Leave a comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
154 comments
- Coffee Caramel Cake with Chocolate Ganache – Tatyanas Everyday Food
[…] View Recipe Link […]
- Reply
- Luba
this cake turned out great! its very rich, delicious and simple to make! I do wish I have placed the macarons not to long before serving the cake… ether because of the cream they sit in or because I had it in the fridge overnight, the coffee macarons became soft… and that’s not what I was looking for. keeping that in mind I will defiantly make this cake again!!!
- Reply
- Yana
Why must everything this good be like 945457 calories?? Oh well, second time Ive made this – Im willing to eat a celery stick for dinner just to enjoy this for dessert 🙂
- Reply
- tkorchemnaya
lol it’s unfortunate but worth it! 🙂 I love this dessert, too!!
- Reply
- Vita
Unfortunately this coffee cake looks great on the site but turned out terrible due to the butter amount being incorrectly stated in the recipe vs your video. In the video you state to add 1 and 1/3 cups of butter but your printed recipe has only 1/3 cup of butter. Frankly for the amount of sugar and flour in the recipe 1/3 cup of butter cannot possibly be correct. I must admit that I changed the volume closer to 1 and 1/3 cup of butter but still had to throw it out. So disappointing. Could you please confirm what the true amounts of butter is for this cake to succeed as different on your video. Extremely annoying to have wasted all those ingredients due to fault in the recipe.
- Reply
- tkorchemnaya
I sincerely apologize for the confusion! I stated the incorrect amount on my video but did include an overlaying notation about the correction. The correct amount of “1/3” cup of butter is listed in the recipe. Make sure to use butter that has been softened at room temperature; I usually take mine out of the refrigerator 1 hour before making the cake. If you have any questions, please don’t hesitate to ask!
- Reply
- Vita
Hi thanks for your response. Are you really sure its only 1/3 cup of butter as doesn’t seem much compared to the flour ingredients. Do you whip this until very pale and light in colour. Again .3333 of a cup isn’t much. Thanks
- Reply
- tkorchemnaya
Yes, it’s 1/3 cup butter. It’s not necessary to whisk it beforehand, just mix it together with the sugar and then the eggs. The buttermilk is what really brings the cake batter together. Alternate adding the flour and buttermilk until the batter forms. IF you don’t have buttermilk, milk will work also. Hope this helps! 🙂 It’s a delicious cake and I’m very sorry that it didn’t turn out for you the first time!
- Reply
- Vita
Thanks for your quick response. I used a substitute recipe but decorated my cake with your frosting and ganache which looked amazing. I also made your coffee macarons which were delicious. Am planning to retest recipe so will let you know. Btw I am based in Sydney Australia so have to convert to metric . Greetings from OZ.
- Lovelyn
Hi! Would it be great if I used espresso coffee instead of Kahlua?thanks?
- Reply
- tkorchemnaya
That would work great, too! 🙂
- Reply
- Aisha Farooq
Can I use plain milk instead of buttermilk would it still turn out good
- Reply
- tatyanaseverydayfood
Yes, regular milk will also work well 🙂
- Reply
- Chary
Mine was extremely dry?? Help because it’s super delicious and I must fix this!
- Reply
- tatyanaseverydayfood
If your cake turned out too dry, try adding a bit of simple syrup to the layer right before adding frosting.
- Reply
- Dulce
The cake looks really great! I made the recipe really love the frosting! But the cake turns little bit dry i wanted to know why its to dry ? I have to put in the trash can the last piece nobody wanted…the flavor is delicious just that Little thing…i put the strong coffee but still…thanks
- Reply
- tkorchemnaya
Thanks for the feedback! I’ve suggested to other readers to try and soak the cake layers lightly with coffee to make them more moist!
- Reply
- mira
This cake is beautiful! I love it ! Just found your site throng food gawker and there are many recipes I would love to try!
- Reply
- tkorchemnaya
Hi there! 🙂 Thank you! I just started using FoodGawker! Glad you found my site! 🙂
- Reply
- Valerie
Hey Tatyana, I’m planning to make this recipe. I only want one cake (half the recipe) but I don’t have an 8-inch pan, just a nine inch. I’m wondering how long I should bake it for. I did the same with your sponge cake recipe too, but just had to bake it for an extra three minutes or so.
