The Irresistible Caramel Coffee Buttercream Cake is a true fusion of flavors.

Combining the robustness of coffee and the sweetness of caramel, this cake is a dessert lover’s dream.

With a buttery cake base and smooth caramel coffee buttercream frosting, this recipe brings out the best of both flavors.

It’s perfect for coffee enthusiasts or anyone looking for an elegant dessert to impress family and friends!

Ingredients

For the cake:

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup brown sugar
1 cup unsalted butter, softened
1 cup brewed coffee, cooled
½ cup whole milk
4 large eggs
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp vanilla extract

For the caramel coffee buttercream:

1 cup unsalted butter, softened
4 cups powdered sugar
¼ cup heavy cream
¼ cup caramel sauce
2 tbsp brewed coffee, cooled
1 tsp vanilla extract

To garnish:

Cocoa powder for dusting

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

Step 2: Cream butter, granulated sugar, and brown sugar in a large bowl until light and fluffy (3-4 minutes). Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Step 3: In a separate bowl, sift together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with coffee and milk. Start and end with the dry ingredients, mixing until just combined.

Step 4: Divide batter evenly among prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes before transferring to wire racks.

Step 5: Beat butter for buttercream until creamy. Gradually add powdered sugar, then mix in caramel sauce, coffee, cream, and vanilla. Beat until fluffy and smooth.

Step 6: Assemble cake layers with buttercream between each. Frost the top and sides, then dust with cocoa powder. Chill before serving for best results.

Tips

Use room-temperature ingredients for smooth blending and even baking.

Chill cake layers briefly before frosting to prevent crumbs mixing into the buttercream.

Rotate pans midway through baking if your oven has hot spots for even browning.

Avoid overbaking by removing cakes as soon as a toothpick comes out clean.

FAQs

1. Can I make this cake ahead of time?

Yes, bake the layers a day in advance and frost before serving.

2. Can I use decaf coffee?

Absolutely! Decaf coffee works perfectly in this recipe.

3. What’s the best substitute for caramel sauce?

Dulce de leche is a great alternative for a richer flavor.

4. Can I make this cake gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend.