Irresistible Caramel Coffee Buttercream Cake Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
