CARAMEL CAPPUCCINO CAKE

Carissa Cake
August is the perfect time to make something delicious as we move towards fall. However, it's still warm in summer. Because we are in the middle of seasons, I couldn't use the last of the summer produce, and I also didn't want it to be too late to start fall baking (there will be PLENTY of those coming up). Instead, I wanted to concentrate on a cake that had exceptional flavor. It should not be too extravagant. You can enjoy a cake all year. This Caramel Cappuccino cake is a perfect choice. It's not too flashy or has too many unusual ingredients. It is familiar but not boring. It is neither basic nor trendy. It isn't overtly coffee-flavored, but it is moist and delicious with hints of espresso. This is the cake you can eat any day of your week or on special occasions. Plus, caramel. You can't say "No" to caramel buttercream. This simple butter cake is transformed by adding brown sugar and espresso. The coffee soak makes the cake extra moist and gives it more coffee flavor. It is easier to add more caramel sauce to a Swiss meringue base than to an American buttercream without becoming too sweet. This option was my choice because I believe that more caramel is better. This recipe for caramel sauce can be used, or you can make your own. To mimic the swirly coffee taste, I made a buttercream spiral for decoration. To contrast the frosting, I left some plain buttercream vanilla - think dollops of foamy cappuccino! Each was topped with whole coffee beans, but I think a chocolate-covered one would taste even better. To finish it off, add a pinch of cocoa powder. A cinnamon stick can be added to the mix. You can use a lot of cinnamon in either case.

CARAMEL CAPPUCCINO CAKE

Caramel Cappuccino Cake: Espresso cake with caramel buttercream frosting and whole coffee beans.

INGREDIENTS

  • 3 cups all-purpose flour
  • 2 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 heaping tablespoon instant coffee powder
  • 1 cup unsalted Butter, Softened
  • 1 1/2 cups granulated sugar
  • 1/3 cup brown Sugar
  • 2 teaspoons vanilla extract
  • 4 eggs, room temperature
  • 3/4 Cup Whole Milk
  • 3/4 cup strong, hot coffee
Coffee Soak:
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 heaping tablespoon instant coffee powder
Caramel Buttercream:
  • 6 large eggs whites
  • 2 cups granulated sugar
  • 3 cups unsalted Butter, cubed, softened
  • 2 teaspoons vanilla extract
  • 1/2 cup caramel Sauce or to your liking
Assembly:
  • Reserved vanilla buttercream
  • Whole coffee beans
  • Cocoa powder

INSTRUCTIONS

Make the Cappuccino Cake Preheat the oven to 350 degrees. Set aside three 8-inch pans. Grease and flour them.
  1. Mix flour, baking powder and salt. Set aside.
  2. Use an electric mixer to beat the Butter until smooth. Increase the speed to medium-high and add the brown sugar. Continue to mix until Butter and sugars have been combined. The mixture should be light, fluffy and well-whipped.
  3. Mix the vanilla and eggs one at a while in the mixer. Stop the mixer and scrape the bottom and sides of the bowl.
  4. Mix the dry ingredients in alternating batches. Next, add the whole milk. Then, mix in the dry ingredients. Blend the batter until it is well combined. Scrape the bowl. Mix the hot coffee with the mixer on low until it is smooth.
  5. The batter should be evenly distributed between the three pans. Bake the cakes in the oven for 24 to 26 minutes or until a toothpick inserted in the middle of the cake comes out clean. Allow the cakes to cool for 10 minutes on a wire rack before removing them from their pans.
Do the coffee soak:
  1. Combine all ingredients in a large saucepan. Bring the mixture to a boil over medium heat. Reduce the heat to low and let it simmer for 5-10 minutes. Allow cooling on the stove.
Make Caramel Buttercream
  1. Use an electric mixer to combine the sugar and egg whites. Mix well.
  2. To create a double boiler, place a mixing bowl on top of a saucepan of simmering water. Mix the egg mixture with a whisk until it registers 160° on a candy thermometer. Transfer the bowl to the stand mixer.
  3. Use the whisk attachment to whip the egg mixture on high for 8-10 minutes until it forms stiff, glossy peaks. The outside of the bowl should return to room temperature.
  4. Move to the paddle attachment. Mix the cubed Butter slowly into the mixer and mix until well combined.
  5. Mix in vanilla extract. Whip on medium speed until smooth, approximately 3 to 5 minutes.
  6. Set aside 1 cup of vanilla buttercream. Add the caramel sauce to the buttercream and beat it on medium speed until smooth.
 

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