Description
This Irresistible Caramel Coffee Buttercream Cake combines the rich flavors of coffee and caramel with a moist, tender cake and a creamy, fluffy buttercream frosting. Perfect for coffee lovers and dessert enthusiasts, this cake features three layers of coffee-infused sponge cake, generously filled and frosted with a luscious caramel coffee buttercream, and finished with a dusting of cocoa powder for an elegant touch.
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 (or almond/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 (or coconut cream for dairy-free)
- ¼ cup caramel sauce (store-bought or homemade)
- 2 tbsp brewed coffee, cooled
- 1 tsp vanilla extract
For 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 to prevent sticking and ensure even baking.
- Make the Cake Batter: In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy, about 3-4 minutes. 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 alternately with brewed coffee and milk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Bake the Cake Layers: Evenly divide the batter among the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the Caramel Coffee Buttercream: Beat the softened butter until smooth and creamy. Gradually add the powdered sugar on low speed to avoid dust clouds, then increase to medium-high and beat until fluffy. Add the caramel sauce, brewed coffee, heavy cream, and vanilla extract, and beat until fully combined and light.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of buttercream over it. Repeat with the remaining layers. Use remaining buttercream to frost the top and sides evenly.
- Garnish: Lightly dust the top of the assembled cake with cocoa powder for a beautiful and elegant finish.
Notes
- Use room temperature ingredients: Butter, eggs, and milk should be at room temperature to ensure smooth blending and even baking.
- Homemade caramel sauce: For a more personalized flavor, make your own caramel sauce to use in the buttercream.
- Chill your cake layers: Refrigerate the cake layers for 15-20 minutes before frosting to help the buttercream adhere better and reduce crumbs in the frosting.
- Evenly spread the buttercream: An offset spatula makes it easier to apply a smooth and uniform layer of buttercream between and on top of the layers.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: caramel coffee cake, buttercream cake, coffee cake, caramel buttercream, layered cake, dessert recipe
