Caramel Coffee Buttercream Cake Recipe
The smell of caramel and coffee baking together can make any day feel special. This Caramel Coffee Buttercream Cake brings that cozy aroma right into your kitchen. It has soft buttery layers covered with creamy frosting that tastes like a sweet caramel latte.
If you enjoyed my French Butter Cake, then you’ll love this one too. It has the same light texture but with deeper flavor from real coffee and rich caramel. It looks fancy but is easy enough for a weekend bake.
Why You’ll Love This Cake
This cake is full of flavor but not too heavy. The soft layers melt in your mouth and the buttercream is smooth and silky. Every bite tastes like a dessert you’d get from a bakery. It’s great for birthdays or any time you want something that feels a little special.
The coffee gives a gentle bitterness that balances the sweetness of the caramel. It also smells amazing while baking. You can even make it a day ahead and it tastes better as the flavors blend overnight.
Ingredients You’ll Need
For the Cake
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup strong brewed coffee, cooled
- ½ cup milk
For the Caramel Coffee Buttercream Cake
- 1 ½ cups unsalted butter, softened
- 4 cups powdered sugar
- ½ cup caramel sauce
- 2 tablespoons instant espresso powder mixed with 1 tablespoon warm water
- 2 tablespoons heavy cream (if needed)
For Topping
- Extra caramel sauce
- Coffee beans or chocolate curls
Step-by-Step Instructions
Step 1: Get the Pans Ready
Preheat your oven to 350°F (175°C). Grease two 8-inch round pans and line the bottoms with parchment paper.
Step 2: Combine the Dry Ingredients
In a bowl whisk together the flour, baking powder, and salt. Set the bowl aside.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the butter and brown sugar until the mixture is light and creamy. This step helps the cake stay fluffy. Add the eggs one at a time and mix after each one. Stir in the vanilla extract.
Step 4: Mix Everything Together
Add the dry ingredients in three parts. Pour in the milk and brewed coffee between each addition. Mix until everything looks smooth and combined.
Step 5: Bake the Cake
Pour the batter into the two pans. Bake for 25 to 30 minutes. The cakes are done when a toothpick in the center comes out clean. Let them cool in the pans for 10 minutes, then move them to a rack to cool completely.
Step 6: Make the Frosting
In a bowl, beat the butter until creamy. Add the powdered sugar a little at a time. Mix in the caramel sauce and espresso mixture. Keep beating until the frosting looks smooth and fluffy. Add a spoon of cream if it seems too thick.
Step 7: Assemble the Cake
Place one layer of cake on a plate. Spread a thick layer of frosting over it. Put the second layer on top and cover the whole cake with the rest of the frosting. Smooth the top and sides with a spatula.
Step 8: Decorate
Drizzle some caramel sauce over the top. Add a few coffee beans or chocolate curls if you like. Chill the cake for about half an hour before slicing so it holds its shape.
Homemade Caramel Sauce
If you want to make your own caramel sauce, it’s simple. Heat one cup of sugar in a saucepan over medium heat. Stir until it melts and turns golden. Add six tablespoons of butter and stir until smooth. Slowly pour in half a cup of heavy cream and cook for one more minute. Let it cool before using.
Helpful Tips
- Use real brewed coffee for stronger flavor.
- Make sure your butter is soft before mixing.
- Do not overmix the batter after adding the flour.
- Add a pinch of salt to balance the sweetness if needed.
- Chill the cake before cutting for neat slices.
Variations
- Salted Caramel: Sprinkle sea salt on top before serving.
- Nutty Layer: Add crushed pecans or walnuts between layers.
- Mocha Twist: Mix one tablespoon of cocoa powder into the batter.
- Cupcake Style: Use this recipe for cupcakes and pipe frosting on top.
How to Store
- Room Temperature: Keep covered for up to two days.
- Fridge: Store for up to five days. Let it sit at room temperature before serving.
- Freezer: Wrap slices in plastic wrap and freeze for up to two months. Thaw before eating.
Frequently Asked Questions
1. Can I use instant coffee?
Yes, dissolve two teaspoons of instant coffee in half a cup of warm water.
2. Can I make it less sweet?
You can reduce the powdered sugar or add a pinch of salt to the frosting.
3. Can I bake this ahead?
Yes, bake the cakes a day before and frost them later. It actually tastes better the next day.
4. What if I don’t have caramel sauce?
You can use dulce de leche or skip it for a plain coffee buttercream.
5. Can I use this frosting for other cakes?
Yes, it goes well with chocolate, vanilla, or even banana cakes.
Final Thoughts
This Caramel Coffee Buttercream Cake is soft, rich, and smooth. Each bite has the warm taste of caramel with a gentle coffee kick. It’s simple enough for home bakers but elegant enough for guests.
I’ve made this cake several times and it always disappears quickly. The frosting is creamy and light while the cake stays moist for days. If you love the mix of caramel and coffee, this one will definitely become a favorite.
