Salted Caramel Latte Cake

by Emma Wills
Salted caramel latte cake with popcorn on top and Carmel sauce running down.
Salted caramel latte cake with popcorn on top and Carmel sauce running down.
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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Vanilla Sponge cake

  • 4oz/113g unsalted butter
  • 4oz/113g caster sugar
  • 2 medium eggs
  • 1tsp vanilla extract
  • 4oz/113g self raising flour
  • 1/2tsp baking powder
  • 1/4 tsp salt

Coffee whipped cream

  • 1.5 cups / 352ml double/heavy cream
  • 1/2 cup/57g icing sugar
  • 2tsp instant coffee/ esspresso powder

Filling & toppings

  • 1 jar/bottle of salted caramel
  • Small- medium bag of toffee popcorn

 

Instructions

Vanilla sponge cake

  1. Line the bottom only of two 6" baking tins. Set aside.
  2. Cream the room temperature butter and sugar together.
  3. Mix in the vanilla extract.
  4. Add the eggs one at a time.
  5. Sift the flour. baking powder and salt together.
  6. Fold half the dry ingredients into the wet ones with a spatula.
  7. Add the remaining dry ingredients, fold into the mixture with the spatula. Do not over mix.
  8. Bake the 2 cakes at 160c fan for 15 mins. Set aside to cool.

Coffee whipped cream

  1. Add the cream, instant coffee granules and icing sugar in a bowl.
  2. Whip until the cream become slightly firm, do not over whipped.

Assemble

  1. Add large dollops of the coffee whipped cream on top of the 1st cake.
  2. Use a spatula or a spoon to create a well the middle of the whipped cream.
  3. Fill the well with salted caramel sauce.
  4. Turn the 2nd cake upside down, place it on top.
  5. Add more of the whipped cream on top, top with as much toffee popcorn as you want.
  6. Finish with a drizzle of salted caramel, let some drip down the sides if the cake.

 

Did You Make This Recipe?
Let's see! Tag me on Instagram at @emsfoodiefix.

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