Coffee Caramel Cake (Print Version)
# Ingredients:
→ Cake
01 -
1/2 cup unsalted butter, softened
02 -
3/4 cup caramel topping (like for ice cream)
03 -
1 teaspoon pure vanilla extract
04 -
1 cup firmly packed brown sugar
05 -
4 teaspoons instant coffee powder
06 -
2 tablespoons cornstarch
07 -
1 cup buttermilk
08 -
1/4 teaspoon freshly grated nutmeg
09 -
1 1/2 teaspoons baking powder
10 -
1/2 teaspoon salt
11 -
1/2 teaspoon baking soda
12 -
2 cups plain flour
13 -
2 large eggs
→ Frosting
14 -
1/2 cup unsalted butter, softened
15 -
1/4 cup powdered sugar
16 -
2 teaspoons coffee granules
17 -
3/4 cup semisweet chocolate, melted
18 -
1 tablespoon unsweetened cocoa
19 -
1/4 cup hot water
# Instructions:
01 -
Heat up buttermilk and stir coffee into it until it’s dissolved.
02 -
Beat butter and sugar together. Add eggs and vanilla, then alternate stirring dry ingredients and coffee mixture.
03 -
Transfer batter to a 13x9 pan. Bake at 350°F for about 20–25 minutes. Stick a few holes in it and drizzle caramel over the top.
04 -
Mix cocoa and coffee powder into hot water. In another bowl, whip butter and powdered sugar, then blend in melted chocolate and coffee mixture.
05 -
Spread the frosting generously over the cooled cake.
# Notes:
01 -
Make sure the cake is totally cool before slathering on the frosting.
02 -
Space the holes roughly two inches apart before pouring in the caramel.
03 -
Let the caramel really soak through the cake for best results.