- Reply
- tkorchemnaya
Hi! I would turn the oven temperature down to maybe 325F and just bake the cake longer. To check if the cake is done on the inside, just insert a toothpick or sharp knife into the center and it should come out clean, with no raw batter. Hope that helps!
- Reply
- Diana Schenko
I’m thinking about making these in the cupcakes how long would you bake at what temperature
- Reply
- tkorchemnaya
I would bake them at 350F until a toothpick inserted into the center comes out clean. The time may vary depending on your oven, anywhere from 25-30 minutes.
- Reply
- nubis
I want to make a bunt cake version of this but i don’t know how the ingredients change, can you help me?
- Reply
- tkorchemnaya
you can probably use the same ingredients, you would just need to bake the cake for longer…
- Reply
- Backpacking Croissants
Hi, I have few queries:
The buttermilk that you use, is it the regular store brought variety? Or you mean something else?
Also, I want to make it half the quantity (both serving wise and also just making one cake instead of two), can you help with the measurement of the ingredients – preferably in English system of measurement. I haven’t ever used a metric system of measurement and anxious that converting the measurements myself would affect the recipe!
- Reply
- tkorchemnaya
Hi! Yes, the buttermilk is store bought. For making one cake, you can simply half the ingredients, I use American measuring cups and measurements.
- Reply
- Backpacking croissants
Hi, thanks for your response. I’m planning to make the Hershey’s perfectly chocolate chocolate cake. And want to use your frosting recipe with caramel. I wonder if it would go well together? Is the frosting too buttery in taste? Never tried it before!
2. I have a butter that says specially for backing. And another that is salted. Are those fine to use for the frosting?
Thanks!- Reply
- tkorchemnaya
Hi! I think this will be a great frosting. Any butter will work, as long as it’s real butter and not margarine. If you want to add more flavor, just add more caramel 🙂
- Reply
- Geanina
Hi can you tell me please the ingredients in the European measurements such as gr, ml, and Celsius. Tankhx
- Reply
- Kristina
Geanina – I am also European, but I counted.
Cake pan = 8 inch = 20 cm
350F = 180°C
1/3 cup butter = 76g
2 1/4 white granulated sugar = 450 g
1 1/2 cups buttermilk = sour milk = 360 ml
3 cups all-purpose flour = plain flour = 384 g
14 ounces dulce de leche = 396g (1 can). And I found better taste of normal Sweetened Condensed Milk which I cooked for 2 hours and made my “own” caramel.
1/2 pound of butter = 250 g
4.5 ounces semi-sweet chocolate = 120 g
1/2 cup cream = 125 ml- Reply
- Geanina
Thank u very much .
- Reply
- Noelani
Absolutely, the most gorgeous cake I’ve ever made! Thank you! I followed the recipe exactly, and all so glad I didn’t think to read the reviews, as the 1/3 cup butter was really fine. I just kept the mixer on and finally decided to add the buttermilk, and flour mix like written, and the batter came together beautifully. My husband loved all of it, and was still licking the beater, and the spatula as I was cutting the cake to serve! Those macaroons were incredible!! Thank you so much for sharing! I found you via a link to Stork, of all things…which is a margarine. But I only used butter … Brilliant beautiful cake! Thank you.
- Reply
- tkorchemnaya
🙂 I’m soo glad to hear that you guys enjoyed this cake recipe! Thank you for the feedback! 🙂 Thanks for watching
- Reply
- Elaine
I loved the cake. But, I think the cake was too rich. How can I make the cake fluffier?
- Reply
- tkorchemnaya
If your cake is coming out too dense, try mixing the ingredients by hand to avoid over beating the batter. This cake when prepared should be very moist and fluffy 🙂
- Reply
- Abigail
Hi Tatyana!
I am going to attempt to make this for Easter on Sunday. The only time I will have to create this masterpiece is Friday. Will it taste alright if it is refrigerated until Sunday afternoon, or is there anything I should alter when prepping it?? Also, wondering if coffee or Kahula is the better option for a great coffee flavor!
Abigail.
- Reply
- tkorchemnaya
Hi Abigail! 🙂 I’m delighted that you choose this recipe! I’m sure everyone will love it! It will taste just fine if prepared on Friday. If you have a cake stand with a lid, that would be the best option so that the cake doesn’t loose any moisture. Good luck and enjoy! 🙂
- Reply
- Christie
Hi Tatyana,
Can’t wait to try this recipe! What tip did you use for the stars?- Reply
- tkorchemnaya
Hi! 🙂 I hope you enjoy the recipe! I honestly don’t remember what number tip it is but any larger star tip will work 🙂
- Reply
- Manaal
The cake looks amazing! Neither buttermilk nor dulce are available in the place where I currently live, so would you please suggest homemade alternatives to them? Thank you! Can’t wait to try this out!
