Make our Cappuccino Loaf Cake by chef Ursula Ferrigno. A coffee infused, easy-to-make cake that’s perfect for sharing this festive season.

Prep time: about 30 minutes

Cooking time: about 50 minutes

Serves: 10


  • 150g mascarpone
  • 5 tbsp icing sugar
  • Cocoa powder, for dusting

What you’ll need:

  • Baking paper
  • Loaf tin
  • Mixing bowl
  • Teaspoon
  • Tablespoon
  • Scraper
  • Electric beater
  • Skewer to test if the cake’s cooked

Step one:

Preheat the oven to 170°C. Grease a 900g loaf tin and line with baking parchment.  Heat the cream and coffee in a microwave (or small pan) until warm, stir to dissolve the coffee and cool.  In a separate bowl, mix 1 tsp of the coffee cream with the mascarpone for the frosting and chill until needed.

Step two:

In a large bowl, using electric beaters, cream the butter with the two sugars for 3-4 minutes, until pale and fluffy. Beat in the eggs one at a time, followed by the vanilla and the remaining coffee cream.

Step three:

Fold in the flour and salt until you have a smooth batter. Scrape into the tin; bake for 45-50 minutes, until a skewer inserted into the centre comes out clean.  Transfer to a wire rack; cool to room temperature.

Step four:

Meanwhile, make the frosting. Sift the icing sugar over the chilled coffee mascarpone and whisk with electric beaters for 1-2 minutes, until silky; chill again until needed.  Spread the frosting over the cooled cake and dust lightly with cocoa powder just before serving.

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