Get ready to elevate your dessert game with a recipe that combines two of the world's most beloved flavors: rich coffee and sweet, buttery caramel. Our Caramel Coffee Buttercream Cake is more than just a dessert; it's an experience. Imagine moist, tender coffee-infused cake layers generously slathered with a silky-smooth, caramel-kissed coffee buttercream. This showstopper is perfect for special occasions, a delightful weekend baking project, or simply a treat for the coffee lover in your life.
This recipe balances the robust flavor of coffee with the indulgent sweetness of caramel, creating a harmonious symphony of tastes that will leave everyone asking for a second slice. Forget bland, dry cakes – this one is packed with flavor and moisture, promising a truly memorable bite every time.
Why You'll Love This Caramel Coffee Buttercream Cake
- Irresistible Flavor Combination: Coffee and caramel are a match made in heaven, offering a sophisticated sweetness.
- Moist & Tender Texture: The cake layers are incredibly soft and moist, thanks to the brewed coffee.
- Luscious Buttercream: A smooth, creamy buttercream that’s easy to make and pipes beautifully.
- Showstopper Presentation: Impress your guests with a beautifully layered and frosted cake.
- Perfect for Any Occasion: From birthdays to dinner parties, this cake is always a hit.
Gather Your Ingredients
Before you begin, ensure you have all your ingredients measured and ready. Using room temperature butter and eggs for the cake layers and buttercream is crucial for a smooth, emulsified batter and frosting.
For the Cake Layers:
- 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
- 1/2 cup caramel sauce (for layering/drizzle)
For the Caramel Coffee Buttercream:
- 1 1/2 cups unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp strong brewed coffee, cooled
- 1 tsp vanilla extract
Step-by-Step Instructions for Success
Preparing the Coffee Cake
- Step 1: Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
- Step 2: In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Step 3: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the cooled strong brewed coffee, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Step 6: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 7: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Crafting the Caramel Coffee Buttercream
- Step 1: In a large bowl, beat the softened unsalted butter with an electric mixer until creamy and pale, about 2-3 minutes.
- Step 2: Gradually add the powdered sugar, one cup at a time, beating until fully incorporated and fluffy.
- Step 3: Pour in the cooled strong brewed coffee and vanilla extract. Beat on high speed for another 2-3 minutes until the buttercream is light, airy, and smooth.
Assembling Your Masterpiece
- Step 1: Once the cake layers are completely cool, place one layer on your serving plate or cake stand.
- Step 2: Spread a generous layer of caramel coffee buttercream over the first cake layer. Drizzle about half of the 1/2 cup caramel sauce over the buttercream.
- Step 3: Carefully place the second cake layer on top. Frost the top and sides of the cake with the remaining caramel coffee buttercream.
- Step 4: For a decorative finish, warm the remaining caramel sauce slightly (if needed) and drizzle it over the top of the cake, allowing it to drip down the sides.
- Step 5: Chill the cake for at least 30 minutes before slicing and serving to allow the buttercream to set.
Tips for the Perfect Caramel Coffee Buttercream Cake
- Brew Strong Coffee: For maximum coffee flavor, use freshly brewed, strong coffee. You can learn more about how to brew the best coffee for your baking needs.
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for a smooth, lump-free batter and buttercream.
- Don't Overmix: Overmixing the cake batter can lead to a tough cake. Mix until just combined.
- Cool Completely: Absolutely crucial! Frosting a warm cake will cause the buttercream to melt and slide off.
- Caramel Quality: Use a good quality store-bought caramel sauce or make your own for the best flavor.
- Storage: Store leftover cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
This Caramel Coffee Buttercream Cake is truly a dream come true for anyone who loves the rich, comforting flavors of coffee and caramel. It's a dessert that not only tastes incredible but also looks stunning on any table. So, go ahead, gather your ingredients, and bake this magnificent cake – you won't regret it!
Happy baking!
FAQs
Can I make the cake or buttercream ahead of time?
Yes, you can bake the cake layers up to 2 days in advance and store them wrapped tightly at room temperature. The buttercream can also be made a day ahead and stored in an airtight container in the refrigerator. Before using, let the buttercream come to room temperature and re-whip it briefly until smooth.
What kind of coffee should I use for the cake?
For the best flavor, use a strong brewed coffee that you enjoy drinking. A dark roast or espresso would work well to ensure the coffee flavor truly shines through the sweetness of the caramel and buttercream.
How should I store the Caramel Coffee Buttercream Cake?
Store leftover cake covered at room temperature for up to 2 days. For longer storage, refrigerate the cake in an airtight container for up to 5 days. It's best to bring it to room temperature for about 30 minutes before serving to ensure the cake and buttercream are soft and flavorful.
Can I substitute store-bought caramel sauce?
Absolutely! A good quality store-bought caramel sauce works perfectly for this recipe. If you're feeling ambitious, you can certainly make your own homemade caramel sauce for an extra touch of indulgence.
Caramel Coffee Buttercream Cake
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and decadent cake featuring moist coffee-infused layers, generously frosted with a luxurious caramel coffee buttercream.
Ingredients
2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsalted butter, softened (for cake)
3 large eggs
1 cup strong brewed coffee, cooled
1 tsp vanilla extract (for cake)
2 tsp baking powder
1/2 tsp salt
1/2 cup caramel sauce
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)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
Step 2: In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
Step 3: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the cooled strong brewed coffee, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Step 6: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 7: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Step 8: For the buttercream, in a large bowl, beat the softened unsalted butter with an electric mixer until creamy and pale, about 2-3 minutes.
Step 9: Gradually add the powdered sugar, one cup at a time, beating until fully incorporated and fluffy.
Step 10: Pour in the cooled strong brewed coffee and vanilla extract. Beat on high speed for another 2-3 minutes until the buttercream is light, airy, and smooth.
Step 11: Once the cake layers are completely cool, place one layer on your serving plate or cake stand.
Step 12: Spread a generous layer of caramel coffee buttercream over the first cake layer. Drizzle about half of the 1/2 cup caramel sauce over the buttercream.
Step 13: Carefully place the second cake layer on top. Frost the top and sides of the cake with the remaining caramel coffee buttercream.
Step 14: For a decorative finish, warm the remaining caramel sauce slightly (if needed) and drizzle it over the top of the cake, allowing it to drip down the sides.
Step 15: Chill the cake for at least 30 minutes before slicing and serving to allow the buttercream to set.
Notes
Ensure all ingredients, especially butter and eggs, are at room temperature for the best results in both the cake and buttercream. Do not overmix the cake batter to keep it tender. Always cool cakes completely before frosting to prevent the buttercream from melting.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 50g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
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