Irresistible Caramel Coffee Buttercream Cake
A delightful combination of rich flavors and inviting aromas, this cake is perfect for any occasion, featuring moist layers infused with brewed coffee and enveloped in luscious caramel buttercream.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Soft and fluffy, ready to create the tender crumb of the cake.
- 1.5 cups granulated sugar Sweetness that balances perfectly with the rich flavors.
- 0.5 cups brown sugar Adds a hint of molasses depth, enhancing the cake's sweetness.
- 1 cup butter, softened Creamy and rich, this is essential for the ultimate buttery flavor.
- 4 pieces eggs Provides structure and stability to your cake layers.
- 1 cup brewed coffee Aromatic and bold, bringing a delightful coffee essence to every bite.
- 0.5 cups milk Creamy liquid that adds moisture to the batter.
- 2 teaspoons baking powder Helps the cake rise beautifully.
- 1 teaspoon baking soda Works alongside the baking powder for a light texture.
- 1 teaspoon vanilla extract Adds a warm, familiar flavor that complements the other ingredients.
- 0.5 teaspoon salt Elevates the sweetness and balances the flavors.
Buttercream Ingredients
- 1 cup butter, softened Essential for creating a smooth frosting.
- 4 cups powdered sugar Main sweetener for the buttercream.
- 2 tablespoons milk Helps to achieve the right consistency for the frosting.
- 1/2 cup caramel For flavoring the buttercream.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with brewed coffee and milk until combined.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
- For the buttercream, beat together softened butter, powdered sugar, milk, and caramel until smooth.
- Once the cakes are cool, frost the top of one layer, place the other layer on top, and frost the top and sides of the cake.
- Drizzle with extra caramel if desired.
Notes
Ensure your butter is at room temperature for the best creaming results. Do not overmix your batter once the flour is added.