Cappuccino Cake

Cappuccino Cake Recipe

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Cappuccino cake is simple to prepare and yields delicious results.
The cake calls for olive oil instead of butter or margarine.
Recipe from Filippo Berio Olive Oil.


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15 Min
1 Hr


  • 1/2 c
    chocolate chips
  • 1/2 c
    chopped hazelnuts, walnuts or pecans
  • 4 Tbsp
    instant espresso coffee powder
  • 2 tsp
    ground cinnamon
  • 1 pkg
    18 1/4 ounce yellow cake mix
  • 1/3 c
    olive oil
  • 3 large
  • 1 1/4 c
  • ·
    confectioners' sugar

How to Make Cappuccino Cake


  1. Prepare a 12 cup Bundt pan with olive oil, then sprinkle lightly with flour.
    Preheat oven to 325 degrees.
  2. Mix chocolate chips and nuts. Spoon evenly into the bottom of the pan.
  3. In a large bowl, stir instant espresso coffee powder and cinnamon into cake mix, then add the olive oil, eggs and water. Mix slowly with electric mixer to moisten ingredients. Then beat at medium speed for 2 minutes. Pour batter over topping in Bundt pan. Bake at 325 degree oven for 60 minutes.
  4. Cool on rack for 15 minutes, then invert pan on serving plate and cool completely. Sprinkle with confectionary sugar.
  5. If desired, at serving time slice and serve with lightly sweetened ricotta cheese (about 2 teaspoons granulated sugar mixed into 15 ounces ricotta) and dust with cinnamon. Serve with cappuccino, espresso or your favorite coffee. Makes one 10 inch Bundt cake.

Printable Recipe Card

About Cappuccino Cake

Course/Dish: Other Breakfast, Cakes
Main Ingredient: Coffee/Tea/Beverage
Regional Style: Italian

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