Home ยป Caramel coffee cup cake recipe

Caramel coffee cup cake recipe


This is a coffee lovers dream cake! 

This cake is layers of chocolate cake, with a coffee buttercream filling, a vanilla ‘whipped cream’ buttercream, caramel sauce drizzle and royal icing details.

Baking time- Approximately 28-30 minutes

Serves- 15-20

Level- Medium

Ingredients for the cake

-640ml of dairy-free milk 

 -2 + 1/2 teaspoons of apple cider vinegar

-560g  of self-raising flour

-620g of golden caster sugar

-4 tablespoons of cocoa powder

-1 teaspoon of baking powder

-1 teaspoon of bicarbonate of soda

-160g of coconut oil (melted)

Ingredients for the buttercream

 -500g of dairy-free butter

-1200g of icing sugar

-2 espresso (brewed)

-2 teaspoons of vanilla extract

-Dairy-free milk (if needed)


-Cake dowels (for assemble)

-Foamboard (for assemble)

-Black royal icing

-Caramel sauce

-White fondant 

Edible gold paint

To make the cakes

Step 1- Preheat your oven to 180 degrees c and line four 6 inch cake tins with grease-proof paper.

Step 2- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.

Step 3- In a large mixing bowl, sift the flour, sugar, cocoa powder, baking powder and bicarbonate of soda. Mix well to combine.

Step 4- Add the melted coconut oil into the ‘buttermilk’ and whisk to combine. 

Step 5- Add the wet ingredients into the dry ingredients and mix.

Step 6- Pour equal amounts of batter into the lined cake tins.

Make sure to tap the tins on the worktop to remove any air bubbles.

Step 7- Pop the cakes into the center of the preheated oven and bake for around 28-30 minutes. You will know they are baked when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cakes on a cooling rack and allow to cool fully.

Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the buttercream

Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar and vanilla extract.

Whip together until combined, light and fluffy.

Add a splash of dairy-free milk if too thick.

Step 2- Separate the buttercream in half and to one half, fold in the cold espresso.


( I used the coffee buttercream to fill/stack my cakes and used the vanilla buttercream for the ‘whipped cream’ topping.

Add caramel sauce into a piping bag and add a generous drizzle all over the ‘whipped cream’ buttercream.

To make the straw.

Step 1- Roll a log of white fondant and add a dowel through the middle for stability.

Step 2- Paint the whole fondant log with edible gold paint and set aside to dry.

To make the letters.

Step 1- Make a batch of royal icing, dyed with black food gel/colouring.

Step 2- Add the royal icing into a piping bag fitted with a small round tip nozzle, and pipe the letters onto greaseproof paper.

Set aside and allow to dry fully before removing and sticking onto the front of the cake.

Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days!


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