Salted Caramel and Coffee Layer Cake

This beautiful cake is such a winner, with light and fluffy coffee cake layers, whipped, creamy coffee and caramel buttercream and lashings of silky smooth salted caramel, everyone who tries this cake loves it.

I mean seriously, just look at that caramel! It's like a salted caramel covered dream.

Best of all this cake really is very simple to make and decorate. 

 I absolutely love the addition of chopped nuts to decorate but they are by no means essential so feel free to omit them if you prefer.

Caramel and Coffee Layer Cake

For the Caramel:

300ml double cream
100g caster sugar
120ml golden syrup

50ml sour cream
1/4 - 1/2 tsp sea salt

For the Cake:

225g unsalted butter. room temperature
225g plain flour
1 1/2 tsp baking powder
100g dark brown sugar
125g light brown sugar
4 large eggs
40ml very strong coffee (2 1/2 tsp instant coffee dissolved in 40ml boiling water)
2 tbsp milk
1/2 tsp vanilla paste

For the Coffee and Salted Caramel Buttercream:

30ml boiling water
2 tsp instant coffee
1 tbsp milk

300g unsalted butter
250g icing sugar
80ml salted caramel

To Decorate:

75g mixed roasted nuts, roughly chopped

To Make the Caramel:

Combine the double cream, golden syrup and caster sugar in a large heavy based saucepan, place over a low-medium heat and bring to the boil. 

Allow the caramel to bubble away for 10-12 minutes, until dark amber in colour and the caramel thickly coats a rubber spatula. The caramel will thicken further once cool.

Add the sour cream and sea salt to taste, mixing until evenly distributed, allow the caramel to cool at room temperature for 15-30 minutes. Pour the caramel into a heatproof bowl, cover with cling film and leave the caramel to cool completely 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. 

Sift together the flour and baking powder and set aside.

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 cake tins and bake for 20-30 minutes or 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 Coffee and Salted Caramel Frosting:

Dissolve the instant coffee in the boiling water and add the milk. Set aside to cool.

In a large mixing bowl, beat the butter using an electric mixer until very soft and smooth. Add approximately half of the icing sugar and the coffee mixture to the butter and beat for 1 minute. Scrape down the sides of the bowl, add the remaining icing sugar and 80ml of salted caramel and beat for 5 minutes.

To Assemble the Cake:

Level both cake layers, place one layer on a serving plate or cake board and spread coffee and caramel buttercream over the top.  Top with the second layer of cake and use the remaining buttercream to frost both the top and sides of the cake. 

Now you want to pour your salted caramel over the top of the cake, if you want the caramel to almost cover the cake, drizzling down the sides like mine, pour the whole lot on top, (maybe reserving a couple of tablespoons for a salted caramel latte or two), if you would prefer the caramel to cover the top and just drizzle a little of the way down the sides, use half of the remaining caramel instead.  Sprinkle the top of the cake with chopped nuts if you wish and serve with good coffee.





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