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Caramel Coffee Buttercream Cake

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A rich, layered cake featuring moist coffee-flavored cake layers filled and frosted with smooth caramel buttercream, perfect for coffee lovers who enjoy a sweet caramel twist.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in dissolved coffee and vanilla extract.
  6. Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour mixture, mixing just until combined.
  7. Divide batter evenly between prepared pans and smooth tops.
  8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool cakes in pans 10 minutes, then turn out onto wire racks to cool completely.
  10. For buttercream, beat softened butter until creamy.
  11. Gradually add powdered sugar, beating well after each addition.
  12. Beat in dissolved coffee, caramel sauce, vanilla extract, and salt until smooth and fluffy.
  13. To assemble, place one cake layer on a serving plate and spread half of the caramel buttercream over it.
  14. Top with second cake layer and spread remaining buttercream over top and sides.
  15. Chill cake for at least 30 minutes before serving.
  16. Optional: Drizzle extra caramel sauce on top before serving.

Notes

Use good quality instant coffee for best flavor. The caramel buttercream can be stored in the fridge up to 3 days; bring to room temperature and rewhip before frosting. For a stronger coffee flavor, add an extra teaspoon of dissolved coffee to the buttercream.

Nutrition

Find it online: https://www.rapidrecipes.blog/caramel-coffee-buttercream-cake/