Creamy Caramel Coffee Cake
Welcome to my blog! This week I'm featuring a decadent Creamy Caramel Coffee Cake. Rich espresso and buttery caramel make this cake a heavenly treat. Perfect for a special occasion or just because, this cake will make you feel like you're in coffee shop heaven. Enjoy!
If you’re looking for something special to treat yourself, this Creamy Caramel Coffee Cake is a divine way to satisfy your sweet tooth. The irresistible combination of buttery, espresso-infused sponge and creamy caramel icing is sure to tantalize your taste buds and leave you wanting more!
The best part? It's so easy to make that even a beginner baker can master it. The aroma of espresso and caramel will lure you in and the perfectly balanced sweetness will keep you coming back for more. Top it off with a few chocolate-coated coffee beans and you’ve got yourself an indulgent treat that looks as good as it tastes!
Why You’ll Love This Creamy Caramel Coffee Cake Recipe
These are all the reasons I'm loving this Creamy Caramel Coffee Cake recipe:
It's delicious: This Creamy Caramel Coffee Cake is sure to be a hit with everyone! With a sweet caramely flavour and a soft, fluffy texture, it's the perfect way to indulge your sweet tooth.
It's easy to make: Making this Creamy Caramel Coffee Cake doesn't require a lot of time and effort. In just 30 minutes, you can whip up a batch of these delicious treats!
It's a healthier dessert option: With only 268 calories per serving, this Creamy Caramel Coffee Cake is a healthier choice for your dessert cravings. You'll get all the sweetness without any of the guilt!
Creamy Caramel Coffee Cake
Welcome to my blog! This week I'm featuring a decadent Creamy Caramel Coffee Cake. Rich espresso and buttery caramel make this cake a heavenly treat. Perfect for a special occasion or just because, this cake will make you feel like you're in coffee shop heaven. Enjoy!
Ingredients
- 140g golden caster sugar
- 140g butter, softened
- 3 large eggs
- 140g self-raising flour
- 2 tbsp instant espresso mixed with 1 tbsp water
- few chocolate-coated coffee beans, to decorate (optional)
For the icing
- 200g butter, softened
- 200g icing sugar
- 2 tsp instant espresso mixed with 1 tbsp water
- 50g plain chocolate, melted
Instructions
- Step 1: Preheat the oven to 170C/150C Fan/Gas 3. Place 18 fairy cake cases in 2 bun tins. Cream together the butter and sugar until light and fluffy. Carefully mix in the eggs one at a time, adding 1 tbsp of flour with each egg. Then fold in the remaining flour along with the espresso. Divide the batter among the cake cases and bake for 17 minutes, rotating the trays after 12 minutes. Once done, leave to cool on a wire rack.
- Step 2: Cream the butter until light in color, then gradually incorporate the powdered sugar, espresso, and melted chocolate. Once the cakes have cooled down completely, spread the icing generously across the top and add a few coffee beans, if desired.
