Description
Delight in the rich flavors of our Caramel Coffee Buttercream Cake! This moist cake is layered with creamy coffee buttercream and topped with decadent caramel sauce for a perfect sweet indulgence. Ideal for any celebration or as a special treat.
Ingredients
Scale
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
Instructions
For the Cake:
- Preheat Oven:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare Batter:
- In a large bowl, cream together 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.
- Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Bake:
- 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.
For the Coffee Buttercream:
- Make Buttercream:
- Beat the butter until creamy.
- Gradually add powdered sugar, beating well after each addition.
- Mix in the brewed coffee and vanilla extract until smooth and fluffy.
For the Caramel Sauce:
- Prepare Caramel Sauce:
- In a medium saucepan, melt sugar over medium heat, stirring constantly until it becomes an amber color.
- Carefully stir in butter until melted.
- Add heavy cream and salt, and cook for an additional 2-3 minutes until smooth.
- Let cool slightly.
Assemble the Cake:
- Frost and Drizzle:
- Frost the cooled cakes with coffee buttercream.
- Drizzle with caramel sauce and allow to set before serving.
Notes
- Cooling Time: Ensure cakes are completely cooled before frosting to avoid melting the buttercream.
- Caramel Sauce: Allow the caramel sauce to cool slightly before drizzling to prevent it from running off the cake.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
