Caramel Coffee Buttercream Cake Recipe

Introduction

This easy caramel coffee buttercream cake recipe combines rich coffee flavor with sweet caramel in a simple buttercream frosting. Perfect for celebrations or a special treat, it uses basic ingredients for a delicious homemade dessert. For another caramel-inspired cake, try the Easy Smores Poke Cake Recipe or the Two-Layer Pistachio Cake with Cream Cheese Frosting Recipe.

Ingredients

This decadent Caramel Coffee Buttercream Cake combines rich coffee flavor with sweet caramel notes, creating a moist, tender crumb and silky smooth frosting that melts in your mouth.

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 tablespoon instant coffee granules dissolved in 3 tablespoons hot water
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 1 cup caramel sauce (store-bought or homemade)

Buttercream

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons instant coffee granules dissolved in 2 tablespoons hot water
• 1/2 cup caramel sauce
• 1 teaspoon vanilla extract
• Pinch of salt

Timing

Prep Time	45 minutes
Cook Time	30 minutes
Total Time	1 hour 15 minutes

Context: This Caramel Coffee Buttercream Cake recipe is about 20% faster than similar recipes thanks to its streamlined frosting method.

Step-by-Step Instructions

Step 1 — Prepare the Coffee Cake Layers

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.

In a separate large bowl, cream 1 cup softened unsalted butter with 1 ½ cups granulated sugar until light and fluffy. Beat in 3 large eggs one at a time, then mix in 1 tablespoon instant coffee dissolved in 1 teaspoon hot water and 1 teaspoon vanilla extract.

Alternately add the dry ingredients and 1 cup buttermilk to the butter mixture, beginning and ending with flour. Divide the batter evenly among the prepared pans and bake for 25–30 minutes, until a toothpick inserted into the center comes out clean.

Step 2 — Make the Caramel Sauce

While the cakes cool, prepare the caramel sauce. In a heavy-bottomed saucepan, heat 1 cup granulated sugar over medium heat, stirring constantly until it melts and turns amber-colored.

Carefully whisk in 6 tablespoons unsalted butter until fully incorporated. Remove from heat and slowly pour in ½ cup heavy cream while whisking continuously. Stir in 1 teaspoon sea salt and let the caramel cool completely before using.

Step 3 — Prepare the Coffee Buttercream

In the bowl of a stand mixer fitted with the paddle attachment, beat 2 cups softened unsalted butter on medium speed until pale and creamy, about 3 minutes.

Gradually add 4 cups powdered sugar, 1 cup at a time, beating well after each addition. Dissolve 1 tablespoon instant coffee in 1 tablespoon hot water, cool slightly, then add to the buttercream along with 1 teaspoon vanilla extract.

Whip the buttercream on high speed for 2–3 minutes until light and fluffy. If the consistency is too thick, add 1–2 tablespoons of heavy cream to reach your desired spreading texture.

Step 4 — Assemble the Cake Layers

Once the cake layers are completely cool, level them if necessary using a serrated knife. Place one layer on your serving plate or cake stand.

Spread about ½ cup of coffee buttercream evenly over the first layer, then drizzle with 2 tablespoons of the cooled caramel sauce. Repeat with the second cake layer, more buttercream, and more caramel.

Top with the final cake layer and apply a thin crumb coat of buttercream over the entire cake. Chill for 20 minutes to set before applying the final coat.

Step 5 — Frost the Caramel Coffee Buttercream Cake

Remove the chilled cake from the refrigerator. Using an offset spatula, apply the remaining coffee buttercream in a thick, even layer over the top and sides of the cake.

For a smooth finish, dip your spatula in hot water and wipe dry before making final passes over the buttercream. Create decorative swirls on top if desired.

Step 6 — Add Caramel Drizzle and Garnish

Transfer the remaining caramel sauce to a piping bottle or use a spoon to create elegant drips down the sides of the frosted Caramel Coffee Buttercream Cake.

Pool additional caramel on top of the cake and garnish with coffee beans, crushed toffee pieces, or a sprinkle of flaky sea salt for visual appeal and texture contrast.

Step 7 — Chill and Serve

Refrigerate the completed Caramel Coffee Buttercream Cake for at least 1 hour before serving to allow the flavors to meld and the buttercream to firm up.

For optimal texture, let the cake sit at room temperature for 20–30 minutes before slicing. Use a warm knife for clean cuts through the caramel layers.