- Reply
- tkorchemnaya
You’ll love this cake! 🙂 You can replace the buttermilk with regular milk and the recipe will turn out great, too. For the dulce de leche, try replacing it with a thick caramel sauce. If the frosting is too runny, add some confectioner’s sugar to balance out the consistency!
- Reply
- Coffee Caramel Cake with Chocolate Ganache
[…] Find the Full Recipe here: http://tatyanaseverydayfood.com/recip; […]
- Reply
- Hope
I made this cake for our wedding anniversary tonight and it turned out great. I soaked the cake layers really good with espresso mixed with rum, and the cake wasn’t dry. It has that coffee aftertaste and that is what I expected. The cream was a little too buttery for me, but overall we all liked this cake. Thank you for a great recipe.
- Reply
- tkorchemnaya
Happy anniversary to you! 🙂 I feel honored that you chose this recipe for your special day! So glad you both enjoyed my recipe! 🙂
- Reply
- Azee
Hello Tatyana!
I’m new to your youtube channel and your website 🙂 While browsing for a coffee cake recipe your Coffee Caramel Cake with Chocolate Ganache caught my eye and I figured I’d try it out for my husband’s birthday. I followed your recipe to the dot except for the buttermilk. I couldn’t find buttermilk here so I substituted the 1 and a 1/2 cup of buttermilk with 1 cup sour cream and 1/2 cup milk and it worked just great! I also didn’t bother to cut my cakes in half since I preferred just 2 layers. The combination of Coffee, Caramel and Chocolate is to die for!! The cake turned out SO good 🙂 My husband LOVED it and so did everyone else 🙂 Thank you so much for sharing your recipe 🙂
Here is a link to how my cake turned out https://carousel.dropbox.com/photos/cc/QdckzWnm0QofpVE- Reply
- tkorchemnaya
Hi there! 🙂 Thank you so much for reaching out to me. I’m so glad that you and your husband enjoyed my recipe 🙂 The photos look amazing! And I’m glad the substitution worked out well for you! I will recommended that to other viewers if they have the same dilemma!
- Reply
- Azee
Hello again! 🙂
Sure! go ahead and recommend the substitution 🙂 I think half and half of milk and sour cream would work better though…because otherwise when mixing the cake…it ends up a bit thick in consistency. I had to add just a dash or 2 of milk at the end again to get that right consistency 🙂
Another thing I forgot to mention is that, the amount of frosting for this particular amount of cake was actually too much. I ended up with a lot of frosting left over. Thankfully I had guests coming over 2 weeks after I made the first cake AND I finally found some buttermilk in our grocery store 🙂 So I baked the cake again (with buttermilk this time) for my guests and i also made 4 layers like you did and used up the remaining frosting for that cake. So the frosting was actually enough for 2 batches of the cake although I ran out of frosting to actually pipe the swirls on top of the Ganache hehe. As for the buttermilk, it made SO much of a difference in the texture of the cake. It was a little more moist than the first one 🙂 The 1st cake was perfection for me but the 2nd one was more than perfection 🙂
Oh and the frosting lasted well for 2 weeks. I had it stored in a plastic container. All I did before using it was leave it out to get back to room temperature and whipped it again 🙂
Your new Chocolate Pistachio Cake with Irish Cream looks amazing! Hopefully I will find time to try that out soon! 🙂
I wrote a lot so I should stop! lol! But, before I end my message I just wanted to request a red velvet cake recipe 🙂 Will be waiting on that in the future! 😀Have a nice day Tatyana! You’ll be seeing me around 😉
- Reply
- Benjamin
Hi,
Just stumbled on you YouTube videos yesterday and it was just the recipe that I would like to try. Doing this for a friend’s birthday.
The town I’m currently in, it is almost impossible to find dulce de leche. So, how long would recommend us to boil our condensed milk for? Maybe say a 400g condensed milk? How do we change the time if a bigger or smaller can is used ?
Thanks in advance !
