Recipes · Sweet Bakes

Coffee Caramel Swirl Cake

This simple and delicious Coffee Caramel Swirl Cake looks beautiful but requires minimal decorating skills. A winner with everyone that’s tried it!

Coffee Caramel Swirl Cake

One thing that everyone will tell you about me is that I have a most terrible sweet tooth known to man. Honestly I could eat pure sugar and it wouldn’t bother me. Normally I’m drawn to cakes smothered in huge amounts of icing as, lets be honest, that’s my favourite part!

Since getting into this Twitter thing I’ve become a bit of a competition addict, and I was recently luck enough to win a box of goodies that included a fabulous silicone swirl cake tin. My prize arriving also coincided with family plans to hold a Fathers Day Tea, so naturally I saw this as a perfect excuse to use everything from the box.

Now the recipe that came with my box was a chocolate cake, but as Jonathan was already baking brownies I decided to do something different. Once again I decided to totally wing in and make up my own recipe and I hope you enjoy it.

My Coffee Caramel Swirl Cake was designed for the cake tin that I had, but it will work in any bundt tin or even as a loaf cake. 

I used flavoured icing sugar for my topping and this is readily availble either online at Sugar and Crumbs or in branches of The Range and Hobbycraft.

Salted Caramel Icing Sugar

Coffee Caramel Swirl Cake

30 minPrep Time

1 hr, 20 Cook Time

1 hr, 50 Total Time

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  • 225g caster sugar
  • 4 eggs (separated)
  • 250g butter
  • 250g plain flour
  • 1 1/2 tsp baking powder
  • 3tsps instant coffee mixed with 1tbsp boiling water
  • Salted Caramel Icing
  • 100g Sugar and Crumbs Salted Caramel flavour icing sugar
  • 2tbsps milk


  1. Pre-heat the oven to 160C
  2. Thoroughly grease your tin with melted butter (and flour if using a cast iron traditional bundt tin)
  3. Beat the sugar and butter together until light and fluffy
  4. Beat in the egg yolks and then mix in the coffee mixture
  5. Fold in the flour and baking powder
  6. In a separate bowl whisk the egg whites until stiff and then fold these into the mixture keeping as much air as possible
  7. Pour the mix into the the tin and bake in the oven for around 1hr 20mins until a skewer comes out clean from the centre of the cake
  8. Let it cool in the tin for 5 mins and then tip out on a rack to cool completely
  9. Then making the icing by mixing the icing sugar with the milk
  10. Drizzle the icing over the cooled cake and add some sprinkles if you wish

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