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

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.