Cappuccino buttermilk cake

Posted on 29 June 2020

If you’re a coffee addict with a flair for baking, then this cappuccino buttermilk cake is for you. Get your caffeine and chocolate fix and curb two cravings with one slice.

Bredasdorp resident Bea-Marie Visser graduated as Top Academic Achiever 2020 from The Private Hotel School (TPHS) in Stellenbosch earlier this year but was denied the opportunity of a graduation ceremony that would have taken place in March, due to the Coronavirus lockdown.

Visser shares her recipe for a Cappuccino Buttermilk Cake that she whipped up for her mother on Mother’s Day. Visser’s creation has a mocha ganache filling and chocolate Swiss meringue buttercream and was topped with flowers from her mother’s garden, a teacup from her collection, and mini macarons.

Cappuccino Buttermilk Cake. Image credit: Supplied

Cappuccino Buttermilk Cake 


  • 345g cake flour
  • 410gcaster sugar
  • 20ml baking powder
  • ¾ tsp salt
  • 225g butter
  • 240ml buttermilk
  • 5ml vanilla essence
  • 15gr coffee powder
  • 5 eggs


Preheat oven to 170°C and prepare cake tins.

Into the bowl of an electric mixer fitted with the paddle attachment, sift together the flour, baking powder, and salt. Add the sugar. With the mixer running on low speed, add the cold butter one piece at a time. Beat until all of the butter is incorporated (about 3 minutes). The mixture should have a fine crumbly, cornmeal-like texture.

In a medium measuring cup with a spout, combine half the buttermilk, vanilla essence and coffee powder. In a separate measuring cup, gently whisk the eggs and remaining buttermilk.

Increase the mixer speed to medium-low and gradually add the vanilla mixture and beat for 5 minutes. Scrape the sides and bottom of the bowl with a rubber spatula. Reduce the mixer speed to low and gradually add the egg mixture. Beat for 2 minutes, stopping occasionally to scrape the sides and bottom of the bowl. Fold the batter once or twice to ensure everything has been incorporated. Divide the batter evenly between the prepared pans.

Bake the layers till done. Let the cake layers cool in their pans on wire racks for 10 minutes. Using a knife, loosen the sides of the cakes and carefully turn them out onto wire racks. Peel off the paper liners and let cool completely.

The cake layers will keep wrapped tightly in plastic wrap at room temperature for up to 3 days.

For the Mocha Ganache


  • 350g chocolate chips
  • 175g cream
  • 5ml coffee powder


Put the chocolate chips in a large bowl.

Bring the heavy cream and coffee powder to a boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes then whisk until smooth.

Place the chocolate ganache in the fridge until completely cool and firm (1-2 hours).

For the Chocolate Swiss Meringue Buttercream


  • 392g egg white
  • 700g granulated sugar
  • 910g butter
  • vanilla oil
  • cocoa


Thoroughly wash and dry the bowl of an electric mixer to remove any trace of grease and add the egg whites and sugar to the bowl. Place over a pot of simmering (not boiling) water, whisking gently and constantly until the temperature reaches 70°c. if you don’t have a candy thermometer, keep going until the sugar completely dissolved and the egg whites are hot.

Transfer the bowl to your mixer set up with the whisk attachment. Whip until the meringue is thick and glossy and the bottom of the bowl no longer feels warm to the touch.

Switch over to the paddle attachment and with mixer on low speed add the cool butter cubes one at a time until incorporated. Beat until the mixture has reached a silky smooth texture. If it curdles, keep mixing and it will become smooth.

Add the vanilla and continue to beat on low speed until well combined.

Add as much cocoa as you want. Depending on the colour and flavour.


Image credit: Unsplash

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