Irresistible Caramel Coffee Buttercream Cake
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
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