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Chocolate Caramel Cream Raspberry Cake
Plat : CakesPortions
10
portionsTemps de préparation
20
minutesTemps de cuisson
30
minutesCalories
560
kcalIngredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup brown sugar, packed
3 large eggs
1 teaspoon vanilla extract
1/2 cup strong brewed coffee, cooled
1/2 cup whole milk
1/2 cup caramel sauce (store-bought or homemade)
For the Buttercream
1 cup unsalted butter, room temperature
4 cups powdered sugar
2 tablespoons strong brewed coffee, cooled
1/4 cup caramel sauce (store-bought or homemade)
1 teaspoon vanilla extract
Directions
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. - Gradually add the dry ingredients to the wet ingredients, alternating with the coffee and milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. - Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To make the buttercream, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. - Add the coffee, caramel sauce, and vanilla extract, and continue to beat until light and fluffy.
Assemble the cake by placing one layer on a serving plate, spread a layer of caramel sauce, then Repeat with the remaining layers.
Frost the sides and top of the cake with buttercream. Drizzle additional caramel sauce on top for decoration
