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Irresistible Caramel Coffee Buttercream Cake

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.
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Prep Time 30 minutes
Cook Time 30 minutes
chill time 1 hour
Total Time 2 hours
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the cake:
  • 2 1/2 cups 315 g all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup 230 g unsalted butter, softened
  • 1 3/4 cups 350 g granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp instant coffee granules dissolved in 1/2 cup (120 ml) hot water
  • 1 cup 240 ml buttermilk
  • For the caramel filling:
  • 1 cup 200 g granulated sugar
  • 1/4 cup 60 ml water
  • 1/2 cup 120 ml heavy cream
  • 3 tbsp unsalted butter
  • 1/2 tsp salt
  • For the coffee buttercream frosting:
  • 1 cup 230 g unsalted butter, softened
  • 4 cups 500 g powdered sugar
  • 2 tbsp instant coffee granules dissolved in 3 tbsp heavy cream
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • Optional garnish:
  • Caramel drizzle coffee beans, or chocolate shavings

Method
 

  1. Make the cake
  2. Preheat your oven to 350°F (175°C). Grease and line two 9-inch (23 cm) round cake pans with parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a large mixing bowl, cream the butter and sugar until light and fluffy, about 2–3 minutes.
  5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. 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.
  7. 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.
  8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  9. Make the caramel filling
  10. 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.
  11. Carefully whisk in the heavy cream (the mixture will bubble up). Add the butter and salt, stirring until smooth.
  12. Let the caramel cool to room temperature before using.
  13. Make the coffee buttercream frosting
  14. In a large bowl, beat the softened butter until creamy.
  15. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
  16. Add the dissolved coffee, vanilla extract, and salt. Beat until the frosting is smooth and fluffy.
  17. Assemble the cake
  18. Place one cake layer on a serving plate. Spread a thin layer of caramel filling over the top.
  19. Add a layer of buttercream frosting on top of the caramel.
  20. Place the second cake layer on top and frost the entire cake with the coffee buttercream.
  21. Drizzle caramel sauce over the top and garnish with coffee beans or chocolate shavings if desired.
  22. Serve
  23. 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.