FOR THE CAKE

170 g (6 oz/1 + 1⁄2 sticks) very soft unsalted butter, plus extra for greasing

320 g (11 + 1⁄4 oz / 2 1⁄2 cups + 1 tablespoon) plain (all-purpose) flour

1⁄2 teaspoon fine sea salt

175 g (6 oz/ ¾ cup + 2 tablespoons) caster (superfine) sugar

175 g (6 oz/ ¾ cup + 2 teaspoons) light brown sugar

3 large eggs

100 ml (3 + 1⁄2 fl oz/ 1/3 cup + 4 teaspoons) cold espresso or very strong black coffee

75 ml (2 + 3⁄4 fl oz/5 tablespoons) sour cream

Flaked sea salt, for sprinkling

FOR THE FROSTING

170 g (6 oz/ ¾ cup) cream cheese, at room temperature

397 g (14 oz) can dulce de leche

240 ml ( 8 1⁄2 fl oz/1 cup) double (heavy) cream, chilled

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Preheat the oven to 180ºC (160ºC Fan) 350ºF, Gas Mark 4. Lightly grease your 23 x 33cm (9 x 13in) baking tin and line it with a strip of parchment paper that overhangs the long sides, securing it in place with two metal clips.
Place the flour, baking powder, salt, and sugars in a large bowl and whisk to combine. Add the butter, eggs, vanilla, espresso, and sour cream and mix until a smooth batter forms. Pour it into the prepared tin and spread evenly.
Bake for about 35–40 minutes, or until the cake springs back to a light touch. Set aside to cool in the tin for 15 minutes before using the parchment paper to lift the cake onto a wire rack to cool completely.
For the frosting, place the cream cheese and dulce de leche in a large bowl and whisk until smooth. Add the cream and whisk until the mixture holds soft peaks. Spread the frosting all over the cold cake and sprinkle with flaked sea salt just before serving.
The cake can be made a couple days in advance if stored in a sealed container, but the frosting needs to be made and served on the same day.

Edd Kimber’s Espresso Caramel Cake