Nespresso Coffee Cake Recipe with Cream Cheese Frosting
Discover the ultimate coffee cake recipe by Polly Markus, featuring Nespresso coffee, espresso-infused cream cheese icing and rich chocolate ganache. Bake it today!
Here is what you need
Ingredients
- All Purpose Flour 125 g
- Baking Powder 1 Teaspoon
- unsweetened cacao powder 3.5 Tablespoon
- Eggs 4 room temperature
- Caster Sugar 0.75 Cup
- Salt 1 Pinch
- Vanilla Bean Paste 1 Teaspoon
- Warm Nespresso Vertuo Altissio or Nespresso Original Arpeggio 0.25 Cup
- Melted butter + extra to grease the tin 2 Tablespoon
- cream cheese, room temperature 250 g
- Butter, room temperature 100 g
- Icing Sugar 3 Cup
- Nespresso Coffee, cooled 20 ml
- Dark Chocolate, chopped into small pieces 200 g
- Cream 125 ml
Let's make it!
-
Step
01
Pre-heat the oven to 170°C fan bake. Grease a 20cm spring form cake tin. Cut a piece of baking paper into a round to line the bottom of the cake tin.
-
Step
02
Sieve the dry ingredients together in a bowl and set aside.
-
Step
03
In a separate bowl, add the eggs, sugar, salt, and vanilla paste to a bowl, either using a stand mixer or electric beater for 10 minutes. The mixture will triple in size. It is very important to ensure you have beaten the eggs for the full 10 minutes.
-
Step
04
Continue beating and add the Nespresso coffee and melted butter. Beat for a further minute or so.
-
Step
05
Using a whisk, gently fold in the dry ingredients. Mix until just combined and there are no lumps.
-
Step
06
Pour the cake mixture into the cake tin, use a spatula to ensure you get all the mixture in. Place the cake in the middle of the oven and bake for 45 minutes.
-
Step
07
Using a stand mixer or electric beater, mix the cream cheese, butter, remaining Nespresso coffee, and icing sugar together. Set aside.
-
Step
08
Place the chopped chocolate in a bowl. Gently heat the cream on the stove top until just about boiling. Pour the hot cream over the chocolate. Let it stand for 30 seconds and then stir together until it’s silky and smooth.
-
Step
09
Once the cake is cooked, gently turn it upside down onto a wire rack to cool. Once the cake has cooled, carefully slice the through the middle. Place the top of the cake to the side.
-
Step
10
Using half of the icing, spread it over the first layer of the cake, then pour over the ganache and spread easily. Place the top half of the cake on top and gently spread the rest of the crema cheese icing on top. Slice and serve with a freshly made Nespresso coffee.
Recommended Nespresso coffees
You may also like these recipes
Nespresso Coffee Cake Recipe with Cream Cheese Frosting
- Medium
Materials
- Pot
- Whisk
- Spatula
- Measuring Spoons
- Heatproof bowl
- 20cm Spring form high sided cake tin
- Nespresso Original Machine
- Vertuo Machine
Recommended Nespresso coffees
Ingredients
- All Purpose Flour 125 g
- Baking Powder 1 Teaspoon
- unsweetened cacao powder 3.5 Tablespoon
- Eggs 4 room temperature
- Caster Sugar 0.75 Cup
- Salt 1 Pinch
- Vanilla Bean Paste 1 Teaspoon
- Warm Nespresso Vertuo Altissio or Nespresso Original Arpeggio 0.25 Cup
- Melted butter + extra to grease the tin 2 Tablespoon
- cream cheese, room temperature 250 g
- Butter, room temperature 100 g
- Icing Sugar 3 Cup
- Nespresso Coffee, cooled 20 ml
- Dark Chocolate, chopped into small pieces 200 g
- Cream 125 ml
Inspirations
Let's make it!
-
Step 01
Pre-heat the oven to 170°C fan bake. Grease a 20cm spring form cake tin. Cut a piece of baking paper into a round to line the bottom of the cake tin. -
Step 02
Sieve the dry ingredients together in a bowl and set aside. -
Step 03
In a separate bowl, add the eggs, sugar, salt, and vanilla paste to a bowl, either using a stand mixer or electric beater for 10 minutes. The mixture will triple in size. It is very important to ensure you have beaten the eggs for the full 10 minutes.
-
Step 04
Continue beating and add the Nespresso coffee and melted butter. Beat for a further minute or so. -
Step 05
Using a whisk, gently fold in the dry ingredients. Mix until just combined and there are no lumps. -
Step 06
Pour the cake mixture into the cake tin, use a spatula to ensure you get all the mixture in. Place the cake in the middle of the oven and bake for 45 minutes.
-
Step 07
Using a stand mixer or electric beater, mix the cream cheese, butter, remaining Nespresso coffee, and icing sugar together. Set aside. -
Step 08
Place the chopped chocolate in a bowl. Gently heat the cream on the stove top until just about boiling. Pour the hot cream over the chocolate. Let it stand for 30 seconds and then stir together until it’s silky and smooth. -
Step 09
Once the cake is cooked, gently turn it upside down onto a wire rack to cool. Once the cake has cooled, carefully slice the through the middle. Place the top of the cake to the side.
-
Step 10
Using half of the icing, spread it over the first layer of the cake, then pour over the ganache and spread easily. Place the top half of the cake on top and gently spread the rest of the crema cheese icing on top. Slice and serve with a freshly made Nespresso coffee.