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.—Leigh Doutt, Pueblo West, Colorado
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
- In a microwave-safe bowl, heat buttermilk in a microwave for 30-45 seconds or just until warmed. Stir in the coffee granules
- until dissolved.
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. 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, 3-4 minutes. Stir in chocolate and cocoa mixture until well combined. Frost cake.
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