This Irresistible Caramel Coffee Buttercream Cake combines rich coffee flavor with sweet caramel for a decadent dessert experience. Soft, tender cake layers paired with creamy coffee-infused buttercream make it perfect for special occasions or an indulgent treat.

A small round cake with smooth beige frosting covers the whole cake, which is placed on a white cake stand. On top, there are twelve swirled dollops of darker beige cream with cocoa powder sprinkled on them and the flat surface of the cake. The sides are clean with slight textured spots, and the base edge of the cake has a ring of dark brown coffee beans. The cake stand has a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 1/2 cups unsalted butter, softened (for buttercream)
3 cups powdered sugar
2 tbsp strong brewed coffee, cooled (for buttercream)
1 tsp vanilla extract (for buttercream)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans to prevent sticking.
Step 2: In a large bowl, cream together 3/4 cup softened butter and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon of vanilla extract.
Step 3: In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the butter and sugar mixture, alternating with 1 cup of cooled brewed coffee. Mix just until combined.
Step 4: Divide the batter evenly between the two 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 before frosting.
Step 5: To make the coffee buttercream, beat 1 1/2 cups softened unsalted butter until creamy. Gradually add the powdered sugar, mixing well to combine.
Step 6: Incorporate 2 tablespoons of cooled strong brewed coffee and 1 teaspoon of vanilla extract into the buttercream. Beat until smooth and fluffy.
Step 7: Assemble the cake by spreading 1/2 cup of caramel sauce evenly between the cooled cake layers. Then frost the entire cake with the coffee buttercream.
Step 8: If desired, drizzle additional caramel sauce over the top of the cake for an extra touch of sweetness and decoration.

Tips & Variations

Use freshly brewed coffee for the best flavor, and ensure it’s fully cooled before adding to the batter and buttercream.
For a stronger coffee kick, add an extra tablespoon of espresso powder to both the cake batter and buttercream.
Substitute caramel sauce with homemade dulce de leche for a richer caramel taste.
Decorate the cake with chopped nuts or chocolate shavings to add texture and contrast.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. Leftover cake can also be frozen tightly wrapped for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A close-up of a two-layer cake slice on a white plate, with a darker brown textured sponge at the bottom and top, separated by a thick, light beige creamy layer in the middle. The top of the cake is covered with a smooth beige frosting layer, decorated with three piped swirls of the same frosting, and sprinkled lightly with brown sugar crystals. Smooth caramel sauce drips down from the top edge over the frosting and sponge layers, adding a shiny, rich caramel color contrast. The background shows a soft focus cup with a drink, all set against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of brewed coffee?

Yes, you can dissolve instant coffee granules in a small amount of hot water and use it in place of brewed coffee. Adjust the strength to your taste.

How do I prevent the buttercream from being grainy?

Be sure to sift the powdered sugar before adding it and beat the buttercream thoroughly until it is smooth and creamy. Adding liquid coffee gradually helps achieve a silky texture.