Caramel Coffee Buttercream Cake Recipe – Rich Layer Cake with Silky Caramel Coffee Frosting
This Caramel Coffee Buttercream Cake is a show-stopping dessert that blends the bold richness of brewed coffee with the sweet, buttery depth of caramel. Each moist layer is infused with coffee and stacked with a luscious caramel coffee buttercream frosting that melts in your mouth. Finished with a glossy caramel drizzle and optional chocolate garnish, this cake is perfect for birthdays, holidays, or any celebration that calls for something unforgettable. Whether you're a coffee connoisseur or a caramel lover, this cake is guaranteed to impress.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- 2 x 8-inch round cake pans
- Cooling rack
- Offset spatula or knife
- Measuring Cups and Spoons
- Saucepan (if making caramel)
Ingredients
Cake
- 2 cups all-purpose flour
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- ½ cup strong brewed coffee (cooled)
- 2 tsp baking powder
- 1 tsp vanilla extract (optional)
Buttercream
- 1 cup unsalted butter (room temp)
- 3 cups powdered sugar
- 2 tbsp espresso or strong coffee
- Pinch of salt (optional)
Caramel
- 1 cup granulated sugar
- ½ cup heavy cream
- 4 tbsp butter
- Pinch of flaky sea salt (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- Make the cake batter: Cream butter and sugar until fluffy. Add eggs one at a time. Mix in cooled coffee and vanilla. Sift in flour and baking powder. Fold gently.
- Bake: Divide batter evenly into pans. Bake for 25–30 minutes. Cool in pans 10 minutes, then transfer to wire rack.
- Prepare buttercream: Whip butter until pale. Add powdered sugar gradually. Mix in espresso until smooth and fluffy.
- Make caramel: Melt sugar over medium heat until amber. Carefully whisk in cream and butter. Cool slightly.
- Assemble: Place one cake layer on stand. Spread buttercream and drizzle caramel. Repeat with second layer. Frost top and sides.
- Decorate: Swirl buttercream on top, drizzle caramel, and garnish with sea salt or coffee beans.
- Chill: Refrigerate 30 minutes before slicing for clean layers.
Notes
- Use strong brewed coffee or espresso for bold flavor.
- Let coffee cool before adding to batter to avoid curdling.
- For a mocha twist, add 2 tbsp cocoa powder to batter and frosting.
- Cake layers can be made ahead and frozen.
- Buttercream whips best with room temperature butter.
- Store frosted cake in fridge for up to 5 days.
- Freeze unfrosted layers for up to 2 months.