Cappuccino Mousse Cake

Recipe from Southern Living

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  • 1 (16-ounce) package angel food cake mix
  • White Chocolate Mousse
  • 2 recipes Coffee Buttercream Frosting
  • 1 teaspoon ground cinnamon
  • Garnish: vanilla candy-coated cinnamon sticks


  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 350° 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.
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