Mocha Caramel Drip Cake
Indulge in the rich flavors of our Mocha Caramel Drip Cake, featuring layers of moist coffee-infused chocolate cake, smooth caramel buttercream, and a glossy caramel drip. Perfect for coffee lovers and special occasions.
Ingredients
- 2 cups All-purpose flour
- 1 3/4 cups Granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons Baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large Eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
- 1 cup unsalted butter
- 4 cups powdered sugar
- 1 cup caramel sauce
- 1/4 cup heavy cream
Instructions
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Step 1:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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Step 2:
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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Step 3:
In another bowl, combine the eggs, milk, oil, and vanilla extract. Mix well.
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Step 4:
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot coffee until the batter is smooth.
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Step 5:
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
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Step 6:
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer to wire racks to cool completely.
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Step 7:
In a large bowl, beat the butter until creamy. Gradually add the powdered sugar and beat until smooth. Mix in the caramel sauce until well combined.
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Step 8:
Place one cake layer on a serving plate. Spread a layer of caramel buttercream on top. Add the second cake layer and frost the top and sides with the remaining buttercream.
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Step 9:
In a small saucepan, heat the caramel sauce and heavy cream over low heat until smooth. Allow to cool slightly before using.
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Step 10:
Drizzle the caramel mixture over the top of the cake, allowing it to drip down the sides.
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Step 11:
Slice the cake and serve. Enjoy your Mocha Caramel Drip Cake!