Ingredients:
For the Cake:
– 2 1/2 cups all-purpose flour
– 2 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, room temperature
– 1 1/2 cups granulated sugar
– 3 large eggs, room temperature
– 2 teaspoons vanilla extract
– 1 cup whole milk
– 1/2 cup strong brewed coffee, cooled
For the Caramel Sauce:
– 1 cup granulated sugar
– 6 tablespoons unsalted butter, room temperature
– 1/2 cup heavy cream, room temperature
– 1 teaspoon vanilla extract
For the Coffee Buttercream:
– 1 cup unsalted butter, room temperature
– 4 cups powdered sugar
– 1/4 cup strong brewed coffee, cooled
– 1 teaspoon vanilla extract
– Pinch of salt
Directions for Making Caramel Coffee Buttercream Cake:
1. Prepare the Cake Layers:
– Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
– In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
– In a large bowl, beat room temperature unsalted butter and granulated sugar until light and fluffy.
– Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
– Gradually add the flour mixture, alternating with whole milk and cooled strong brewed coffee, beginning and ending with the flour mixture. Mix until just combined.
– Divide the batter evenly among the prepared pans and smooth the tops.
– Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
2. Make the Caramel Sauce:
– In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color.
– Add room temperature unsalted butter and stir until melted and combined.
– Slowly pour in the room temperature heavy cream, stirring constantly. Be careful, as the mixture will bubble up.
– Continue to cook for another minute, then remove from heat and stir in the vanilla extract. Let the caramel cool to room temperature.
3. Prepare the Coffee Buttercream:
– In a large bowl, beat room temperature unsalted butter until creamy.
– Gradually add powdered sugar, one cup at a time, beating well after each addition.
– Mix in cooled strong brewed coffee, vanilla extract, and a pinch of salt until the buttercream is smooth and creamy.
4. Assemble the Caramel Coffee Buttercream Cake:
– Place one cake layer on a serving plate or cake stand.
– Spread a layer of caramel sauce over the top of the cake layer.
– Add the second cake layer and repeat with another layer of caramel sauce.
– Top with the final cake layer.
5. Frost the Cake:
– Frost the top and sides of the cake with the coffee buttercream.
– Drizzle any remaining caramel sauce over the top of the cake, allowing it to drip down the sides if desired.
Serve:
– Slice and serve this indulgent Caramel Coffee Buttercream Cake, perfect for any special occasion or as a decadent dessert.
Yield:
– This recipe makes one 3-layer 8-inch Caramel Coffee Buttercream Cake, serving about 12-14 slices.
