Preheat oven to 170 °C, and line three 6-inch pans with cake liners or parchment paper.
Using the paddle attachment of an electric mixer or an electric hand mixer, soften the butter with brown sugar for about 2 minutes until it becomes lighter in color.
Add the flour, baking soda, salt, sour cream, vanilla extract, and baking powder into the mix. Add eggs one at a time, and continue mixing for 2 minutes.
Fold the coffee powder using a spatula, and divide the batter equally into the pans.
Bake for 15-20 minutes, or until an inserted toothpick comes out clean.
For the frosting
Using an electric mixer with the whisk attachment, mix the butter, vanilla extract, and confectioner’s sugar for about 2-3 minutes on medium speed, until it becomes light and airy. Add the coffee granules and mix for 30 seconds.
Gradually add the cream cheese until no lumps can be seen.
For the caramel drip
Mix the sugar, half and half, butter, and salt in a saucepan over mediumlow heat. Stir continuously while mixing. Cook for 5-7 minutes until it becomes thick.
Add vanilla, and cook for an extra minute to thicken further.
Pour into a jar, and leave to cool.
Alternate the cake layers with a generous amount of buttercream frosting in between.
Pour the caramel, and let it drip down the sides of the cake.
You can accent the cake with your dad’s favorite snack.
Father's Day Cake
(Featured in February - March 2017 Issue)
Enjoy access to Breakfast Magazineright on your mobile! Sign up now and get your FREE digital copy!