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Double-Chocolate Cappuccino Cake

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  • Prep 20 min
  • Total 2 hr 8 min
  • Servings 12
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Chocolate and coffee marry for a sophisticated flavor jolt in an all-American dessert favorite: chocolate-frosted layer cake!
Updated Aug 30, 2011
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  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8- or 9-inch rounds--except add 1 tablespoon espresso and the cinnamon with the eggs, and stir in the chocolate just before pouring into pans.
  • 2
    To make glaze, spoon frosting into small microwavable bowl. Microwave uncovered on High 15 to 30 seconds or until slightly melted. Stir in 2 teaspoons coffee until blended.
  • 3
    Place 1 cake layer, rounded side down, on serving plate. Carefully spread almost half the glaze to edge of layer, allowing some to drip down side. Top with second layer, rounded side up. Carefully spread remaining glaze to edge of top layer, allowing some to drip down side. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make photo holders to insert into the cake and display special photos. Use 9-inch pieces of 18-gauge florist’s wire, shaping one end into a circle.
  • tip 2
    Microwave 1 oz white chocolate baking bar and 1/2 teaspoon vegetable oil on High about 30 seconds or until melted. Pour into a small resealable food-storage plastic bag; seal the bag, and cut off a corner. Drizzle over the cake, or use to write a special message.
  • tip 3
    Make a 13x9-inch cake instead of a layer cake. Bake and cool cake as directed on box for 13x9-inch pan.
  • tip 4
    Get a party menu, prep guide, tips, party games, activities and more for a "Big One" Birthday Bash!


Nutrition Facts are not available for this recipe
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