Cappuccino cake

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TENDER CRUMB: Cappucino Chiffon Cake (TCS) Chiffon Layer Cake, Cappuccino Cake, Baking Cookbooks, Cake Delicious, Smooth Cake, Recipe Vegetarian, Savory Cakes, A Piece Of Cake, Coffee Dessert

I recently stumbled up a new baking group called The Cake Slice. The Cake Slice is about discovering a great baking cookbook and using it all year long. The goal is to bake one recipe every month from a single book. I had to pause and ask myself "do I really need to participate in another baking group?". That question was quickly answered with an emphatic YES when I discovered that the group is baking its way thru Sky High: Irresitable Triple Layer Cakes by Alisa Huntsman and Peter Wynne…

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Cappuccino Cheesecake, Cheesecake Jars, Butter Pie Crust, Red Velvet Oreo, All Butter Pie Crust, Chocolate Peanut Butter Cheesecake, Cheesecake Mini, Chocolate Cheesecake Recipes, Recipe Pumpkin

This coffeehouse-inspired cheesecake is light, creamy and not overly sweet. You won’t even have to turn on your oven, because it’s no-bake! The instant espresso powder in this recipe can be found at kitchen specialty shops and online. It gives the cheesecake a more pronounced coffee flavor, but if you don’t have any on hand, instant coffee granules are an acceptable substitute. Whipped cream can be piped on top of the cheesecake in a spiral using a piping bag and a plain 1/2-inch decorator…

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Cappuccino Cake Recipe    𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀  For the Coffee Cake  2 ¼ cups (281 g) all-purpose flour, spooned and leveled  1 ½ teaspoon baking powder  ¼ teaspoon baking soda  ½ teaspoon salt 10 tablespoons (140 g) unsalted butter, softened  1 ½ cups (300 g) granulated white sugar 3 eggs, at room temperature  1 ½ tablespoon vanilla extract 2 tablespoon instant coffee 1 cup (240 ml) buttermilk, at room temperature For the Coffee Buttercream  1 ½ cups (336 g) unsalted butter, softened Cappuccino Cake, Cake Pic, Chocolate Fantasy, Coffee Buttercream, New Year's Food, 3 Eggs, Kitchen Magic, Savory Dishes, Recipe Ingredients

Cappuccino Cake Recipe 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 For the Coffee Cake 2 ¼ cups (281 g) all-purpose flour, spooned and leveled 1 ½ teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt 10 tablespoons (140 g) unsalted butter, softened 1 ½ cups (300 g) granulated white sugar 3 eggs, at room temperature 1 ½ tablespoon vanilla extract 2 tablespoon instant coffee 1 cup (240 ml) buttermilk, at room temperature For the Coffee Buttercream 1 ½ cups (336 g) unsalted butter, softened

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