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Cuppa Joe Caramel Cake

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Total Time
Prep: 30 min. Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Leigh Doutt, Pueblo West, Colorado

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 13, 2023

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

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Cuppa Joe Caramel Cake

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Prep Time 30 min
Cook Time 20 min
Yield 15 servings

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
Text Ingredients

Directions

  1. In a microwave-safe bowl, heat buttermilk in a microwave for 30-45 seconds or just until warmed. Stir in the coffee granules
  2. until dissolved.
  3. 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.
  4. 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.
  5. 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.
  6. 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 melted chocolate and cocoa mixture until well combined. Frost cake.

Nutrition Facts

1 piece: 335 calories, 16g fat (10g saturated fat), 61mg cholesterol, 338mg sodium, 47g carbohydrate (22g sugars, 1g fiber), 4g protein.

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