Go Back
–+ servings
Caramel Coffee Buttercream Cake:

Indulge in Decadence with Caramel Coffee Buttercream Cake

This Caramel Coffee Buttercream Cake is a delightful blend of coffee and caramel, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups all-purpose flour use cake flour for extra light texture
  • 1 tbsp baking powder ensure it's fresh for optimal lift
  • 1 tsp baking soda avoid expired for best results
  • 1 tsp salt can be omitted for low-sodium version
  • 1 cup unsalted butter substitute with margarine for dairy-free
  • 2 cups granulated sugar use coconut sugar for healthier option
  • 4 large eggs substitute with unsweetened applesauce for egg-free
  • 2 tsp vanilla extract opt for high-quality for best taste
  • 1 cup buttermilk use milk mixed with lemon juice as substitute
  • 1 cup strong brewed coffee decaffeinated works for caffeine-free
For the Caramel Sauce
  • 1 cup granulated sugar do not use brown sugar
  • 1/2 cup unsalted butter ensures proper emulsification
  • 1/2 cup heavy cream half-and-half can be used
  • 1 tsp vanilla extract can be excluded if preferred
  • 1 pinch salt use sea salt for depth of flavor
For the Buttercream Frosting
  • 1 cup unsalted butter replace with vegan butter for dairy-free
  • 4 cups powdered sugar sifting helps remove lumps
  • 1/4 cup heavy cream substitute with milk for lighter version
  • 1/2 cup caramel sauce store-bought or homemade
  • 2 tsp vanilla extract focus on high quality
  • 1/4 cup brewed coffee be sure to cool before using

Equipment

  • 9-inch round cake pans
  • mixing bowls
  • electric mixer
  • Whisk
  • measuring cups
  • Measuring spoons
  • medium saucepan
  • toothpick

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans by greasing and dusting with flour.
  2. In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt) until blended.
  3. In another bowl, beat the unsalted butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time to the butter mixture, followed by vanilla extract, mixing until smooth.
  5. Gradually add dry mixture alternately with buttermilk and cooled brewed coffee, mixing just until combined.
  6. Divide the batter among the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
  7. Cool the cakes in their pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Prepare the caramel sauce by melting sugar in a saucepan until golden amber, then whisk in butter and cream.
  9. In a bowl, beat softened unsalted butter until creamy, then add sifted powdered sugar, cream, caramel, vanilla, and coffee.
  10. Once cooled, layer the cake with buttercream and drizzle additional caramel sauce on top for decoration.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 4gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 35gVitamin A: 8IUCalcium: 2mgIron: 8mg

Notes

Ensure all ingredients are at room temperature for better blending, and check for doneness using a toothpick.

Tried this recipe?

Let us know how it was!