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