Vanilla Bean Cappuccino Cake

Vanilla Bean Cappuccino Cake


  • 6 egg whites, room temperature
  • 3 cups, plus 2 tablespoons, all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 2 1/3 cups granulated sugar
  • 1 tablespoon vanilla bean paste
  • 2 1/4 cups buttermilk, room temperature


  • 2 tablespoons espresso powder
  • 3 tablespoons milk
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 1/2 teaspoons vanilla

Make the cake:

Separate the eggs, reserving the yolks for another use.  Set the whites aside to come to room temperature.  In a bowl combine the flour, baking powder, baking soda and salt, and set aside.

Preheat the oven to 350 F.  Line the bottoms of 3 8-inch round cake pans with parchment paper (since I don't have 3 pans, I divided the batter between 2 pans with higher sides, but had to bake the cakes for longer).  Spray the parchment paper with non-stick spray, but don't spray the sides of the pans.

In the bowl of your electric mixer, combine the butter, sugar and vanilla bean paste - using the paddle attachment, beat on medium speed until fluffy and well combined, about 5 minutes.  Add all of the egg whites at once and beat for 3 minutes.  Reduce the speed to low and gradually add the flour mixture, alternating with the buttermilk, just until combined.  Divide the batter between the prepared pans.

Bake for 30-35 minutes until the center of the cake is done.  Cool the cakes in the pans on wire racks for 20 minutes.  Run a sharp knife around the edges then turn out onto racks, peel off the parchment paper, cover with a clean kitchen towel and cool completely before frosting.

Make the frosting:

Dissolve the espresso powder in the milk.  In the bowl of your electric mixer combine the milk, butter, powdered sugar on low  Increase speed to medium high and whip for 4-5 minutes until very light and fluffy.

Frost the cooled cake with the coffee buttercream.  If desired, garnish the top with a few sliced almonds and chocolate-covered espresso beans.