Description
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.
Ingredients
- 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
- 1 cup unsalted butter, softened (for buttercream)
- 4 cups powdered sugar (for buttercream)
- ½ cup caramel sauce (for buttercream)
- 1 tablespoon brewed coffee, cooled (for buttercream)
- 1 teaspoon vanilla extract (for buttercream)
- A pinch of salt (for buttercream)
- Optional garnish: extra caramel sauce, chocolate shavings, or coffee beans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, combine brewed coffee, milk, vegetable oil, eggs, and vanilla extract.
- Gradually add wet ingredients to the dry mixture, stirring until smooth.
- Divide batter evenly between pans and bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the buttercream: beat softened butter until creamy. Gradually add powdered sugar.
- Mix in caramel sauce, brewed coffee, vanilla extract, and salt. Beat until light and fluffy.
- Place one cake layer on a serving plate, spread with buttercream, then top with the second layer.
- Frost the top and sides of the cake. Garnish with caramel drizzle and optional toppings.
Notes
- Bake cake layers ahead and store tightly wrapped until ready to frost.
- Use instant coffee dissolved in hot water as a brewed coffee substitute.
- Omit cocoa powder for a lighter coffee cake if desired.
- Adjust sweetness of buttercream by reducing powdered sugar and balancing with more butter or coffee.
- Freeze unfrosted cake layers for up to 2 months, thaw before frosting.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48g
- Sodium: 170mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
