Cappuccino cake

Like most people, I wear many hats. Aside from my work as a photographer, I am a happy wife and busy mother of 3 active boys. In addition to sessions preserving the many stages of family life, capturing the relationship of beloved couples, and bringing out the glamour in females of all ages, I had a busy weekend celebrating Easter and welcoming the spring season.

Since I am European by birth, special days mean special recipes. Today I share with you one that I really enjoy, as I am a great coffee lover. My mom made it first, and now – it’s in our family cookbook.



For the cake:

5 eggs
1 cup of granulated sugar
1 cup of flourI use unbleached wheat flour - any brand is good
2 teaspoons of baking powder
2 tablespoons of cocoa

For the cappuccino cream:

1+1/2 cup heavy cream (cooled)
2 teaspoons of instant coffee
1 teaspoon of vanilla extract
1+1/2 teaspoon of confectioners’ sugar

In addition:

Sour cherry jam or other – not very sweet
A piece of dark chocolate to decorate your cake


  1. Make the cake: Heat oven to 375°F. Butter the bottom of round cake pan and dust with unseasoned bread crumbs or flour; set aside. In a large bowl, beat together eggs and sugar. Mix it for a while, until the mixture begins to be more white than yellow (about 4-5 minutes). Add flour, baking powder and cocoa. Mix well and pour it into the cake pan. Bake for about 45 minutes.
  2. Make the cream: Beat the heavy cream with confectioners’ sugar until soft peaks formdon't overdo because the cream may turn into butter. Set aside one cup and add vanilla extract and instant coffee to the remaining part. Mix it on lowest speed of your mixer briefly
  3. Put it all together: Cut the cake in three slices. Place one layer on a cake plate. Spread some cherry jam on the first layer and add the white whipped cream on top of it. Add the second slice and spread half of the cappuccino cream over it. Put the third slice on top and spread the rest of the cream. Grate the dark chocolate to decorate the top. Refrigerate for about an hour before serving.