Caramel Coffee Buttercream Cake
A delightful treat combining rich chocolate cake with smooth coffee flavor and sweet caramel, perfect for any celebration.
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.
Notes
Serve with a hot cup of coffee or a scoop of vanilla ice cream. Store leftover cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week.