Irresistible Caramel Coffee Buttercream Cake Recipe
A decadent and irresistible Caramel Coffee Buttercream Cake featuring a moist coffee-infused crust layered with rich caramel sauce and topped with a smooth coffee buttercream frosting. Perfect for coffee lovers looking for a sweet and flavorful dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Crust:
- 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
For the Filling:
- 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
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking. In a large mixing bowl, cream together the softened 3/4 cup unsalted butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender crumb. 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. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture alternately with the 1 cup of cooled strong brewed coffee, mixing gently after each addition to create a smooth batter.
- Bake the Cake: Divide the batter evenly between the two prepared cake pans. Place them in the preheated oven and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and allow the cakes to cool completely in their pans before removing.
- Prepare the Buttercream: While the cakes cool, prepare the coffee buttercream frosting. In a large bowl, beat the 1 1/2 cups softened unsalted butter until creamy and smooth. Gradually add the 3 cups of powdered sugar, beating continuously to avoid lumps. Mix in the 2 tablespoons of cooled strong brewed coffee and 1 teaspoon of vanilla extract until the buttercream reaches a smooth and spreadable consistency.
- Assemble the Cake: Once the cakes have cooled completely, place one cake layer on a serving plate. Spread an even layer of the caramel sauce over the top of this layer. Place the second cake layer on top. Use the prepared coffee buttercream to frost the entire cake, covering the top and sides evenly. For an extra touch of indulgence, drizzle additional caramel sauce over the top of the cake as decoration if desired.
Notes
- Ensure the coffee used is strong and fully cooled to maintain the cake’s moisture and prevent buttercream from melting.
- For best results, use unsalted butter for accurate flavor control in both the cake and buttercream.
- To make the cake ahead, store the unfrosted layers wrapped tightly in plastic wrap at room temperature for up to 2 days or freeze for up to 1 month.
- When assembling, chilling the cake for 30 minutes before frosting can help the crumb set and reduce crumbs mixing into the frosting.
- Use room temperature ingredients for smoother mixing and better texture.
Keywords: caramel coffee cake, buttercream frosting, coffee cake, layered cake, dessert, homemade cake, coffee dessert
