Delicious Caramel Coffee Cake

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This is the most indulgent cake filled with caramel cream and coffee liqueur!


For the Cake
300g caster sugar
300g self-raising flour
pinch of salt
1 tsp vanilla extract
1 tbsp instant coffee powder
50ml baileys/coffee liqueur/whole milk
3 eggs
300g butter, softened
70ml natural yoghurt

For the Sauce
300ml double cream
3 tbsp tinned caramel
1 tbsp baileys/irish cream

For the Icing
250g cream cheese
350g tinned caramel
400ml double cream

– Preheat the oven to 180°C / 160°C with a fan.

– Add all of the ingredients for the cake to a large bowl and whisk throughly.

– Line a 10″ Cake Tin with baking paper.

– Pour the mixture into the cake tin, and place in the middle of the oven for 30 minutes. Then check every 5 minutes until the cake is golden.

– Remove from the oven and allow to cool completely for around an hour.

– Meanwhile, make the sauce by adding 300ml double cream, 3 tbsp caramel and 1 tbsp baileys to a small saucer and warm through to mix thoroughly.

– Once the cake is cool, cut it in half and place each half on a separate plate.

– Pierce each half with a skewer several times and coat them with the sauce evenly.

– Whisk the cream cheese and caramel together until mixed.

– Add 400ml double cream and whisk thoroughly until it forms soft peaks.

– Spread the icing on the bottom half of the cake and then place the other half on top. Then decorate the top with the rest of the icing and anything else you like.

Perfect as a gift or to be enjoyed with friends and family.