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Vanilla Caramel Espresso Frappe Cake
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Prep Time:
30 minutes
Cook Time:
32 minutes
Total Time:
152 minutes
Indulgent vanilla caramel espresso frappe layer cake - a decadent treat inspired by a popular frozen coffee drink, perfect for gifting.
Ingredients:
  • 4 teaspoons instant espresso powder (such as Starbucks® Via® Instant)
  • 1.25 cups white sugar
  • 0.5 cup unsalted butter, at room temperature
  • 0.5 cup packed light brown sugar
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 tablespoon white vinegar
  • 1.5 cups unsalted butter, at room temperature
  • 2 tablespoons unsalted butter, at room temperature
  • 3 cups confectioners' sugar, sifted
  • 2 tablespoons heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 (12 ounce) jar caramel ice cream topping, divided
Instructions:
  • Combine espresso powder with 2 tablespoons hot water in a bowl until dissolved.
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease two 8-inch cake pans.
  • In a bowl, cream together white sugar, 1/2 cup butter, and brown sugar using an electric mixer until fluffy, for around 3 minutes. Add eggs one at a time, mixing well after each addition. On low speed, alternate adding flour and buttermilk in five parts, starting and finishing with flour. Stir in 2 teaspoons of dissolved espresso.
  • Combine the baking soda and vinegar in a bowl and mix well. Pour this mixture into the batter and stir until combined. Divide the batter evenly between the pans.
  • Bake in the preheated oven for 32 to 35 minutes until golden brown. Allow to cool in the pans on a wire rack for at least 20 minutes, then remove from pans and cool completely for about 40 more minutes.
  • In a stand mixer with a whisk attachment, combine 1 1/2 cups plus 2 tablespoons butter until smooth. Add confectioners' sugar and mix until combined. Stir in salt until smooth. Gradually mix in heavy cream and vanilla extract until fluffy, occasionally scraping down the bowl.
  • Divide the frosting into 5 equal portions. Keep 2 portions plain. Mix the remaining 2 portions with 2 teaspoons of espresso mixture until well blended. Stir 2 tablespoons of caramel topping into the last portion until well combined.
  • Even out cakes and set one on a platter. Drizzle 3 tablespoons of the extra caramel sauce over it and add a generous layer of espresso frosting. Place the other cake on top. Smooth a light coat of vanilla frosting over the cake to lock in any loose crumbs; refrigerate for 30 minutes.
  • Spread a thin layer of espresso frosting on the cake, then pipe vanilla frosting around the top edge. Fill the center with caramel frosting and generously drizzle with the remaining caramel sauce.

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