Irresistible Caramel Coffee Buttercream Cake
Get ready to indulge in this mouthwatering Caramel Coffee Buttercream Cake that perfectly balances rich coffee flavors with sweet caramel. It’s a delightful treat for any occasion!
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup brown sugar, packed
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup whole milk
- 1/2 teaspoon baking soda
- 1/2 cup strong brewed coffee, cooled
- 1/2 cup caramel sauce (store-bought or homemade)
- 1 cup unsalted butter, room temperature (for buttercream)
- 4 cups powdered sugar
- 2 tablespoons strong brewed coffee, cooled (for buttercream)
- 1/4 cup caramel sauce (store-bought or homemade, for buttercream)
- 1 teaspoon vanilla extract (for buttercream)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the coffee and milk. Begin and end with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
- For the buttercream, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the coffee, caramel sauce, and vanilla extract. Continue to beat until the mixture is light and fluffy.
- Assemble the cake: place one cake layer on a serving plate, spread a layer of caramel sauce on top. Repeat with the remaining layers.
- Frost the sides and top of the cake with the buttercream. Drizzle additional caramel sauce over the top for a beautiful finish.
Nutrition
- Calories: 450
- Sugar: 50g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg