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Coffee sponge sheet cake with caramel cream
Coffee sponge cake baked in a medium sheet pan, topped with caramel pudding buttercream, whipped cream, and a marbled caramel glaze. Makes 1 pan.
Save on PinterestRecipe at a glance
- Prep time
- 45 min
- Cook time
- 40 min
- Total time
- 1 hr 25 min
- Temperature
- 180 °C (350 °F)
- Servings
- 1 sheet pan
- Difficulty
- Medium
This coffee sponge sheet cake pairs a coffee-flavored base with sweet caramel cream. Spread a cream made with caramel pudding and butter over the baked instant-coffee sponge, then add a layer of whipped cream. Make a thin glaze from the reserved pudding mix and swirl it into the whipped cream with a skewer to create a marbled pattern. If the pattern does not turn out quite as planned, it will still taste just as good.
Ingredients
Batter
Cream filling
Topping
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Instructions
Tip: tap a step to mark it as done.
Mix the batter ingredients to make a sponge cake batter, pour into a medium sheet pan, and bake. Reserve 2 tsp of the pudding mix and set aside. Cook the remaining pudding mix with the milk to make a pudding.
Beat the butter with the sugar, then combine with the cooled pudding. Spread the cream filling over the baked sponge cake. Whip the heavy cream and spread it over the filling.
Cook the reserved 2 tsp pudding mix with 2 tsp sugar, 2 tsp oil, and approximately 100–150 ml water. Pour the caramel glaze over the whipped cream and swirl it with a skewer to create a marbled pattern.
Bake the sponge cake at 180 °C (350 °F) using conventional (top and bottom heat). Tip: For a taller cake, double both the batter and the cream filling.
Tip: First dissolve the instant coffee in the milk for the batter, gently warmed, and let it cool so no dark granules with a bitter taste remain in the sponge.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 300 kcal
- Protein
- 4.0 g
- Carbohydrates
- 23 g
- of which sugars
- 13 g
- Fat
- 22 g
- of which saturates
- 11 g
- Fiber
- 0.2 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Karamelová torta s kávovým piškótom a pudingovým krémom
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