Description
This Coffee Caramel Poke Cake is a deliciously moist and flavorful dessert that combines the rich taste of coffee with sweet caramel and chocolate frosting. Perfect for coffee lovers and those looking for a decadent treat, this cake features coffee-infused buttermilk batter baked to perfection, then poked and soaked with caramel topping. Finished with a luscious coffee-chocolate frosting, it’s a great dessert for gatherings or special occasions.
Ingredients
Scale
Cake Batter
- 1 cup buttermilk
- 4 teaspoons instant coffee granules
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 2 large eggs
- 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
Caramel Topping
- 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
Instructions
- Warm Buttermilk: Microwave buttermilk for 30-45 seconds until just warmed to help dissolve coffee granules.
- Dissolve Coffee: Stir in 4 teaspoons instant coffee granules into warm buttermilk until fully dissolved.
- Cream Butter and Sugar: In a large bowl, beat 1/2 cup softened butter and 1 cup brown sugar together until mixture is light and fluffy.
- Add Eggs: Add eggs one at a time to the creamed butter and sugar, beating well after each addition to incorporate fully.
- Add Vanilla: Beat in 1 teaspoon vanilla extract until mixed.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 cups flour, 2 tablespoons cornstarch, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg.
- Mix Batter: Add dry ingredient mixture to the creamed mixture alternately with the coffee buttermilk mixture, beginning and ending with the dry ingredients. Beat well after each addition until smooth.
- Prepare Pan: Grease a 13×9-inch baking pan and spread the batter evenly inside.
- Bake Cake: Bake the cake in a preheated oven at 350°F (175°C) for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool Slightly: Remove cake from oven and cool on a wire rack for 5 minutes.
- Poke Holes: Using the end of a wooden spoon handle, poke holes evenly across the warm cake to allow caramel to soak in.
- Add Caramel to Holes: Pour 1/2 cup of caramel topping into the holes so it seeps into the cake.
- Top with Remaining Caramel: Spoon the remaining caramel topping over the surface of the cake, then allow cake to cool completely.
- Prepare Cocoa-Coffee Mixture: In a small bowl, stir 1 tablespoon baking cocoa and 2 teaspoons instant coffee granules into 1/4 cup boiling water until dissolved. Let cool to room temperature.
- Cream Butter and Sugar for Frosting: In another small bowl, cream 1/2 cup softened butter and 1/4 cup confectioners’ sugar until light and fluffy.
- Combine Frosting Ingredients: Stir the melted 3/4 cup semisweet chocolate chips and cooled cocoa-coffee mixture into the creamed butter mixture until well blended.
- Frost Cake: Spread the chocolate-coffee frosting evenly over the cooled cake.
- Serve: Slice, serve, and enjoy this decadent coffee caramel poke cake!
Notes
- Use room temperature ingredients for better mixing and texture.
- You can substitute brewed strong coffee for the instant coffee granules if desired, adjusting to taste.
- For a stronger coffee flavor, increase coffee granules slightly in the batter and frosting.
- Ensure the cake is completely cooled before frosting to prevent melting the frosting.
- Store the cake covered in the refrigerator; it will keep well for up to 3 days.
- Bring refrigerated cake to room temperature before serving for best flavor.
