I was trying to come up with a personal cake flavor for my SIL-2B's birthday tomorrow. She LOVES Starbucks lattes, all kinds, and this is what I came up with.
Caramel Mocha Latte
I made a cake today with Starbucks in mind. Note that I DO use mixes, so it's not a scratch recipe, but an idea for flavors. I used dark chocolate fudge for the bottom layer, homemade caramel cooked to a lower temp (so it's softer) for the filling, and the top was:
White cake mix - I ran out of DH classic white, so used the mix from BC cinnamon swirl, without the cinnamon packet. The mix calls for 1 1/4 c water, 1/2 c oil, and 3 eggs. I added 1/4 cup powdered Vanilla Chai Spice creamer to the dry mix - could use any spices, but this was dreamy - and substituted espresso (1.5 strength ran back through the grounds 3 times so it was pretty strong!) for all the water. This part was REALLY good on its own! However, I think it will be better with the DH classic white, as that is a more moist cake.
This should work with any two-layer cake (or more!). I was making a carved sheetcake, so made each layer in a 13x19 pan at one mix per pan, so I didn't have to try torting a sheetcake and breaking it. The caramel stablized the cakes, and worked as a nice glue. Cooked less, it had a creamier taste and soft texture, which added nicely.
Haven't named this yet - can't steal the Starbucks name and get into trouble! - but it really reminds me of a Caramel Mocha Latte, so that's the reference for now. I will be covering this in regular vanilla bc and fondant. I only got to taste the carved scraps, and can't wait for the Starbucks lover to try her birthday cake!
If anyone wants the caramel recipe (it's buttery and creamy, a lot richer than ice cream topping or wrapped store-bought caramels) just let me know! I use it for candies, caramel apple covering, in caramel apple pie, and as a sauce. The only difference between all these is the cooking temp!
That cake sounds yummy! My daughter would love that since she is also a Starbuck's fan. I would love to have your caramel recipe. I like the idea that the caramel is softer. Thank you for sharing.
MMMMMMMMM!! I know so many people who love those. I will have to try this.
HOMEMADE CARAMELS
This is an altered recipe with temperature chart included.
INGREDIENTS
1 cup butter or margarine
2 cups brown sugar light or dark depending on preference
1 (14 ounce) can sweetened condensed milk
1 cup light corn syrup
1 pinch salt
2 teaspoons vanilla extract
DIRECTIONS
1. Combine everything n a heavy bottomed saucepan over medium heat Bring to a boil, stirring constantly. Heat to temperature desired, following chart below.
2. Meanwhile, butter a 9x13 inch baking pan. DO NOT cover in waxed paper, as the caramel will stick. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature.
If I am making caramel for different things, I will dip some out and into a heat-safe bowl when the temp is right for the first batch and continue cooking the rest to the desired temp. The heat table is approximate, depending on weather, temp, humidity.
***Note Medium is a relative term when it comes to cooking heat. A moderate temperature should be used, starting from just above Low to melt and combine ingredients, and increasing the temperature when the mixture is boiling.
HEAT CHART
Cake filling, or caramel apple pies 230-234
Soft, taffy consistency 234-238
Caramel apples, soft chews 238-242
Good candy pieces 242-246
Hard caramels - 246-250*
*This is too hard in my opinion, but if you make cook them to this stage, they melt in the mouth when sucked, but stick to the teeth badly if chewed. It will be very dark brown at this stage, but great for mailing as they hold up well.
WOW that sounds wonderful. Your very creative. Cant wait to here how she likes it. Im afraid to try it. Put on 10 lbs just reading about it. 
Good morning! We had the cake yesterday. There was a mixup, and her mother brought a large cake, too, thinking mine was going to be small. No biggie - it was from Walmart 
The cake went over like wildfire with the adults! The kids who tried it liked it, but some would not try it because they heard it had coffee in it. After everyone had had seconds, people were fighting over leftovers!
Next time I would make the coffee flavor stronger, but the light flavor was very creamy. I would also add more caramel. I have a good amount of scraps carved after it was layered, which will make great cakeballs with coffee as the liquid, I think. First time trying them, but I will NOT throw these scraps away!
If anyone else trys it, let us know how you liked it or what you tried different. I would love to perfect the recipe!
HOMEMADE CARAMELS
This is an altered recipe with temperature chart included.
INGREDIENTS
1 cup butter or margarine
2 cups brown sugar light or dark depending on preference
1 (14 ounce) can sweetened condensed milk
1 cup light corn syrup
1 pinch salt
2 teaspoons vanilla extract
DIRECTIONS
1. Combine everything n a heavy bottomed saucepan over medium heat Bring to a boil, stirring constantly. Heat to temperature desired, following chart below.
2. Meanwhile, butter a 9x13 inch baking pan. DO NOT cover in waxed paper, as the caramel will stick. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature.
If I am making caramel for different things, I will dip some out and into a heat-safe bowl when the temp is right for the first batch and continue cooking the rest to the desired temp. The heat table is approximate, depending on weather, temp, humidity.
***Note Medium is a relative term when it comes to cooking heat. A moderate temperature should be used, starting from just above Low to melt and combine ingredients, and increasing the temperature when the mixture is boiling.
HEAT CHART
Cake filling, or caramel apple pies 230-234
Soft, taffy consistency 234-238
Caramel apples, soft chews 238-242
Good candy pieces 242-246
Hard caramels - 246-250*
*This is too hard in my opinion, but if you make cook them to this stage, they melt in the mouth when sucked, but stick to the teeth badly if chewed. It will be very dark brown at this stage, but great for mailing as they hold up well.
Okay to make sure I understand this, depending on the temperature range for your desired style of caramels, when it reaches that temperature you pour it into the buttered pan to cool? I am wanting to try this as the filling for an 8" chocolate cake. So I am also wondering how much filling this makes cause if there is any leftover I will add that to an apple pie.
TIA - Gail
I have never measured the results, but it's about an inch high on an 8x8 pan. Cook it to about 230-234 and it should be right for either one and enough for both with a little left over to top ice cream or as a dip for apple slices, if it's not eaten with a spoon first! I would guestimate that it makes about 4 cups, maybe a bit more.
I add it to my apple pie in two layers. Crust, filling, caramel, filling, caramel, top crust. It spreads out the flavor better.
Thanks for posting your recipe. Just got done slapping (I am not exaggerating here) some icing on a chocolate fudge cake with caramel as filling WOW WOW WOW!! Grabbed a tall glass of milk and we dug in. Wonderful. I do have enough left over for an apple pie. So when this cake is gone we are making pie. Thanks again.
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