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Cappuccino cake with hersheys almond frosting

Raiha Faraz
15 minutes
Prep Time
30 minutes
Cook Time
6 People
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ABOUT Cappuccino cake with hersheys almond frosting RECIPE

The chocolate coffee combination has always been my favourite.I have tried this recipe for the first time and trust me its simply heavenly!!!

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • American
  • Baking
  • Snacks
  • Lactose Free

Ingredients Serving: 6

  1. Refined flour-2cups
  2. Butter - 150gm
  3. Brown sugar - 2cups
  4. Coffee powder - 2tblsp
  5. Vanilla essence -1tsp
  6. Eggs-4nos
  7. Salt - a Pinch
  8. Baking powder-2tsp
  9. Almonds -8-10nos
  10. Hersheys chocolate spread - 1/2 cup


  1. Preheat oven at 180'C
  2. Seive the flour and baking powder 2-3 times.
  3. In another bowl beat the butter and the sugar until fluffy and creamy.
  4. Now add in the eggs one by one and continue to beat the mixture until well mixed.
  5. Now add in the vanilla essence and coffee powder and mix well.
  6. Fold in the seived flour into the eggs butter mixture.
  7. Transfer into the greased cake mould and bake at 180'C for 30 minutes.
  8. Pierce a toothpick or knife.if it comes out clean,the cake is ready.
  9. Let the cake cool down completely.
  10. In the meanwhile finely slice the almonds.
  11. When the cake is cooled spread the Hersheys chocolate spread on the top evenly.
  12. Sprinkle sliced almonds.

Reviews (1)  

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Maanika Hoon
Maanika Hoon   Mar-06-2018

Absolutely delicious!

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