Cake, Recipes

Coffee caramel cake

By Beth White

Rich gooey caramel icing adds to the delicious coffee flavour of this cake.

Serves 8

Preparation time – 40 mins

Cooking time – 30 mins


For the cake –

  • 175g softened butter (plus extra for greasing)
  • 175g golden caster sugar
  • 3 eggs (beaten)
  • 225g self-raising flour
  • 100ml black coffee (strong)

For the icing –

  • 125g butter
  • 125ml milk
  • 3 tbsp golden caster sugar
  • 575g icing sugar



Creaming the butter and sugar
  1. Preheat the oven to 180°C. Grease and line two 20cm round cake tins.
  2. In a bowl place the butter and sugar and beat until light and fluffy.
  3. Slowly beat in the eggs before sifting in the flour. Add the coffee and fold until all mixed in.
  4. Once ready, divide the mixture between the two cake tins and place in the oven. Bake for 30 mins, or until well risen. Tip: To see if the cake is cooked, place a metal skewer into the middle of the cake and when you take it out, if there is batter on it, it’s not quite done yet.
  5. Leave in the tins for a few minutes before moving the cakes to a wire cooling rack. When transferring to cool make sure to remove the baking paper.
  6. For the icing, put the butter and milk into a saucepan and keep on a low heat until the butter melts, making sure to stir regularly.

    Butter and milk mixture
  7. Once the butter has melted, move the pan to one side.
  8. In a separate heavy-based pan, add the caster sugar.
  9. Put on a low heat and ensure you constantly stir. Keep stirring until the sugar dissolves, turning into a caramel. It should be golden in colour.
  10. Take off the heat and add the milk and melted butter mixture.
  11. Place back on the heat and stir – do this until the caramel dissolves.
  12. Remove from the heat and add the icing sugar gradually, stirring as you do so. The icing will need to be at a consistency that can be easily spread.
  13. Spread one-half of one of the cakes with the icing and place the other cake on top, sandwiching them together.
  14. Use the rest of the icing to cover the top of the cake and the sides.
  15. Decorate with white and milk chocolate buttons as desired.


Finished cake



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