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Coffee Caramel Cake Recipe

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4.4 from 2 reviews

This Coffee Caramel Cake is a delightful fusion of rich coffee flavor and sweet caramel, layered with a smooth chocolate coffee frosting. Moist and tender from buttermilk and a touch of nutmeg, it’s a perfect treat for coffee lovers looking for a decadent dessert that’s both elegant and comforting. The cake is baked to perfection, infused with coffee, and generously coated in a luscious caramel and chocolate frosting for an irresistible finish.

Ingredients

Cake Batter

  • 1 cup buttermilk
  • 4 teaspoons instant coffee granules
  • ½ cup butter, softened
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg

Caramel Topping

  • ¾ cup caramel ice cream topping, divided

Frosting

  • 1 tablespoon baking cocoa
  • 2 teaspoons instant coffee granules
  • ¼ cup boiling water
  • ½ cup butter, softened
  • ¼ cup confectioners’ sugar
  • ¾ cup semisweet chocolate chips, melted

Instructions

  1. Warm and dissolve coffee in buttermilk: Microwave the buttermilk for 30 to 45 seconds until just warm. Stir in 4 teaspoons of instant coffee granules and mix until fully dissolved, then set the mixture aside to be incorporated into the batter.
  2. Prepare cake batter: In a large bowl, cream ½ cup softened butter with 1 cup packed brown sugar until the mixture becomes light and fluffy. Add 2 large eggs one at a time, beating well after each addition, then stir in 1 teaspoon vanilla extract. In a separate bowl, whisk together 2 cups all-purpose flour, 2 tablespoons cornstarch, 1½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon ground nutmeg. Gradually add these dry ingredients to the creamed mixture, alternating with the coffee-infused buttermilk, mixing gently just until combined. Avoid overmixing to keep the batter tender.
  3. Bake the cake: Grease a 13×9-inch baking pan and pour the batter evenly inside. Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Once done, remove from oven and let the cake cool in the pan on a wire rack for about five minutes.
  4. Create caramel pockets: Using the handle of a wooden spoon, poke holes evenly spaced about two inches apart all over the cooled cake. Slowly pour ½ cup of the caramel ice cream topping into these holes, allowing the caramel to soak into the cake’s interior. Then drizzle the remaining caramel topping over the surface for an extra decadent touch. Allow the cake to cool completely before proceeding to frost it.
  5. Make the coffee chocolate frosting: Dissolve 1 tablespoon baking cocoa and 2 teaspoons instant coffee granules in ¼ cup boiling water, stirring well. Let this mixture cool to room temperature. In a separate bowl, beat ½ cup softened butter with ¼ cup confectioners’ sugar until light and fluffy. Gradually incorporate ¾ cup melted semisweet chocolate chips and the cooled cocoa-coffee liquid, stirring until the frosting is smooth and well combined.
  6. Frost and serve: Spread the prepared frosting evenly over the completely cooled cake. Cut into slices and serve to enjoy the perfect balance of coffee, caramel, and chocolate flavors in every bite.

Notes

  • Be careful not to overmix the batter once the dry ingredients are added to ensure a light, tender crumb.
  • The caramel topping can be substituted with homemade caramel sauce for a fresher taste.
  • For an extra coffee kick, sprinkle a bit of instant coffee granules on the frosting before serving.
  • Store any leftover cake covered at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Ensure the cake is fully cooled before frosting to prevent the frosting from melting.

Find it online: https://bitezly.com/coffee-caramel-cake-recipe/