Caramel Coffee Buttercream Cake Recipe

Introduction

This Caramel Coffee Buttercream Cake is a decadent dessert that perfectly blends rich coffee flavors with smooth caramel and creamy buttercream. It’s an indulgent treat that will impress at any gathering or cozy night in.

Ingredients

• Coffee-infused cake layers (3 layers, cooled)
• Buttercream frosting
• Caramel sauce, cooled
• Heavy cream (optional, for frosting consistency)

Instructions

1. Step 1: Beat the buttercream frosting for 5 minutes until it becomes light and fluffy. If the frosting is too thick, gradually add a little heavy cream until you reach your desired consistency.
2. Step 2: Place one cooled coffee cake layer on a serving plate or cake stand. Spread an even layer of buttercream frosting on top.
3. Step 3: Add the second cake layer and spread another layer of frosting. Then place the third cake layer on top.
4. Step 4: Use the remaining buttercream to frost the top and sides of the cake smoothly.
5. Step 5: Drizzle the cooled caramel sauce over the frosted cake, allowing it to drip down the sides for an elegant finish.
6. Step 6: Slice and serve your delicious caramel coffee cake to enjoy!

Tips & Variations

• Use freshly brewed strong coffee in your cake batter for an enhanced coffee flavor.
• Chill the cake layers before assembling to make frosting easier and less messy.
• Try adding toasted nuts or chocolate shavings on top for extra texture and decoration.
• If you prefer a less sweet cake, reduce the caramel sauce or use a salted caramel variation.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh. Allow it to come to room temperature for about 30 minutes before serving. Leftover cake slices can be wrapped tightly and frozen for up to one month; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the coffee cake layers a day or two in advance. Wrap them tightly in plastic wrap and store at room temperature or in the refrigerator until ready to assemble.

How do I keep the caramel sauce from melting the frosting?

Make sure the caramel sauce is completely cooled before drizzling it over the cake. This prevents it from melting the buttercream and keeps your decoration neat.

Caramel Coffee Buttercream Cake Recipe

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Indulge in this decadent Caramel Coffee Buttercream Cake, featuring moist coffee-infused cake layers enveloped in rich, fluffy buttercream frosting and topped with a luscious caramel drizzle. This elegant dessert harmoniously blends bold coffee flavors with sweet caramel notes, perfect for special occasions or elevating your everyday dessert.

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

Ingredients

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For the Coffee-Infused Cake

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

For the Buttercream Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons brewed coffee, cooled
• 2–3 tablespoons heavy cream (adjust for consistency)
• 1 teaspoon vanilla extract
• Pinch of salt

For the Caramel Sauce

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream
• Pinch of salt

Instructions

1. Prepare the Coffee-Infused Cake: Preheat your oven to 350°F (175°C). In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, cream together softened butter and sugar until pale and fluffy. Add eggs one at a time, beating well after each addition, then stir in vanilla extract. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients, mixing just until combined. Finally, fold in cooled brewed coffee carefully. Divide the batter evenly between three greased and floured 8-inch cake pans.
2. Bake the Cake Layers: Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
3. Make the Caramel Sauce: In a medium saucepan over medium heat, melt the granulated sugar without stirring, swirling the pan occasionally until sugar is fully melted and amber in color. Carefully add butter and stir until melted and combined. Slowly pour in heavy cream, stirring constantly until smooth. Add a pinch of salt and remove from heat. Allow to cool to room temperature.
4. Prepare the Buttercream Frosting: In a large bowl, beat softened butter for 2 minutes until creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Mix in brewed coffee, vanilla extract, and salt. Beat the frosting vigorously for 5 minutes until light and fluffy. If the frosting is too thick, add heavy cream one teaspoon at a time until desired spreadable consistency is reached.
5. Assemble the Cake: Place one cooled cake layer on a serving plate or cake stand. Evenly spread a layer of buttercream frosting on top. Repeat with the second cake layer and frost again. Place the third cake layer on top and apply a thin crumb coat first. Chill the cake for 20 minutes, then frost the top and sides with the remaining buttercream for a smooth finish.
6. Decorate with Caramel Sauce: Drizzle the cooled caramel sauce over the top of the frosted cake, allowing it to gracefully drip down the sides. Chill the assembled cake for at least 30 minutes before serving to set the frosting and caramel.
7. Serve: Slice and enjoy this rich, flavorful caramel coffee buttercream cake as a perfect dessert for coffee lovers and special occasions.

Notes

• For stronger coffee flavor, use espresso instead of brewed coffee.
• If frosting is too thin, chill for 10 minutes and rewhip before frosting the cake.
• Store the cake covered in the refrigerator for up to 3 days.
• Bring cake slices to room temperature before serving for best flavor and texture.
• The caramel sauce can be refrigerated and gently reheated for future use.

Keywords: Caramel cake, Coffee cake, Buttercream frosting, Decadent dessert, Layer cake, Coffee-flavored cake, Caramel drizzle