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The Ultimate Coffee Caramel Cake Recipe (That’s Surprisingly Simple!)

Are you on the hunt for a dessert that marries the deep, aromatic character of coffee with the luscious, buttery sweetness of caramel? Picture a cake so wonderfully moist it practically dissolves on the tongue, infused with a bold coffee essence and generously coated in a smooth, salted caramel buttercream. It may sound like a baker’s fantasy, but we’re here to assure you it’s a dream you can easily bring to life in your own kitchen. Our ultimate Coffee Caramel Cake recipe is precisely what you’ve been seeking. It’s a truly spectacular bake, ideal for special occasions, a sophisticated afternoon tea, or simply as a delightful pick-me-up.

We have carefully developed this recipe to be as straightforward as possible, without ever sacrificing that sensational flavour. We will walk you through every stage, from brewing the ideal coffee concentrate to adding that final, magnificent drizzle of homemade caramel. Prepare to be utterly smitten with your new go-to cake!

Why You’ll Love This Recipe

A Flavour Match Made in Heaven: The robust, slightly bitter quality of the coffee elegantly cuts through the rich sweetness of the caramel, resulting in a refined and beautifully balanced dessert that is sure to captivate your palate.
Incredibly Moist & Tender Crumb: We employ a particular blend of ingredients and methods to guarantee the coffee-infused sponge is exceptionally soft and damp, ensuring it stays fresh for several days.
Foolproof Homemade Caramel: There’s no need to be daunted by the idea of making caramel from scratch! Our clear, step-by-step guidance simplifies the process of creating a liquid gold sauce that is vastly superior to any shop-bought version.
Stunning Appearance, Minimal Effort: This cake has the polished look of a professional patisserie creation. The distinct layers, velvety frosting, and tasteful caramel drip deliver a significant “wow” factor that is remarkably simple to pull off.
Versatile & Adaptable: Whether you favour a powerful espresso kick or the gentler notes of a latte, you can effortlessly tailor the coffee’s intensity to match your preference. We’ll even share how to transform it into a mocha delight!

Ingredients You’ll Need for the Perfect Coffee Caramel Cake

Before we roll up our sleeves, let’s get all our components in order. Using high-quality ingredients at room temperature is the foundational step for a flawless bake. We’ve organised the list into three key sections: the sponge, the buttercream, and that essential caramel drizzle.

For the Coffee Sponge

225g unsalted butter, softened
225g caster sugar
4 large free-range eggs
225g self-raising flour
1 tsp baking powder
2 tbsp instant espresso powder dissolved in 2 tbsp boiling water (or 50ml very strong brewed espresso), cooled

For the Silky Caramel Buttercream

250g unsalted butter, softened
500g icing sugar, sifted
1 tsp vanilla extract
3-4 tbsp of your homemade salted caramel sauce (see below)
1-2 tbsp milk (if needed)

For the Homemade Salted Caramel Drizzle

200g granulated sugar
90g unsalted butter, cubed
120ml double cream
1 tsp flaky sea salt

Step-by-Step Guide to Baking Your Dream Cake

With our ingredients gathered, it’s time to get to the enjoyable part. Follow these instructions carefully, and a truly spectacular cake will be your reward. We suggest having a quick read through all the steps before you begin.

1. Preparing the Coffee Infusion

A potent coffee flavour is the very soul of this cake. We have found that a concentrated shot of espresso or instant espresso powder dissolved in a minimal amount of hot water yields the best results. This strong liquid imparts a powerful taste without introducing excess moisture to the batter, a crucial detail for achieving a brilliant espresso caramel cake. Make your coffee first and set it aside so it can cool down completely.

2. Making the Moist Coffee Sponge

Begin by preheating your oven to 180°C (160°C Fan/Gas Mark 4). Grease and line two 20cm (8-inch) round cake tins with baking parchment.
In a large bowl, use an electric whisk to cream together the softened butter and caster sugar until the mixture becomes pale, light, and airy. This action incorporates air, which is vital for a light-textured cake.
Add the eggs one by one, beating well after each addition. Include a tablespoon of flour with the final egg to help prevent the mixture from splitting.
Sift the rest of the self-raising flour and the baking powder over the bowl. With a large metal spoon or spatula, gently fold the dry ingredients into the wet batter until they are just incorporated. Take care not to overmix, as this can make the cake tough.
Lastly, gently fold in the cooled coffee liquid until it is evenly integrated into the batter.
Distribute the batter equally between the two prepared tins and level the surfaces. Bake for 20-25 minutes, or until a skewer pushed into the centre of the cakes emerges clean.
Allow the sponges to cool in their tins for about 10 minutes before carefully turning them out onto a wire rack to cool down completely.

3. Crafting the Perfect Salted Caramel Sauce

This sauce is the secret weapon for an unforgettable salted caramel coffee cake. Do not rush this stage; it requires your undivided attention.

Place the granulated sugar in a heavy-bottomed saucepan along with a little water (around 4 tbsp). Set it over a medium-low heat, gently swirling the pan (avoid stirring) until all the sugar has dissolved.
Once the sugar is fully dissolved, raise the heat to medium-high and allow the syrup to bubble until it achieves a rich amber hue. Keep a close eye on it, as it can catch and burn very quickly!
Take the pan off the heat immediately and whisk in the cubed butter until it is completely melted. Be cautious, as the mixture will bubble up quite fiercely.
Gently pour in the double cream while continuing to whisk. The mixture might seize and bubble up again, but just keep whisking until it becomes perfectly smooth.
Stir in the flaky sea salt. Transfer the caramel to a heatproof jar and leave it to cool, during which time it will thicken significantly.

