Coffee Caramel Cake (6 Layers of Cake, 5 Layers of Caramel)

https://youtu.be/oPRRBiRXqKY

Coffee caramel cake done properly. 6 soft coffee sponge layers stacked with 5 layers of rich caramel filling, finished with a piped caramel topping. A genuine showstopper bake.

Coffee Caramel Cake (6 Layers of Cake, 5 Layers of Caramel)

Serves 8-10

Coffee Sponge

175g unsalted butter, softened

175g golden caster sugar

3 large eggs, room temperature

175g self-raising flour

3 tsp instant espresso powder

20ml boiling water

1 tsp vanilla extract

¼ tsp salt

Caramel

300g caster sugar

225ml double cream

225g unsalted butter, softened and cubed

1 tsp vanilla extract

¾ tsp fine sea salt

Coffee Soak

3 tsp instant espresso powder

20ml boiling water

To Finish

Flaky sea salt, optional

Preheat the oven to 160°C Fan (180°C conventional) and line a large baking tray, approximately 30 x 40cm, with baking paper.

Dissolve the espresso powder in the boiling water and leave to cool slightly.

Beat the softened butter and golden caster sugar together for 3–4 minutes until pale and fluffy.

Add the eggs one at a time, beating well after each addition. Mix through the dissolved coffee and vanilla extract.

Fold in the self-raising flour and salt until just combined.

Spread the mixture evenly over the prepared baking tray, taking care to get the sponge as level and even as possible.

Bake for 20-25 minutes, or until lightly golden and the sponge springs back when gently pressed.

Leave to cool in the tray for 5 minutes before carefully transferring to a wire rack to cool completely.

Caramel

Place the caster sugar into a large, heavy-based saucepan over a medium heat.

Allow the sugar to melt gradually without stirring, gently swirling the pan occasionally to encourage it to melt evenly. Continue cooking until the sugar has completely dissolved and reached a deep amber colour.

Meanwhile, gently warm the double cream in a separate saucepan. Do not allow it to boil.

Remove the caramel from the heat and carefully pour in the warm cream a little at a time, whisking continuously. Take care as the mixture will bubble vigorously.

Leave the caramel to cool for a few minutes, then gradually add the softened butter, whisking until completely incorporated and the caramel is smooth and glossy.

Stir through the vanilla extract and sea salt.

Pour into a bowl and leave to cool completely before refrigerating until thick and set but not completely firm.

Once chilled, remove from the fridge and allow to soften slightly at room temperature if necessary.

Using an electric mixer, whip the caramel for 3-5 minutes, until noticeably paler, lighter and fluffy.

Assembly

Trim the edges from the cooled coffee sponge to create a neat rectangle.

Carefully measure and cut the sponge into 6 equal rectangles. They should be roughly the dimensions of a standard 2lb loaf cake.

Place the first sponge layer onto a serving plate or cake board.

Lightly brush with the coffee soak mixture

Spread approximately 70-80g of whipped caramel evenly over the sponge, taking it right to the edges.

Place another sponge on top and press down very gently to level it.

Continue layering the sponge, coffee soak and whipped caramel until you have 6 layers of coffee sponge and 5 layers of whipped caramel, finishing with sponge on top.

Refrigerate the assembled cake for 2–3 hours, or until completely firm.

Once chilled, use a long, sharp knife to carefully trim the four sides of the cake, revealing the clean layers underneath.

Spread the remaining whipped caramel generously over the top, creating soft swirls with the back of a spoon or palette knife.

Finish with a small pinch of flaky sea salt, if desired.

Tom's Tip

For really clean, even layers, weigh the whipped caramel as you assemble the cake rather than judging each layer by eye. Around 70-80g per layer should give you six defined caramel layers while leaving plenty for a generous topping.

For the cleanest slices, chill the finished cake again before cutting and wipe your knife clean between each slice.