Description
This Irresistible Caramel Coffee Buttercream Cake combines a moist coffee-flavored cake with rich caramel and a creamy coffee-infused buttercream. Perfect for coffee lovers and special occasions.
Ingredients
- Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter, softened
- 3 large eggs
- 1 cup strong brewed coffee, cooled
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup caramel sauce
- Buttercream:
- 1 1/2 cups unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp strong brewed coffee, cooled
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream 3/4 cup butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients alternately with brewed coffee to the butter mixture, starting and ending with dry ingredients. Mix until combined.
- Pour batter evenly into prepared pans. Drizzle caramel sauce over the batter and gently swirl.
- Bake 25–30 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting.
- For the buttercream, beat 1 1/2 cups butter until creamy. Gradually add powdered sugar, then mix in brewed coffee and vanilla extract until smooth and fluffy.
- Frost cooled cakes with coffee buttercream and drizzle extra caramel on top if desired.
Notes
- Ensure coffee is cooled before adding to batter and frosting to prevent curdling.
- For extra flavor, sprinkle a pinch of sea salt over the caramel drizzle.
- Cake layers can be made a day ahead and wrapped tightly to enhance flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American