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Coffee caramel cake with creamy caramel
Coffee flavoured cake topped with rich caramel sauce

Coffee and caramel cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The roasted bitterness of coffee and the burnt sweetness of caramel are kindred flavours. This cake crowns a moist coffee sponge with a thick, buttery caramel cream. Not the lightest dessert, but a slice of it is worth a strong black coffee and a bonbon at the same time.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 8 servings
🔥 Calories 480 kcal
🌍 Cuisine French patisserie inspired

Ingredients

Equipment Needed

  • Pan: For the caramel.
  • Whisk: For the batter.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Prepare the tin.

Tip: Must become routine.
2 ✓

Cream the butter with the caster sugar, add the eggs.

Tip: Aeration is important for the sponge structure.
3 ✓

Mix in the flour, baking powder, cocoa, and cold coffee.

Tip: Cocoa powder deepens the coffee colour and flavour.
4 ✓

Bake for 35 minutes (skewer test). Cool completely.

Tip: Skewer test is mandatory.
5 ✓

For the cream, melt the brown sugar, add the cream, salt, and vanilla. Cook until thick (approx. 5-10 minutes).

Tip: This is a 'soft caramel' or milk caramel sauce. The molasses flavour of brown sugar makes it richer.
6 ✓

Cool the cream until thickened (room temperature), then spread over the top of the cake.

Tip: If too warm, it runs off. If too cold, it's not spreadable.
7 ✓

Decorate with whipped cream rosettes.

Tip: Elegant finish.

Recipe FAQ

Why did the caramel cream get hard after cooling?
The butter and sugar content solidifies when cold. Take it out of the fridge 20 minutes before serving so it becomes creamy again at room temperature.

Ingredients

  • 200 g Plain flour
  • 200 g Caster sugar (for batter)
  • 150 g Butter (soft)
  • 3 Eggs
  • 1 packet Baking powder
  • 30 g Cocoa powder
  • 50 ml Espresso coffee (cooled)
  • 300 ml Double cream
  • 150 g Brown sugar (for cream)
  • 1 tsp Vanilla extract
  • 1 pinch Salt