A beautiful swirl of coffee and vanilla sandwiched together with caramel buttercream.
I’m planning to publish my debut novel in April 2020. You can find out more about that at Art and Soul.
As part of the prep for publication, I’ve recently re-read the whole manuscript and was dismayed to find mentions of cakes I haven’t made yet! I wanted to correct this serious oversight as quickly as I could. You can find all the recipes for the other cakes mentioned in the novel in Sweet’s Cakes.
One of those cakes was a cappuccino swirl cake. When I wrote that, I just made it up. However, I’m pleased to say the recipe I came up with to make it real turned out fantastically well.
I got the original recipe for the cappuccino / coffee element of the sponge from the BBC Good Food site.
I am not the greatest fan of coffee or coffee cake, but this one is absolutely delicious. Probably because the sweeter elements take the edge off the bitterness of the coffee.
Ingredients (serves 10 – 12 or more or less, depending on how big you cut your slices!)