Irresistible Caramel Coffee Buttercream Cake Recipe
This Irresistible Caramel Coffee Buttercream Cake combines a moist coffee-flavored cake layered and frosted with a luscious caramel coffee buttercream. Enhanced with brewed coffee and a hint of vanilla, this cake offers a perfect balance of rich sweetness and bold coffee notes, making it an exquisite dessert for coffee lovers and special occasions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake
- 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
Buttercream Frosting
- 1 cup Unsalted butter, softened
- 4 cups Powdered sugar
- 0.25 cup Brewed coffee, cooled
- 0.5 cup Caramel sauce (store-bought or homemade)
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition to incorporate air for a tender crumb.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt evenly distributing the leavening agents.
- Combine Batter: Gradually add the dry ingredients to the butter mixture, alternating with the brewed coffee and vanilla extract. Mix gently and just until combined; overmixing can make the cake dense.
- Bake the Cake: Divide the batter evenly between the prepared pans. 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 Buttercream: In a large bowl, beat the softened butter until creamy and smooth. Gradually add the powdered sugar on low speed until combined, then increase speed and beat until fluffy.
- Flavor Buttercream: Add brewed coffee, caramel sauce, vanilla extract, and a pinch of salt to the buttercream. Beat until smooth and well combined. Adjust thickness by adding more powdered sugar if needed.
- Assemble Cake: Once cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of the caramel coffee buttercream on top.
- Frost Cake: Place the second cake layer on top. Use the remaining buttercream to frost the top and sides of the cake evenly.
- Garnish: Drizzle additional caramel sauce over the top of the frosted cake for an extra touch of sweetness and decoration.
Notes
- Ensure coffee is fully cooled to prevent butter melting or curdling in the batter and frosting.
- For deeper coffee flavor, use strong brewed coffee or espresso.
- If you prefer less sweetness, adjust the amount of caramel sauce in the buttercream accordingly.
- Store the cake covered in the refrigerator; allow it to come to room temperature before serving for best texture and flavor.
- This recipe easily doubles for a larger cake or layered dessert.
Keywords: Caramel Coffee Cake, Buttercream Cake, Coffee Buttercream, Layer Cake, Coffee Dessert, Caramel Frosting
