Caramel Coffee Buttercream Cake
This Caramel Coffee Buttercream Cake combines rich flavors of coffee and caramel into a moist cake with creamy buttercream frosting, perfect for any celebration.
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.
Notes
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. Bring to room temperature before serving. Make sure your butter is at room temperature to achieve a smooth frosting.