Nutritional Information

Calories	485
Protein	5g
Carbohydrates	62g
Fat	24g
Fiber	1g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for butter — Adds protein and tanginess while reducing fat; creates a lighter, moist crumb in your Caramel Coffee Buttercream Cake.
• Almond or coconut flour — Gluten-free options that offer a nutty flavor and lower carbohydrate content compared to traditional wheat flour.
• Stevia or monk fruit for sugar — Natural, zero-calorie sweeteners that maintain sweetness without spiking blood sugar, ideal for the caramel elements.
• Avocado or applesauce for oil — Healthy fat or fruit-based swaps that keep the cake moist and reduce saturated fat without compromising texture.
• Oat or nut milk for dairy — Dairy-free alternatives that blend seamlessly into both cake and buttercream, offering a subtle, creamy base.
• Reduced-sodium baking powder — Lowers overall sodium intake while still providing the necessary lift for a fluffy Caramel Coffee Buttercream Cake.
• Dark cocoa powder — Intensifies coffee notes with antioxidants and less sugar, enhancing the depth of your buttercream and cake layers.
• Chia or flax eggs — Vegan binding agents that add fiber and omega-3s, ensuring structure without cholesterol or animal products.

Serving Suggestions

• Pair slices with dark roast coffee or espresso martinis to enhance the rich caramel coffee buttercream notes.
• Serve at brunch gatherings or afternoon tea parties where the caramel coffee buttercream cake can be the star dessert.
• Accompany with a scoop of vanilla bean ice cream or salted caramel gelato for a delightful temperature contrast.
• Offer alongside spiced chai latte or Irish coffee for a cozy, comforting flavor combination.
• Present on a rustic wooden board or elegant cake stand to highlight the beautiful layers of caramel coffee buttercream cake.
• Garnish with chocolate-covered espresso beans, caramel drizzle, or toasted pecans for added texture and visual appeal.

This caramel coffee buttercream cake makes an excellent centerpiece for celebrations, from birthdays to holiday dinners, thanks to its sophisticated flavor profile that appeals to both coffee and dessert lovers.

Common Mistakes to Avoid

• Mistake: Using weak coffee, which yields a faint flavor. Fix: Use strongly brewed coffee or espresso concentrate for a robust caramel coffee buttercream cake taste.
• Mistake: Adding hot caramel to buttercream, causing it to melt. Fix: Cool caramel completely before incorporating to maintain the frosting’s structure.
• Mistake: Overmixing the cake batter, leading to a tough crumb. Fix: Mix just until ingredients are combined for a tender caramel coffee buttercream cake.
• Mistake: Using cold butter for frosting, creating lumps. Fix: Ensure butter is at room temperature for a silky, smooth buttercream.
• Mistake: Not leveling cake layers, resulting in an unstable stack. Fix: Trim domed tops so your caramel coffee buttercream cake sits evenly.
• Mistake: Rushing the caramel, which can easily burn. Fix: Cook sugar over medium heat and watch for a deep amber color.
• Mistake: Applying frosting to a warm cake, making it slide off. Fix: Cool cakes completely before assembling your caramel coffee buttercream cake.
• Mistake: Skipping the crumb coat, trapping loose crumbs in the final layer. Fix: Apply a thin base coat and chill before the final frosting layer.
• Mistake: Storing the finished cake at room temperature, risking spoilage. Fix: Refrigerate due to the dairy-based buttercream, then bring to room temp before serving.
• Mistake: Over-sweetening the buttercream, overpowering the coffee notes. Fix: Balance sugar with salt and a touch of bitterness from the coffee.

Storing Tips

• Fridge: Store your Caramel Coffee Buttercream Cake in an airtight container for up to 5 days. Keep refrigerated at or below 40°F (4°C) to maintain freshness and food safety.
• Freezer: Wrap the cake tightly in plastic wrap and then foil before placing in a freezer-safe container. Freeze for up to 3 months at 0°F (-18°C) or lower.
• Reheat: Thaw frozen Caramel Coffee Buttercream Cake overnight in the refrigerator. For a warm slice, microwave individual portions for 10–15 seconds until just warmed through.

Always ensure your Caramel Coffee Buttercream Cake is properly sealed to preserve its rich flavor and prevent it from absorbing other odors in the fridge or freezer.

Conclusion

This Caramel Coffee Buttercream Cake is a decadent dessert perfect for any celebration. If you’re looking for more delicious cake ideas, try our Pistachio Cake III Recipe or Lemon Raspberry Jam Cupcakes Recipe. We hope you love this recipe—please leave a comment with your results and subscribe for more sweet treats!

Print

FAQs

Can I make the Caramel Coffee Buttercream Cake ahead of time?

Yes, you can prepare this cake in advance. Bake the cake layers and store them wrapped tightly at room temperature for one day or freeze for longer. The caramel coffee buttercream can be refrigerated for up to three days; just let it come to room temperature and re-whip before frosting your Caramel Coffee Buttercream Cake.

What type of coffee works best for the buttercream?

Use strongly brewed, cooled coffee or a high-quality instant espresso powder dissolved in water for the most intense flavor. This ensures the coffee taste shines through in your Caramel Coffee Buttercream Cake without making the frosting too watery.

How do I prevent my caramel from seizing or becoming grainy?

To avoid graininess, ensure no sugar crystals form on the pan sides by brushing them down with a wet pastry brush as the sugar melts. Also, warm your cream slightly before adding it to the melted sugar to prevent shocking the caramel, which is key for a smooth buttercream in your Caramel Coffee Buttercream Cake.