Decadent Salted Caramel and Coffee Cake

A rich and indulgent cake that marries the boldness of coffee with the luxurious sweetness of salted caramel

A Moist and Flavorful Cake with Tangy Lemon and Fresh Blueberries

Ingredients

  • For the cake:

    • 3 large eggs
    • 1 cup granulated sugar
    • 1/2 cup unsalted butter, melted
    • 1/2 cup strong brewed coffee (cooled)
    • 1/4 cup whole milk
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • A pinch of salt

  • For the salted caramel:

    • 1 cup granulated sugar
    • 1/4 cup water
    • 1/2 cup heavy cream
    • 2 tablespoons unsalted butter
    • 1/2 teaspoon sea salt (adjust to taste)

  • For the frosting:

    • 200g (7 oz) cream cheese, softened
    • 1/2 cup powdered sugar
    • 1/4 cup salted caramel (from above)

  • Optional decoration:

    • Drizzle of salted caramel
    • Coffee beans
    • A sprinkle of sea salt
 

Decadent Salted Caramel and Coffee Cake

A rich and indulgent cake that marries the boldness of coffee with the luxurious sweetness of salted caramel

Ingredients

  • For the cake:

    • 3 large eggs
    • 1 cup granulated sugar
    • 1/2 cup unsalted butter, melted
    • 1/2 cup strong brewed coffee (cooled)
    • 1/4 cup whole milk
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • A pinch of salt

  • For the salted caramel:

    • 1 cup granulated sugar
    • 1/4 cup water
    • 1/2 cup heavy cream
    • 2 tablespoons unsalted butter
    • 1/2 teaspoon sea salt (adjust to taste)

  • For the frosting:

    • 200g (7 oz) cream cheese, softened
    • 1/2 cup powdered sugar
    • 1/4 cup salted caramel (from above)

  • Optional decoration:

    • Drizzle of salted caramel
    • Coffee beans
    • A sprinkle of sea salt

Instructions

  1. Prepare the cake batter:

    • Preheat your oven to 180°C (350°F) and grease two 8-inch round cake pans.
    • In a large bowl, whisk together the eggs and sugar until light and fluffy.
    • Add the melted butter, brewed coffee, milk, and vanilla extract, mixing until smooth.
    • In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until fully incorporated.

  2. Bake the cake:

    • Divide the batter evenly between the prepared pans and smooth the tops.
    • Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
    • Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.

  3. Make the salted caramel:

    • In a medium saucepan, heat the sugar and water over medium heat, stirring occasionally, until the sugar dissolves.
    • Increase the heat and let the mixture boil without stirring until it turns a deep amber color.
    • Remove from heat and carefully whisk in the heavy cream (it will bubble vigorously).
    • Stir in the butter and sea salt, then let it cool slightly.

  4. Prepare the frosting:

    • In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy.
    • Add 1/4 cup of the cooled salted caramel and mix until well combined.

  5. Assemble the cake:

    • Spread a layer of frosting on top of one cake layer, then place the second layer on top.
    • Frost the entire cake with the remaining frosting and drizzle salted caramel over the top.

  6. Decorate:

    • Garnish with coffee beans, a light sprinkle of sea salt, or any decoration of your choice.

 

Method:

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

  2. In a large bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.

  3. Add the eggs, one at a time, mixing well after each addition. Then, incorporate the ricotta cheese, vanilla extract, lemon zest, and lemon juice. Mix until combined.

  4. In a separate bowl, whisk together the flour, baking powder, and salt.

  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and finish with the flour mixture. Mix until just combined.

  6. Gently fold in the blueberries with a spatula, taking care not to crush them.

  7. Pour the batter into the prepared cake pan and smooth the top.

  8. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

  9. Dust with powdered sugar before serving, if desired.

Enjoy this delicious cake with a cup of tea or coffee!

 

 

Why It’s Good for You

  • Coffee: Packed with antioxidants, coffee can provide a small energy boost and enhance focus.
  • Salted caramel: While indulgent, the combination of sweet and salty satisfies cravings quickly.
  • Balanced flavors: The bold coffee cuts through the richness of the caramel, making the cake less cloying.

Will People Like It?

Without a doubt! This cake is a showstopper that appeals to lovers of sweet and savory combinations. The bold coffee flavor paired with the creamy salted caramel frosting creates a decadent yet perfectly balanced dessert that’s ideal for celebrations, coffee breaks, or when you simply want to treat yourself. It’s unforgettable!