













I may have mentioned this once or twice already but I am a total coffee fiend! I drink so much of it I could almost be considered an addict. I can’t even function in the morning until I have had my cup of hot back java. And it’s always a bonus if I can eat my coffee as well. Hence why I set out to find a lovely coffee cake I would want to bake again and again.















I have to admit also to being a bit of a coffee shop fan, much to my partners dislike. But I can’t get enough of Starbucks’ Caramel Macchiato and Triple Caramel Frappuccino or Costa’s Salted Caramel Latte and lets not forget Neros’ Caramelatte. Seriously Coffee and Caramel… I’m in heaven. So I set out to make a cake version of this drink, I wanted Coffee Cake with a salted caramel sauce. Hey it’s got to be salted caramel sauce, its fab and if you haven’t tried it yet, seriously what’s stopping you? You are in for a taste sensation.















I decided to make little mini Victoria sponges, because I had a tin designed for them and they are so cute, but there is no need to rush out and buy a new tin. These will make lovely cupcakes and if you did want to make mini Victoria sponges, just bake your cake as a flat large sponge and use a sharp round pastry cutter and carefully cut out your rounds.















I used my (now fridge constant) homemade salted caramel sauce. If you have the time try giving it a go, the flavour is amazing. But if you don’t, you can buy caramel sauce at most major supermarkets now. The caramel is not a must but it definitely adds a certain something to this cake and I would highly recommend keeping it in the recipe.















What I love about this cake is that the coffee flavour is not over powering it just perfect and another great thing about this cake is its just a case of chucking everything in a bowl and mixing. So it doesn’t create lots of washing up, and lets face it none of us really like doing dishes.















This is a lovely light sponge, not to different from your typical Victoria sponge, light and crumbly and the coffee buttercream helps bring it all together and the salted caramel drizzle just adds that little something extra.















*Measurements in cups are a guide only this recipe was made using metric weight*