- Reply
- tkorchemnaya
Hi! 🙂 I think this is a great cake for a birthday! I would recommend replacing the dulce de leche with a different caramel sauce, not condensed milk. Preferably a thick caramel sauce. If you’re using a different sized pan, that’s not a problem. Just check the cake periodically and bake until the top is completely set and insert a toothpick into the center; if it comes out clean with no crumbs, the cake is done!
- Reply
- Keishla
Its cream equal to heavy cream?
Thanks
- Reply
- tkorchemnaya
Yes, same thing 🙂
- Reply
- Non-Paleo Recipes to Try | ft. Food Adventures
[…] http://tatyanaseverydayfood.com/recipe-items/coffee-caramel-cake-chocolate-ganache/# […]
- Reply
- Nicha
Hi Tatiana, I’m just have a couple of questions!!
1. Why do you use only 1/3 cup butter?
2. Can I sifted ground coffee together with flour instead of mixing it in buttermilk?Thank you!
Nicha
- Reply
- tkorchemnaya
Hi there! 🙂 No problem! I’ve used this recipe with 1/3 cup butter for a while but if you want to add more, like 1/2 cup, the cake will still turn out great! I do recommend mixing in the coffee with the buttermilk so that it dissolves. Otherwise, you might end up with little bits of undissolved coffee in your cake batter!
- Reply
- Elaine
I made this three times already and I loved it. But, I must say that the cake is a little too heavy(dense). I don’t know what I am doing wrong. Overall, I love the taste and how it looks. I bought the macarons though. Please just tell me where I might have done wrong to make the cake dense.
- Reply
- tkorchemnaya
I’m very glad to hear that you enjoy my recipe! There is usually one thing that will cause your cake to be dense: over-mixing. When the batter is over-mixed, the gluten in the flour starts developing and the batter becomes too heavy. Mix in the flour gently just until combined. Hope that helps! 🙂
- Reply
- Aisha Nielsen
Hi Tatyana 🙂
I followed the recipe to the teeth, but it collapsed big time in the middle 🙁
Any idea what I did wrong?- Reply
- tkorchemnaya
Hmm, I haven’t ran across that problem previously with this recipe. I recommend checking the expiration date on your baking powder; that could be the culprit!
- Reply
- Barb
I came across this cake on youtube and followed back to the website. I made it as is and followed the recipe thoroughly. My cake did not rise as much as a result I ended up making a 2 layered cake. I used buttermilk, fresh baking powder and eggs.
It still tasted great and looked amazing.. Got a lot of compliments from friends. Worth trying again.- Reply
- tkorchemnaya
Welcome to my website! Hmm, I’m so sorry your cake didn’t rise! I was going to say baking powder but you said you used a fresh box… I really don’t know why the cake wouldn’t rise. I’m glad it still tasted good! 🙂
- Reply
- Z-S
I am sorry Tanya for answering it for you but maybe Barb used cold eggs and butter? sometimes cake will not rise or fall when using cold butter and eggs (this is base on my own experience).
- Reply
- tkorchemnaya
Thanks for the tip! 🙂
- Reply
- Maureen bilal
Hi…can u plz tell how to make butter milk at home.I usually add one and a half teaspoon of vinegar in 1/2 cup of milk.shud I use this calculation. ??plz advise
- Reply
- tatyanaseverydayfood
Yes, that’s a great recipe! Add the vinegar, stir and let the milk sour for 10 minutes, then use 🙂
- Mariangely
Hi Tatyana my name is mariangely An I love your video.
I made a coffee caramel cake it did not rise will in the middle. I am confused about the amount
Of butter. Is it 1/3 cup of butter or 1 1/3 cup of butter ? I hope you can help me.
Thank you- Reply
- tkorchemnaya
Hi, sorry that your cake didn’t turn out! Make sure that your baking powder is fresh. Old baking powder is usually the culprit! Use 1/3 cup butter
- Reply
- Camille Anne Reyes
Hi i want to try this cake, but can you use cake flour instead of all purpose? would that make the cake softer?
- Reply
- tkorchemnaya
I think that would work well, too! 🙂
- Reply
- Sandra
Hi, have baked most of your cake recipes and they are absolutely delious, for the coffee and caramel, could I add finely chopped walnuts to the cake batter
Thank yoy
- Reply
- tkorchemnaya
Mmm, chopped walnuts or pecans would be fantastic in this recipe! 🙂
- Reply
- Sandra
Hi it’s Sandra again, just thought of another question, it seems a lot of butter for the frosting, and no confection sugar, could I just use half that quantity of butter for the frosting to be placed in between cake layers and spread all over cake
Thank you- Reply
- tkorchemnaya
Hi! 🙂 The dulce de leche makes the frosting very sweet so I didn’t add any additional sugar. If you prefer your cakes with less frosting, you could cut the butter down.
