Coffee Toffee Cake


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

  1. All purpose flour – 1.25 cups
  2. Egg – 2
  3. Sugar – 1 cup
  4. Milk – 1/2 cup
  5. Butter – 5 cubes
  6. Baking powder – 1 teaspoon
  7. Baking soda – a pinch
  8. Vanilla Essence – 1/2 teaspoon
  9. Instant Coffee powder (I use nescafe classic) – 1 tbsp

Ingredients for the Caramel Toffee Buttercream Frosting

  1. Icing Sugar – 300 gms
  2. Butter (unsalted) – 300 gms (you can use 150 gms of salted and 150 gms of unsalted for salted caramel frosting)
  3. Caramel Sauce – 300 gms (I bought mine on

Ingredients for the Sugar Syrup 

  1. Powdered Sugar – 1/4 cup
  2. Instant Coffee P0wder – 1 tbsp
  3. 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  –


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s