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Coffee caramel layer cake

Coffee caramel layer cake, a still from its video, with the channel name and the recipe title in text across it

By Tom · Updated

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  • Serves 8
  • About 3 hours 55 min
  • Takes a bit of care

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

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The recipe

Coffee caramel layer cake

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

  • Serves 8
  • 25 min prep
  • 30 min cooking
  • 3 hours hands-off
  • Takes a bit of care

Times and difficulty are our estimates from the method, not stopwatch figures.

Scale
8 servings
Measurements

Ingredients

Coffee sponge

Caramel

Coffee soak

To finish

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

  1. Step 1

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

  2. Step 2

    Dissolve the espresso (3 tsp) powder in the boiling water (20 ml) and leave to cool slightly.

  3. Step 3

    Beat the softened butter (175 g) and golden caster sugar (175 g) together for 3-4 minutes until pale and fluffy.

  4. Step 4

    Add the eggs (3 eggs) one at a time, beating well after each addition. Mix through the dissolved coffee and vanilla extract (1 tsp).

  5. Step 5

    Fold in the self-raising flour (175 g) and salt (¼ tsp) until just combined.

  6. Step 6

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

  7. Step 7

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

  8. Step 8

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

  9. Step 9: Caramel

    Place the caster sugar (300 g) into a large, heavy-based saucepan over a medium heat.

  10. Step 10

    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.

  11. Step 11

    Meanwhile, gently warm the double cream (225 ml) in a separate saucepan. Do not allow it to boil.

  12. Step 12

    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.

  13. Step 13

    Leave the caramel to cool for a few minutes, then gradually add the softened butter (175 g), whisking until completely incorporated and the caramel is smooth and glossy.

  14. Step 14

    Stir through the vanilla extract (1 tsp) and sea salt (¼ tsp).

  15. Step 15

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

  16. Step 16

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

  17. Step 17

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

  18. Step 18: Assembly

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

  19. Step 19

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

  20. Step 20

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

  21. Step 21

    Lightly brush with the coffee soak mixture.

  22. Step 22

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

  23. Step 23

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

  24. Step 24

    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.

  25. Step 25

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

  26. Step 26

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

  27. Step 27

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

  28. Step 28

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

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Questions people ask

How long does coffee caramel layer cake take?

About 3 hours 55 min from start to finish: 25 min of prep, 30 min of cooking, and 3 hours hands-off while it waits. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How many does it serve, and can I change that?

As written it serves 8. Use the scale control on the recipe card to change it: every quantity in the ingredients and inside the method steps updates with it. Seasoning, and anything measured in pinches or splashes, is deliberately left alone.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegetarian?

Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.