Salted Caramel Coffee Cake

Salted Caramel Coffee Cake

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Course Dessert
Cuisine American, French
Servings 4


  • 200 g butter softened
  • 200 g caster sugar
  • 4 eggs
  • 200 g plain flour
  • 2 level tsp baking powder
  • 2 tsp coffee essence or 3 tbsp. strong espresso

Coffee buttercream

  • 150 g butter softened
  • 300 g icing sugar
  • 1 tsp coffee essence or strong espresso

To decorate

  • 2 tbsp apricot jam
  • 50 g caramelised walnut
  • 50 ml salted caramel sauce


  • Preheat the oven to 160C. Lightly grease two 20cm/8in loose-bottom sandwich tins and line the bases with parchment paper.
  • In a second bowl, beat the butter and sugar until light and fluffy. Add the eggs, sprinkle the flour and baking powder and coffee essence and beat until well combined and smooth.
  • Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.
  • Bake for 30-35 minutes, or until baked fully. Remove from the oven and set aside to cool. Leave the cakes to cool in the tins for 5 minutes, then carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.
  • Next, prepare the butter icing. In a large bowl, combine the butter with the icing sugar, coffee essence or cooled espresso. Beat the mixture until smooth and fully combined. Place in a piping bag.
  • When the cakes have cooled down, place the base layer on a serving plate. Spread with some apricot jam then some buttercream if desired. Add the second cake and pipe the remaining buttercream.
  • Decorate with the walnuts and drizzle over the caramel sauce. Set aside to cool for 20 minutes.
  • Serve within 2-3 days.
Keyword Cake, Coffee, Dessert, Walnuts