why make this recipe
This Caramel Coffee Buttercream Cake is a delightful treat that combines the rich flavors of coffee and caramel into a moist and fluffy cake. It’s perfect for coffee lovers or anyone who enjoys a sweet indulgence. The layers of buttercream frosting add a creamy texture that complements the cake beautifully. Plus, it’s a great dessert for birthdays, celebrations, or just because!
how to make Caramel Coffee Buttercream Cake
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup brewed coffee, cooled
- 1 cup buttermilk
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup caramel sauce
- 2 cups unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1/4 cup brewed coffee (for frosting)
- 1/2 cup caramel sauce (for frosting)
- Sea salt (for topping)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition. Add vanilla and coffee.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture, alternating with buttermilk. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the buttercream, beat softened butter until creamy. Gradually add powdered sugar, mixing well, then add coffee and caramel sauce. Beat until fluffy.
- Once the cakes are cool, spread buttercream between the layers and over the top and sides of the cake. Drizzle with additional caramel sauce and sprinkle with sea salt.
- Slice and enjoy!
how to serve Caramel Coffee Buttercream Cake
To serve this cake, slice it into generous pieces and place them on dessert plates. It pairs well with a cup of coffee or a scoop of vanilla ice cream. You can also add extra caramel drizzle on top for a more indulgent touch.
how to store Caramel Coffee Buttercream Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it for longer, refrigerate it for up to a week. Just be sure to allow it to come to room temperature before serving for the best flavor.
tips to make Caramel Coffee Buttercream Cake
- Make sure your butter is at room temperature to achieve a smooth and creamy frosting.
- Allow the cakes to cool completely before frosting to prevent melting the buttercream.
- You can make the caramel sauce at home or use store-bought for convenience.
- Add more coffee or caramel syrup to the frosting for stronger flavors if desired.
variation
If you’re looking for a twist, you can add chopped nuts or chocolate chips to the cake batter for extra texture. You could also replace some of the coffee with espresso for a stronger flavor.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake ahead of time. Just cover and store it at room temperature. Frost it on the day you plan to serve it.
2. Can I freeze the cake?
Yes, you can freeze the un-frosted cake layers. Wrap them tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to three months. Thaw in the refrigerator before frosting.
3. What if I don’t have buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes to thicken before using.
Caramel Coffee Buttercream Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 cups sugar
- 0.5 cups unsalted butter, softened
- 1 cups brewed coffee, cooled
- 1 cups buttermilk
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cups caramel sauce
For the Frosting
- 2 cups unsalted butter, softened
- 4 cups powdered sugar
- 0.25 cups brewed coffee
- 0.5 cups caramel sauce
- to taste sea salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition. Add vanilla and coffee.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture, alternating with buttermilk. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Frosting
- For the buttercream, beat softened butter until creamy.
- Gradually add powdered sugar, mixing well, then add coffee and caramel sauce. Beat until fluffy.
Assembly
- Once the cakes are cool, spread buttercream between the layers and over the top and sides of the cake.
- Drizzle with additional caramel sauce and sprinkle with sea salt.
