Caramel Coffee Buttercream Cake

Experience the bliss of this Caramel Coffee Buttercream Cake with moist layers and rich caramel frosting.

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Prep Time 20

Cook Time 30

Cooling Time 10

Total Time 1 10

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups all-purpose flour Substitute with gluten-free flour for gluten-free option.
2 teaspoons baking powder No substitutions needed.
0.5 teaspoon baking soda Can be omitted if no acidic ingredients are used.
0.5 teaspoon salt Use kosher or fine salt as a substitute.
1 cup unsalted butter Can be swapped with margarine or vegan butter for dairy-free options.
1.5 cups granulated sugar Brown sugar can lend a deeper flavor.
4 eggs Replace with unsweetened applesauce for a vegan alternative.
2 teaspoons vanilla extract Opt for vanilla beans for an intensified taste.
1 cup buttermilk Can be substituted with milk mixed with vinegar or yogurt.
0.5 cup strong brewed coffee Espresso or decaf coffee work well as alternatives.

For the Caramel Sauce

1 cup granulated sugar Do not substitute.
6 tablespoons unsalted butter Use vegan butter if desired.
0.5 cup heavy cream Coconut cream can be a dairy-free substitute.
1 teaspoon vanilla extract Can be swapped with almond extract for a different twist.
1 pinch salt Himalayan salt can add a unique flavor profile.

For the Buttercream Frosting

1 cup unsalted butter Feel free to use vegan butter for a dairy-free version.
4 cups powdered sugar Use less sugar or a sugar alternative for a lighter option.
0.25 cup heavy cream Almond milk can be substituted for a lighter version.
0.5 cup caramel sauce Consider increasing the amount for an even richer taste.
1 teaspoon vanilla extract Other extracts can be used if desired.
2 teaspoons brewed coffee Espresso powder may provide a more robust taste.

Equipment

mixing bowls
Measuring Cups
Whisk
stand mixer or hand mixer
spatula
Cake pans
Saucepan

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans by greasing them thoroughly with unsalted butter or cooking spray, then dusting with all-purpose flour.
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.
In a separate mixing bowl, beat 1 cup of unsalted butter and 1 ½ cups of granulated sugar together using a hand or stand mixer on medium speed for about 3-5 minutes.
Add 4 large eggs to the butter and sugar mixture, one at a time, mixing well after each addition. Stir in 2 teaspoons of vanilla extract.
Gradually add the dry mixture from Step 2 to the butter mixture, alternating with 1 cup of buttermilk and ½ cup of strong brewed coffee.
Divide the batter evenly among the prepared cake pans and bake in the preheated oven for 25-30 minutes.
Allow the cakes to cool in the pans for about 10 minutes before carefully transferring them to a wire cooling rack.
To make the caramel sauce, heat 1 cup of granulated sugar over medium heat in a saucepan. Stir constantly until it melts and develops a deep amber color.
In a clean mixing bowl, beat 1 cup of unsalted butter on medium speed until creamy. Gradually add 4 cups of powdered sugar, mixing on low until incorporated.
Layer your cooled cake by placing one layer on a serving plate and spread a generous amount of the caramel coffee buttercream on top.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 65gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Watch the caramel closely to prevent burning. Allow cake layers to cool completely before frosting.

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