The Koffie Pot Inn Caramel Cake
Indulge in the irresistible sweetness of The Koffie Pot Inn Caramel Cake, a decadent dessert perfect for any occasion. This layered masterpiece combines the moist richness of buttermilk-infused cake with the luxurious flavor of buttery caramel sauce, creating a melt-in-your-mouth experience. With its golden caramel drizzle cascading down the sides and a light dusting of powdered sugar for an elegant finish, this cake is as visually stunning as it is delicious. Made with simple pantry staples like all-purpose flour, brown sugar, and vanilla extract, this recipe is easy to follow yet impressive in presentation. Whether you're hosting a celebration or just treating yourself, this caramel cake is guaranteed to be the star of the table. Keywords: caramel cake recipe, buttermilk cake, layered caramel dessert, easy homemade cake, The Koffie Pot Inn.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup caramel sauce (store-bought or homemade)
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans, then line the bottoms with parchment paper circles.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together at medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
With the mixer on low speed, alternately add the dry ingredients in three parts and the buttermilk in two parts, starting and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then carefully invert them onto a wire rack to cool completely before assembling.
Once the cakes are cooled, place one layer on a serving plate or cake stand. Spread 1/3 cup of caramel sauce evenly over the top.
Place the second cake layer on top and drizzle the remaining caramel sauce over the top, letting it drip down the sides for a rustic look.
Dust the top with powdered sugar for a decorative touch. Serve and enjoy!
Nutrition Facts
Calories |
4870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.7 g | 298% | |
| Saturated Fat | 139.2 g | 696% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1142 mg | 380% | |
| Sodium | 3635 mg | 158% | |
| Total Carbohydrate | 647.6 g | 235% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 443.5 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 589 mg | 45% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1118 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