- Reply
- Hestia
Hi! I’ve seen your video on youtube and it was amazing! I want to try this cake for my friends birthday and he loves mocha cake, so I was wondering If it’s possible to add a tablespoon of cocoa into it? Or would it affect the cake as a whole? And also if I could just make dulce de leche using condensed milk ? Thank you!
- Reply
- tkorchemnaya
You can definitely add some cocoa powder to this cake! 🙂 Yes, you can use condensed milk to make dulce de leche but it can be time consuming; I prefer just getting it all ready at the store! 🙂
- Reply
- Tess
Hello Tatyana!! I have been watching your YouTube videos and I love them all!! I actually tried the chocolate crepe cake and it turned out great!! A lot of work but it’s worth it!! Now I’m about to make the caramel coffee cake but I’m a little bit confused about the measurements on the butter..here you said 1 pound of butter which is 450 grams you said but on the video you said one pound of butter 1/2 lb of unsalted and 1/2 of salted pls help me out I’m not sure which is the right measurements…thanks *tess*
- Reply
- tatyanaseverydayfood
I’m so glad you enjoyed my crepe cake recipe! 🙂 For the caramel cake, you can prepare the buttercream both ways. I love a salted caramel frosting but I find that using all salted butter is too overwhelming, so I used half and half. If you prefer a simple caramel frosting, you can use unsalted butter 🙂
- Reply
- Mah Gul
Hi tatyana i made this cake few weeks back for a gathering and it was delicious ? Im gonna make it again for sure. Im gonna try your coconut lime cake now n will update you how it turned out ?
- Reply
- tatyanaseverydayfood
So glad everyone enjoyed it! The Coconut lime cake is delicious, too!
- Reply
- theresa
Do you have a video demo on this cake?
- Reply
- theresa
Hi there..I was reading the reviews..have question on the part you mentioned to soak the cake layer into a coffee..was that like you did a video demo on mango mousse cake you soak it with Kerns can mango?
I love all your cakes recipes and I’m planning to make them one at a time…lol?- Reply
- tatyanaseverydayfood
Yes, you can use strong coffee and place it into a dispenser bottle or brush it on with a rubber pastry brush 🙂
- Reply
- Glossy
This cake looks perfect but one question….how did the ganache drizzle stay shiny…did you add some kind of oil to it?
- Reply
- tatyanaseverydayfood
No, I didn’t add anything else. I think that might depend on the brand of chocolate you’re using…
- Reply
- Bonnie
This cake looks delicious! I’m planning on making this cake for my family but I’m worried that it’ll be too sweet for our taste (we don’t have much of a sweet tooth). Which ingredients for the cake do you recommend reducing to lower the sweetness? Can I just reduce the amount of dulce de leche used for the frosting? Thanks!
- Reply
- Bonnie
Also, do you have recommendations on how to make a salted caramel cream cheese frosting? Thanks again!
- Reply
- tatyanaseverydayfood
You can try replacing half the butter with cream cheese, then add about 1/4 teaspoon salt to the frosting. You can adjust the saltiness of the frosting but I recommend starting with less 🙂
- Reply
- tatyanaseverydayfood
Yes, there are few things you can reduce in this recipe! The amount of sugar in the cake batter you can safely cut down to 1 1/2 cups and for the frosting, less dulce de leche. Hope you enjoy the cake! 🙂
- Reply
- ria ryan
oh!!!!its delicious.my mouths watering and want to have a taste of it again and again.but the next time you post a video…make sure the calories in it are less
- Reply
- Fatimah
I tried this recipe twice. The first time turned out awesome. I fell in love with it even though I don’t like coffee. The second time I used it for cupcakes but wasn’t that good. 🙁
Do I need to change something to use it for cupcakes?- Reply
- tatyanaseverydayfood
Hi! 🙂 I haven’t made cupcakes with this recipe but I don’t think you would need to change anything… Did they taste different?
