If you love Caramel Macchiato coffee drinks, then this deliciously decadent Cuppa Joe Cake is a must try! A coffee-infused caramel poke cake, topped with rich mocha frosting -- it's truly a treat for anyone who loves coffee!
Heat buttermilk for 30-45 seconds, or just until warmed. Stir in coffee granules until dissolved.
Using a stand mixer or electric hand mixer, cream butter and brown sugar until light and fluffy.
Add eggs, one at a time, beating well after you add each one.
Add vanilla and mix.
In a separate mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt and nutmeg. Slowly add dry ingredients to the stand mixer, alternating with buttermilk/coffee mixture.
Mix until everything is well combined.
Pour batter into a greased 13" x 9" baking pan and bake at 350°F for 20-25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Place pan on a wire cooling rack for 5 minutes.
Using the end of a wooden spoon handle, poke holes in cake, about 1 to 1 1/2" apart. Pour 1/2 cup of your caramel topping directly into the holes in the cake.
Take the rest of the caramel topping and spread evenly across the top of the cake and allow to cool completely.
Frosting Directions:
Bring 1/4 cup water to boil, then stir in cocoa powder and coffee granules until dissolved. Allow to cool to room temperature.
In a mixing bowl, cream butter and confectioners' sugar until light and fluffy. Stir in melted chocolate and cocoa mixture until well combined.
Spread frosting evenly on top of the cake.
Serve and enjoy!
Notes
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.