Indulge in the perfect harmony of coffee and caramel flavors with this decadent cake. Perfect for any celebration, it’s bound to impress!
Author:Munch Twist
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 granulated sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup brown sugar, packed
1 cup unsalted butter, room temperature
1/2 teaspoon salt
3 large eggs
1/2 cup strong brewed coffee, cooled
1 1/2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla extract
1/2 cup caramel sauce
4 cups powdered sugar
1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
2 tablespoons strong brewed coffee, cooled
1/4 cup caramel sauce
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 the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the coffee and milk, beginning and ending 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, then turn them out onto a wire rack to cool completely.
In a large bowl, 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, and continue to beat until light and fluffy.
Place one cake layer on a serving plate and 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 on top for decoration.