Introduction

This Irresistible Caramel Coffee Buttercream Cake combines rich coffee flavors with smooth caramel sweetness for a truly decadent dessert. Perfect for coffee lovers looking to impress, this layered cake is moist, tender, and topped with a luscious buttercream.

A close-up of a three-layer brown cake slice, each layer soft and moist with a crumbly texture. Between the cake layers is a thick, smooth caramel-colored filling that slightly drips down the sides. The cake is covered with a thick, creamy white frosting that fully coats the top and sides, with two swirls of the frosting on top lightly dusted with cocoa powder. The slice is placed on a white plate, set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened (for cake)
3 large eggs
1 cup whole milk
2 tsp baking powder
½ tsp salt
2 tbsp instant coffee granules, dissolved in a splash of hot water
1 tsp vanilla extract (for cake)
1 cup unsalted butter, softened (for buttercream)
3-4 cups powdered sugar
¼ cup heavy cream
1 tsp vanilla extract (for buttercream)
2 tbsp caramel sauce
1 tbsp instant coffee dissolved in 1 tbsp hot water
½ cup caramel sauce (optional for drizzle)
A pinch of sea salt (optional for drizzle)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line them with parchment paper to ensure the cakes release easily.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, beat the ½ cup softened butter with the granulated sugar until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
Step 4: Add the eggs one at a time, mixing well after each addition. Then stir in the 1 tsp vanilla extract.
Step 5: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix gently after each addition until just combined—avoid overmixing.
Step 6: Stir in the dissolved instant coffee granules evenly through the batter.
Step 7: Divide the batter evenly between the prepared pans and bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: For the buttercream, beat the 1 cup softened butter until creamy. Gradually add 3-4 cups powdered sugar, mixing well.
Step 9: Add the heavy cream, 1 tsp vanilla extract, 2 tbsp caramel sauce, and dissolved coffee. Beat until light and fluffy, adjusting sugar and cream as needed for texture and sweetness.
Step 10: Assemble the cake by spreading buttercream between layers and around the sides. Optionally, drizzle with caramel sauce topped with a pinch of sea salt for a sweet-salty finish.

Tips & Variations

Use freshly dissolved coffee for the best flavor; instant coffee works perfectly and enhances the cake’s coffee notes.
Substitute whole milk with almond or oat milk for a dairy-free option.
Adjust the amount of caramel sauce in the buttercream to suit your sweetness preference.
For a more intense coffee flavor, add a teaspoon more dissolved coffee to the batter or buttercream.
Try adding a sprinkle of chopped toasted nuts between layers for added texture.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. The cake can also be frozen for up to 2 months; thaw overnight in the fridge before serving. Re-whip the buttercream lightly if needed after thawing.

How to Serve

A close-up of a three-layer brown cake slice with a moist and slightly crumbly texture. Between each layer is a smooth, light brown caramel filling that looks creamy and slightly drips down the sides. The outside of the cake is covered in a thick, off-white frosting, sprinkled lightly with cocoa powder on top. On the top edge are two small swirls of the same frosting, also dusted with cocoa powder. The slice sits on a white plate, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brewed coffee instead of instant coffee granules?

While brewed coffee can be added, it may alter the batter’s consistency. Instant coffee granules dissolve easily and provide a more concentrated flavor without adding extra liquid.

How do I know when the cake layers are done baking?

A toothpick inserted into the center of the cakes should come out clean or with a few moist crumbs. Baking time may vary slightly depending on your oven, so check around 25 minutes.