This Irresistible Caramel Coffee Buttercream Cake is a decadent dessert that combines rich coffee-flavored cake layers with a luscious caramel coffee buttercream frosting. It’s the perfect treat for coffee lovers, with a deep caramel flavor and a smooth, creamy finish. Whether you’re celebrating a special occasion or just indulging in a sweet craving, this cake will impress anyone who takes a bite!

Why You’ll Love This Irresistible Caramel Coffee Buttercream Cake ?

This cake strikes the perfect balance between the bold flavors of coffee and the sweetness of caramel. The layers are light and fluffy, while the buttercream frosting is silky and rich. Each bite gives you a hit of coffee with the indulgent taste of caramel, making it an ideal dessert for those who love a twist on classic flavors. Plus, it’s not only delicious but also stunning to look at, especially with the elegant dusting of cocoa powder on top.

Irresistible Caramel Coffee Buttercream Cake

Ingredients For Irresistible Caramel Coffee Buttercream Cake : 

For the Cake:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 1 cup unsalted butter, softened
• 1 cup brewed coffee, cooled
• 1/2 cup whole milk
• 4 large eggs
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp vanilla extract

For the Caramel Coffee Buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1/4 cup caramel sauce
• 2 tbsp brewed coffee, cooled
• 1 tsp vanilla extract

For Garnish:

• Cocoa powder, for dusting

How to Make Irresistible Caramel Coffee Buttercream Cake

1. Make the Cake:

• Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans. Set aside.
• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
• Gradually add the dry ingredients to the butter mixture, alternating with the coffee and milk, starting and ending with the dry ingredients. Mix until just combined.
• Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.

2. Make the Caramel Coffee Buttercream:

• In a large mixing bowl, beat the softened butter until creamy.
• Gradually add the powdered sugar, one cup at a time, beating well after each addition until smooth and fluffy.
• Add the caramel sauce, brewed coffee, heavy cream, and vanilla extract. Beat the mixture until it’s light and fluffy.

3. Assemble the Cake:

• Place one of the cooled cake layers on a serving plate or cake stand. Spread a layer of the caramel coffee buttercream evenly over the top.
• Place the second cake layer on top and repeat the process with another layer of buttercream.
• Add the final cake layer and frost the top and sides of the cake with the remaining buttercream, smoothing it out for a polished finish.
• Dust the top of the cake with cocoa powder for an elegant touch.

Variations

• Salted Caramel Twist: Add a pinch of sea salt to the caramel sauce for a salted caramel flavor.
• Mocha Lovers: Add 2 tablespoons of cocoa powder to the buttercream for a mocha-flavored frosting.
• Extra Caramel Drizzle: Drizzle additional caramel sauce over the frosted cake for extra indulgence.

Equipment

• Three 8-inch round cake pans
• Electric mixer
• Cooling racks
• Spatula

Storage

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. If refrigerated, let the cake sit at room temperature for about 30 minutes before serving.

Irresistible Caramel Coffee Buttercream Cake

What to Serve with Irresistible Caramel Coffee Buttercream Cake

This cake pairs beautifully with a cup of freshly brewed coffee, cappuccino, or a glass of cold milk. For an extra treat, serve with a scoop of vanilla ice cream or a drizzle of warm caramel sauce on the side.

Tips

• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before starting. This helps the ingredients blend more smoothly and results in a lighter, fluffier cake.
• Don’t Overmix: Once you add the dry ingredients, mix just until combined to avoid a dense cake.
• Even Layers: Use a cake leveler or a sharp knife to trim the tops of your cake layers for a perfectly even stack.

FAQ

Can I make this cake ahead of time? Yes! You can bake the cake layers ahead of time and freeze them for up to a month. Just wrap each layer tightly in plastic wrap and thaw before frosting.

How do I prevent my cake from drying out? Make sure not to overbake the cake. Check for doneness by inserting a toothpick in the center—when it comes out clean or with a few moist crumbs, it’s ready.

Approximate Nutrition Information (per serving)

• Calories: 550
• Carbohydrates: 68g
• Protein: 5g
• Fat: 30g

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Yield: 10-12

Irresistible Caramel Coffee Buttercream Cake

Print

Enjoy your rich, flavorful Caramel Coffee Buttercream Cake—perfect for any celebration or indulgent dessert moment!

Prep Time 30 minutes

Cook Time 3 seconds

Total Time 30 minutes 3 seconds

Ingredients

• Cake:
• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 1 cup unsalted butter, softened
• 1 cup brewed coffee, cooled
• 1/2 cup whole milk
• 4 large eggs
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp vanilla extract
• Buttercream:
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1/4 cup caramel sauce
• 2 tbsp brewed coffee, cooled
• 1 tsp vanilla extract
• Garnish:
• Cocoa powder for dusting

Instructions

Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

Cream together butter and sugars, then beat in eggs and vanilla. Alternate adding dry ingredients with coffee and milk.

Divide batter into pans, bake for 25-30 minutes. Cool on wire racks.

Beat butter until creamy, then gradually add powdered sugar. Add caramel, coffee, cream, and vanilla.

Assemble the cake, layering with buttercream and frosting the sides and top. Dust with cocoa powder.

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