Caramel Coffee Buttercream Cake

This Caramel Coffee Buttercream Cake is perfect for those who love a rich and indulgent dessert that combines the deep flavors of coffee with the sweet smoothness of caramel. It’s a fantastic choice for special occasions or when you want to impress friends without spending all day baking.

I made this cake for a small family gathering and it disappeared faster than any other dessert I’ve brought before. The balance of coffee and caramel keeps everyone coming back for seconds.

Ingredients

• All-purpose flour: Two cups provides a sturdy yet tender crumb for the cake layers. Use fresh flour for best results.
• Granulated sugar: One and a half cups gives a classic sweetness. Choose a fine sugar to blend well.
• Unsalted butter: Three quarters cup, softened helps create a moist cake and smooth buttercream. Softening properly ensures easy creaming.
• Eggs: Three large add binding and richness. Fresh eggs improve texture and flavor.
• Strong brewed coffee: One cup, cooled infuses the cake with that signature coffee taste. Use freshly brewed strong coffee for vibrancy.
• Vanilla extract: One teaspoon rounds out the flavors and adds warmth. Always pick pure vanilla for genuine flavor.
• Baking powder: Two teaspoons gives lift and lightness to the cake.
• Salt: Half a teaspoon balances sweetness and enhances flavors.
• Caramel sauce: Half a cup for layering brings a luscious, sticky sweetness. Use a high-quality caramel or homemade if possible.
• Unsalted butter: One and a half cups, softened for the buttercream ensures a silky texture.
• Powdered sugar: Three cups sweetens the buttercream without granules.
• Strong brewed coffee: Two tablespoons, cooled in the buttercream keeps the coffee flavor consistent throughout the cake.
• Vanilla extract: One teaspoon in the buttercream deepens the aroma and flavor.

Instructions

Preheat and Prepare:

Preheat your oven to 350 degrees Fahrenheit. Grease and flour two nine-inch round cake pans carefully for even baking and easy release of the cakes later. This step is crucial to avoid sticking.

Cream Butter and Sugar:

In a large mixing bowl, beat three quarters cup softened butter with the granulated sugar until the mixture becomes light and fluffy. This can take about five minutes using a hand mixer or stand mixer on medium speed. Proper creaming incorporates air for a tender cake.

Add Eggs and Vanilla:

Beat the eggs in one at a time, ensuring each egg is fully mixed before adding the next. Stir in the vanilla extract to enhance flavor complexity.

Mix Dry Ingredients:

In a separate bowl, combine the flour, baking powder, and salt. Whisk them together to distribute the leavening agents evenly.

Combine Wet and Dry Mixtures:

Gradually add the dry ingredient mix to the butter mixture, alternating with the cooled strong coffee. Start and end with the flour mixture. Mix gently to keep the batter light and avoid overworking gluten which can make the cake tough.

Bake the Cake Layers:

Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula for even layers. Bake in the preheated oven for about twenty-five to thirty minutes or until a toothpick inserted in the center comes out clean. Once baked, set them on wire racks to cool completely before frosting.

Prepare Coffee Buttercream Frosting:

Beat one and a half cups of softened butter until creamy and smooth. Slowly add the powdered sugar, mixing well to combine. Add the two tablespoons cooled strong coffee and one teaspoon vanilla extract. Beat until the frosting is light and fluffy with no lumps.

Assemble the Cake:

Place one cake layer on your serving plate. Spread half a cup of caramel sauce evenly over the top. Add the second layer and cover the entire cake with the coffee buttercream frosting, smoothing the sides and top. Optionally drizzle more caramel sauce over the top for a finishing touch.

My favorite ingredient is the strong brewed coffee because it brings a rich aroma and a cozy depth. I remember serving this cake during a rainy weekend when the smell of coffee filled the kitchen, making the whole house feel warm and inviting.

Storage Tips

Store the cake in an airtight container in the refrigerator to keep the buttercream firm and fresh. Bring to room temperature before serving for the best texture and flavor. For longer storage, wrap tightly in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the fridge and re-frost gently if needed.

Ingredient Swaps

If you prefer, substitute the all-purpose flour with a gluten-free blend, ensuring it includes xanthan gum for structure. Use coconut oil in place of butter for a dairy-free version but note the flavor will change slightly. Dark chocolate chips can be stirred into the batter for a mocha twist.

Serving Ideas

Pair a slice with a cup of black coffee for a classic combo or an espresso for a more intense experience. A scoop of vanilla ice cream on the side adds a creamy contrast. Fresh berries or a sprinkle of toasted nuts on top offer texture and a fresh bite.

This cake’s rich coffee and caramel flavors make it a standout treat for any celebration or quiet moment. Enjoy each bite with a warm cup of your favorite coffee.

Frequently Asked Recipe Questions

→ How do I get a strong coffee flavor without bitterness?

Use freshly brewed strong coffee that's cooled completely to avoid bitterness. Adding coffee extract sparingly can intensify flavor without harshness.

→ Can I prepare the layers ahead of time?

Yes, the cake layers can be baked in advance and stored wrapped in the refrigerator or freezer, ensuring freshness when ready to assemble.

→ What is the best way to prevent the buttercream from melting?

Ensure the brewed coffee added to the buttercream is cooled thoroughly before mixing to maintain a stable, creamy texture.

→ How do I achieve a smooth buttercream consistency?

Beat softened butter until creamy before gradually adding powdered sugar and cooled coffee, mixing until smooth and fluffy without lumps.

→ Can I substitute caramel sauce with homemade caramel?

Absolutely, homemade caramel can be used for a personalized sweetness and texture, just as long as it’s set to a spreadable consistency.