Soft Coffee–Caramel Cake Squares with Creamy Fudge Icing

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Why You’ll Love This Recipe

  • Soft, moist crumb that stays fresh for days
  • Rich fudge icing that sets perfectly without cracking
  • No fancy equipment required
  • Easy to double for large gatherings
  • Ideal for slicing into neat squares

Ingredients Overview

This recipe is divided into two main components:

  1. The Cake Base – soft, lightly spiced, caramel-flavored
  2. The Fudge Icing – smooth, creamy, and indulgent

All ingredients are common pantry staples.

Ingredients for the Cake Base

  • 250 g all-purpose flour
  • 200 g brown sugar (light or dark)
  • 120 g unsalted butter
  • 2 large eggs (room temperature)
  • 180 ml milk
  • 2 tablespoons instant coffee or espresso powder
  • 1 tablespoon boiling water
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional but recommended)

Ingredients for the Creamy Fudge Icing

  • 120 g unsalted butter
  • 180 g brown sugar
  • 60 ml milk or heavy cream
  • 1 teaspoon vanilla extract
  • 250–300 g powdered sugar (sifted)

Equipment Needed

  • 20 × 30 cm (8 × 12 inch) baking pan
  • Mixing bowls
  • Whisk or electric mixer
  • Saucepan
  • Spatula
  • Baking paper

Step-by-Step Instructions

Step 1: Prepare the Baking Pan

Preheat your oven to 170°C (340°F).

Line your baking pan with parchment paper, leaving a slight overhang on the sides. This makes removing and slicing the cake much easier later.

Set aside.

Step 2: Dissolve the Coffee

In a small cup, mix the instant coffee with 1 tablespoon of boiling water. Stir until completely dissolved, then let it cool slightly.

This step ensures the coffee flavor is smooth and evenly distributed throughout the cake.

Step 3: Cream Butter and Sugar

In a large mixing bowl, add the butter and brown sugar.

Using a whisk or electric mixer, cream them together until light and fluffy. This usually takes about 2–3 minutes. The mixture should look smooth and slightly paler in color.

Proper creaming is essential for a soft texture.

Step 4: Add Eggs and Flavorings

Add the eggs one at a time, mixing well after each addition.

Then add:

  • Vanilla extract
  • Dissolved coffee

Mix until fully combined.

At this stage, the batter should look glossy and smooth.

Step 5: Combine Dry Ingredients

In a separate bowl, sift together:

  • Flour
  • Baking powder
  • Baking soda
  • Salt
  • Cinnamon (if using)

Sifting helps prevent lumps and ensures even rising.

Step 6: Alternate Wet and Dry Ingredients

Add the dry ingredients to the butter mixture in three additions, alternating with the milk.

Start and end with dry ingredients:

  1. Dry
  2. Milk
  3. Dry
  4. Milk
  5. Dry

Mix gently after each addition. Do not overmix — stop as soon as everything is combined.

Overmixing can make the cake dense.

Step 7: Bake the Cake

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 30–35 minutes, or until:

  • A toothpick inserted in the center comes out clean
  • The cake springs back when lightly pressed

Remove from the oven and allow the cake to cool completely in the pan.

Do not ice a warm cake.

Step 8: Prepare the Fudge Icing

In a saucepan over medium heat, add:

  • Butter
  • Brown sugar
  • Milk or cream

Stir continuously until the butter melts and the sugar dissolves.

Bring the mixture to a gentle boil, then reduce the heat and simmer for 2 minutes, stirring constantly.

Remove from heat and let it cool for 5 minutes.

Step 9: Finish the Icing

Add the vanilla extract.

Gradually whisk in the powdered sugar until the icing is:

  • Thick
  • Smooth
  • Spreadable

If the icing is too thick, add a tablespoon of milk.

If too thin, add more powdered sugar.

Step 10: Ice the Cake

Pour the warm icing over the cooled cake.

Use a spatula to spread it evenly, pushing gently to the edges.

Let the icing set at room temperature for 30–60 minutes until firm but soft.

Step 11: Slice and Serve

Once set, lift the cake out using the parchment paper.

Slice into neat squares using a sharp knife. Wipe the knife between cuts for clean edges.

Serve at room temperature.

Texture & Flavor Notes

  • The cake is soft, moist, and slightly dense
  • The coffee flavor is subtle, not bitter
  • The fudge icing is creamy, smooth, and melts in the mouth
  • The combination balances sweetness perfectly

Storage Instructions

  • Store in an airtight container at room temperature for up to 3 days
  • Refrigerate for up to 5 days
  • Bring to room temperature before serving

These squares also freeze well (without icing) for up to 2 months.

Variations & Customizations

  • Add chopped walnuts or pecans to the batter
  • Replace coffee with cocoa powder for a chocolate version
  • Add a pinch of sea salt on top of the icing
  • Use cream cheese icing for a tangy twist

Serving Suggestions

  • Serve with black coffee or espresso
  • Pair with hot milk or chai
  • Add a scoop of vanilla ice cream for dessert

Final Thoughts

This recipe delivers everything you want from a traybake dessert: ease, flavor, texture, and visual appeal. Whether you’re baking for family, friends, or simply yourself, these soft coffee–caramel cake squares with creamy fudge icing are a guaranteed hit.

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