Caramel Coffee Cake with Strawberries
Ingredients
For the sponge cake:
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter (softened)
1 cup sugar
3 large eggs
1 tsp vanilla extract
½ cup milk
½ cup strong brewed coffee (cooled)
For the caramel coffee frosting:
1 cup unsalted butter (softened)
3 cups powdered sugar
2 tbsp caramel sauce
1 tbsp instant coffee dissolved in 1 tbsp hot water
1 tsp vanilla extract
1–2 tbsp heavy cream (as needed for consistency)
For decoration:
3–4 fresh strawberries (glazed or plain)
2 tbsp caramel or butterscotch sauce
1 tbsp chocolate syrup
White chocolate decoration or whipped cream rosette
Crushed chocolate cookies (optional, for sides)
Instructions
1. Preheat the oven:
Set oven to 350°F (175°C). Grease and line two 8-inch cake pans.
2. Prepare the batter:
In a bowl, mix flour, baking powder, baking soda, and salt.
In another bowl, beat butter and sugar until light and fluffy.
Add eggs one by one, mixing well, then stir in vanilla.
Add flour mixture alternately with milk and coffee. Mix until smooth.
3. Bake the cake:
Divide batter into pans and bake for 25–30 minutes or until a toothpick comes out clean.
Cool completely before frosting.
4. Make the frosting:
Beat butter until creamy. Gradually add powdered sugar.
Add caramel sauce, coffee mixture, vanilla, and cream. Beat until fluffy.
5. Assemble the cake:
Place one layer of cake, spread frosting evenly.
Add second layer and frost the entire cake.
Use a piping bag for the swirl decorations on top.
Drizzle caramel and chocolate syrup in a circular pattern.
Add strawberries and white chocolate decoration.
Sprinkle crushed cookies on the sides for a nice touch.
6. Chill before serving:
Refrigerate for at least 30 minutes for best flavor and presentation.
