Raspberry Cappuccino Dessert


Making this cake took me about 20 minutes, including a quick trip to the store for some cappuccino and a package from the mailbox 😆. It’s delicious and easy, and it tastes absolutely amazing!

Raspberry Cappuccino Dessert

Raspberry Cappuccino Dessert


  • 4 eggs
  • 2/3 cup sugar (about 120 g)
  • 3/4 cup all-purpose flour (about 100 g)
  • 1/4 cup cocoa powder (about 30 g)
  • Pinch of salt
  • 1 3/4 cups heavy cream (about 400 ml)
  • 1 cup mascarpone cheese (about 250 g)
  • 1/4 cup powdered sugar (about 30 g)
  • 1/4 cup vanilla cappuccino powder (about 60 g)
  • 3.5 oz light-colored cookies (about 100 g)
  • 2 packets raspberry jelly
  • 10 oz frozen raspberries (about 300 g)
  • 3 cups hot water (about 700 ml)


  1. Preheat your oven to 340°F (170°C). Line a 20x30 cm baking pan with parchment paper.
  2. In a mixing bowl, beat the eggs with sugar and salt until fluffy, about 10 minutes.
  3. Sift in the flour and cocoa powder, gently fold until combined.
  4. Transfer the batter to the prepared baking pan and bake for approximately 15 minutes.
  5. Allow the sponge cake to cool completely.
  6. In another bowl, combine heavy cream, mascarpone, and powdered sugar. Whip until stiff peaks form.
  7. Add the vanilla cappuccino powder to the cream mixture and mix until just combined.
  8. Spread the cream over the cooled sponge cake.
  9. Place the light-colored cookies on top of the cream layer.
  10. Chill the cake in the fridge while you prepare the raspberry jelly topping.
  11. Dissolve the raspberry jelly in hot water, then let it cool slightly.
  12. Add the frozen raspberries to the jelly mixture.
  13. Pour the thickened jelly mixture over the cake.
  14. Chill the cake in the fridge overnight for the best results.
  15. Enjoy your delicious raspberry cappuccino cake!


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