Decadent Caramel Coffee Buttercream Cake You'll Crave!

A luscious Caramel Coffee Buttercream Cake that combines rich coffee with sweet caramel, perfect for any dessert occasion.

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Prep Time 30

Cook Time 30

Cooling Time 10

Total Time 1 10

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake Base

2 ½ cups All-Purpose Flour Can be substituted with gluten-free flour.
1 cup Granulated Sugar Essential for texture.
1 cup Brown Sugar Light or dark brown sugar can be used.
1 cup Unsalted Butter Can be substituted with margarine or dairy-free butter.
1 cup Brewed Coffee Use decaf if preferred.
½ cup Whole Milk Almond or oat milk can be used.
4 Eggs Consider flax eggs or applesauce for vegan alternative.
2 teaspoons Baking Powder Ensure freshness for best rise.
1 teaspoon Baking Soda
½ teaspoon Salt Can substitute with sea salt.
2 teaspoons Vanilla Extract Pure extract preferred for richer taste.

For the Buttercream Frosting

4 cups Powdered Sugar Crucial for smooth buttercream.
1 cup Heavy Cream Replace with coconut cream for dairy-free option.
½ cup Caramel Sauce Store-bought or homemade can be used.

For Garnish

2 tablespoons Cocoa Powder Optional dusting for presentation.

Equipment

Electric mixer
mixing bowls
Measuring cups
Measuring spoons
Baking pans
wire racks

Method

Step‑by‑Step Instructions for Irresistible Caramel Coffee Buttercream Cake

Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans thoroughly and lightly dust with flour.
In a large mixing bowl, beat together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1 cup of brown sugar until light and fluffy, about 3-4 minutes.
Add 4 large eggs one at a time, mixing well after each addition. Pour in 2 teaspoons of vanilla extract and mix until fully combined.
In a separate bowl, sift together 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add this to the wet mixture, alternating with 1 cup of brewed coffee and ½ cup of whole milk until just incorporated.
Evenly distribute the batter among the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
Allow the layers to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Beat 1 cup of softened unsalted butter in a bowl until creamy, then gradually add 4 cups of powdered sugar, mixing on low speed. Once incorporated, mix in ½ cup of caramel sauce and 2 tablespoons of brewed coffee until light and fluffy.
Once cooled, place one layer on a serving plate and spread a thick layer of buttercream on top. Repeat with the second layer, then frost the top and sides.
Dust the top with cocoa powder before slicing and serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 4gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 40gVitamin A: 5IUCalcium: 4mgIron: 8mg

Notes

Allow the cake layers to cool completely before frosting to prevent buttercream from melting.

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