Irresistible Caramel Coffee Buttercream Cake

by Olivia

This Irresistible Caramel Coffee Buttercream Cake is Pure Bliss

Hey y’all! If you’re looking to indulge in a truly decadent dessert, this Irresistible Caramel Coffee Buttercream Cake is just what you need. With layers of moist coffee-infused cake and a luscious caramel coffee buttercream, this cake is a treat for both coffee lovers and dessert aficionados. Let’s get baking!

Why You’ll Love This Recipe:

  • Rich Flavor: The combination of coffee and caramel creates a complex, irresistible flavor profile.
  • Perfect Texture: The cake is moist and tender, while the buttercream is smooth and creamy.
  • Elegant Presentation: Dusting with cocoa powder gives this cake a sophisticated finish.
  • Crowd-Pleaser: Ideal for special occasions, birthdays, or any time you want to impress your guests.


  • Cuisine Type: American
  • Servings: Makes about 12 servings
  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Total Time: 50 minutes


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 This Recipe:

Make the Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  5. Add the dry ingredients to the butter mixture alternately with the coffee and milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly among the prepared pans and smooth the tops.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Make the Buttercream:

  1. In a large bowl, beat the butter until creamy.
  2. Gradually add the powdered sugar, beating until smooth.
  3. Add the caramel sauce, brewed coffee, heavy cream, and vanilla extract. Beat until light and fluffy.

Assemble the Cake:

  1. Place one cake layer on a serving plate and spread with a layer of buttercream. Repeat with the remaining layers.
  2. Frost the top and sides of the cake with the remaining buttercream.
  3. Dust the top of the cake with cocoa powder for an elegant finish.


  • Chocolate Drizzle: Drizzle melted chocolate over the top for an extra indulgent touch.
  • Nutty Crunch: Add chopped nuts between the layers for a bit of crunch.
  • Espresso Boost: Use espresso instead of regular coffee for a stronger coffee flavor.


  • Three 8-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Cooling racks
  • Cake stand or serving plate


Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Allow it to come to room temperature before serving for the best flavor and texture.

What to Serve with This Recipe:

This cake pairs wonderfully with a hot cup of coffee or tea. It’s also delightful with a scoop of vanilla ice cream or a dollop of whipped cream.


  • Room Temperature Ingredients: Make sure all your ingredients are at room temperature for the best results.
  • Even Layers: Use a kitchen scale to divide the batter evenly among the cake pans.
  • Smooth Frosting: For a smooth finish, chill the cake briefly after applying a crumb coat, then apply the final layer of buttercream.


Q: Can I make the cake layers ahead of time?

A: Yes, you can bake the cake layers a day ahead and store them wrapped in plastic wrap at room temperature or in the refrigerator.

Q: How do I prevent the cake from sticking to the pans?

A: Grease the pans thoroughly and line the bottoms with parchment paper for easy removal.

Q: Can I use store-bought caramel sauce?

A: Absolutely! Store-bought caramel sauce works just fine in this recipe.

Approximate Nutrition Information

  • Calories: 640 kcal per serving
  • Total Fat: 32g
  • Saturated Fat: 20g
  • Cholesterol: 150mg
  • Sodium: 350mg
  • Total Carbohydrates: 84g
  • Dietary Fiber: 1g
  • Sugars: 70g
  • Protein: 5g
Remember it later
Like this recipe! Pin it to your favorite board NOW!

Follow us on pinterest

You may also like

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More