- Reply
- Quynh Mai
I was looking for a coffee cake because my boyfriend ‘s birthday is coming up. He loves salted caramel mocha and he asks if I can make a cake full of coffee taste so I think this recipe will be a bomb!! It’s just for our Asian, we don’t really want a sweet cake, so is it ok if I reduce the amount of granulated sugar in the cake layer and also reduce the amount of dulce de leche in the frosting? and how much do you think I should reduce so It will not effect the texture of the cake and the frosting? Thank you
p/s: I love you hair!!- Reply
- tatyanaseverydayfood
Yes, you can definitely reduce the sugar, try removing 1/2 cup sugar. For the dulce de leche, I don’t recommend reducing it because the frosting won’t have the same flavor, too much butter…
- Reply
- bigfamily
great cake, made it yesterday for family get together, and everyone loved it, even my grandma who is diabetic ate two pieces and said it is great because its not too sweet, and she usually can’t eat desserts, so she was very happy, thank you, I am definatly saving this recipe!!
- Reply
- tatyanaseverydayfood
I’m so glad that everyone enjoyed it! 🙂 Thanks for taking the time to leave a review!
- Reply
- Hanh Nguyen
I love your recipe and I am trying it out for my friedn birthday. From where I live, there is no buttermilk but I managed to find Elmea (a blend of buttermilk and vegetable oils). Do you think it would be safe to use it in baking?
- Reply
- tatyanaseverydayfood
I think that will work, too. You can also use regular milk 🙂
- Reply
- Hanh Nguyen
Thank you so much!
- Reply
- Jay
I live in Australia so I didn’t find any dulce de leche but instead used Nestle’s caramel sauce. I’m sorry to say the frosting did not work out for me with it. I had to throw it out. Maybe next time I’ll use a different salted caramel frosting. However, the cake was amazing! Even my very critical husband liked it :D. I didn’t have any buttermilk so I made own: I added 4 tbsp white vinegar into the milk. Even after the cake was in the fridge for 2 days it was still moist! I should also add that when I saw the butter amount I was sceptical at first but it worked out just fine.
- Reply
- tatyanaseverydayfood
I’m glad you were able to enjoy it even without the caramel frosting! 🙂
- Reply
- Jay
I forgot to add I baked this recipe in Wilton’s 6-inch cake pans without changing the recipe amounts and they baked for an hour
- Reply
- Liza
Hi Tatyana,
I have made the cakes and about to frost with icing. I didn’t have dulce de leche so I boiled cans of condensed milk for 4 hours the day before and made my own, but I don’t feel that the resultant frosting tastes sweet like I expected it to be, but doesn’t taste salty either (I used 1/2 salted 1/2 unsalted). Tastes more buttery than I expected.
With the coffee flavor in the cake enhanced by the strong coffee soak, should the frosting it be a tad sweeter? I ask, because Im wondering if I should add more “dulche de leche” to my frosting? If I wasn’t looking for a strong coffee flavor for next time, what would you soak the layers with instead of coffee or Kaluha?
Many thanks- Reply
- tatyanaseverydayfood
Try using my new recipe for ‘Salted Caramel Frosting’. You can always adjust the saltiness by adding more salt. Just add it gradually so you don’t add too much! For less coffee flavor, you can try soaking the layers with Bailey’s or some sort of flavored syrup like vanilla, caramel or hazelnut…
- Reply
- Liza
Excellent plan. I’ll give it a go. Thank you!
- Reply
- Shradha
Hi tatyana….just baked the coffee cake…havent frosted n tasted yet but smells great n luks soft n moist with little sugar granules on top is this normal…or shall i use castor sugar if yes then should the quantity be same…
Planning to frost it tomorrow…should i keep i refrigerator…wont it become hard …n for how many days prior can we keep this baked cake in refrigerator before frosting…
Here in india people dont have buttercream flavour so can i use whipped cream n how should i mix delche de lache to it…even though i would try butter frosting too but would like to know the cream substitute…plz suggest…
Regards- Reply
- Sophie
This cake is amazing! I made it for my girlfriend’s birthday and it’s currently waiting in the fridge for her to come home. However, I sneakily tried all the components 😛 I am usually not a fan of any buttery creme or frosting, but this one is incredible. One word of caution, because I was stuck for time I melted the butter for the batter instead of letting it get to room temperature – it made the layers rather thin.
