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Best Irresistible Caramel Coffee Buttercream Cake Recipe

Best Irresistible Caramel Coffee Buttercream Cake Recipe
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★★★★★

4.9 from 26 reviews

A luscious and aromatic Caramel Coffee Buttercream Cake that combines a moist coffee-infused cake with a rich caramel sauce and smooth coffee buttercream frosting. Perfect for coffee lovers seeking an indulgent dessert that balances sweet caramel with robust coffee flavors.

Ingredients

Scale

For the Cake:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup strong brewed coffee, cooled
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp salt

For the Filling and Frosting:

  • 1/2 cup caramel sauce (for filling)
  • 1 1/2 cups unsalted butter, softened (for buttercream)
  • 3 cups powdered sugar
  • 2 tbsp strong brewed coffee, cooled (for buttercream)
  • 1 tsp vanilla extract (for buttercream)
  • Additional caramel sauce for drizzling (optional)

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking. In a large mixing bowl, cream together the 3/4 cup softened butter and granulated sugar until the mixture becomes light and fluffy, which usually takes about 3-4 minutes. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in 1 teaspoon vanilla extract to enhance the flavor. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the 1 cup of cooled strong brewed coffee, beginning and ending with the flour mixture. Mix just until combined to avoid overmixing.
  2. Bake the Cake: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Place in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean, indicating they are fully baked. Remove from the oven and allow the cakes to cool completely in the pans on a wire rack before removing.
  3. Make the Coffee Buttercream: In a large bowl, beat 1 1/2 cups softened unsalted butter until creamy and pale, about 3-5 minutes with an electric mixer. Gradually add the 3 cups powdered sugar in small increments, beating well after each addition to prevent lumps. Mix in 2 tablespoons of cooled strong brewed coffee and 1 teaspoon vanilla extract. Continue to beat until the buttercream is smooth, fluffy, and spreadable. Adjust consistency with a little more coffee or powdered sugar if needed.
  4. Assemble the Cake: Place one cake layer on a serving plate and spread a generous 1/4 cup to 1/2 cup of caramel sauce evenly over the top. Top with the second cake layer. Using an offset spatula, frost the top and sides of the entire cake with the coffee buttercream, smoothing as desired. For an extra touch, drizzle additional caramel sauce over the top of the frosted cake to enhance its irresistible appeal.

Notes

  • Use strong brewed coffee for the best flavor infusion in both the cake and buttercream.
  • Allow the cake layers to cool completely before frosting to prevent the buttercream from melting.
  • Store the cake in the refrigerator if not serving immediately; bring to room temperature before serving for best taste.
  • For a decorative touch, sprinkle some crushed coffee beans or chocolate shavings on top of the cake.
  • You can substitute caramel sauce with homemade caramel for a more personalized flavor.

Nutrition

Keywords: Caramel Coffee Cake, Coffee Buttercream, Coffee Cake Recipe, Caramel Dessert, Moist Coffee Cake, Coffee Frosting

Find it online: https://mixitwitjoe.com/best-irresistible-caramel-coffee-buttercream-cake-recipe/