Why You’ll Love Irresistible Caramel Coffee Buttercream Cake Recipe
This Irresistible Caramel Coffee Buttercream Cake strikes the perfect balance between bold coffee and sweet caramel, creating a unique flavor experience that feels indulgent yet refined. The buttercream frosting is silky and creamy, enhancing the moist cake layers without overpowering them. Whether it’s for a special occasion or a cozy treat, this cake impresses with its elegance and comfort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Baking soda
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Salt
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Unsalted butter
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Granulated sugar
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Brown sugar
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Eggs
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Vanilla extract
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Brewed coffee (strong)
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Whole milk
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Heavy cream
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Powdered sugar
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Caramel sauce
Directions
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Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
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In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
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In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
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Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
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Alternate adding the dry ingredients and brewed coffee to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
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Pour the batter evenly into prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
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Let cakes cool completely on a wire rack.
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For the caramel coffee buttercream, beat together softened butter and powdered sugar until smooth. Gradually add caramel sauce and a bit of brewed coffee, mixing until you reach a creamy, spreadable consistency.
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Assemble the cake by layering the cake and spreading buttercream between layers, then cover the entire cake with remaining frosting.
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Chill the cake for about 30 minutes before serving to let the buttercream set.
Servings and Timing
This recipe makes an 8-inch, 3-layer cake, serving approximately 12 people. Preparation time is about 25 minutes, with baking time around 30 minutes, plus cooling and frosting time of about 1 hour. Overall, expect about 2 hours from start to finish.
Variations
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Swap the coffee for espresso powder for a stronger coffee flavor.
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Use salted caramel sauce for a sweet and salty twist.
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Add a splash of bourbon or rum to the buttercream for an adult version.
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Decorate with chocolate shavings or toasted nuts for added texture.
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For a lighter version, replace half the butter with cream cheese in the frosting.
Storage/Reheating
Store the cake covered in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving for the best texture and flavor. If you want to warm a slice, microwave for 10-15 seconds but avoid overheating to prevent melting the buttercream.
FAQs
What kind of coffee is best for this cake?
Strong brewed coffee or espresso works best to give a rich coffee flavor without overwhelming the cake.
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them wrapped at room temperature. Assemble and frost the cake the next day.
How do I prevent the buttercream from being too runny?
Make sure your butter is softened but not melted. Add coffee and caramel gradually until the frosting reaches a spreadable consistency.
Can I freeze this cake?
Yes, the cake can be frozen for up to 2 months. Wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator.
Is this recipe gluten-free?
No, it uses all-purpose flour, but you can substitute with a gluten-free flour blend.
Can I use instant coffee instead of brewed coffee?
Yes, dissolve instant coffee in a little hot water and cool it before adding to the batter and frosting.
How do I make the caramel sauce from scratch?
Caramel sauce can be made by melting sugar until golden brown, then adding butter and heavy cream. There are many detailed recipes online.
What if my buttercream is too sweet?
Add a pinch of salt or a bit more coffee to balance the sweetness.
Can I use this frosting on cupcakes?
Absolutely, the caramel coffee buttercream makes a delicious and elegant cupcake topping.
How should I transport this cake?
Keep it chilled and in a sturdy cake box to avoid smudging. Transport it on a flat surface in a cool environment.
Conclusion
The Irresistible Caramel Coffee Buttercream Cake is a stunning treat that perfectly blends coffee’s boldness with caramel’s sweetness in a rich, moist cake. Its creamy buttercream frosting elevates the dessert, making it ideal for celebrations or special moments. Once you try this recipe, it’s sure to become a favorite for coffee and caramel lovers alike.
Irresistible Caramel Coffee Buttercream Cake
Indulge in this Irresistible Caramel Coffee Buttercream Cake — a luscious layered cake that combines rich coffee flavor with smooth caramel buttercream frosting. Perfect for coffee lovers and dessert enthusiasts alike, this cake is moist, flavorful, and ideal for special occasions or anytime you want a decadent treat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 tbsp instant coffee granules dissolved in 2 tbsp hot water
- 1 cup buttermilk
- 1 tsp vanilla extract
- Caramel Coffee Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp instant coffee granules dissolved in 1 tbsp hot water
- ½ cup caramel sauce (homemade or store-bought)
- 2–3 tbsp heavy cream (adjust for desired consistency)
- 1 tsp vanilla extract
Instructions
- Cake:
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition.
- Stir in dissolved coffee and vanilla extract.
- Alternately add flour mixture and buttermilk, beginning and ending with flour mixture. Mix just until combined.
- Divide batter evenly between prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Buttercream:
- Beat softened butter until creamy.
- Gradually add powdered sugar, beating on low speed until combined.
- Add dissolved coffee, caramel sauce, and vanilla extract.
- Beat on medium speed until smooth and fluffy.
- Add heavy cream a tablespoon at a time to reach desired spreading consistency.
- Assembly:
- Place one cake layer on a serving plate. Spread a generous layer of caramel coffee buttercream on top.
- Repeat with remaining layers.
- Frost the top and sides of the cake with the remaining buttercream.
- Optional: Drizzle extra caramel sauce over the cake for garnish.
Notes
- For an extra coffee kick, sprinkle finely ground espresso beans between layers.
- Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving.
- You can substitute caramel sauce with dulce de leche for a slightly different caramel flavor.
