Print

Perfect Ballerina Cappuccino Cake Recipe with Easy Rose Gold Buttercream Frosting

ballerina cappuccino cake - featured image
Print Recipe

A stunning, moist cappuccino-flavored cake topped with silky rose gold buttercream frosting, perfect for special occasions and coffee lovers alike.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon instant espresso powder
  • ¼ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) whole milk
  • For the rose gold buttercream:
  • 1 cup (227 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 2–3 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon edible rose gold luster dust

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, baking soda, instant espresso powder, and salt.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until pale and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and mix.
  5. Gradually add dry ingredients in three parts, alternating with milk, beginning and ending with dry ingredients. Mix on low speed just until combined.
  6. Divide batter evenly between prepared pans and smooth tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  7. Cool cakes in pans for 10 minutes, then transfer to cooling racks to cool completely.
  8. For the buttercream, beat softened butter on medium speed until creamy. Gradually add powdered sugar, mixing well.
  9. Add heavy cream and vanilla extract, beat until light and fluffy, about 5 minutes.
  10. Gently fold in edible rose gold luster dust. Adjust cream for spreading consistency if needed.
  11. Place one cake layer on serving plate. Spread a generous layer of buttercream on top.
  12. Place second layer on top and frost the top and sides smoothly using an offset spatula.
  13. Dust extra rose gold shimmer on top with a dry brush for a delicate glow. Chill if needed before slicing.

Notes

Use room temperature ingredients for best results. Sift dry ingredients to avoid lumps. If buttercream is too soft, chill for 15 minutes and re-whip before frosting. Use a serrated knife or cake leveler to trim dome tops for even layers. Dust rose gold luster dust lightly to avoid gritty texture. Instant espresso powder is preferred over brewed coffee for consistent flavor and batter texture.

Nutrition

Keywords: cappuccino cake, ballerina cake, rose gold buttercream, coffee cake, easy cake recipe, espresso cake, special occasion cake

Find it online: https://norasfoods.com/perfect-ballerina-cappuccino-cake-recipe-with-easy-rose-gold-buttercream-frosting/