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.
