why make this recipe
Caramel Coffee Buttercream Cake is a delightful treat for coffee and dessert lovers. The combination of rich chocolate cake, smooth coffee flavor, and sweet caramel makes for an unforgettable taste experience. Whether it’s a birthday, a celebration, or just because you want to enjoy something delicious, this cake will surely impress everyone.
how to make Caramel Coffee Buttercream Cake
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup brewed coffee, cooled
- 1 cup caramel sauce
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder for frosting
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs and vanilla extract, mixing well to combine.
- Alternately add the dry mixture and cooled coffee, starting and ending with the flour mixture. Mix until just combined.
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- For the buttercream, whip together the softened butter and powdered sugar until creamy.
- Add the caramel sauce and cocoa powder, mixing until well combined.
- Once the cakes are completely cooled, frost the top of one layer with buttercream, drizzle with additional caramel, and place the second layer on top.
- Frost the top and sides of the cake with the remaining buttercream.
- Serve and enjoy!
how to serve Caramel Coffee Buttercream Cake
Serve this delicious cake as a dessert after dinner or during a special gathering. You can pair it with a hot cup of coffee or a scoop of vanilla ice cream for an extra treat. Slicing the cake into generous wedges will allow everyone to savor its rich flavors.
how to store Caramel Coffee Buttercream Cake
To store any leftover cake, cover it tightly with plastic wrap or place it in an airtight container. You can keep it at room temperature for up to 2 days. For longer storage, place it in the fridge for up to a week. Make sure to let it reach room temperature before serving again.
tips to make Caramel Coffee Buttercream Cake
- Make sure your butter is softened for easy mixing.
- Use cooled coffee to prevent the batter from cooking the eggs when added.
- You can use store-bought caramel sauce or make your own for a fresher taste.
- Allow the cake layers to cool completely before frosting for the best results.
variation
You can easily customize this cake by adding nuts, such as chopped pecans or walnuts, to the batter or the frosting. You could also add a layer of chocolate ganache between the cake layers for extra richness.
FAQs
Q1: Can I use decaf coffee for this cake?
A1: Yes, you can use decaf coffee if you prefer a caffeine-free dessert.
Q2: How can I make this cake gluten-free?
A2: Substitute the all-purpose flour with a gluten-free flour blend. Make sure it works well for baking.
Q3: What can I do if I don’t have caramel sauce?
A3: You can make a quick caramel sauce at home using sugar, butter, and cream, or you could use a chocolate frosting instead for a chocolate twist.
Caramel Coffee Buttercream Cake
Ingredients
For the cake
- 1 3/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 2 tsp baking soda
- 1 2 tsp salt
- 1 3/4 cup unsalted butter, softened Make sure your butter is softened for easy mixing.
- 1 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup brewed coffee, cooled Use cooled coffee to prevent cooking the eggs.
For the frosting
- 1 cup caramel sauce You can use store-bought or homemade.
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder For frosting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs and vanilla extract, mixing well to combine.
- Alternately add the dry mixture and cooled coffee, starting and ending with the flour mixture. Mix until just combined.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
Cooling and Frosting
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- For the buttercream, whip together the softened butter and powdered sugar until creamy.
- Add the caramel sauce and cocoa powder, mixing until well combined.
- Once the cakes are completely cooled, frost the top of one layer with buttercream, drizzle with additional caramel, and place the second layer on top.
- Frost the top and sides of the cake with the remaining buttercream.
