Name: Vanilla Caramel Espresso Frappe Cake
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: Instant espresso powder (such as Starbucks® Via® Instant) - 4 teaspoons; White sugar - 1 ¼ cups; Unsalted butter, at room temperature - ½ cup; Packed light brown sugar - ½ cup; Large eggs - 3; All-purpose flour - 2 cups; Buttermilk - 1 cup; Baking soda - 1 teaspoon; White vinegar - 1 tablespoon; Unsalted butter, at room temperature - 1 ½ cups; Unsalted butter, at room temperature - 2 tablespoons; Confectioners' sugar, sifted - 3 cups; Salt - 1 pinch; Heavy whipping cream - 2 tablespoons; Vanilla extract - 2 teaspoons; Caramel ice cream topping, divided - 1 (12 ounce) jar

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Vanilla Caramel Espresso Frappe Cake

1. Instant espresso powder (such as Starbucks® Via® Instant) - 4 teaspoons

2. White sugar - 1 ¼ cups

3. Unsalted butter, at room temperature - ½ cup

4. Packed light brown sugar - ½ cup

5. Large eggs - 3

6. All-purpose flour - 2 cups

7. Buttermilk - 1 cup

8. Baking soda - 1 teaspoon

9. White vinegar - 1 tablespoon

10. Unsalted butter, at room temperature - 1 ½ cups

11. Unsalted butter, at room temperature - 2 tablespoons

12. Confectioners' sugar, sifted - 3 cups

13. Salt - 1 pinch

14. Heavy whipping cream - 2 tablespoons

15. Vanilla extract - 2 teaspoons

16. Caramel ice cream topping, divided - 1 (12 ounce) jar

How to cook deliciously - Vanilla Caramel Espresso Frappe Cake

1. Stage

Dissolve espresso powder in a bowl with 2 tablespoons hot water.

2. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans.

3. Stage

Beat white sugar, 1/2 cup butter, and brown sugar together in a bowl using an electric mixer until light and fluffy, about 3 minutes. Add eggs 1 at a time, blending well after each. Reduce mixer speed to low. Beginning and ending with flour, alternate adding flour and buttermilk in 5 rounds. Blend 2 teaspoons dissolved espresso into the batter.

4. Stage

Dissolve baking soda in the vinegar in a bowl; add to the batter. Mix until incorporated. Divide the batter equally between the prepared pans.

5. Stage

Bake in the preheated oven until golden brown, 32 to 35 minutes. Cool in the pans on a wire rack for at least 20 minutes before removing from pans and cooling completely, about 40 minutes more.

6. Stage

Place 1 1/2 plus 2 tablespoons butter in the bowl of an stand mixer with a whisk attachment. Whip on medium-high speed until smooth. Add confectioners' sugar and mix on medium-low until combined. Add salt, whipping on medium-high until smooth. Mix in heavy cream and vanilla extract on low until incorporated. Whip on high until frosting is light and fluffy, scraping down the bowl as needed.

7. Stage

Divide frosting into 5 equal portions. Leave 2/5 (2 portions) plain. Add remaining 2 teaspoons espresso mixture to another 2/5 (2 portions); stir until well blended. Add 2 tablespoons of caramel topping to the remaining 1/5 (1 portion); stir until well blended.

8. Stage

Level both cakes and place 1 on a platter. Spread 3 tablespoons of the remaining caramel sauce over it and top with a layer of espresso frosting. Place other cake on top. Spread a thin layer of vanilla frosting on the cake to seal in any crumbs; chill for 30 minutes.

9. Stage

Frost cake again with a thin layer of espresso frosting. Pipe vanilla frosting around the top edge. Fill the center with caramel frosting. Drizzle generously with the remaining caramel sauce.