Caramel Coffee Buttercream Cake (Printable Version)
Moist coffee-layered cake with caramel sauce and creamy coffee buttercream frosting.
# Ingredients Required:
→ Cake
01 -
240 g all-purpose flour
02 -
300 g granulated sugar
03 -
170 g unsalted butter, softened
04 -
3 large eggs
05 -
240 ml strong brewed coffee, cooled
06 -
5 ml vanilla extract
07 -
8 g baking powder
08 -
2.5 g salt
09 -
120 ml caramel sauce
→ Coffee Buttercream
10 -
340 g unsalted butter, softened
11 -
360 g powdered sugar
12 -
30 ml strong brewed coffee, cooled
13 -
5 ml vanilla extract
# Guide to Cooking:
01 -
Preheat oven to 175°C. Grease and flour two 23 cm round cake pans.
02 -
In a large bowl, cream together 170 g butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
03 -
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture, alternating with cooled coffee, beginning and ending with dry ingredients.
04 -
Divide batter evenly between prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before assembling.
05 -
Beat softened butter until creamy. Gradually add powdered sugar, then mix in cooled coffee and vanilla extract until smooth.
06 -
Spread caramel sauce evenly between cake layers. Frost the entire cake with coffee buttercream. Optionally drizzle with additional caramel sauce.
# Extra Suggestions:
01 -
For a more intense coffee flavor, add 15-30 ml coffee extract to the batter.
02 -
Ensure coffee is cooled before mixing to prevent melting the butter.
03 -
Cake layers can be prepared ahead and stored refrigerated or frozen.