Coffee Cake with Vanilla Whipped Cream and Caramel Sauce

A light, coffee-flavoured sponge with an indulgent topping.


Serves 12

Preparation Time

Cook time

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Cook's NoteNever stir the caramel as this may cause the sugar to crystallise so that the caramel becomes granular. Add the boiling water to the caramel little by little. Allow to cool at room temperature.
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For the coffee cake:

  • 250g butter
  • 250g caster sugar
  • 5 eggs
  • 250g self-raising flour, sifted
  • 5g instant coffee
  • 1 tablespoon water

For the vanilla:

  • whipped cream
  • 400ml double cream
  • 60g granulated sugar
  • 1 vanilla pod, halved lengthwise and seeds removed

For the caramel:

  • 250g caster sugar
  • 50ml water
  • 100ml boiling water (for cooling)


To make the coffee cake: Pre-heat the oven to 180°C/160°C fan/Gas Mark 4.

Beat the butter until soft, then add the sugar, beating until light. Add the eggs one by one and continue to beat. Add the flour and combine.

Dissolve the instant coffee in the water and add this to the cake mixture. Fill the oven tray with the batter and bake for 25 to 30 minutes.

Remove the cake from the oven tray and allow to cool.

To make the vanilla whipped cream: Mix the cream with the sugar and the vanilla seeds and whip thoroughly. Top the cake with the whipped cream.

To make the caramel: Place the sugar and water in a saucepan over a gentle heat, once the sugar has melted bring the contents to a simmer and cook until a golden caramel colour is achieved. Add the boiling water to the caramel to cool and prevent it from setting solid. Allow to cool.

Pour the cooled caramel over the cake and serve immediately.