- Reply
- tatyanaseverydayfood
🙂 I’m so glad you enjoyed the recipe! Happy birthday to your friend and I hope she likes it, too! 🙂
- Reply
- Natasha S
Hi Tatyana, your cake looks very delicious! I love cakes with coffee, I would like to make it but I’m not a big fan of butter creams, can I do half of butter and half of cream cheese? Is it still gonna taste good?
- Reply
- tatyanaseverydayfood
Yes, that will work great, too 🙂
- Reply
- Rachel McGrew
I just recently found your YouTube channel and have fallen in LOVE with the recipes in the videos and on your site as well!! I have already saved quite a few to my ‘favorites’ tab so I can refer back to them when needed!
I can’t wait to make my husband the blueberry cinnamon rolls for his birthday breakfast. I’m also going to make the coffee cake for my birthday as well and put quite a spin on a coffee ‘mega cake’. I can’t wait to see how it turns out!! (my birthday is June 3rd)
Very much looking forward to your future videos!!
- Reply
- tatyanaseverydayfood
Welcome to my channel! I’m so glad you enjoy my videos and I hope you enjoy all of my recipes! Have fun baking! 🙂
- Reply
- Natia
Hi, I want to make this cake in 12″ size instead of 8 inches. Can I multiply all ingredient by 1.5 times and use that amount?
Thank you,- Reply
- tatyanaseverydayfood
I recommend doubling up the recipe – hope you enjoy! 🙂
- Reply
- Natia
Thank you. I made the 8 inch cake just to try it out. I wanted to make sure it came out good and I liked the flavor before I made it for my friends baby shower this weekend. I had 5 different people taste the cake and they all absolutely loved it. However, Instead of the decorations above I am doing fondant decorations.I hope it comes out good. Keeping my fingers crossed.
- Reply
- tatyanaseverydayfood
Wonderful! 🙂 Glad it was a hit with everyone!
- Reply
- Madhusree Podder
hello Tatyana, I’m just in love with this recipe as it has all my fav flavours incorporated into one cake. But Dulce de leche is not available in my area. Can you please suggest an alternative with the proportions….
- Reply
- tatyanaseverydayfood
Please try using my home-made caramel sauce. Make it the day before and set it into the refrigerator to set: https://tatyanaseverydayfood.com/recipe-items/caramel-sauce/
- Reply
- Maral
Hello Tatyana does it matter what type of coffee you use
- Reply
- tatyanaseverydayfood
Hi! No, you can use any type of coffee you like 🙂
- Reply
- Sofia
I tried making this cake and it turned out so good! Love coffee flavor
- Reply
- Anghelina
I made this cake for a family gathering. Got so many compliments! Thank you so much for such a great cake recipe! It’s our family favorite now!
- Reply
- tatyanaseverydayfood
So glad to hear that it was a hit! 🙂
- Reply
- Diana
Tatyana,
I’m going to make this cake for my husband’s birthday next week but, he’s not a big fan of coffee, but I know Dulce de leche will be a hit. Would it ruin a cake, if I soak layers with sugar syrup instead? How strong is the coffee flavour if coffee is used for soaking?- Reply
- tatyanaseverydayfood
Hi! Dulce de leche would work great! 🙂 You can definitely soak the cake with sugar syrup instead of coffee
- Reply
- Diana
Thank you!
- Reply
- Ore T
i tried the cake and haven’t tasted it yet but i pray it turns out great. my batter was a lot darker than yours. the recipe calls for 3 tablespoons of powdered instant coffee which i used but when i look at it now, the color is just too dark so i did some math and realized that 3 tablespoons is a lot more than 9grams. did you intend to write 3 teaspoons instead? I really pray the coffee flavor is not overwhelming
- Reply
- tatyanaseverydayfood
Hi! I’m sure it will still taste great! Maybe you used a dark roasted coffee? Hope you enjoy the cake! 🙂
- Reply
- Marisa
Hi Tatyana, this cake looks delicious!
I was wondering whether i could use oil instead of butter in the cake recipe, And can you tell me the exact amount of oil to be added?
Also, can i substitute all purpose flour with whole wheat flour?
- Reply
- tatyanaseverydayfood
Hi Marisa! I haven’t tried this recipe with oil but it should work just fine. You’ll need the same amount of oil as butter, 1/3 cup. And I think whole wheat flour should work just fine, too 🙂 Enjoy!
- Reply
- Jill
Hello. This looks like an awesome recipe and I’d love to make it for my nephew’s birthday. My concern is that while he loves coffee, he’s pretty young. Is the coffee flavor/effect safe for kids?
