CARAMEL CAPPUCCINO CAKE

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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. 

INGREDIENTS
For the Cappuccino Cake:

• 3 cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 heaping teaspoon instant espresso powder
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• ⅓ cup brown sugar
• 2 teaspoons vanilla extract
• 4 eggs, room temperature
• ¾ cup whole milk
• ¾ cup strong, hot coffee

For the Coffee Soak:

• ½ cup water
• ½ cup granulated sugar
• 1 heaping teaspoon instant espresso powder

For the Caramel Buttercream:

• 6 large egg whites
• 2 cups granulated sugar
• 3 cups unsalted butter, cubed, softened
• 2 teaspoons vanilla extract
• ½ cup caramel sauce, or to taste

For the Assembly:

• reserved vanilla buttercream
• whole coffee beans
• cocoa powder

INSTRUCTIONS
Please visit thecakeblog.com for full instructions.