light, buttery, and perfectly balanced, sandwiched together with silky smooth Italian meringue. It’s indulgent, elegant, and ideal for celebrations or an impressive weekend bake.
Timings
Prep time: 1 hour
Cooking time: 20 minutes
Serves: 12
Ingredients
For the Cake
300g unsalted butter
300g caster sugar
5 large free-range eggs
1 tsp vanilla extract
300g self-raising flour
50ml espresso coffee
1 tbsp cocoa powder
For the Italian Meringue
6 egg whites
350g caster sugar
8 tbsp water
Method
Make the cake mixture
Add the butter and sugar to a large mixing bowl and beat with an electric mixer until pale and fluffy.Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Add the dry ingredients
Sift in the self-raising flour and gently fold through with a metal spoon — this helps keep the mixture light and airy.
Divide and flavour the batters
Split the mixture evenly into three bowls:
Add espresso coffee to one (for the coffee layer)
Add cocoa powder to the second (for the chocolate layer)
Leave the third as vanilla.
Bake the cakes
Preheat your oven to 170°C and line three 20cm springform tins with parchment paper.Pour each mixture into its own tin and bake for 15–20 minutes, or until a skewer inserted in the centre comes out clean.Allow to cool completely on a wire rack.
Make the Italian meringue
Place the egg whites into a clean, grease-free bowl and whisk until stiff peaks form.Meanwhile, combine the sugar and water in a saucepan and heat until it reaches 120°C on a sugar thermometer.Slowly pour the hot syrup into the whisked egg whites while beating on low speed, then increase to high speed.Continue whisking until the bowl feels cool and the meringue is glossy and thick.
Assemble the cake
Start with the chocolate sponge on a cake stand.Spread a thin, even layer of meringue over the top using a palette knife.Add the coffee layer, spread more meringue, and repeat with the vanilla layer.Cover the entire cake with the remaining meringue, using your palette knife to create rustic peaks.
Finish and serve
Use a blowtorch to lightly toast the meringue peaks to a golden brown colour — keep the flame about 15–20cm away.Slice and serve to impress!
Notes
Substitute the espresso with instant coffee dissolved in hot water if needed.
For extra depth, drizzle each sponge layer with a splash of cooled espresso before stacking.
This cake keeps well in the fridge for up to 3 days in an airtight container.
Discover even more flavour-packed dishes, kitchen tips, and inspiration in Peter Sidwell’s brand-new cookbook — Peter Sidwell’s Kitchen.Order your copy now and bring the joy of cooking into your home.
Comments