Cuppa Joe Caramel Cake Recipe
Cuppa Joe Caramel Cake Recipe photo by Taste of Home
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Cuppa Joe Caramel Cake Recipe

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I get compliments on this cake wherever I take it. It is very much an adult cake, with the hit of coffee and the warmth of the brown sugar and caramel.—Leigh Doutt, Pueblo West, Colorado
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES:15 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES: 15 servings


  • 1 cup buttermilk
  • 4 teaspoons instant coffee granules
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup caramel ice cream topping, divided
  • 1 tablespoon baking cocoa
  • 2 teaspoons instant coffee granules
  • 1/4 cup boiling water
  • 1/2 cup butter, softened
  • 1/4 cup confectioners' sugar
  • 3/4 cup semisweet chocolate chips, melted

Nutritional Facts

1 piece: 335 calories, 16g fat (10g saturated fat), 61mg cholesterol, 338mg sodium, 47g carbohydrate (22g sugars, 1g fiber), 4g protein.


  1. Microwave buttermilk for 30-45 seconds or just until warmed. Stir in coffee granules until dissolved.
  2. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cornstarch, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk mixture, beating well after each addition.
  3. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes.
  4. Using the end of a wooden spoon handle, poke holes in cake 2 in. apart. Pour 1/2 cup caramel topping into holes. Spoon remaining caramel topping over cake. Cool completely.
  5. For frosting, in a small bowl, stir cocoa and coffee granules into boiling water until dissolved; cool to room temperature. In a small bowl, cream butter and confectioners' sugar until light and fluffy. Stir in chocolate and cocoa mixture until well combined. Frost cake. Yield: 15 servings.
Originally published as Cuppa Joe Caramel Cake in The Taste of Home Cookbook 2011, p76

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