Coffee Caramel Cake

Description:A rich and indulgent cake that combines the bold flavor of coffee with the sweetness of caramel. Perfect for birthdays, parties, or when you need new dessert ideas. Drizzled with salted caramel, this cake is both elegant and delicious.

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Prep Time 25

Cook Time 30

Total Time 55

Servings: 10

Ingredients Method Notes

Ingredients

For the Coffee Sponge:
2 cups all-purpose flour
1 cup sugar
1 cup unsalted butter softened
3 large eggs
2 tsp baking powder
½ cup strong brewed coffee cooled
1 tsp vanilla extract
For the Caramel Frosting:
1 cup unsalted butter
3 cups powdered sugar
½ cup caramel sauce
2 tbsp milk or cream
For Decoration:
3 tbsp salted caramel sauce for drizzling
Optional: chocolate shavings or cocoa dusting

Method

Preheat oven to 180°C (350°F). Grease and line two 8-inch round cake pans.
Cream butter and sugar until fluffy. Add eggs one by one, then mix in vanilla and brewed coffee.
Sift flour and baking powder, fold into wet ingredients until smooth.
Divide batter into pans and bake for 25–30 minutes. Test with a toothpick. Let cool.
For frosting: Beat butter until creamy, add powdered sugar gradually, then caramel sauce and milk. Whip until smooth.
Assemble cake: Layer sponge with frosting, cover top and sides, drizzle salted caramel.
Garnish with chocolate shavings or cocoa powder if desired.

Notes

For a stronger flavor, use freshly brewed espresso instead of instant coffee.
You can make a salted caramel cake variation by adding a pinch of sea salt to the caramel sauce.
To turn it into a chocolate caramel cake, swap ½ cup of flour for cocoa powder in the sponge.