Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup brewed coffee, cooled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup caramel sauce
- For the buttercream: 2 cups powdered sugar, 1 cup butter, 2 tablespoons coffee extract
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch cake pans.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in cooled coffee and vanilla extract.
- In another bowl, sift together flour, baking powder, and baking soda.
- Gradually add dry ingredients to wet mixture, stirring until just combined.
- Divide batter evenly between the prepared pans and bake for 25-30 minutes.
- Allow cakes to cool completely before assembling.
- Spread caramel sauce between layers and frost with buttercream.
Notes
Ensure coffee is fully cooled to prevent curdling. Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 40g
- Fat: 20g
- Carbohydrates: 60g
- Protein: 5g