Indulgent Decadent Caramel Coffee Buttercream Cake Bliss

Experience the rich flavors of this Decadent Caramel Coffee Buttercream Cake, a treat for coffee lovers and a perfect celebration dessert.

Print Pin

Course: Dessert

Cuisine: American

Keyword: buttercream, cake, caramel, Coffee, Dessert, Indulgent

Prep Time: 30

Cook Time: 30

Cooling Time: 1

Total Time: 2

Servings: slices

Calories: 450kcal

Equipment

9-inch round cake pans
Mixing bowls
Whisk
Electric Mixer
Saucepan
Spatula
Measuring cups and spoons

Ingredients

For the Cake

2 cups all-purpose flour leveled for accuracy
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter softened, not melted
1.5 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 tablespoons instant coffee granules dissolved in hot water
1 cup buttermilk can substitute with milk and vinegar

For the Caramel Filling

1 cup granulated sugar
1/4 cup water
1 cup heavy cream
4 tablespoons unsalted butter
1/2 teaspoon salt

For the Frosting

1 cup unsalted butter creamy base for frosting
4 cups powdered sugar
2 tablespoons instant coffee granules dissolved in cream
2 teaspoons vanilla extract
1/2 teaspoon salt rounds out the sweetness

Instructions

How to Make Decadent Caramel Coffee Buttercream Cake

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the softened unsalted butter and granulated sugar for 2-3 minutes.
Beat in the large eggs one at a time, then pour in the vanilla extract and dissolved coffee.
Gradually add dry ingredients to wet mixture, alternating with buttermilk until just combined.
Divide the batter between the prepared pans and bake for 25-30 minutes, until a toothpick comes out clean.
In a saucepan, combine granulated sugar and water and cook until it turns a deep amber color, then add heavy cream, unsalted butter, and salt.
In a mixing bowl, beat unsalted butter until creamy, then gradually add powdered sugar, dissolved coffee, vanilla extract, and salt until fluffy.
On a serving plate, layer the cooled cake, spreading caramel and frosting, then top with remaining cake and cover with frosting.
Drizzle remaining caramel over the top and garnish with coffee beans or chocolate shavings if desired.

Notes

Store in an airtight container for up to 4 days at room temperature, or refrigerate for up to a week. For longer storage, wrap and freeze individual layers for up to 3 months.

Nutrition