Go Back
–+ servings
Caramel Coffee Buttercream Cake

Decadent Caramel Coffee Buttercream Cake for Your Sweet Cravings

This Caramel Coffee Buttercream Cake combines rich coffee and luscious caramel for a delightful dessert experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Cakes
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour The backbone of your cake for that perfect structure.
  • 1 cup Brown Sugar Adds sweetness and moisture with a deeper flavor profile.
  • 1 tbsp Baking Powder Ensures your cake rises to fluffy perfection; check its freshness!
  • 1 tsp Salt Balances the sweetness and enhances all flavors.
  • 1 cup Unsalted Butter Provides richness and moisture; softened for easy mixing.
  • 3 large Eggs Essential for structure and moisture; room temperature mixes better.
  • 2 tsp Vanilla Extract Boosts flavor; opt for real vanilla for delightful depth.
  • 1 cup Milk Adds moisture for a tender texture; non-dairy options work too!
  • 2 tbsp Instant Coffee Granules Elevates the coffee flavor; strong brewed coffee can be a substitute.
For the Buttercream
  • 3 cups Powdered Sugar Sweetness and smooth texture for that dreamy frosting.
  • 2 tbsp Espresso Powder Packs a robust coffee punch; substitute with more instant coffee.
For the Caramel Drizzle
  • 1 cup Homemade Caramel Sauce Infuses a rich flavor—homemade is best for this decadent cake.

Equipment

  • 8-inch round cake pans
  • Mixing bowls
  • Hand mixer or stand mixer
  • wire rack

Method
 

Step-by-Step Instructions for Caramel Coffee Buttercream Cake
  1. Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing with butter or non-stick spray and lining with parchment paper.
  2. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. In a large mixing bowl, cream the softened unsalted butter and brown sugar together until light and fluffy.
  4. Add the room temperature eggs one at a time into the butter-sugar mixture, mixing well after each addition, followed by the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing until just combined.
  6. Dissolve the instant coffee granules in hot water or additional milk, then stir into the batter until incorporated.
  7. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
  8. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely.
  9. Prepare the espresso buttercream by whipping together softened butter and powdered sugar until smooth and fluffy, then mix in the espresso powder.
  10. Assemble the cake by placing one layer on a serving plate, spreading with buttercream, drizzling with caramel, adding the second layer, and finishing with more buttercream and caramel drizzle.
  11. Slice and enjoy your decadent Caramel Coffee Buttercream Cake with family or friends.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 4gFat: 22gSaturated Fat: 12gCholesterol: 90mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 40gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing and a lighter texture. Allow cakes to cool completely before frosting to prevent melting the buttercream. If using store-bought caramel, check for thickness.

Tried this recipe?

Let us know how it was!