Learn how to make this Caramel Coffee Crunch Cake! Two layers of white cream cake are surrounded by a light coffee whipped cream frosting, filled and topped with coffee-crunch honeycomb chunks, and finished with a salted caramel drizzle. The perfection combination for caramel and coffee lovers! Enjoy!
RECIPE: www.cookingwithkurt.com/recip...
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Ingredients:
Coffee Crunch Honeycomb:
1/2 cup granulated sugar [100 g]
2 tbsp corn syrup (sub: honey) [30 mL]
1/4 cup hot-brewed coffee [60 mL]
1 tsp baking soda [5 g]
Caramel Drizzle:
1/2 cup granulated sugar [100 g]
4 tsp water [20 mL]
1/3 cup heavy cream (room temp) [80 mL]
2 tablespoons unsalted butter [24.4]
1/4 tsp table salt [1.4 g]
White Cream Cake:
16 tbsp (2 sticks) unsalted butter (room temp) [227.2 g]
6 large egg whites (room temp) [180 g]
1 1/4 cups whole milk (room temp) [300 mL]
1/2 cup vegetable oil [120 mL]
2 tsp clear vanilla extract (sub: regular vanilla extract) [10 mL]
3 cups all-purpose flour [360 g]
1 tbsp baking powder [12 g]
1/2 tsp table salt [2.8 g]
1 3/4 cups granulated sugar [350 g]
Coffee Whipped Cream Filling and Frosting:
8 oz cream cheese (room temp) [226.4 g]
2/3 cup granulated sugar [133.3 g]
2 tsp clear vanilla extract (sub: regular vanilla extract) [10 mL]
3 2/3 cups heavy cream (very cold) [880 mL]
1/4 tsp instant espresso (sub: instant coffee) [0.5 g]