CARAMEL CAPPUCCINO CAKE
Caramel Cappuccino Cake – espresso cake paired with caramel buttercream frosting, topped with whole coffee beans and a sprinkle of cocoa powder.
INGREDIENTS
For the Cappuccino Cake:
For the Coffee Soak:
For the Caramel Buttercream:
For the Assembly:
INSTRUCTIONS
Please visit thecakeblog.com for full instructions.
INGREDIENTS
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
INSTRUCTIONS
Please visit thecakeblog.com for full instructions.
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