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Irresistible Caramel Coffee Buttercream Cake

Irresistible Caramel Coffee Buttercream Cake
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★★★★★

5 from 8 reviews

This Irresistible Caramel Coffee Buttercream Cake is a perfect blend of rich coffee flavor and smooth caramel buttercream frosting. Moist and fluffy, layered with luscious coffee-infused buttercream, it’s an elegant dessert that coffee lovers will adore. Ideal for celebrations or indulgent treats, this cake combines the warmth of brewed coffee with the sweetness of caramel buttercream for a truly decadent experience.

Ingredients

Scale

Cake

  • 1.5 cups All-purpose flour (Provides structure to the cake.)
  • 1 cup Granulated sugar (Adds sweetness to the cake.)
  • 0.5 cup Unsalted butter (Softened, for a rich flavor.)
  • 2 large Eggs (Provides moisture and richness.)
  • 0.5 cup Brewed coffee (Cooled, enhances the coffee flavor.)
  • 1 teaspoon Vanilla extract (Adds a lovely aroma.)
  • 1.5 teaspoons Baking powder (Helps the cake rise.)
  • 0.5 teaspoon Baking soda (Works with the baking powder for leavening.)
  • 0.25 teaspoon Salt (Enhances the overall flavor.)

Caramel Coffee Buttercream Frosting

  • 1 cup Unsalted butter (Softened, for a creamy texture.)
  • 4 cups Powdered sugar
  • 0.25 cup Brewed coffee (Strong, cooled, to infuse coffee flavor into frosting)
  • 0.5 cup Caramel sauce (For sweetness and caramel flavor)
  • 1 teaspoon Vanilla extract (Enhances flavor)
  • Pinch of salt (Balances the sweetness)

Instructions

  1. Prepare the cake batter: In a large bowl, cream 0.5 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
  2. Mix dry ingredients: In a separate bowl, sift together 1.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon baking soda, and 0.25 teaspoon salt.
  3. Combine wet and dry ingredients: Alternately add the dry ingredients and 0.5 cup brewed coffee to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.
  4. Bake the cake: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Divide the batter evenly between them. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
  5. Prepare the caramel coffee buttercream frosting: Beat 1 cup softened unsalted butter until creamy. Gradually add 4 cups powdered sugar, mixing on low speed. Add 0.25 cup strong brewed coffee, 0.5 cup caramel sauce, 1 teaspoon vanilla extract, and a pinch of salt. Beat on medium-high speed until light and fluffy, adding a little more coffee if needed for consistency.
  6. Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of buttercream on top. Place the second cake layer and cover the entire cake with the remaining frosting. Optionally, drizzle extra caramel sauce on top for decoration.
  7. Chill and serve: Refrigerate the cake for at least 1 hour to set the frosting. Bring to room temperature before serving for best flavor and texture.

Notes

  • Use freshly brewed coffee for the best flavor in both the cake and frosting.
  • Ensure butter is softened but not melted for the creamiest frosting texture.
  • Adjust the coffee quantity in the frosting to reach the desired consistency.
  • Store leftover cake in an airtight container in the refrigerator for up to 4 days.
  • Allow the cake to come to room temperature before slicing for clean cuts.

Nutrition

Keywords: caramel coffee cake, buttercream cake, coffee dessert, layered cake, homemade cake, caramel frosting

Find it online: https://kitchenbynora.com/irresistible-caramel-coffee-buttercream-cake/