I get compliments on this cake wherever I take it. It is very much an adult cake, with the hit of coffee and the warmth of the brown sugar and caramel.. My husband shared this cake with his coworkers with the suggestion to cut SMALL pieces! It’s super rich! It was also loved by everybody, even the non-coffee drinkers. Win!
Ingredients:
- 1 cup buttermilk
- 4 teaspoons instant coffee granules
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3/4 cup caramel ice cream topping, divided
FROSTING:
- 1 tablespoon baking cocoa
- 2 teaspoons instant coffee granules
- 1/4 cup boiling water
- 1/2 cup butter, softened
- 1/4 cup confectioners’ sugar
- 3/4 cup semisweet chocolate chips, melted
Directions:
- Microwave buttermilk for 30-45 seconds or just until warmed. Stir in coffee granules until dissolved.
- In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cornstarch, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk mixture, beating well after each addition.
- Transfer to a greased 13×9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes.
- Using the end of a wooden spoon handle, poke holes in cake 2 in. apart. Pour 1/2 cup caramel topping into holes. Spoon remaining caramel topping over cake. Cool completely.
- For frosting, in a small bowl, stir cocoa and coffee granules into boiling water until dissolved; cool to room temperature. In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Stir in melted chocolate and cocoa mixture until well combined. Frost cake.
