Baking, Desserts

Cappuccino Cake

Cooking method:

Ninja Speedi Rapid Cooker
  • Prep Time: 15 mins
  • Total time: 48 mins
  • Skill Easy
  • Serves 10 people

Cappuccino Cake


Tip: Allergy Advice

This dish contains the following allergens: Dairy, Wheat, Eggs

Recipe tags



  • 110g unsalted butter, softened, plus extra for greasing
  • 2 tablespoons instant coffee
  • 3 tablespoons whole milk, warmed
  • 110g light brown soft sugar
  • 2 medium eggs
  • 125g self-raising flour
  • ½ teaspoon fine salt


  • 175g mascarpone
  • 75g icing sugar
  • Cocoa powder, for dusting
  • NADA

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    Grease Multi-Purpose Tin or 20cm cake tin with butter and line with baking parchment, then set aside.

  • Step 2

    Add 500ml water to pot. Push in the legs on the Cook & Crisp tray, then place the tray in the bottom position in the pot.

  • Step 3

    Stir instant coffee into warm milk until dissolved. Set aside.

  • Step 4

    In a large mixing bowl, using electric beaters, beat together butter and sugar for 2 minutes until light and fluffy. One at a time beat in eggs. Fold in the flour and salt, then stir through coffee mixture. Tip cake batter into cake tin, smooth the top, then place on tray.

  • Step 5

    Close the lid and flip the SmartSwitch to RAPID COOKER. Select STEAM BAKE and set time to 13 minutes and temperature to 160˚C. Select START/STOP to begin cooking (the unit will steam for approx. 20 minutes before countdown timer begins).

  • Step 6

    The cake should be cooked when a cocktail stick is inserted in the centre and comes out clean. Carefully remove tin from unit. Allow cake to cool in tin, before turning out onto a serving tray.


  • Step 7

    In a large mixing bowl, with a wooden spoon, beat together mascarpone and icing sugar for the icing. Spread over top of cake and dust with cocoa powder before serving.