Buttermilk Cappuccino Cake
- 3 1/3 cups sifted cake flour
- 1 tablespoon plus 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- 2 1/4 cups granulated sugar
- 8 oz butter, softened plus more for greasing pans
- 4 eggs, room temperature
- 2 egg yolks, room temperature
- 2 teaspoons vanilla extract
- 1 2/3 cups buttermilk, room temperature
- 1 cup water
- 1/2 cup granulated sugar
- 1/4 cup instant espresso powder
- 5 egg whites
- 1 1/4 cups granulated sugar
- 1 lb. butter, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup instant espresso powder
- This recipe is vegetarian
- Cooking & Baking
- Baking powder (1 2/3 tablespoon)
- Cake flour (3 1/3 cups)
- Granulated sugar (4 cups)
- Nutmeg (1/2 teaspoon)
- Salt (1/2 teaspoon)
- Vanilla (3 teaspoons)
- Drinks
- Espresso, instant powder (1/2 cup)
- Water (1 cup)
- Dairy
- Butter (24 oz)
- Buttermilk (1 2/3 cups)
- Refrigerated
- Egg whites (5)
- Egg yolks (2)
- Eggs (4)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 1, 2011 (1 year ago).
45 people saved this recipe.
