Coffee Caramel Cake Recipe
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Coffee Caramel Cake Recipe

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This coffee caramel cake recipe is so delicious, you will never want another store-bought coffee cake! I like to call this a coffee poke cake because

Topped with a sweet coffee flavored icing and a scoop of whipped cream, this coffee caramel cake recipe is a great coffee dessert that you are going to love!

Coffee Caramel Poke Cake

Coffee desserts are a great fall treat. We love our pumpkin cookies and pumpkin treats during the fall, but we also love our coffee desserts!

P.S. If you are looking for some delicious coffee-flavored drinks to warm you up this winter, these are a must-try!

Coffee Caramel Dessert Recipe

  • 1 c buttermilk
  • 4 tsp instant coffee granules
  • ½ c butter, softened
  • 1 c packed brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 c all-purpose flour
  • 2 tbsp cornstarch
  • 1-½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ tsp ground nutmeg
  • ¾ c caramel ice cream topping, divided

Frosting:

  • 1 tbsp baking cocoa
  • 2 tsp instant coffee granules
  • ¼ c boiling water
  • ½ c butter (softened)
  • ¼ c confectioners' sugar
  • ¾ c semisweet chocolate chips, melted

Microwave the buttermilk for 30-45 seconds or just until warmed. Stir in coffee granules until they are dissolved.

In a large bowl, cream the butter and brown sugar until the mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Then, beat in vanilla.

In another bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and nutmeg. Once it is fully mixed together, add it to the creamed mixture alternately with buttermilk mixture, beating well after each addition.

Pour the coffee cake mix into a greased 9x13 inch baking pan.

Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes.

To create the coffee poke cake effect and to make the icing:

Using the end of a wooden spoon handle, poke holes in cake. You can use a fork for smaller holes, but we like the larger holes.

Pour ½ cup caramel topping into holes. I always spoon the last bit of caramel topping over the cake. Once you have added the topping, let it cool completely so that the cake soaks up the goodness.

For the frosting, in a small bowl, stir the cocoa and coffee granules into boiling water until they are dissolved. Once dissolved, cool to room temperature.

In a small bowl, cream the butter and confectioners' sugar until it is light and fluffy. Stir in the melted chocolate and cocoa mixture until well combined.

Gently apply the frosting to the cake and it is ready to go!

Coffee Caramel Cake Recipe
Coffee Caramel Cake Recipe

Coffee Caramel Poke Cake Recipe

This coffee caramel cake recipe is so delicious, you will never want another store-bought coffee cake! Topped with a sweet coffee flavored icing and a scoop of whipped cream, this coffee caramel cake recipe is a great coffee dessert that you are going to love!
Prep Time 10 mins
Cook Time 25 mins
Course Dessert

Ingredients
  

  • 1 c buttermilk
  • 4 tsp instant coffee granules
  • ½ c butter, softened
  • 1 c packed brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 c all-purpose flour
  • 2 tbsp cornstarch
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ tsp ground nutmeg
  • ¾ c caramel ice cream topping, divided

Chocolate Coffee Frosting

  • 1 tbsp baking cocoa
  • 2 tsp instant coffee granules
  • ¼ c boiling water
  • ½ c butter (softened)
  • ¼ c confectioners’ sugar
  • ¾ c semisweet chocolate chips, melted

Instructions
 

  • Microwave the buttermilk for 30-45 seconds or just until warmed. Stir in coffee granules until they are dissolved.
  • In a large bowl, cream the butter and brown sugar until the mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Then, beat in vanilla.
  • In another bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and nutmeg. Once it is fully mixed together, add it to the creamed mixture alternately with buttermilk mixture, beating well after each addition.
  • Pour the coffee cake mix into a greased 9×13 inch baking pan. Bake at 350 degrees 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. You can use a fork for smaller holes, but we like the larger holes.
  • Pour ½ cup caramel topping into holes. I always spoon the last bit of caramel topping over the cake. Once you have added the topping, let it cool completely so that the cake soaks up the goodness.

Frosting

  • For the frosting, in a small bowl, stir the cocoa and coffee granules into boiling water until they are dissolved. Once dissolved, cool to room temperature.
  • In a small bowl, cream the butter and confectioners’ sugar until it is light and fluffy. Stir in the melted chocolate and cocoa mixture until well combined.
  • Gently apply the frosting to the cake and it is ready to go!
Keyword coffee, Dessert

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