Ingredients

For the Cappuccino Cake:

• 3 cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 heaping teaspoon instant espresso powder
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• ⅓ cup brown sugar
• 2 teaspoons vanilla extract
• 4 eggs, room temperature
• ¾ cup whole milk
• ¾ cup strong, hot coffee

For the Coffee Soak:

• ½ cup water
• ½ cup granulated sugar
• 1 heaping teaspoon instant espresso powder

For the Caramel Buttercream:

• 6 large egg whites
• 2 cups granulated sugar
• 3 cups unsalted butter, cubed, softened
• 2 teaspoons vanilla extract
• ½ cup caramel sauce, or to taste

For the Assembly:

• Reserved vanilla buttercream
• Whole coffee beans
• Cocoa powder

Instructions

Make the Cappuccino Cake:

1. Pre-heat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans and set them aside.
2. In a medium bowl, sift together the all-purpose flour, baking powder, salt, and instant espresso powder. Whisk gently to combine and set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the softened unsalted butter on medium speed until smooth and creamy. Add the granulated sugar and brown sugar, then increase the speed to medium-high. Continue mixing for 3-5 minutes until the butter and sugars are light, fluffy, and well-creamed together.
4. With the mixer on low speed, gradually add the vanilla extract, followed by the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stop the mixer frequently to scrape down the sides and bottom of the bowl with a rubber spatula, ensuring an evenly mixed batter.
5. Add half of the dry ingredients to the butter mixture, mixing on low speed until just combined. Then, slowly pour in the whole milk, mixing until integrated. Follow with the remaining dry ingredients, mixing again until the batter is just smooth and no streaks of flour remain. Be careful not to overmix. Scrape down the bowl one last time. With the mixer on low, slowly stream in the strong, hot coffee and mix until the batter is silky smooth.
6. Evenly distribute the cake batter between the three prepared 8-inch pans. Bake in the pre-heated oven for approximately 24 to 26 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in their pans on a wire rack for about 10-15 minutes before carefully inverting them onto the rack to cool completely.

Make the Coffee Soak:

1. In a small saucepan, combine the water, granulated sugar, and instant espresso powder. Place the saucepan over medium-high heat and bring the mixture to a slight boil, stirring occasionally to dissolve the sugar. Once boiling, reduce the heat to low and let it simmer for about 5 to 10 minutes, allowing the flavors to meld and the syrup to thicken slightly. Remove from the heat and set aside to cool completely before using.

Make the Caramel Buttercream:

1. Combine the large egg whites and granulated sugar in the bowl of an electric mixer (or a heatproof bowl). Gently whisk them together until thoroughly combined.
2. Create a double-boiler by placing the mixing bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. While whisking constantly, heat the egg mixture until it registers 160 degrees F (71 degrees C) on a reliable candy thermometer. This step pasteurizes the egg whites. Carefully remove the bowl from the heat and transfer it to the stand mixer, fitted with the whisk attachment.
3. Whip the egg white mixture on high speed for 8 to 10 minutes. Continue whipping until stiff, glossy peaks form, and the outside of the mixing bowl has returned to room temperature. This creates a stable meringue.
4. Switch to the paddle attachment. With the mixer on low speed, gradually add the cubed, softened unsalted butter, one piece at a time, mixing until each piece is fully incorporated into the meringue. Continue mixing until the buttercream comes together. It may appear curdled at first, but keep mixing until it smooths out.
5. Add the vanilla extract and whip the buttercream on medium speed for an additional 3 to 5 minutes until it is perfectly silky smooth and light.
6. Remove and reserve 1 cup of this plain vanilla buttercream, setting it aside for decoration. To the remaining buttercream in the mixer, add the ½ cup of caramel sauce (or more, to taste). Beat the frosting on medium speed until the caramel is thoroughly incorporated and the buttercream is wonderfully silky and smooth.

Assemble the Cake:

1. Once the cake layers have completely cooled, use a serrated knife to carefully trim the tops as needed, creating level surfaces for stacking. Generously brush each cake layer with the prepared coffee soak. This adds moisture and flavor.
2. Place the first cake layer on a cake board or your chosen serving dish. Using an offset spatula, spread about 1 cup of the caramel buttercream evenly over the top. Carefully place the second cake layer on top and repeat the frosting process. Add the third cake layer.
3. Use the remaining caramel buttercream to frost the entire cake, creating a smooth or textured finish on the sides and top. Fill a piping bag fitted with a medium round piping tip with the reserved vanilla buttercream. Pipe elegant dollops of frosting around the top edge of the cake, mimicking the frothy foam of a cappuccino. Top each dollop with a whole coffee bean. Finally, dust the entire top of the cake with a few pinches of cocoa powder for a beautiful finish. Slice and serve immediately, or store for later enjoyment.

• Troubleshooting Buttercream: If at any point your Swiss meringue buttercream appears curdled during mixing, don’t despair! Simply continue beating it; it will come together and become smooth with continued whipping. If the buttercream seems soupy or too soft, it might be too warm. Place the mixing bowl in the refrigerator for about 10 to 15 minutes, then return it to the mixer and beat again until it reaches the desired silky consistency. Patience is key with Swiss meringue buttercream!
• Espresso Powder Quality: Using a high-quality instant espresso powder will significantly impact the flavor of your cake. Invest in a good brand for the best results.
• Caramel Sauce: Whether homemade or store-bought, ensure your caramel sauce is cooled to room temperature before incorporating it into the buttercream to prevent the frosting from separating.
• Storage: This Caramel Cappuccino Cake can be stored at room temperature for up to 2 days, or refrigerated for up to 5 days. For optimal flavor and texture, allow it to come to room temperature for at least 30 minutes before serving.