I stumbled upon this caramel coffee buttercream cake recipe last winter when I was craving something special to serve with my afternoon coffee. The combination of rich coffee flavor with sweet, buttery caramel creates a cake that tastes like it came from an upscale bakery.

My husband, who typically passes on dessert to save room for seconds at dinner, ate two slices before I could even snap a photo! There’s something magical about the way the coffee-infused cake layers pair with the silky caramel buttercream, promising indulgence in every bite. I’ve made this cake for everything from casual family get-togethers to more formal celebrations, and it never fails to impress. The slight coffee bitterness balances perfectly with the sweet caramel notes – a match made in heaven!

Sometimes the simplest ingredients combine to create the most memorable impressions. My neighbor stopped by just as this cake was cooling on the rack, and the aroma alone convinced her to stay for coffee. After one bite, she immediately asked for the recipe. Ready to create some coffee cake magic of your own? Let’s get baking!

Why You’ll Love This Caramel Coffee Dream Cake

I’ve been baking cakes for years, but there’s something special about this caramel coffee creation that keeps my family requesting it again and again. This recipe combines my love for rich coffee flavors with the irresistible sweetness of caramel in a way that feels both indulgent and comforting.

Perfect balance of flavors – The coffee adds depth without overpowering, while the caramel brings sweetness that isn’t cloying
Impressive presentation with minimal effort – The drizzled caramel topping creates a bakery-worthy finish that looks like you spent hours decorating
Makes your kitchen smell absolutely amazing while baking – like a high-end coffee shop and caramel factory combined!
Great make-ahead option for entertaining – I often bake the layers a day before and assemble when needed
Converts even non-coffee drinkers – My daughter, who usually avoids coffee-flavored treats, asks for seconds of this cake every time

This caramel coffee buttercream cake isn’t just dessert—it’s a moment of pure joy on a plate, bringing people together one slice at a time.

Important Ingredients

All-Purpose Flour: I always use unbleached all-purpose flour for this caramel coffee buttercream cake as it provides the perfect structure without making the cake too dense or too crumbly.

Granulated Sugar: The granulated sugar not only sweetens the cake but also helps create that tender crumb that makes each bite melt in your mouth.

Unsalted Butter: I prefer using unsalted butter in both the cake and frosting so I can control the exact amount of salt—make sure it’s softened properly for that perfect creamy texture.

Brewed Coffee: The secret star of this recipe! I use freshly brewed, strong coffee that’s been cooled to room temperature—the better your coffee, the more complex and delicious your cake will be.

Vanilla Extract: A good quality vanilla extract enhances both the coffee and caramel flavors without competing with them—I never skimp on this ingredient.

Caramel Sauce: While store-bought works in a pinch, I often make my own caramel sauce when time allows—the deeper, slightly bitter notes of homemade caramel elevate this caramel coffee cake to something truly special.

Powdered Sugar: Sifting the powdered sugar before adding it to the buttercream prevents any lumps and ensures that silky-smooth frosting that glides perfectly over the cake layers.

How to Make Caramel Coffee Buttercream Cake

Step 1. I always start by preheating my oven to exactly 350°F—I’ve found that having the oven properly heated ensures those cake layers rise evenly with that slightly domed top.

Step 2. In my large stand mixer, I cream together the softened butter and sugar until it’s ultra-light and fluffy—this usually takes about 3-4 minutes, and I don’t cut corners here because this step incorporates air for a tender cake.

Step 3. My grandmother always taught me to add eggs one at a time when baking, and she was right—it prevents the batter from curdling and helps maintain that smooth, velvety texture we’re looking for.

Step 4. I’ve learned through many baking sessions that whisking the dry ingredients separately helps distribute the leavening agents evenly, so I combine the flour, baking powder, baking soda, and salt in a separate bowl.

Step 5. When incorporating the dry ingredients and coffee, I alternate between the two, starting and ending with the dry mix—this prevents the batter from separating and creates the perfect consistency.

Step 6. For the smoothest batter, I fold in the vanilla extract last, using a rubber spatula to preserve all those air bubbles we worked so hard to create during the creaming process.

Step 7. I’ve found that dividing the batter evenly between pans can be tricky, so I use a kitchen scale to ensure each pan gets exactly the same amount—this means both layers will bake at the same rate.

Step 8. My secret to knowing when these coffee-infused layers are done is to look for slight pulling away from the pan edges and a springy top that bounces back when lightly touched.

How to Store & Reheat

I usually store this caramel coffee buttercream cake under a cake dome or in an airtight container at room temperature, where it stays fresh and moist for up to 3 days. The buttercream forms a slight crust that helps preserve the cake’s moisture, but I always make sure it’s fully covered to prevent it from drying out.

If you need to keep it longer, I recommend refrigerating the cake, though in my experience, it’s best to let it come back to room temperature before serving—about 1-2 hours on the counter does the trick. The cold tends to firm up the buttercream and can dull the coffee flavor slightly.

In my kitchen, I rarely have leftovers of this cake to freeze, but when I do, I slice individual portions and wrap them tightly in plastic wrap, then aluminum foil. They keep beautifully for up to 2 months, and I find that thawing them overnight in the refrigerator, then bringing to room temperature gives the best texture and flavor.

What to Serve with Caramel Coffee Cake

Vanilla Bean Ice Cream: There’s something magical about the way a scoop of good vanilla ice cream slowly melts against a warm slice of this cake—the temperature contrast and complementary flavors create the perfect bite.

Fresh Berries: I love serving this rich cake with a side of fresh raspberries or strawberries; the bright acidity cuts through the sweetness and adds a beautiful pop of color to the plate.

Whipped Mascarpone: For special occasions, I whip mascarpone cheese with a touch of powdered sugar and vanilla—it’s less sweet than the cake and adds a luxurious creaminess that takes this dessert to another level.

Hot Coffee or Espresso: My husband always says this cake tastes even better with a small cup of strong coffee or espresso on the side—the intensified coffee notes bring out the flavor in the cake in the most delightful way.

Caramel Drizzle: When I’m feeling particularly indulgent, I warm some extra caramel sauce and drizzle it over each slice just before serving—the warm sauce against the cool buttercream creates an irresistible texture contrast.

FAQs

Can I use instant coffee instead of brewed coffee?

Absolutely! I sometimes dissolve 2 tablespoons of instant coffee in ½ cup hot water when I’m in a hurry—just make sure it’s completely cool before adding to the batter.

Why did my buttercream separate?

This usually happens if the butter or caramel is too warm. I recommend chilling the buttercream for 10-15 minutes, then beating again until smooth and silky.

Can I make this cake ahead of time?

Definitely! I often bake the layers a day ahead, wrap them well in plastic wrap, and store at room temperature, then make the buttercream and assemble just before serving.

How do I prevent my cake layers from sticking to the pans?

I’ve had the best results lining the bottoms with parchment paper circles and greasing the sides—this ensures a clean release every time without tearing those delicate edges.

Can I substitute the caramel sauce?

Yes, though it changes the flavor profile. I’ve used dulce de leche for a more milk-caramel flavor, and it’s delicious—just slightly thicker, so you might need to add a bit more coffee to thin the buttercream.

Is this cake too sweet with both caramel and buttercream?

The coffee in both the cake and frosting balances the sweetness beautifully. If you’re concerned, I recommend reducing the powdered sugar in the buttercream by ½ cup.