Introduction
This cake is a dream for coffee and caramel lovers! Moist layers of coffee-infused cake are paired with a silky caramel coffee buttercream frosting. It’s the ultimate dessert to satisfy your sweet tooth, with a perfect balance of coffee bitterness and rich caramel sweetness.
Ingredients
For the Coffee Cake Layers:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup strong brewed coffee, cooled
- ½ cup buttermilk (or milk)
- ½ cup sour cream
For the Caramel Coffee Buttercream:
- 1 cup unsalted butter, softened
- 1 ½ cups powdered sugar
- ½ cup caramel sauce (store-bought or homemade)
- 2 tablespoons strong brewed coffee, cooled
- 1 teaspoon vanilla extract
- 1 pinch salt
- Optional: caramel drizzle for decoration
For the Caramel Sauce (if making homemade):
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
Step-by-Step Recipe
1. Make the Caramel Sauce (if homemade):
- In a saucepan over medium heat, melt the sugar, stirring constantly. Once it melts and becomes amber in color (about 5-7 minutes), add in the butter and stir until melted.
- Slowly pour in the heavy cream (be careful, it will bubble), and whisk until smooth. Let the sauce simmer for another 2-3 minutes, then remove from heat.
- Stir in the vanilla and salt, then set aside to cool.
2. Prepare the Coffee Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually alternate adding the dry ingredients and the wet ingredients (coffee, buttermilk, and sour cream) to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the two prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
3. Make the Caramel Coffee Buttercream:
- Beat the butter in a large bowl until creamy and smooth.
- Gradually add the powdered sugar, beating until fluffy.
- Add the caramel sauce, coffee, vanilla extract, and salt, and mix until well combined and smooth. Adjust the consistency with more powdered sugar if needed for a thicker frosting, or a bit more coffee if it’s too thick.
4. Assemble the Cake:
- Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous layer of caramel coffee buttercream on top.
- Place the second cake layer on top and frost the top and sides of the entire cake with the buttercream.
- For extra flair, drizzle some additional caramel sauce over the top of the cake and decorate with coffee beans or crushed pecans.
5. Serve and Enjoy:
- Let the cake set for about 30 minutes to allow the frosting to firm up. Slice, serve, and enjoy the rich combination of caramel and coffee in every bite!
Tips for the Perfect Cake
- For a richer coffee flavor, use espresso instead of regular brewed coffee.
- The cake can be made a day ahead and stored at room temperature in an airtight container.
- If you like a stronger caramel taste, increase the caramel sauce in the buttercream to your preference.
- To avoid dry cake layers, be sure not to overmix the batter once the dry ingredients are added.
Variations
- Chocolate version: Add ½ cup of cocoa powder to the dry ingredients for a chocolate-coffee twist.
- Nutty: Add toasted pecans or walnuts to the cake layers or sprinkle them on top of the buttercream for added crunch.
- Salted caramel: Top the finished cake with a sprinkle of flaky sea salt for a salted caramel version.
Health Considerations and Nutritional Value
While this cake is indulgent, you can reduce the sugar by substituting some of the caramel with a sugar-free version or using less butter. However, it’s best enjoyed in moderation due to its rich content of sugar, butter, and caramel!
Irresistible Caramel Coffee Buttercream Cake
This cake is a dream for coffee and caramel lovers! Moist layers of coffee-infused cake are paired with a silky caramel coffee buttercream frosting. It’s the ultimate dessert to satisfy your sweet tooth, with a perfect balance of coffee bitterness and rich caramel sweetness.
Ingredients
Method
- Make the cake
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch (23 cm) round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk and dissolved coffee. Begin and end with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the caramel filling
- In a medium saucepan, combine the sugar and water over medium heat. Cook without stirring until the sugar dissolves and turns a deep amber color, about 8–10 minutes.
- Carefully whisk in the heavy cream (the mixture will bubble up). Add the butter and salt, stirring until smooth.
- Let the caramel cool to room temperature before using.
- Make the coffee buttercream frosting
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Add the dissolved coffee, vanilla extract, and salt. Beat until the frosting is smooth and fluffy.
- Assemble the cake
- Place one cake layer on a serving plate. Spread a thin layer of caramel filling over the top.
- Add a layer of buttercream frosting on top of the caramel.
- Place the second cake layer on top and frost the entire cake with the coffee buttercream.
- Drizzle caramel sauce over the top and garnish with coffee beans or chocolate shavings if desired.
- Serve
- Slice and enjoy this indulgent cake with a cup of coffee or tea.
Notes
- Make-Ahead: Bake the cake layers and prepare the caramel filling a day in advance. Assemble and frost the cake on the day of serving.
- Storage: Store the cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving.
- Variations: Add chopped nuts or a sprinkle of sea salt to the caramel for extra texture and flavor.