Best 3 Vanilla Caramel Espresso Frappe Cake Recipes

Indulge in a culinary symphony of flavors with our Vanilla Caramel Espresso Frappe Cake, a delightful treat that tantalizes your taste buds with every bite. This exquisite cake is a harmonious blend of coffee, vanilla, and caramel, masterfully crafted to create a dessert that is both decadent and refreshing. The rich espresso flavor seeps into every layer of the moist cake, complemented by the velvety smooth vanilla buttercream frosting. A drizzle of luscious caramel sauce adds a touch of sweetness and decadence, while the topping of whipped cream and a sprinkle of espresso powder completes this masterpiece. Prepare to be enchanted by the symphony of flavors as you embark on a journey through this culinary delight.

In addition to the Vanilla Caramel Espresso Frappe Cake, this article presents a collection of equally enticing recipes that will satisfy any sweet tooth. Embark on a culinary adventure with the classic Vanilla Bean Pound Cake, a timeless recipe that showcases the simplicity and elegance of pure vanilla flavor. For a taste of the tropics, try the luscious Pineapple Upside-Down Cake, featuring a golden-brown caramelized pineapple topping that perfectly complements the moist and fluffy cake. If you're in the mood for a chocolatey treat, the decadent Chocolate Lava Cake is sure to impress with its rich, molten chocolate center that oozes out upon every spoonful. And for a delightful twist on a classic, the Salted Caramel Tres Leches Cake combines the traditional flavors of tres leches with a touch of salted caramel, resulting in a moist and flavorful dessert that is sure to be a hit.

These delectable recipes offer a range of flavors and textures to satisfy any craving. Whether you're a fan of classic vanilla, tropical pineapple, rich chocolate, or the irresistible combination of caramel and coffee, this collection has something for everyone. So gather your ingredients, preheat your oven, and prepare to embark on a culinary journey that will leave you and your loved ones savoring every bite.

Let's cook with our recipes!

VANILLA-CARAMEL ICE CREAM CAKE WITH ESPRESSO WHIPPED CREAM FROSTING

Vanilla-Caramel Ice Cream Cake with Espresso Whipped Cream Frosting image

Pound cake is the base for this vanilla-caramel ice cream cake with an espresso whipped cream topping.

Provided by Food Network Kitchen

Categories dessert

Time 5h

Yield 8 servings

Number Of Ingredients 9

Ingredients

Unsalted butter, for buttering the pan
One 10.5-ounce pound cake, cut into 1/2-inch slices
1 quart vanilla ice cream, softened
1 quart dulce de leche ice cream, softened
2 cups heavy cream
2 tablespoons confectioners' sugar
2 tablespoons brewed espresso, chilled
1/2 teaspoon pure vanilla extract
Caramel sauce, for drizzling

Steps:

For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired.
Scoop the vanilla and dulce de leche ice creams onto the pound cake layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
For the espresso whipped cream frosting: Add the heavy cream, confectioners' sugar, espresso and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
Frost the top and sides of the cake with the whipped cream frosting. Drizzle with caramel sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

ESPRESSO FRAPPE

Espresso Frappe image

Provided by Giada De Laurentiis

Categories beverage

Time 3h20m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

3 cups milk
1/2 cup heavy cream
2 shots espresso, chilled (or 1/2 cup instant espresso)
1/2 cup simple syrup, recipe follows
Crumbled amaretti cookies (or biscotti), for garnish
1/2 cup water
1 cup sugar

Steps:

Mix the milk and cream in a 9 by 13-inch glass baking pan and put it in the freezer for 2 to 3 hours. Every 30 minutes, scrape the ice that forms with a fork to create a soft, icy mixture. The icy mixture can be made 1 day ahead, stored in the freezer covered with plastic wrap.
In a blender, combine the icy milk-and-cream mixture with the espresso and simple syrup. Blend until smooth. Spoon into decorative serving glasses and top with the crumbled cookies.
In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be stored in an airtight container in the refrigerator for up 1 month.
Yield: 1 cup
Prep Time: 2 minutes
Cook Time: 5 minutes
Inactive Prep Time: 1 hour

VANILLA CARAMEL ESPRESSO FRAPPE CAKE

Vanilla Caramel Espresso Frappe Cake image

Very rich, very moist cake that tastes like a frozen vanilla caramel coffee drink in a cake. Made it for my mum's birthday picnic and it was a big hit (if a bit of a struggle to transport)!

