Caramel Cappuccino Cake Recipe

Caramel Cappuccino Cake – espresso cake paired with caramel buttercream frosting, topped with whole coffee beans and a sprinkle of cocoa powder.


For the Cappuccino Cake:
3 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 heaping teaspoon instant espresso powder
1 cup unsalted butter, softened
1 ½ cups granulated sugar
⅓ cup brown sugar
2 teaspoons vanilla extract
4 eggs, room temperature
¾ cup whole milk
¾ cup strong, hot coffee

For the Coffee Soak:
½ cup water
½ cup granulated sugar
1 heaping teaspoon instant espresso powder

For the Caramel Buttercream:
6 large egg whites
2 cups granulated sugar
3 cups unsalted butter, cubed, softened
2 teaspoons vanilla extract
½ cup caramel sauce, or to taste

For the Assembly:
reserved vanilla buttercream
whole coffee beans
cocoa powder


Make the Cappuccino Cake:

  1. Pre-heat oven to 350 degrees. Grease and flour three 8-inch pans and set aside.
  2. Sift together the flour, baking powder, salt and espresso powder.   Set aside.
  3. Using an electric mixer, beat the butter until smooth. Add the sugar and brown sugar and increase the speed to medium-high. Continue mixing until the butter and sugars are creamed together. The mixture should be light and fluffy.
  4. With the mixer on low, add in the vanilla followed by the eggs, one at a time. Stop the mixer and scrape down the sides and bottom of the bowl.
  5. Visit Caramel Cappuccino Cake @ for full instructions.

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