Description
This Irresistible Caramel Coffee Buttercream Cake is a decadent layered cake infused with rich coffee flavor and topped with a luscious caramel coffee buttercream. Perfectly moist and tender, this cake combines the warmth of brewed coffee with the sweetness of caramel, creating a luxurious dessert ideal for special occasions or a delightful treat with your afternoon coffee.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- 1 cup unsalted butter, softened
- 1 cup brewed coffee, cooled
- ½ cup whole milk (substitute with almond or oat milk for dairy-free)
- 4 large eggs
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp vanilla extract
For the Caramel Coffee Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup heavy cream (substitute with coconut cream for dairy-free)
- ¼ cup caramel sauce (store-bought or homemade)
- 2 tbsp brewed coffee, cooled
- 1 tsp vanilla extract
To Garnish:
- Cocoa powder for dusting
Instructions
- Preheat and Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, ensuring they are ready before your batter is prepared.
- Make the Cake Batter: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar for 3-4 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the brewed coffee and milk, starting and ending with the dry ingredients. Mix until just combined, avoiding overmixing.
- Bake the Cake Layers: Divide the batter evenly among the three prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the Caramel Coffee Buttercream: Beat the softened butter in a large bowl until creamy. Gradually add powdered sugar, starting on low speed to prevent mess, then increase to medium-high speed until fluffy. Add caramel sauce, brewed coffee, heavy cream, and vanilla extract. Beat until light, fluffy, and well combined.
- Assemble the Cake: Once cool, place one cake layer on a serving plate and spread a thick layer of buttercream on top. Repeat with the remaining layers. Frost the top and sides with the remaining buttercream.
- Garnish: Lightly dust the top of the cake with cocoa powder for an elegant finish before serving.
Notes
- Use room temperature ingredients for smoother blending and even baking.
- Make homemade caramel sauce for a richer, personalized flavor.
- Chilling the cake layers before frosting helps the buttercream adhere better and reduces crumbs.
- Use an offset spatula to evenly spread buttercream for a professional finish.
- Substitute dairy milk and cream with almond, oat, or coconut alternatives for dairy-free options.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 480 kcal
- Sugar: 45 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
Keywords: caramel cake, coffee cake, buttercream, layered cake, coffee buttercream, caramel coffee cake, moist cake, dessert recipe
