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:

  • 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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