Wednesday, 22 August 2012

Caramel & Coffee Layer Cake Recipe

This is an absolutely delicious cake!

 The light, smooth, creamy, sweet, buttery, caramel frosting is to die for, the fluffy coffee cake layers are beautifully flavourful and the sticky, sweet, caramel that I pored, drizzled and swirled on top of the cake and between the layers is an absolute revelation.

This cake has literally been covered with caramel! 

Be sure to read through the entire recipe before you begin and make sure you leave plenty of time for the caramel and cake layers to cool.  This cake is a little time consuming but it is not complicated to make and I promise you it is well worth the effort.

Caramel and Coffee Layer Cake

For the Caramel:

1 x 410g tin evaporated milk
125ml golden syrup
200g caster sugar
1 tsp coffee and chicory essence

For the Cake:

225g unsalted butter. room temperature
225g self raising flour
100g dark brown sugar
125g light brown sugar
4 large eggs
30ml very strong coffee
2 tbsp milk
1/2 tsp vanilla paste

For the Caramel Frosting:

325g unsalted butter, very soft

To Make the Caramel:

Combine the evaporated milk, golden syrup and caster sugar in a very large saucepan, place over a low-medium heat and bring to the boil.

Allow the caramel to bubble away for 15-20 minutes, until dark amber in colour and the caramel thickly coats a rubber spatula. The caramel will thicken further once cool.

Add the coffee and chicory essence, mixing until evenly distributed and leave the caramel to cool on the kitchen counter for around 15 minutes.

Pour the caramel into a heatproof bowl and cover with cling film,  refrigerate the caramel for a minimum of 2 hours before using.

To Make the Cake:

Pre-heat the oven to 180°C, Gas Mark 4. Lightly butter 2x20cm diameter, 4.5cm deep sandwich tins and line with baking parchment. 

Using an electric whisk, cream together the butter and both sugars for about 5 minutes until very light and fluffy.

Add the eggs one at a time, beating well after each addition. Add 1 tbsp of the flour along with the third egg to prevent curdling.

Finally, using a large spoon or rubber spatula, fold in the rest of the flour. Add the milk, coffee and vanilla and mix just until blended.  

Divide the batter between the tins and bake for 20-30 minutes until the cakes spring back to the touch, or a cake tester inserted in the centre comes out clean. Leave the layers to cool in their tins for around 15 minutes before turning them out onto a wire rack to cool completely.

To Make the Caramel Frosting:

In a large mixing bowl, beat the butter using an electric mixer until very soft and smooth.

Remove the caramel from the fridge and beat until smooth, creamy and lighter in colour, around 2 minutes. Take 175ml of caramel and set aside (this will be used as drizzle for the top of the cake and in between the layers).

Add the remaining caramel to the butter and beat on a medium speed until smooth and creamy, around 3 minutes.

If your frosting splits and looks curdled simply add a little more very soft butter and beat. Make sure the butter is very soft and beaten well otherwise your frosting will be filled with little lumps.

To Assemble the Cake:

Place one cake layer on a serving plate or cake board and spread caramel frosting over the top.  Pour half of your reserved caramel on top of the frosted layer. Top with the second layer of cake and use the remaining caramel frosting to ice both the top and sides of the cake. Drizzle the cake with the last of the caramel, to decorate.



Patricia @ ButterYum said...

This is exactly the kind of cake that I dream about!

Jess @ Bakericious said...

The cake looks delicious especially with the caramel topping.

Claire said...

Astral this just sounds and looks perfect!

Kaius Alexander said...

I really want to try this cake. I'm a big fan of caramel and coffee and also... cakes!
This is the first time I've been on your blog and I think it's wonderful and completely crazy (in a good way)!

I'd love to come to Brighton and visit the bakery.

Sarah-Jane - SiliconeMoulds.com said...

oooh - Astral - that looks divine ! I so need to make this .... perhaps for cake club next month. Is that ok ?

Julie Bain said...

This cake is gorgeous! I made a variation of it on Friday as I didn't have all the right ingredients and it was lovely. Can't wait to make it when I have everything to do it properly!

Astral de la Mare said...


Of course you can! I would love it if you did. X


I am so glad you like the recipe! : )

Nicole said...

32I made this cake into cupcakes the other day, just plain, and they were absolutely delicious - fantastic recipie :)definitly becoming a new staple here

Patricia Kohlen said...

I just found this cake and going to try this one. I just have to translate your ingredients to dutch :)...You can't get eveything here, so. I'm gonna make your cake in to the dutch version of caramel&koffie cake.

Patricia Kohlen said...

I just found the recipe and going to make the dutch version of this one. Not everything is available in our store's. So, I hope that the "caramel en koffiecake" is like yours. :)

Umberto Farese said...

Hi Astral, I gotta say...your work is insanely good. I'm the coffee connoisseu at Moka Speciality Coffee Roasters in London and I placed a link to your blog on our Facebook page. Your caramel coffee cake looks divine!

I hope you dont mind :)


Anonymous said...

Hi have just found this gorgeous recipe, have been hunting for one just like this, I do not have chickory can I double up on coffee?
When we come to Brighton will sure come to your shop. I have Sherwood & gearing Ancesters from Brighton.
Regards EXPAT Ann from Eastbourne