Irresistible Caramel Coffee Buttercream Cake Recipe

Introduction

This Irresistible Caramel Coffee Buttercream Cake combines rich coffee flavors with smooth caramel and velvety buttercream. Perfect for coffee lovers, this cake is moist, flavorful, and ideal for any celebration or cozy gathering.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and prepare two 9-inch round baking pans by greasing them or lining with parchment paper.
2. Step 2: In a mixing bowl, cream together the 3/4 cup softened butter and granulated sugar until fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the cooled coffee and vanilla extract.
3. Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
4. Step 4: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
5. Step 5: While the cakes cool, prepare the buttercream. Beat the 1 1/2 cups softened butter until creamy. Gradually add the powdered sugar while mixing on low speed, then blend in the 2 tablespoons cooled coffee and 1 teaspoon vanilla extract until smooth and spreadable.
6. Step 6: Once the cakes are completely cool, place one layer on a serving plate. Spread half of the caramel sauce over it, then add a layer of buttercream. Top with the second cake layer, then spread the remaining caramel sauce and finish by frosting the top with the remaining buttercream.

Tips & Variations

• Use freshly brewed strong coffee for the best flavor, or substitute with espresso for a more intense taste.
• For a nutty twist, sprinkle chopped toasted pecans or walnuts between the layers.
• If you prefer a less sweet cake, reduce the caramel sauce to 1/4 cup and adjust the powdered sugar in the buttercream to taste.
• To get clean cake layers, chill the cakes briefly before frosting.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. You can also freeze unfrosted cake layers tightly wrapped for up to 2 months; thaw completely before assembling and frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of brewed coffee?

Yes, dissolve the instant coffee granules in hot water and let it cool before using. This will still provide the coffee flavor needed for the cake and buttercream.

How do I prevent the buttercream from being too soft?

Make sure your butter is softened but not too warm. If your kitchen is warm, chill the buttercream briefly before spreading. Also, adding powdered sugar gradually helps control the consistency.

Irresistible Caramel Coffee Buttercream Cake Recipe

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4.6 from 84 reviews

This Irresistible Caramel Coffee Buttercream Cake combines rich coffee-flavored sponge layers with smooth caramel and a luscious coffee-infused buttercream frosting. Perfect for coffee lovers and dessert enthusiasts alike, this cake is moist, flavorful, and elegantly layered to impress at any gathering.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsalted butter, softened
• 3 large eggs
• 1 cup strong brewed coffee, cooled
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup caramel sauce

Buttercream Frosting

• 1 1/2 cups unsalted butter, softened
• 3 cups powdered sugar
• 2 tbsp strong brewed coffee, cooled
• 1 tsp vanilla extract

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round baking pans to ensure the cakes don’t stick.
2. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial for a tender cake texture.
3. Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Stir in the cooled brewed coffee and vanilla extract to infuse the batter with deep coffee flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing which could make the cake dense.
6. Bake the Cake: Divide the cake batter evenly between the two prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool Cakes: Let the cakes cool in their pans for about 10 minutes, then carefully transfer them to a wire rack to cool completely. This prevents the buttercream from melting when applied.
8. Prepare Buttercream: Beat the softened butter until creamy using a mixer. Gradually add powdered sugar while mixing on low speed to prevent a sugar cloud. Once fully incorporated, mix in the cooled brewed coffee and vanilla extract until smooth and spreadable.
9. Assemble the Cake: Once the cakes are completely cooled, spread a layer of buttercream on the first cake layer, drizzle with caramel sauce, then place the second cake layer on top. Cover the top and sides with the remaining buttercream and drizzle additional caramel sauce as desired for garnish.

Notes

• Ensure the coffee is completely cooled before adding to avoid curdling the eggs or melting the buttercream.
• Use room temperature eggs and butter for better incorporation and texture.
• The caramel sauce can be homemade or store-bought depending on your preference.
• For a more intense coffee flavor, consider using espresso instead of regular brewed coffee.
• Store the cake in the refrigerator if not serving immediately, but bring to room temperature before serving for best flavor and texture.

Keywords: caramel coffee cake, buttercream frosting, coffee cake recipe, layered cake, dessert, caramel buttercream, coffee dessert