Cappuccino Mousse Cake – a delicious recipe with angel food cake, White Chocolate, Coffee Buttercream Frosting, ground cinnamon, vanilla candy. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
Prepare cake batter according to package directions, substituting cold brewed coffee for water. Spoon into 3 wax paper-lined 9-inch round cakepans.
2
Bake at 350u00b0 for 20 to 25 minutes. Cool in pans on wire racks.
3
Invert 1 layer onto a serving plate; remove wax paper, and spread with half of White Chocolate Mousse. Repeat procedure with remaining cakelayers and mousse, ending with a cake layer. Cover and chill at least4 hours.
4
Spread half of Coffee Buttercream Frosting on top and sides of cake. Pipe border around bottom using a star tip; pipe large dollops around top of cake. Sift ground cinnamon over top of cake. (Freeze up to 1 month; thaw in refrigerator 8 hours.) Garnish, if desired.
5
Prep: 20 min., Bake: 25 min., Chill: 4 hrs.
362
kcal
Calories
41
g
Fat
2
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 (16-ounce) package angel food cake mix, White Chocolate Mousse, 2 recipes Coffee Buttercream Frosting, 1 teaspoon ground cinnamon, and more.
Yes, Cappuccino Mousse Cake falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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