Servings: 8 people
Calories: 320kcal
Cost: $15
Equipment
- Electric mixer
- Spatula
- Measuring cups and spoons
- Two round cake pans
- Cooling rack
Ingredients
- 3 cups flour
- 1 tablespoon baking powder
- a pinch salt
- 1 cup butter (softened)
- 2 cups sugar
- 4 eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 2 tablespoons coffee (dissolved) in 1 tablespoon hot water
Instructions
- Preheat your oven to 180°C (350°F) and grease two round cake pans.
- Whisk together the flour, baking powder, and salt in a bowl.
- Beat the butter and sugar until light and fluffy; add eggs one at a time.
- Gradually add the flour mixture to the wet ingredients, alternating with the milk and vanilla, and stir in dissolved coffee.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes.
- Let the cakes cool completely before frosting.
- Beat 1 cup of butter until creamy, then add powdered sugar, dissolved coffee, vanilla, and caramel sauce until silky.
- Assemble the cake by spreading cream between layers and on top, then drizzle extra caramel sauce.
- Store in an airtight container at room temperature for up to two days or refrigerate for longer storage.
Notes
For a dairy-free option, use almond or oat milk instead of regular milk. Swap caramel sauce with dulce de leche for a richer flavor. Ensure all ingredients are at room temperature for a smoother batter. Brush each cake layer with simple syrup for added moisture and sweetness.
Nutrition
Calories: 320kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 180mg | Potassium: 120mg | Sugar: 30g | Vitamin A: 400IU | Calcium: 50mg | Iron: 1mg
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