This caramel coffee buttercream cake is one of those desserts I love making when I want something rich, comforting, and impressive. The coffee-infused cake layers are soft and flavorful, and the caramel buttercream adds a smooth, indulgent finish that ties everything together beautifully. Every slice feels like a special treat, whether I’m baking it for guests or simply enjoying it at home.
Why You’ll Love This Recipe
I love this recipe because it combines deep coffee flavor with sweet, creamy caramel in the most satisfying way. The cake stays moist, the buttercream is silky and luxurious, and the overall balance of flavors never feels overwhelming. I also enjoy how versatile it is, since I can dress it up for celebrations or keep it simple for everyday enjoyment.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cake
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsweetened cocoa powder
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup brewed coffee, cooled
½ cup milk
½ cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
For the caramel coffee buttercream
1 cup unsalted butter, softened
4 cups powdered sugar
½ cup caramel sauce
1 tablespoon brewed coffee, cooled
1 teaspoon vanilla extract
A pinch of salt
Optional garnish
Extra caramel sauce
Chocolate shavings or coffee beans
Directions
I start by preheating the oven to 350°F (175°C) and greasing and flouring two 9-inch round cake pans. In a large bowl, I whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, I mix the brewed coffee, milk, vegetable oil, eggs, and vanilla extract until everything is well combined. I slowly add the wet ingredients to the dry ingredients, stirring until the batter is smooth and evenly mixed.
I divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Once baked, I let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
To make the buttercream, I beat the softened butter until creamy, then gradually add the powdered sugar. I mix in the caramel sauce, brewed coffee, vanilla extract, and salt, beating until the frosting becomes light and fluffy.
When the cakes are fully cooled, I place one layer on a serving plate and spread a generous amount of buttercream on top. I add the second layer and frost the top and sides of the cake. To finish, I drizzle caramel sauce over the top and add chocolate shavings or coffee beans if I’m feeling fancy.
Servings And Timing
I usually slice this cake into 12 servings. Preparation takes about 30 minutes, baking takes around 35 minutes, and cooling and decorating add another 25 to 30 minutes. Overall, I plan for about 1 hour and 30 minutes from start to finish.
Storage/Reheating
I store this cake in an airtight container in the refrigerator for up to 4 days. Before serving, I like to let it sit at room temperature for about 20 minutes so the buttercream softens and the flavors shine. I don’t reheat this cake, since it tastes best as is.
FAQs
Can I make the cake layers ahead of time?
Yes, I often bake the cake layers a day in advance and wrap them tightly. I frost the cake the next day for the best texture and flavor.
Can I use instant coffee instead of brewed coffee?
I can dissolve instant coffee granules in hot water and let it cool before using it, and it works just as well.
Is the cocoa powder necessary?
I like using cocoa powder because it deepens the flavor, but I can omit it for a lighter coffee-focused cake.
Can I make the buttercream less sweet?
I reduce the powdered sugar slightly and add a bit more butter or coffee to balance the sweetness.
Can this cake be frozen?
I freeze the unfrosted cake layers tightly wrapped for up to 2 months. I thaw them completely before frosting and serving.
Conclusion
This caramel coffee buttercream cake is a dessert I keep coming back to because it’s rich, elegant, and incredibly satisfying. The combination of coffee and caramel feels timeless, and the soft cake paired with creamy frosting makes every bite memorable. It’s a recipe I love sharing and one that always earns compliments.
A rich, moist coffee-infused cake layered with smooth caramel coffee buttercream. This indulgent dessert is perfect for celebrations or when you’re craving a comforting, flavorful treat.
