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Irresistible Caramel Coffee Buttercream Cake

A decadent cake with layers of moist coffee-infused sponge, rich caramel, and smooth buttercream frosting.

Ingredients

Scale

For the Crust:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup strong brewed coffee, cooled
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup caramel sauce
  • 1 1/2 cups unsalted butter, softened (for buttercream)
  • 4 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 tsp coffee extract (for buttercream)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
  3. Combine flour, baking powder, and salt in a separate bowl. Gradually add to the butter mixture, alternating with coffee and milk.
  4. Divide batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
  5. For the buttercream, beat softened butter until creamy. Gradually add powdered sugar, heavy cream, and coffee extract until smooth.
  6. Assemble the cake by spreading caramel sauce between layers. Frost the entire cake with coffee buttercream. Drizzle with additional caramel if desired.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally