Happy New Year Guys !! Hope you guys had a wonderful start to 2017. Well, mine has been marked as double celebrations for lifetime as we celebrate his birthday on new year’s eve ! Last year I had a cycle theme birthday surprise planned for him by which I set the bar too high for myself. 😉 He kept asking me what did I have planned for him this time and I kept saying it’s not a surprise when you are expecting it. I did have some cute little surprises for him which he happened to discover before he was supposed to. So yes, this time I could not pull it off but what did come as a pleasant surprise to him was this amazing coffee cake I made. We both are coffee lovers and that is our perfect start every morning. Making this cake was such a joy and I could not stop gazing at it later. I feel proud of where I have come in a year in my baking journey but I’ll save that tale for another post. So here goes the recipe for my Coffee Toffee Caramel Cake.
Ingredients for the Coffee Sponge Cake
- All purpose flour – 1.25 cups
- Egg – 2
- Sugar – 1 cup
- Milk – 1/2 cup
- Butter – 5 cubes
- Baking powder – 1 teaspoon
- Baking soda – a pinch
- Vanilla Essence – 1/2 teaspoon
- Instant Coffee powder (I use nescafe classic) – 1 tbsp
Ingredients for the Caramel Toffee Buttercream Frosting
- Icing Sugar – 300 gms
- Butter (unsalted) – 300 gms (you can use 150 gms of salted and 150 gms of unsalted for salted caramel frosting)
- Caramel Sauce – 300 gms (I bought mine on Amazon.in)
Ingredients for the Sugar Syrup
- Powdered Sugar – 1/4 cup
- Instant Coffee P0wder – 1 tbsp
- Water- 1/2 cup
Step 1: Powder the sugar and sift it in a bowl. Add to it sifted flour, baking powder and baking soda.
Step 3: Warm the milk and put the butter into it. Add the coffee powder and mix well.
Step 4: Add the flour mixture in parts to the beaten egg and mix. You can use the whipper to mix at the lowest speed.
Step 5: Add the milk- butter-coffee mixture and mix. Add vanilla essence and mix.
Step 6: Grease the cake tin with butter or ghee. Do not dust it with flour if baking in microwave as it prevents the cake from rising.
Step 7: Bake them in the microwave for 30 minutes at 160 degrees. The hot milk coffee sponge cake is ready.
Step 8: Rest the cake and put it the fridge for about an hour so that it doesn’t crumble while slicing.
Step 9: For the icing, beat the butter till light and fluffy. Add the sugar and caramel sauce alternatively to get a nice smooth butter cream. I used almost all of the caramel sauce leaving just 2 tbsp to drip it over the cake. Keep the frosting in the fridge so that it becomes a little firm.
Step 10: Slice the cake into 2. Soak it with sugar coffee syrup well so that it stays moist enough.
Step 11: Frost the cake layers and finish with a caramel sauce drip. I used a small closed star tip for the frosting !
Here are some pictures from our birthday celebration. Hope you guys love this recipe as much as we did. Cheers !
P.S. – Catch us first on Instagram – https://www.instagram.com/peptheparty/