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Delicious Caramel Coffee Cake with Caramel Buttercream frosting

Irresistible Caramel Coffee Buttercream Cake

This delightful dessert combines the rich flavors of coffee and caramel, making it the perfect treat for busy days, special occasions, or just when you want to brighten your afternoon.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.75 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 1 cup brewed coffee (cooled)
  • 1 teaspoon vanilla extract
For the Caramel Coffee Buttercream
  • 0.5 cups unsalted butter, softened
  • 3 cups powdered sugar
  • 0.5 cups caramel sauce (store-bought or homemade)
  • 1 tablespoon brewed coffee
  • 1 teaspoon vanilla extract
  • 1 pinch salt
For Drizzling
  • to taste additional caramel sauce

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.
  3. Add the softened butter, eggs, brewed coffee, and vanilla extract to the dry ingredients. Beat on medium speed until well combined, about 2-3 minutes.
  4. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  5. Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
  6. In another bowl, cream together the softened butter and powdered sugar until light and fluffy. Add in the caramel sauce, brewed coffee, vanilla extract, and a pinch of salt. Beat until combined.
Assembly
  1. Once the cakes are completely cool, spread a layer of the caramel coffee buttercream on top of one cake layer.
  2. Place the second layer on top and frost the top and sides of the cake with the remaining buttercream.
  3. Drizzle additional caramel sauce over the top of your cake.

Notes

For an extra coffee kick, use espresso instead of regular brewed coffee. Store leftovers covered at room temperature for up to 3 days.