Name: Cuppa Joe Caramel Cake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 cup buttermilk -; 4 teaspoons instant coffee granules -; 1/2 cup butter, softened -; 1 cup packed brown sugar -; 2 large eggs, room temperature -; 1 teaspoon vanilla extract -; 2 cups all-purpose flour -; 2 tablespoons cornstarch -; 1-1/2 teaspoons baking powder -; 1/2 teaspoon baking soda -; 1/2 teaspoon salt -; 1/4 teaspoon ground nutmeg -; 3/4 cup caramel ice cream topping, divided -; Frosting: -; 1 tablespoon baking cocoa -; 2 teaspoons instant coffee granules -; 1/4 cup boiling water -; 1/2 cup butter, softened -; 1/4 cup confectioners' sugar -; 3/4 cup semisweet chocolate chips, melted -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Cuppa Joe Caramel Cake

1. 1 cup buttermilk -

2. 4 teaspoons instant coffee granules -

3. 1/2 cup butter, softened -

4. 1 cup packed brown sugar -

5. 2 large eggs, room temperature -

6. 1 teaspoon vanilla extract -

7. 2 cups all-purpose flour -

8. 2 tablespoons cornstarch -

9. 1-1/2 teaspoons baking powder -

10. 1/2 teaspoon baking soda -

11. 1/2 teaspoon salt -

12. 1/4 teaspoon ground nutmeg -

13. 3/4 cup caramel ice cream topping, divided -

14. Frosting: -

15. 1 tablespoon baking cocoa -

16. 2 teaspoons instant coffee granules -

17. 1/4 cup boiling water -

18. 1/2 cup butter, softened -

19. 1/4 cup confectioners' sugar -

20. 3/4 cup semisweet chocolate chips, melted -

How to cook deliciously - Cuppa Joe Caramel Cake

1. Stage

In a microwave-safe bowl, heat buttermilk in a microwave for 30-45 seconds or just until warmed. Stir in the coffee granules

2. Stage

until dissolved.

3. Stage

In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, cornstarch, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk mixture, beating well after each addition.

4. Stage

Transfer to a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool on a wire rack for 5 minutes.

5. Stage

Using the end of a wooden spoon handle, poke holes in cake 2 in. apart. Pour 1/2 cup caramel topping into holes. Spoon remaining caramel topping over cake. Cool completely.

6. Stage

For frosting, in a small bowl, stir cocoa and coffee granules into boiling water until dissolved; cool to room temperature. In a small bowl, cream butter and confectioners' sugar until light and fluffy, 3-4 minutes. Stir in melted chocolate and cocoa mixture until well combined. Frost cake.