Description
A moist coffee-infused cake layered with velvety caramel coffee buttercream. Perfect for celebrations or indulgent treats, this dessert combines rich coffee flavor and sweet undertones.
Ingredients
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup brown sugar
1 cup unsalted butter, softened
1 cup brewed coffee, cooled
½ cup whole milk (substitute with almond or oat milk for dairy-free)
4 large eggs
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp vanilla extract
1 cup unsalted butter, softened
4 cups powdered sugar
¼ cup heavy cream (substitute with coconut cream for dairy-free)
¼ cup caramel sauce
2 tbsp brewed coffee, cooled
1 tsp vanilla extract
Cocoa powder for dusting
Instructions
Preheat oven to 350°F (175°C)
Grease and flour three 8-inch round cake pans
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy
Add eggs one at a time, beating well after each addition
Stir in vanilla extract
Sift flour, baking powder, baking soda, and salt into separate bowl
Alternate adding dry ingredients with brewed coffee and milk to butter mixture, starting/ending with dry ingredients
Divide batter into prepared pans
Bake for 25-30 minutes until toothpick comes out clean
Cool in pans for 10 minutes, then transfer to wire racks
In a bowl, cream softened butter for caramel buttercream
Gradually add powdered sugar, alternating with heavy cream
Mix in caramel sauce, brewed coffee, and vanilla extract
Assemble cake with lava-like presentation
Dust with cocoa powder
Notes
For dairy-free: use almond/oat milk and coconut cream
Use store-bought caramel sauce for convenience
Buttercream can be made 1-2 days in advance
Store in airtight container at room temperature for up to 24 hours
- Prep Time: 30
- Cook Time: 30
- Category: Featured
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 42g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg