Creamy Caramel Coffee Buttercream Cake From Scratch
This indulgent cake combines rich coffee and caramel flavors in a soft, moist cake, topped with creamy buttercream frosting.
Equipment
- Mixing Bowl
- Cake Pans
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 2.5 cups All-Purpose Flour Sifted for light texture.
- 1.5 cups Granulated Sugar Adds sweetness and moisture.
- 1 tablespoon Baking Powder Leavening agent for rise.
- 1 teaspoon Baking Soda Works with acidic ingredients.
- 0.5 teaspoon Salt Enhances flavors.
Wet Ingredients
- 1 cup Unsalted Butter Room temperature for mixing.
- 4 large Eggs Provides structure and moisture.
- 1 cup Strong Brewed Coffee Cool before adding to batter.
- 1 cup Caramel Sauce For flavor and frosting.
Buttercream Frosting
- 4 cups Powdered Sugar For smooth frosting.
- 2-4 tablespoons Milk To adjust frosting consistency.
- 1 tablespoon Vanilla Bean Paste Adds aromatic flavor.
Instructions
- Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing and dusting with flour.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cream the butter in a separate bowl until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the cooled coffee and caramel sauce until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes.
- Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the butter until fluffy, then gradually add powdered sugar.
- Mix in the caramel sauce and milk until smooth and creamy.
- Layer the cakes with frosting in between, then frost the top and sides of the cake.
- Drizzle additional caramel sauce over the top before serving.
Notes
Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.