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Caramel Coffee Buttercream Cake

Caramel Coffee Buttercream Cake - featured image
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A rich, buttery caramel cake layered with creamy coffee buttercream, perfect for special occasions and celebrations. This showstopper dessert combines homemade caramel and bold coffee flavors for a nostalgic yet sophisticated treat.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup homemade caramel sauce
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk, room temperature
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the Caramel Sauce:
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cubed
  • 1/2 cup heavy cream
  • Pinch of salt
  • For the Coffee Buttercream:
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 cup strong brewed coffee, cooled
  • 1/4 cup caramel sauce (from above)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Make the Caramel Sauce: In a medium saucepan, heat 1 cup sugar over medium heat, stirring constantly until it melts and turns amber (about 5–7 minutes).
  2. Add 6 tablespoons butter, stirring until melted. Pour in 1/2 cup heavy cream slowly—watch out, it bubbles up! Stir until smooth, then add a pinch of salt.
  3. Let cool to room temperature. If it hardens, microwave for 10 seconds.
  4. Prepare the Cake Batter: Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment.
  5. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  6. With an electric mixer, cream butter and sugar until light and fluffy (about 3 minutes).
  7. Beat in eggs, one at a time, scraping the bowl as needed. Add vanilla.
  8. Mix in caramel sauce.
  9. Alternately add dry ingredients and milk, starting and ending with dry. Mix until just combined.
  10. Bake the Cakes: Divide batter evenly between prepared pans. Smooth tops with a spatula.
  11. Bake for 25–30 minutes, or until a toothpick comes out clean and cakes are golden.
  12. Let cakes cool in pans for 10 minutes, then turn out onto racks to cool completely (at least 1 hour).
  13. Make the Coffee Buttercream: Beat butter until creamy. Add powdered sugar, cooled coffee, caramel sauce, vanilla, and a pinch of salt.
  14. Mix until fluffy and light. Adjust consistency with more coffee or sugar as needed.
  15. Assemble the Cake: Place one cake layer on a plate. Spread a generous layer of coffee buttercream on top (about 1/3 of the batch).
  16. Place second layer on top, then frost sides and top with remaining buttercream. Use an offset spatula for smooth swirls.
  17. Drizzle with extra caramel sauce if desired.

Notes

Use room temperature ingredients for best texture. Homemade caramel adds depth of flavor. For gluten-free or dairy-free adaptations, substitute flour and dairy products as needed. Ensure cakes are fully cool before frosting to prevent melting buttercream. Caramel sauce can be made ahead and stored in the fridge. For even layers, weigh batter in each pan.

Nutrition

Keywords: caramel cake, coffee buttercream, special occasion dessert, birthday cake, homemade caramel, easy cake recipe, buttercream frosting, celebration cake

Find it online: https://avabake.com/caramel-coffee-buttercream-cake-recipe-easy-steps-for-perfect-special-occasion-dessert/