- Reply
- tatyanaseverydayfood
Hi! 🙂 This would be a great recipe for a birthday party! There isn’t too much coffee here but you can always use decaffeinated coffee, too. Enjoy! 🙂
- Reply
- Sahar
Hi Tatyana?I an one of your fan?I want to make this cake for my son’birth day.ls this cake strong enough to cover with fondant or not
- Reply
- tatyanaseverydayfood
Hi! Thank you so much for your support! Yes, this cake will be great under fondant. I recommend refrigerating the assembled cake for at least 4 hours, then covering it with fondant 🙂
- Reply
- Sahar
Thank u so much ??please accept my apologize for my typing mistakes
- Reply
- Anddgarv
Hi! I hope you can answer my question ASAP. I am an amateur baker and wanted to try this recipe out. It’s my mom’s birthday soon on April 22nd and i have school on the day of her birthday so how many days in advance can I make the cake batter or cake itself without t being dry? And ince I don’t have dulce de leche here, how long would you recommend to simmer the condensed milk can? Thank you so much!
- Reply
- tatyanaseverydayfood
Hi! This would be great for a birthday. The cake should be just fine in the fridge for up to 3 days. Just make sure to frost the outside well so the inside layers don’t dry out. I also recommend taking it out of the fridge at least an hour before enjoying. I don’t really recommend making your own dulce de leche; you can use my home-made caramel sauce recipe and refrigerate it so it thickens. It works just as well as dulce de leche 🙂
- Reply
- Anddgarv
Thank you!
- Reply
- Tracy
It just says “cream”….what kind of cream? Does that mean whipping cream, heavy cream???……
- Reply
- tatyanaseverydayfood
Hi Tracy! Sorry about that – I use heavy cream for my ganache recipe. Enjoy! 🙂
- Reply
- Tanya
This looks delicious!!
- Reply
- tatyanaseverydayfood
Thank you! 🙂 An older recipe that never gets old!
- Reply
- Dimu
HI
with Chocolate Ganache you mentioned pour half of to the sandwich bag. And I did not see you are using other half in the video .Can you please confirm what to do with other halfThank you
Dimu- Reply
- tatyanaseverydayfood
Hi! So sorry that got left out! I like to drizzle each slice with the remaining chocolate for extra flavor! 🙂 It’s totally optional and you can make half the recipe for garnishing
- Reply
- Dimu
🙂 Thank you for the reply
- Reply
- Tayyaba
Hii tatyana! Can you plz tell what’s measurement of 1 cup in grams?
- Reply
- tatyanaseverydayfood
Hi! Please use the toggle button between US and metric measurements at the top of the recipe card, right above the ingredient list. This will show metric measurements 🙂
- Reply
- Amy
Hi Tatyana! This cake looks sooo good I can’t wait to try it out. I would like to make this cake in 3 – 6 inch pans. Would 1 recipe be too much ? Thank you💗
- Reply
- tatyanaseverydayfood
Hi Amy! It’s such a tasty cake, you’ll love it! I would prepare just half the recipe if you want to use 6-inch cake pans. Enjoy!
- Reply
- Shahin
Hi , thanks for sharing the recipe. Is the amount of butter correct in caramel frosting ?? Because there is 2 part of 226 g butter?
- Reply
- tatyanaseverydayfood
Hi! I’m so sorry for the confusion! I’ve updated the recipe to reflect the correct amounts! Enjoy!
- Reply
- tlea
Is it possible to make this in a bundt pan or and angel food cake pan?
- Reply
- tatyanaseverydayfood
Hi! Sure, you can use a bundt pan or angel food cake pan for this recipe. The baking time will be around 1 hour. Make sure to do a toothpick test to ensure it’s done. Just insert a toothpick in the center and if it comes out clean, the cake is done. Enjoy!
- Reply
- Jane
Hi, I tried most of your recipes, all turned out good. May be “best” I could say..
I tried this cake with 8 inch pan but this time I wanted to do this in 6 inch panWhat temperature and long long I should bake??
Please let me know- Reply
- tatyanaseverydayfood
Hi Jane! I’m so glad you enjoyed the cake! It’s one of my favorites! If you’re going to be using two, 6-inch pans, the cake layers will be significantly thicker and will need to bake for about 35 minutes. I would do three, 6-inch cake pans, bake for about 26 to 30 minutes. Enjoy!
- Reply
