The Mad Cake Batter

sweet treats and savory deets

Coffee Cake with Caramel Frosting

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My roommate and I were throwing a joint birthday party and I was in charge of making the cake. I work up early to make it before going to work. As I was going through the motions, I noticed that the batter was a little too watery. Going against my intuition, I divided the batter into the cake pans and throw them in the oven…

crispy, flat

Crispy, flat cake rounds

Thirty minutes later, what I pulled out, was not three fluffy cake rounds, but three flat crispy things. Defeated, I had to walk away and go to work. Luckily, I had enough ingredients to make another cake after work, and enough time to make another cake before the party.

I decided to go with a different recipe which was from the Cake Blog. This time, the batter actually looked like batter. More confident, I filled the cake rounds and threw the cakes in the oven. Twenty-five minutes later, I pulled out three beautiful cakes and placed them on the wire rack to cool.

THE 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
  • 1/3 cup brown sugar
  • 2 teaspoons vanilla extract
  • 4 eggs, room temperature
  • ¾ cup whole milk
  • ¾ cup strong, hot coffee

cake2Preheat the oven to 350F and prepare three 8-inch cake rounds. In a medium size bowl, sift the flour, baking powder, salt, and espresso powder. Set aside. In a standard mixer, cream the butter until light and fluffy. Add the sugars and mix on medium high speed until well incorporated. Reduce the speed to low, add the eggs, one at a time. Scrape down the sides of the bowl.

Add a third of the flour mixture and mix on low. Alternate between the milk and the flour, ending with the flour mixture. Finally, add the coffee and mix until smooth. Divide the batter and bake for about 25 minutes. Transfer to a wire rack for 10 minutes before removing the cakes from the tins.

THE COFFEE SOAK:

  • ½ cup water
  • ½ cup granulated sugar
  • 1 heaping teaspoon instant espresso powder

Over medium-high heat, combine all of the ingredients in a saucepan and bring the mixture to a slight boil. Lower the heat and simmer on low for about 5 to 10 minutes. Remove from the heat and allow to cool until use.

CARAMEL SAUCE:

  • ¾ cup granulated sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • ½ cup heavy cream
  • 2 tablespoons unsalted butter, diced
  • ¾ teaspoon sea salt, or to taste
  • 1 teaspoon vanilla extract

cakeIn a saucepan, stir the sugar, corn syrup and water. Over high heat, occasionally  stir the mixture until fragrant and the mixture turns an amber gold. The sugar will begin to bowl. Remove from heat and slowly, carefully add the heavy cream, stirring constantly. Add the butter and stir until melted. Add the vanilla and salt. Allow to cool completely.

THE FROSTING:

  • 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

In a bowl, lightly whisk the egg whites and sugar. Place the bowl over a double-boiler. Whisk constantly while the mixture reaches 160F. Transfer to a standard mixture and whisk the eggs on high until stiff peaks form and the bowl is at room temperature. Use the paddle attachment and add the butter on low speed until well incorporated. Add the vanilla and whip until smooth.

ASSEMBLY:

Level out the cakes so they are flat. Take the first layer on a cake platter and give it a healthy coat of the coffee soak. Spread a layer of buttercream before repeating the process two more times. Take the remaining frosting and cover the cake until smooth and add whatever toppings you chose. Enjoy!

 

One thought on “Coffee Cake with Caramel Frosting

  1. Pingback: Honey Cake with Caramel Buttercream | The Mad Cake Batter

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