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Caramel Coffee Buttercream Cake

Indulge in This Fluffy Caramel Coffee Buttercream Cake

Experience the rich fusion of caramel and coffee in this delightful Caramel Coffee Buttercream Cake.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 2 cups all-purpose flour Can be substituted with gluten-free flour for a gluten-free version.
  • 2 teaspoons baking powder Ensure it is fresh for maximum rise.
  • 0.5 teaspoon salt Use fine or kosher salt, as preferred.
  • 1 cup unsalted butter Make sure it's softened, not melted.
  • 1.5 cups granulated sugar Brown sugar can add moisture and a hint of caramel flavor.
  • 3 large eggs Room temperature eggs help create a better emulsion.
  • 1 teaspoon vanilla extract Pure extract is recommended over imitation.
  • 1 cup whole milk Alternatives include almond milk or oat milk in equal measure.
  • 2 tablespoons instant coffee granules Can substitute with 1-2 tablespoons of brewed coffee (cooled) if needed.
For the Caramel Buttercream
  • 1 cup unsalted butter Ensure it is softened to achieve a creamy texture.
  • 3 cups powdered sugar Sifting before measuring helps it mix evenly.
  • 0.75 cups caramel sauce Using homemade is preferred for depth.
  • 2 tablespoons instant coffee granules Whisk into the buttercream for a delicious hint of coffee.

Equipment

  • Oven
  • Mixing bowls
  • electric mixer
  • 8-inch round cake pans
  • Wire Rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with unsalted butter or a non-stick spray. Line with parchment paper and grease again.
  2. In a medium bowl, whisk together flour, baking powder, and salt until combined. Set aside.
  3. In a large bowl, beat together softened butter and granulated sugar for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Pour in vanilla extract and mix until just blended.
  5. Gradually add dry ingredients to the wet mixture, alternating with milk. Mix gently until just combined.
  6. Dissolve instant coffee granules in hot water and stir into the batter until evenly incorporated.
  7. Divide batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  8. Allow cakes to cool in pans for 10 minutes before inverting onto wire racks to cool completely.
Frosting
  1. In a bowl, beat together softened butter and powdered sugar until smooth. Mix in caramel sauce and instant coffee granules.
  2. Once cakes are completely cool, frost with caramel buttercream to your liking.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 4gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 40gVitamin A: 600IUCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature for better mixing and texture. Store tightly wrapped in the fridge for up to 3 days or freeze for up to 2 months.

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