A Dark and Creamy Cake Baked with Coffee, Caramel and Vanilla
A simply exquisite play of flavours! This decadent dessert cake has a creamy vanilla pudding filling that combines with the rich full-bodied flavours of coffee and the smooth sweetness of caramel. It really is an amazing taste sensation.
Effortless yet Rewarding
First, you start with baking the soft, spongy vanilla flavoured cake halves. Then you have the pleasure of mixing your sweet and spicy brandy, coffee, sugar and vanilla syrup, and pouring it over your cake halves. Lastly, you layer your caramel and vanilla pudding mix onto your cake and garnish with something totally indulgent like a flake. The result is simply mouth-watering, and all in less than an hour!
Caramel Coffee Cake for all Occasions
This recipe makes enough for 12 slices and is perfect to be served as a beautiful and decadent dessert. A great recipe to remember if you have guests. Best enjoyed fresh, although it should last for a couple of days if stored in an airtight container. So should there by chance be any leftovers you could save some to enjoy privately at a later point.
Either way, you won’t regret giving this easy and rewarding recipe a try.
Few things can compare to this divine dessert cake, but I’d say our Blue Gin Blueberry Cheesecake comes pretty close!
A Dark and Creamy Cake Baked with Coffee, Caramel and Vanilla
Ingredients
For the Cake
- 4 Eggs
- 1 cup Sugar
- 1 tsp Vanilla Essence
- 2 cup Flour
- 1 cup Milk
- 2 tsp Baking Powder
- Oil
- Salt To taste
For the Filling
- 1 tin Caramel
- 250 ml Cream
- 1 packet Instant vanilla pudding
- 1 cup Milk
- ¾ cup Wtaer
- ¾ cup Sugar
- 3 tbsp Instant Coffee
- 3 tbsp Brandy
- 1 tsp Vanilla Essence
Instructions
For the Cake
- Beat together the eggs, sugar and vanilla until white and fluffy. Add the dry ingredients. Heat the milk and oil together. Add to the mixture and mix gently.
- Pour into 2 greased round baking tins.
- Bake in pre heated oven at 180 degrees for 20 minutes.
- Let it cool on a cooling rack.
For the Filling
- In a sauce pan, heat the water, sugar, coffee, brandy and vanilla essence. Pour half over each cake.
- Spread the caramel evenly over each layer of cake.
- ix the cream, instant vanilla pudding and milk to a thick consistancy, spread generously over the caramel. Place the cakes on top of each other.