Caramel Coffee Buttercream Cake

Indulge in the rich and delicious flavors of Caramel Coffee Buttercream Cake. This moist and tender cake is layered with creamy coffee buttercream and topped with a decadent caramel sauce, making it a perfect choice for a sweet and satisfying treat.

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup unsalted butter, softened
• 1 cup brewed coffee, cooled
• 1 cup buttermilk
• 3 large eggs
• 1 tablespoon baking powder
• 1/2 teaspoon salt

For the Coffee Buttercream:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup brewed coffee, cooled
• 1 teaspoon vanilla extract

For the Caramel Sauce:

• 1 cup sugar
• 6 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1/4 teaspoon salt

Directions

1. Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Prepare the Cake: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Stir in the brewed coffee and buttermilk until well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Bake the Cake: 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. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
5. Make the Coffee Buttercream: Beat the butter until creamy. Gradually add the powdered sugar, beating well after each addition. Mix in the brewed coffee and vanilla extract until smooth and fluffy.
6. Prepare the Caramel Sauce: In a medium saucepan, melt the sugar over medium heat, stirring constantly until it becomes an amber color. Carefully stir in the butter until melted, then add the heavy cream and salt. Cook for an additional 2-3 minutes until smooth. Let cool slightly.
7. Assemble the Cake: Frost the cooled cakes with coffee buttercream and drizzle with caramel sauce. Allow the cake to set before serving.

Servings and Timing

• Prep Time: 30 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour
• Servings: 8-12 slices

Variations

• Flavored Buttercream: Add a tablespoon of cocoa powder to the buttercream for a mocha flavor.
• Different Frosting: Use vanilla buttercream or chocolate ganache instead of coffee buttercream.
• Nuts: Sprinkle chopped nuts, such as pecans or walnuts, on top of the caramel sauce for added texture.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to 1 week.
• Reheating: Allow the cake to come to room temperature before serving. If the caramel sauce has hardened, gently reheat it in a saucepan over low heat until it becomes pourable again.

10 FAQs

1. Can I use a different type of coffee?

• Yes, you can use decaf coffee or any type of coffee you prefer.

1. Can I make this cake ahead of time?

• Yes, you can bake and frost the cake up to 2 days in advance. Store it in the refrigerator until ready to serve.

1. How can I prevent the caramel sauce from crystallizing?

• Ensure the sugar is fully melted and do not stir it once it starts to caramelize. Keep the heat consistent and add the butter and cream carefully.

1. Can I use a different size pan?

• Yes, you can use a different size pan, but adjust the baking time accordingly.

1. What if my caramel sauce is too thick?

• Gently reheat it with a bit of heavy cream until it reaches the desired consistency.

1. Can I freeze the cake?

• Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months.

1. How do I make the buttercream fluffier?

• Beat the buttercream on high speed and ensure the butter is at room temperature.

1. Can I use store-bought caramel sauce?

• Yes, you can use store-bought caramel sauce if you prefer.

1. How do I get even cake layers?

• Use a kitchen scale to measure the batter and ensure even distribution between the pans.

1. What can I use instead of buttermilk?
   • You can use milk mixed with a tablespoon of lemon juice or white vinegar as a buttermilk substitute.

Conclusion

The Caramel Coffee Buttercream Cake is a delightful dessert that combines the rich flavors of coffee with the sweet indulgence of caramel. Perfect for special occasions or as a treat for coffee lovers, this cake offers a moist texture, creamy frosting, and a decadent caramel drizzle. Enjoy creating and savoring this delicious cake that promises to impress and satisfy.

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