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–+ servings
Slice of Caramel Coffee Buttercream Cake with decorative frosting and caramel drizzle

Caramel Coffee Buttercream Cake

A rich and tender cake infused with caramel and coffee flavors, perfect for celebrations and comforting family moments.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Cake, Dessert
Cuisine American
Servings 12 servings
Calories 450 kcal

Ingredients
  

For the Cake

  • 2 1/4 cups all-purpose flour
  • 1 cup unsalted butter, softened Use fresh butter for better flavor.
  • 1 1/2 cups granulated sugar
  • 1/2 cup homemade caramel sauce Can be made in advance.
  • 4 large eggs, room temperature Room temperature eggs make for an even batter.
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk, room temperature
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

For the Caramel Sauce

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cubed
  • 1/2 cup heavy cream Add carefully to avoid splattering.
  • Pinch salt

For the Coffee Buttercream

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 cup strong brewed coffee, cooled
  • 1/4 cup caramel sauce (from above)
  • 1 teaspoon vanilla extract
  • Pinch salt To balance sweetness.

Instructions
 

Make the Caramel Sauce

  • In a medium saucepan, heat 1 cup of granulated sugar over medium heat, stirring constantly until it melts and turns amber, about 5 to 7 minutes; watch it closely.
  • Add 6 tablespoons of butter and stir until melted and glossy.
  • Pour in 1/2 cup of heavy cream slowly—watch out for bubbling—and stir until smooth.
  • Add a pinch of salt and stir until even. Let cool to room temperature.

Prepare the Cake Batter

  • Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment.
  • In a bowl, whisk together flour, baking powder, baking soda, and salt until even.
  • With an electric mixer, cream 1 cup of softened butter and 1 1/2 cups of sugar until light and fluffy, about 3 minutes.
  • Beat in eggs one at a time, scraping the bowl between each addition, then add 2 teaspoons of vanilla.
  • Mix in 1/2 cup of cooled caramel sauce until well blended.
  • Alternately add the dry ingredients and 1/2 cup of whole milk, starting and ending with dry, mixing until just combined.

Bake the Cakes

  • Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
  • Bake for 25 to 30 minutes, or until a toothpick comes out clean and the edges are golden.

Cool the Cakes

  • Let the cakes cool in the pans for 10 minutes, then turn out onto racks to cool completely for at least 1 hour.

Make the Coffee Buttercream

  • Beat 1 cup of softened butter until creamy in a mixer bowl, about 1 to 2 minutes.
  • Add 3 cups of powdered sugar gradually, then 1/4 cup of cooled strong coffee and 1/4 cup of caramel sauce.
  • Add 1 teaspoon of vanilla and a pinch of salt; beat until fluffy and light.
  • Adjust texture with more coffee to thin or more powdered sugar to thicken.

Assemble the Cake

  • Place one cooled cake layer on a serving plate. Spread about 1/3 of the buttercream over the top.
  • Add the second layer on top, press gently, and frost sides and top with the remaining buttercream.
  • Drizzle extra caramel sauce over the top for a glossy finish.

Notes

For a lighter buttercream, mix half butter and half cream cheese. Cake pairs well with fresh fruit or a simple cheese board for a light dessert spread.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 4gFat: 20gSaturated Fat: 12gSodium: 200mgFiber: 1gSugar: 40g
Keyword Buttercream, Caramel Cake, coffee cake
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