4. Whipping Up the Caramel Buttercream

While your cakes and caramel are cooling, it’s time to prepare the frosting. In a spacious bowl, beat the softened butter with an electric mixer until it is creamy and pale. Bit by bit, add the sifted icing sugar, mixing thoroughly after each addition. When all the sugar has been incorporated, mix in the vanilla extract and 3-4 tablespoons of your cooled caramel sauce. Continue to beat on a high speed for another 3-5 minutes, until the buttercream is wonderfully light and fluffy. If it feels a bit too stiff, add a splash of milk until you reach a smooth, easily spreadable consistency.

5. Assembling Your Masterpiece

Position one of the cooled coffee sponges on your chosen serving plate or cake stand. Lavishly spread a thick layer of caramel buttercream across the top. You can add an extra drizzle of caramel sauce here if you like. Carefully set the second sponge on top. Use the remaining buttercream to coat the entire cake—the top and sides—using a palette knife or bench scraper to create either a smooth or a rustic, textured finish. For the show-stopping finale, gently spoon your cooled (but still liquid enough to pour) salted caramel sauce around the top edge of the cake, encouraging it to drip attractively down the sides.

Tips and Tricks for a Flawless Cake

We want every one of your baking adventures to be a triumph. Keep these pointers in mind:

Room Temperature is Key: Make certain that your butter, eggs, and any other chilled ingredients have come to room temperature before you start. This allows them to blend together more harmoniously, leading to a smoother batter and a more even bake.
Don’t Overmix: When incorporating the flour, fold it in with a gentle touch and cease mixing as soon as you can no longer see any dry streaks. Overworking the batter develops gluten, which can give you a dense and chewy cake.
Caramel Success: To stop your caramel from crystallising, ensure every last sugar crystal has dissolved before you increase the heat. Wiping down the sides of the saucepan with a wet pastry brush can also help. For more great coffee-making advice, the National Coffee Association offers some excellent brewing guides.
Patience with Cooling: Never, ever attempt to frost a cake that is still warm. The result will be a melted, liquid disaster! Ensure your sponges have cooled completely to room temperature before you begin decorating.

Once you have this delightful dessert under your belt, perhaps you’d like to try some of our savoury dishes? Our simple midweek meals, such as the much-loved Garlic Parmesan Chicken Pasta Recipe, offer a wonderful contrast to an indulgent bake like this one.

Variations on the Classic Coffee Caramel Cake

After you have perfected this classic version, we encourage you to get creative. This cake serves as a fantastic canvas for other flavour pairings.

The Mocha Twist

To create a decadent mocha caramel cake, simply add 50g of good-quality cocoa powder along with your dry ingredients when preparing the sponge. You could also mix a tablespoon of cocoa powder into the buttercream for an intensely chocolatey finish.

The Caramel Latte Vibe

If you’re after a milder, creamier coffee note, you’re looking to create a caramel latte cake. Use a slightly less concentrated coffee infusion and add an extra tablespoon of milk to the buttercream. This will produce a lighter, more subtle flavour profile that beautifully echoes your favourite coffee shop beverage.

We are certain you will adore this cake. And if you’re planning a complete meal, why not begin with our stunning Bruschetta Chicken? It’s a fresh, vibrant starter that leads beautifully into a rich and satisfying dessert.

FAQ

Q: Can I prepare this cake in advance?

A: Yes, certainly! The sponge layers can be baked, cooled completely, and then wrapped securely in cling film for up to two days at room temperature. The caramel sauce can be prepared up to a week ahead of time and stored in a sealed jar in the refrigerator. For the best flavour and texture, we recommend assembling the cake on the day you intend to serve it.

Q: What is the best kind of coffee to use?

A: To achieve the most intense flavour, we suggest using a high-quality instant espresso powder or a freshly pulled shot of espresso. If neither is available, you can use a very strong instant coffee made with as little water as possible. The aim is to get a concentrated flavour without making the batter too wet.

Q: My caramel sauce became solid after it cooled. What went wrong?

A: This typically happens if the sugar was cooked for a fraction too long, causing it to reach the “hard-crack” stage. Don’t panic, it can often be fixed! Gently warm the caramel in a saucepan over a very low heat with a tablespoon or two of double cream, whisking until it returns to a smooth, pourable consistency.

Q: How do I store any leftover cake?

A: Keep any leftovers in an airtight container at room temperature for up to three days. We advise against refrigerating the cake, as it can cause the sponge to become dry. The generous layer of buttercream will help to keep it perfectly moist and delicious.

Conclusion: Your New Favourite Celebration Cake

So there you have it—our complete guide to creating the most sensational Coffee Caramel Cake. This recipe is proof that you don’t need to be a professional pastry chef to make a truly spectacular dessert. The exquisite harmony of deep, aromatic coffee and rich, salty caramel is a classic pairing that is guaranteed to have everyone coming back for more.

We feel sure this will become your trusted recipe for birthdays, dinner parties, or any occasion that calls for a comforting yet elegant treat. This is more than just a cake; it’s a memorable experience.

We are so excited for you to bake this coffee caramel cake. When you do, we would love it if you could leave a comment below to tell us how you got on, or share your beautiful bakes with us on social media! Happy baking!