Introduction

This Irresistible Caramel Coffee Buttercream Cake combines rich coffee flavor with sweet, creamy caramel frosting for a decadent treat. Perfect for special occasions or whenever you crave a luscious dessert that impresses both in taste and appearance.

A three-layer beige cake with a smooth light brown frosting covering the outside and between each layer. The top edge of the cake is decorated with eight swirled dollops of the same frosting, sprinkled with dark brown crumbs. The cake sits on a white round cake stand, with scattered dark crumbs around the base. The surface beneath the stand is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 cups All-purpose flour
1 cup Granulated sugar
0.5 cup Unsalted butter, softened
2 large Eggs
0.5 cup Brewed coffee, cooled
1 teaspoon Vanilla extract
1.5 teaspoons Baking powder
0.5 teaspoon Baking soda
0.25 teaspoon Salt
1 cup Unsalted butter, softened (for buttercream)
4 cups Powdered sugar
0.25 cup Brewed coffee, cooled (for buttercream)
0.5 cup Caramel sauce (store-bought or homemade)
1 teaspoon Vanilla extract (for buttercream)
1 pinch Salt (for buttercream)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Step 3: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 4: Gradually add the dry ingredients to the butter mixture, alternating with the brewed coffee and vanilla extract. Mix until just combined.
Step 5: Divide the batter evenly between the prepared cake pans. 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 before transferring them to wire racks to cool completely.
Step 6: In a large mixing bowl, beat the softened butter until creamy and smooth.
Step 7: Gradually add the powdered sugar, mixing on low speed until combined. Increase the speed and beat until fluffy.
Step 8: Add the brewed coffee, caramel sauce, vanilla extract, and a pinch of salt. Beat until well combined and smooth. Adjust the consistency with more powdered sugar if needed.
Step 9: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of caramel coffee buttercream on top.
Step 10: Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream.
Step 11: Drizzle additional caramel sauce over the top for garnish if desired.

Tips & Variations

Use strong brewed coffee or espresso for a more pronounced coffee flavor.
For a lighter frosting, substitute half the butter in the buttercream with cream cheese.
Add chopped toasted pecans or walnuts between layers for extra texture and flavor.
Homemade caramel sauce adds a fresher taste, but store-bought works well for convenience.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best flavor and texture. Leftover cake can also be wrapped tightly and frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

The image shows a tall cake with smooth light brown frosting all around, creating a textured layered look. The top layer has a glossy caramel sauce dripping down the sides unevenly. On the very top, there are ten large swirled dollops of the same light brown frosting, arranged neatly in a circle. The base of the cake is decorated with a ring of crumbled chocolate pieces. The cake sits on a white plate with a thin grey rim, placed on a white marbled surface. In the background, there is a blurred kitchen setting with a white mug visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without coffee?

Yes, you can substitute the brewed coffee with hot water or milk, but the coffee flavor is a key part of this cake’s profile. Consider adding a teaspoon of instant coffee powder to maintain some coffee essence.

How do I prevent the cake from drying out?

Be careful not to overbake the cake—check for doneness around 25 minutes with a toothpick. Also, store the cake properly wrapped or in an airtight container to retain moisture.