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Caramel Coffee Buttercream Cake:

Decadent Caramel Coffee Buttercream Cake for Coffee Lovers

Indulge in this Caramel Coffee Buttercream Cake, featuring moist layers of coffee cake and rich buttercream, drizzled with homemade caramel.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 tbsp Baking Powder Ensure freshness for best results.
  • 1 tsp Baking Soda Adds additional leavening.
  • 1 tsp Salt Use sea salt for a different taste profile.
  • 1 cup Unsalted Butter Substitute with margarine or dairy-free for vegan.
  • 2 cups Granulated Sugar Brown sugar can be used for more flavor.
  • 4 large Eggs For vegan use flax eggs.
  • 2 tsp Vanilla Extract Use pure vanilla for best experience.
  • 1 cup Buttermilk Substitute with milk and vinegar.
  • 1 cup Strong Brewed Coffee Feel free to use decaf if preferred.
For the Caramel Sauce
  • 1 cup Granulated Sugar Don’t stir too much while melting!
  • 1/2 cup Heavy Cream Can substitute with coconut cream.
For the Buttercream Frosting
  • 1 cup Unsalted Butter Ensure it's at room temperature.
  • 4 cups Powdered Sugar Sifting helps achieve smooth buttercream.
  • 1/4 cup Heavy Cream You can substitute with milk.
  • 1/2 cup Caramel Sauce Homemade sauce is particularly scrumptious!
  • 1/4 cup Strong Brewed Coffee Use it to enhance flavor.

Equipment

  • Mixing bowl
  • Electric mixer
  • Measuring cups
  • Measuring spoons
  • 9-inch Round Cake Pans
  • Saucepan
  • Cooling Rack
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. Using an electric mixer, beat the softened unsalted butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
  4. Add the eggs one at a time to the butter-sugar mixture, mixing thoroughly, then blend in the vanilla extract.
  5. Gradually add the dry flour mixture alternately with buttermilk and coffee, mixing gently until just combined.
  6. Evenly divide the cake batter among the three prepared pans and bake for 25 to 30 minutes.
  7. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
  8. In a saucepan over medium heat, melt the granulated sugar until it turns deep amber, then stir in butter and cream until smooth.
  9. In a mixing bowl, beat softened unsalted butter until creamy, then slowly add powdered sugar, caramel sauce, heavy cream, and coffee.
  10. To assemble, layer the cakes with buttercream in between and frosting on the sides and top, drizzling with extra caramel sauce.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 62gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 200mgPotassium: 300mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best mixing results. Use quality ingredients for optimal flavor.

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