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Caramel Coffee Buttercream Cake

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

  • Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  • 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.
  • 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.
  • 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.
  • Beat butter for buttercream until creamy.
    Gradually add powdered sugar, then mix in caramel sauce, coffee, cream, and vanilla. Beat until fluffy and smooth.
  • Assemble cake layers with buttercream between each.
    Frost the top and sides, then dust with cocoa powder. Chill before serving for best results.