Provided by Marya "Marta" Krause

Categories Desserts Cakes

Time 2h32m

Yield 16

Number Of Ingredients 16

Ingredients

4 teaspoons instant espresso powder (such as Starbucks® Via® Instant)
1 ¼ cups white sugar
½ cup unsalted butter, at room temperature
½ cup packed light brown sugar
3 large eggs
2 cups all-purpose flour
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon white vinegar
1 ½ cups unsalted butter, at room temperature
2 tablespoons unsalted butter, at room temperature
3 cups confectioners' sugar, sifted
1 pinch salt
2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
1 (12 ounce) jar caramel ice cream topping, divided

Steps:

Dissolve espresso powder in a bowl with 2 tablespoons hot water.
Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans.
Beat white sugar, 1/2 cup butter, and brown sugar together in a bowl using an electric mixer until light and fluffy, about 3 minutes. Add eggs 1 at a time, blending well after each. Reduce mixer speed to low. Beginning and ending with flour, alternate adding flour and buttermilk in 5 rounds. Blend 2 teaspoons dissolved espresso into the batter.
Dissolve baking soda in the vinegar in a bowl; add to the batter. Mix until incorporated. Divide the batter equally between the prepared pans.
Bake in the preheated oven until golden brown, 32 to 35 minutes. Cool in the pans on a wire rack for at least 20 minutes before removing from pans and cooling completely, about 40 minutes more.
Place 1 1/2 plus 2 tablespoons butter in the bowl of an stand mixer with a whisk attachment. Whip on medium-high speed until smooth. Add confectioners' sugar and mix on medium-low until combined. Add salt, whipping on medium-high until smooth. Mix in heavy cream and vanilla extract on low until incorporated. Whip on high until frosting is light and fluffy, scraping down the bowl as needed.
Divide frosting into 5 equal portions. Leave 2/5 (2 portions) plain. Add remaining 2 teaspoons espresso mixture to another 2/5 (2 portions); stir until well blended. Add 2 tablespoons of caramel topping to the remaining 1/5 (1 portion); stir until well blended.
Level both cakes and place 1 on a platter. Spread 3 tablespoons of the remaining caramel sauce over it and top with a layer of espresso frosting. Place other cake on top. Spread a thin layer of vanilla frosting on the cake to seal in any crumbs; chill for 30 minutes.
Frost cake again with a thin layer of espresso frosting. Pipe vanilla frosting around the top edge. Fill the center with caramel frosting. Drizzle generously with the remaining caramel sauce.

Nutrition Facts : Calories 532.1 calories, Carbohydrate 72.6 g, Cholesterol 103.1 mg, Fat 26.4 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 16.3 g, Sodium 197.5 mg, Sugar 46.2 g

Tips:

Use high-quality coffee: For the best flavor, use freshly ground coffee beans. A dark roast will give you a more intense flavor, while a light roast will be more subtle.
Don't over-mix the batter: Over-mixing the batter can make the cake tough. Mix just until the ingredients are combined.
Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
Let the cake cool completely before frosting: This will help the frosting to set properly.
Use a good-quality caramel sauce: The caramel sauce is a key component of this cake, so use a good-quality sauce that you enjoy the taste of.
Chill the cake before serving: Chilling the cake will help the frosting to set and will also make the cake more refreshing.

Conclusion:

This vanilla caramel espresso frappe cake is a delicious and unique dessert that is perfect for any occasion. The combination of coffee, caramel, and vanilla flavors is sure to please everyone. The cake is also very easy to make, so it's a great option for busy bakers. Whether you're a coffee lover or just looking for a delicious dessert, this vanilla caramel espresso frappe cake is sure to hit the spot. So next time you're looking for a sweet treat, give this recipe a try.