1/4 cup butter, softened
2 Tb of cream cheese
Mix the powdered sugar and salt together - then add the butter and the cream cheese - then add vanilla and the coffee - whip and chill then frost cake.
the rest of the recipe: 1/4 cup extremely strong brewed Folgers Classic Roast® Coffee, cooled
to room temperature * (can use instant coffee- recommend making it
more like an espresso then a coffee)
1 teaspoon vanilla extract
Hey there - this is totally random but I too was looking for the Houlihan's cappuccino cake recipe b/c my Mom also LOVES it! I'm a baker and spent the last 5 days perfecting the recipe. I think I found a winner; looks and tastes EXACTLY like the cake at the restaurant. You just need to buy some hagen daas vanilla and choc icecream and a strawberry for plating and you're good to go. Here's the recipe: Here we go! For the cake:
Ingredients
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed strong hot coffee
Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round
cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt
into the bowl of an electric mixer fitted with a paddle attachment and
mix on low speed until combined. In another bowl, combine the
buttermilk, oil, eggs, and vanilla. With the mixer on low speed,
slowly add the wet ingredients to the dry. With mixer still on low,
add the coffee and stir just to combine, scraping the bottom of the
bowl with a rubber spatula. Pour the batter into the prepared pans and
bake for 35 to 40 minutes, until a cake tester comes out clean. Cool
in the pans for 30 minutes, then turn them out onto a cooling rack and
cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a
knife or offset spatula, spread the top with frosting. Place the
second layer on top, rounded side up, and spread the frosting evenly
on the top and sides of the cake.
For the Houlihan's frosting
1 (1 lb.) package powdered sugar (about 3 3/4 cups)
1/4 teaspoon salt
1/4 cup
brynsandersuk wrote:
1/4 cup butter, softened 2 Tb of cream cheese Mix the powdered sugar and salt together - then add the butter and the cream cheese - then add vanilla and the coffee - whip and chill then frost cake.
brynsandersuk wrote:
the rest of the recipe: 1/4 cup extremely strong brewed Folgers Classic Roast® Coffee, cooled to room temperature * (can use instant coffee- recommend making it more like an espresso then a coffee) 1 teaspoon vanilla extract
brynsandersuk wrote:
Hey there - this is totally random but I too was looking for the Houlihan's cappuccino cake recipe b/c my Mom also LOVES it! I'm a baker and spent the last 5 days perfecting the recipe. I think I found a winner; looks and tastes EXACTLY like the cake at the restaurant. You just need to buy some hagen daas vanilla and choc icecream and a strawberry for plating and you're good to go. Here's the recipe: Here we go! For the cake: Ingredients Butter, for greasing the pans 1 3/4 cups all-purpose flour, plus more for pans 2 cups sugar 3/4 cups good cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup buttermilk, shaken 1/2 cup vegetable oil 2 extra-large eggs, at room temperature 1 teaspoon pure vanilla extract 1 cup freshly brewed strong hot coffee Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. For the Houlihan's frosting 1 (1 lb.) package powdered sugar (about 3 3/4 cups) 1/4 teaspoon salt 1/4 cup