Irresistible Caramel Coffee Buttercream Cake
This moist, decadent cake layers rich coffee and luscious caramel, creating a flavor explosion in every bite. Perfect for celebrations or a delightful treat!
Servings: 8 servings
Equipment
- Mixing Bowl
- Cake Pans
- Whisk
- Spatula
Ingredients
For the Cake
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (room temperature)
- 1 cup Granulated sugar
- 1 cup Brown sugar (packed)
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Strong brewed coffee (cooled)
- 0.5 cup Whole milk
- 0.5 cup Caramel sauce (store-bought or homemade)
For the Buttercream
- 1 cup Unsalted butter (room temperature)
- 4 cups Powdered sugar
- 2 tablespoons Strong brewed coffee (cooled)
- 0.25 cup Caramel sauce
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time. Stir in vanilla extract.
- Slowly add cooled coffee and milk to the mixture.
- Mix in the dry ingredients gradually until the batter is smooth.
- Divide the batter evenly into the pans. Bake for 25–30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Beat the butter until creamy. Add powdered sugar gradually, followed by coffee, caramel sauce, and vanilla extract.
- Layer the cakes with buttercream in between and on top. Drizzle with caramel sauce for the final touch.
Notes
Store your cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To freeze, wrap the cake tightly and freeze for up to 3 months.