The best delicious Cafe Au Lait Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cafe Au Lait Cake recipe today!
Hello my friends, this Cafe Au Lait Cake recipe will not disappoint, I promise! Made with simple ingredients, our Cafe Au Lait Cake is amazingly delicious, and addictive, everyone will be asking for more Cafe Au Lait Cake.
What Makes This Cafe Au Lait Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cafe Au Lait Cake.
Ready to make this Cafe Au Lait Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
3/4 lb Butter,; softened
1/4 c Coffee-flavored liqueur
1/3 c Instant coffee granules
3/4 c Milk
3 tb Unsweetened cocoa powder
1/3 c Confectioners’ sugar
2 c Granulated sugar
1 ts Pure vanilla extract
1/2 ts Salt
5 lg Eggs
3 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
-sugar for garnish
Preheat oven to 350. Grease and flour a 10 inch tube pan. Heat liqueur and~
instant coffee in a small saucepan and stir until coffee dissolves. Add
enough milk to equal 1 cup liquid and set aside. In a small bowl, whisk
together cocoa powder and confectioners’ sugar and set aside. In a large
electric mixer bowl, beat butter until very soft. Add granulated sugar,
vanilla and salt and beat until light. Add eggs one at a time and beat well
after each addition. In a medium bowl, stir together flour, baking powder
and soda. Fold flour mixture into butter mixture alternately with coffee
liquid. Turn half batter into prepared pan and smooth surface. Using back
of kitchen teaspoon, make an indentation 1/2 inch deep in batter. Spoon
cocoa-confectioners’ sugar mixture into depression. Spoon remaining batter
over top of cocoa mixture. Using broad side of dinner knife, cut down
through batter to bottom of pan, moving knife in zigzag pattern to create a
marbled effect. Smooth batter surface with back of spoon. Bake 50-55
minutes or until toothpick inserted in center comes out clean. Remove cake
from oven and cool in pan on rack 15 minutes. Run knife around center tube
and outer edge of pan. Carefully invert onto rack and cool to room
temperature. Dust lightly with confectioners’ sugar. If you don’t want to
use alcohol in this recipe, just use strong coffee.
Leave a Reply