Sunday, November 6, 2011

Bundt Cake #11: Salted Caramel Mocha


Yup.  I went there. 

I have a deep love affair with Starbucks.  We're best friends.  This fall, they introduced a new drink...the Salted Caramel Mocha Frappuccino.  It's divine.  Simply divine.  My friend Ashley and I have shared many of them together this fall, so when she had a new baby girl last week, I knew she needed some cake to celebrate.  My hubby turned his nose up at the idea of putting salt in a cake...then he sampled the cake...let's just say, his nose is no longer turned up.  The salt really brings out the flavor of the cake and compliments the mocha and caramel beautifully.  So yummy.  Thank you Starbucks for the inspiration and congratulations Ashley and Eric on baby Hayden Avery!

Shopping List
1 box chocolate cake mix
2 small boxes of instant chocolate pudding
1/2 cup of veggie oil
1 1/4 cups of water, hot (something unusual for my bundt cake recipes!)
1 tablespoon instant coffee
4 eggs
1 cup caramel pieces
1 cup butter, softened
1 teaspoon vanilla
  1/2 cup caramel ice cream topping
1 teaspoon sea salt, plus a pinch more for garnishing
4 cups powdered sugar
3-4 splashes of milk


Preheat oven to 350 degrees

Grease (I use Pam) a 10 inch bundt pan

Start by heating the water in the microwave for two minutes...we need it hot.  Stir in instant coffee to dissolve.
In mixing bowl, combine cake mix, puddings, oil, coffee water and eggs with electric mixer.  Stir in caramel pieces.  Pour into prepared bundt pan.

Bake 40-45 minutes or until toothpick inserted comes out clean.

Let cake rest on counter in pan 10 minutes.  Then, invert cake onto serving plate to finish cooling. 

To make the frosting, beat butter and vanilla with electric mixer until smooth, then beat in caramel topping and salt.  Slowly beat in powdered sugar and milk until frosting reaches desired consistency.  Frost cake and garnish with a pinch more salt and a drizzle of caramel topping.
So yummy!

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9 comments:

The Vaughans said...

This cake was so, so, so, so GOOD! Thanks so much friend :) Love you!

Amber Massey said...

Oh good gracious. In. Love. Must. Try.

Anonymous said...

Can't wait to try this recipe...was wondering if you can use brewed coffee instead of instant????

Mix and Match Mama said...

You can totally use brewed coffee!

Danielle said...

Just made this for my roommate's birthday last night and it was SO good! Everyone raved about it. Love your blog and can't wait for more cakes!

Kim Kauffman said...

Making this for a wedding this weekend! She's marrying a Norwegian and apparently in Norway they have many people bring various cakes for dessert, instead of just having one main cake. Practicing by making one today before I make it for the wedding. Yum!!

Chocoholic said...

I've made about 5 of your cakes and they have all been great, but this one is the BEST (so far.) Love your recipes!

Shannon said...

I love your easy weeknight recipes! I'm excited to try one of your bundt cake recipes :) I'm going to make this one for my husband for Valentine's day. He loves salted caramel chocolate, but does not like coffee. (crazy, I know!) Can I just leave it out and end with a salted caramel chocolate cake? In that case, does the water have to be hot still? Thanks for your awesome blogs! :)

Mix and Match Mama said...

Yes! You can totally replace the coffee with room temp water! Enjoy!

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