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Process of making caramel coffee buttercream cake showing ingredients and mixing

Irresistible Caramel Coffee Buttercream Cake

A delightful treat for coffee lovers, this cake features a rich coffee flavor and a creamy caramel buttercream frosting.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups All-purpose flour Provides structure to the cake.
  • 1 cup Granulated sugar Adds sweetness to the cake.
  • 0.5 cup Unsalted butter Softened, for a rich flavor.
  • 2 large Eggs Provides moisture and richness.
  • 0.5 cup Brewed coffee Cooled, enhances the coffee flavor.
  • 1 teaspoon Vanilla extract Adds a lovely aroma.
  • 1.5 teaspoons Baking powder Helps the cake rise.
  • 0.5 teaspoon Baking soda Works with the baking powder for leavening.
  • 0.25 teaspoon Salt Enhances the overall flavor.
Caramel Coffee Buttercream Ingredients
  • 1 cup Unsalted butter Softened, for a creamy texture.
  • 4 cups Powdered sugar Sweetens the buttercream.
  • 0.25 cup Brewed coffee Cooled, to flavor the buttercream.
  • 0.5 cup Caramel sauce Store-bought or homemade, for sweetness.
  • 1 teaspoon Vanilla extract For added flavor in the buttercream.
  • 1 pinch Salt Balances the sweetness.

Equipment

  • oven
  • mixing bowls
  • electric mixer
  • 9-inch round cake pans
  • Wire racks

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
  3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the butter mixture, alternating with the brewed coffee and vanilla extract. Mix until just combined.
  5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  6. In a large mixing bowl, beat the softened butter until creamy and smooth.
  7. Gradually add the powdered sugar, mixing on low speed until combined. Increase the speed and beat until fluffy.
  8. Add the brewed coffee, caramel sauce, vanilla extract, and a pinch of salt. Beat until well combined and smooth. Adjust the consistency with more powdered sugar if needed.
  9. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of caramel coffee buttercream on top.
  10. Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream.
  11. Drizzle additional caramel sauce over the top for garnish if desired.

Notes

Enjoy your Irresistible Caramel Coffee Buttercream Cake, a perfect blend of rich flavors and delightful sweetness!