{"id":27334,"date":"2016-08-31T06:50:56","date_gmt":"2016-08-31T10:50:56","guid":{"rendered":"https:\/\/thecakeblog.com\/?p=27334"},"modified":"2025-09-23T12:42:42","modified_gmt":"2025-09-23T16:42:42","slug":"caramel-cappuccino-cake","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2016\/08\/caramel-cappuccino-cake.html","title":{"rendered":"Caramel Cappuccino Cake"},"content":{"rendered":"

Caramel Cappuccino Cake – espresso cake paired with caramel buttercream frosting, topped with whole coffee beans and a sprinkle of cocoa powder.\u00a0A new layer cake recipe by our contributor,\u00a0Tessa Huff<\/a>.<\/p>\n

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\"Caramel<\/p>\n

As we approach fall, yet are still experiencing warm summer temperatures, August calls for something just plain delicious. Being in between seasons, I didn\u2019t want to make a recipe using the last of the summer produce that might be gone any day now nor did I want to jump the gun into fall baking<\/a> (there will be PLENTY of that coming up soon). Instead, I wanted to focus on a cake with exceptional flavor. Something not too gimmicky. A cake that can be enjoyed all year round.<\/p>\n

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Enter this Caramel Cappuccino Cake. The flavor profile isn\u2019t too flashy with too unique of ingredients or anything. It\u2019s familiar but not boring. It\u2019s neither trendy nor basic. It\u2019s not outwardly coffee-flavored either, just moist and tasty with hints of espresso. The type of cake you could possibly eat on any day of the week or for any special occasion. Plus, caramel. Nobody has ever said \u201cNo\u201d to caramel buttercream, right?<\/p>\n

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The espresso and brown sugar are really what elevates this simple butter cake into something spectacular. The coffee soak keeps it extra moist and adds just a bit more coffee flavor to the velvety cake. Using a Swiss meringue buttercream base, I find it easier to add more caramel sauce than you could to an American buttercream<\/a> before it gets too cloyingly sweet. And in my opinion, the more caramel the better, so this option was a clear choice. You can use this recipe for caramel sauce<\/a>, or your own favorite (store-bought or homemade).<\/p>\n

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\"Caramel<\/p>\n

For the decoration, I used a buttercream spiral to mimic that of a cup of swirly coffee. I kept some of the buttercream plain vanilla in order to give a bit of contrast to the piped dollops of frosting \u2013 think dollops of foamy cappuccino! I topped each with a whole coffee bean, but I bet a chocolate-covered bean<\/a><\/strong> would be even better. Lastly, a pinch of cocoa powder to finish it off. You could also use a sprinkling of cinnamon \u2013 yumm! In either case, a little goes a long way, so be mindful of your \u201csprinkling\u201d since once it\u2019s on, it doesn\u2019t come off.<\/p>\n

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Caramel Cappuccino Cake<\/h2>\n
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5<\/span> from 4<\/span> reviews<\/span><\/p>\n\t<\/div>\n\n\n\t

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Caramel Cappuccino Cake – espresso cake paired with caramel buttercream frosting, topped with whole coffee beans and a sprinkle of cocoa powder.<\/p>\n\t<\/div>\n\n\t

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