Print

Irresistible Caramel Coffee Buttercream Cake Recipe

Print Recipe

★★★★★

4.2 from 78 reviews

Indulge in this Irresistible Caramel Coffee Buttercream Cake featuring moist coffee-infused sponge layers, decadent caramel sauce, and a smooth, flavorful coffee buttercream frosting. Perfect for coffee lovers seeking a rich and elegant dessert.

Ingredients

Scale

For the 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

For the Buttercream:

  • 1 1/2 cups unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tbsp strong brewed coffee, cooled
  • 1 tsp vanilla extract

For Assembly:

  • Additional caramel sauce for drizzling (optional)

Instructions

  1. Prepare the cake pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure even baking.
  2. Cream the butter and sugar: In a large bowl, cream together 3/4 cup softened butter and 1 1/2 cups granulated sugar until the mixture is light and fluffy, which will help incorporate air for a tender cake.
  3. Add the eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 teaspoon of vanilla extract for flavor.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt to evenly distribute the leavening agents and salt.
  5. Mix dry and wet ingredients: Gradually add the dry ingredients to the butter mixture alternately with 1 cup of brewed coffee, beginning and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
  6. Bake the sponge layers: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans.
  7. Prepare the coffee buttercream: Beat 1 1/2 cups softened butter in a bowl until creamy. Gradually add 3 cups of powdered sugar, then mix in 2 tablespoons of cooled brewed coffee and 1 teaspoon vanilla extract. Continue beating until smooth and fluffy.
  8. Assemble the cake: Place one cake layer on a serving plate. Spread 1/2 cup caramel sauce evenly over the first layer. Top with the second cake layer. Frost the entire cake with the prepared coffee buttercream, ensuring a smooth finish.
  9. Optional caramel drizzle: Drizzle additional caramel sauce over the top of the cake for an extra touch of decadence.

Notes

  • Use strong brewed coffee for a pronounced coffee flavor in both the sponge and buttercream.
  • Ensure all ingredients, especially butter, are at room temperature for easier mixing.
  • Allow the cakes to cool completely before frosting to prevent the buttercream from melting.
  • For a firmer buttercream, chill the frosting briefly before applying.
  • Store the cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.

Keywords: coffee cake, caramel cake, buttercream frosting, coffee buttercream, layered cake, dessert, homemade cake

Find it online: https://epicrecipebox.com/irresistible-caramel-coffee-buttercream-cake-recipe/