Irresistible Caramel Coffee Buttercream Cake is a dream come true for dessert lovers, offering a perfect balance of rich coffee flavor and sweet, creamy caramel in every bite. This recipe is your guide to creating a show-stopping cake that’s surprisingly achievable, bringing gourmet cafe indulgence right into your kitchen.
Key Ingredients for Irresistible Caramel Coffee Buttercream Cake
- For the Cake Layers:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee (strong is best)
- For the Caramel Sauce:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream, warmed
- 4 tablespoons unsalted butter, cut into cubes
- ½ teaspoon sea salt (or to taste)
- For the Coffee Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup strong brewed coffee, cooled
- 1 teaspoon vanilla extract
- Pinch of salt
- For Assembly and Decoration (Optional):
- Reserved caramel sauce for drizzling
- Toasted chopped pecans or walnuts
- Coffee beans
How to Make Irresistible Caramel Coffee Buttercream Cake
Whip up this delightful Irresistible Caramel Coffee Buttercream Cake in under 2 hours, making it perfect for special occasions or a decadent weekend treat. Its moist cake, rich caramel, and velvety buttercream harmonize beautifully, promising a deeply satisfying dessert experience.
Step-by-Step Instructions
1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt. In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until just combined, being careful not to overmix. In a small bowl or measuring cup, stir the hot brewed coffee into the batter until smooth. The batter will be thin, which is perfectly normal.
2. Bake the Cake Layers:
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
3. Make the Caramel Sauce:
While the cakes are cooling, prepare the caramel sauce. In a medium saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar dissolves, then stop stirring and let it simmer. Cook until the mixture turns a deep amber color, watching it closely to prevent burning. This will take about 5-10 minutes. Once the desired color is reached, carefully and very slowly whisk in the warmed heavy cream. The mixture will bubble vigorously. Continue whisking until smooth. Remove from heat and stir in the cubed butter and sea salt until fully incorporated and the sauce is smooth and glossy. Set aside to cool slightly. You will need some for the buttercream and some for drizzling.
4. Prepare the Coffee Buttercream:
In a large bowl, beat the softened unsalted butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, about a cup at a time, alternating with the cooled brewed coffee. Mix until well combined and the frosting reaches a spreadable consistency. Add the vanilla extract and a pinch of salt and beat again until light and fluffy. If the buttercream is too thin, add a little more powdered sugar; if it’s too thick, add a tiny bit more coffee.
5. Assemble and Decorate the Cake:
Place one cooled cake layer onto your serving plate or cake stand. Spread a generous layer of coffee buttercream over the top. Drizzle some of the cooled caramel sauce over the buttercream. Place the second cake layer on top. Frost the entire cake with the remaining coffee buttercream. Drizzle the top and sides with the reserved caramel sauce. If desired, sprinkle with toasted chopped nuts or arrange coffee beans for an extra decorative touch.
Why You’ll Love This Irresistible Caramel Coffee Buttercream Cake
This is more than just a cake; it’s an experience. The star here is the harmonious marriage of robust, aromatic coffee and sweet, luscious caramel, perfectly complemented by a cloud-like coffee buttercream. Unlike a dense chocolate cake, this offers a lighter yet equally satisfying indulgence, making it perfect for those who appreciate nuanced flavors.
The joy of creating this Irresistible Caramel Coffee Buttercream Cake at home extends beyond its incredible taste. You’re saving money while creating a dessert that rivals any high-end bakery. Imagine the delight on your guests’ faces, or the personal satisfaction of treating yourself to such a gourmet creation without the hefty price tag. Give it a try and prepare to be amazed by the simple elegance and profound flavor you can achieve in your own kitchen!
Storing and Reheating Tips
This delicious Irresistible Caramel Coffee Buttercream Cake can be stored wonderfully to ensure you can enjoy its goodness for days to come.
- Refrigeration: Once assembled and frosted, the cake can be stored in an airtight container or well-wrapped in plastic wrap and aluminum foil in the refrigerator for up to 3-4 days. The buttercream will firm up slightly when chilled, which is perfectly normal.
- Freezing: For longer storage, you can freeze the cake. Frost the cake completely, then chill it in the refrigerator for about 30 minutes to set the frosting. Wrap the chilled cake tightly in two layers of plastic wrap and then a layer of aluminum foil. It can be frozen for up to 2-3 months.
- Reheating: To reheat a slice from the refrigerator, let it sit at room temperature for about 20-30 minutes before serving. If reheating a frozen cake slice, the best method is to let it thaw overnight in the refrigerator, then bring it to room temperature for at least an hour before serving. You can gently warm a slice in a low oven (around 250°F or 120°C) for a few minutes if you prefer a warmer dessert, but be careful not to melt the buttercream.
Final Thoughts
This Irresistible Caramel Coffee Buttercream Cake is a delightful journey for your taste buds, proving you can achieve cafe-quality indulgence right at home. We encourage you to bake this masterpiece and savor every decadent, flavor-packed bite!
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Irresistible Caramel Coffee Buttercream Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt. In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.2.5 cups all-purpose flour, 1.5 cups granulated sugar, 1 teaspoon baking soda, 0.5 teaspoon baking powder, 0.5 teaspoon salt, 2 large eggs, at room temperature, 1 cup buttermilk, at room temperature, 0.5 cup vegetable oil, 2 teaspoons vanilla extract
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined, being careful not to overmix.
- In a small bowl or measuring cup, stir the hot brewed coffee into the batter until smooth. The batter will be thin, which is perfectly normal.1 cup hot brewed coffee (strong is best)
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the caramel sauce. In a medium saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar dissolves, then stop stirring and let it simmer. Cook until the mixture turns a deep amber color, watching it closely to prevent burning. This will take about 5-10 minutes.1 cup granulated sugar, 0.25 cup water
- Once the desired color is reached, carefully and very slowly whisk in the warmed heavy cream. The mixture will bubble vigorously. Continue whisking until smooth. Remove from heat and stir in the cubed butter and sea salt until fully incorporated and the sauce is smooth and glossy. Set aside to cool slightly. You will need some for the buttercream and some for drizzling.0.5 cup heavy cream, warmed, 4 tablespoons unsalted butter, cut into cubes, 0.5 teaspoon sea salt (or to taste)
- Prepare the Coffee Buttercream. In a large bowl, beat the softened unsalted butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, about a cup at a time, alternating with the cooled brewed coffee. Mix until well combined and the frosting reaches a spreadable consistency.1 cup (2 sticks) unsalted butter, softened, 4 cups powdered sugar, sifted, 0.25 cup strong brewed coffee, cooled
- Add the vanilla extract and a pinch of salt and beat again until light and fluffy. If the buttercream is too thin, add a little more powdered sugar; if it’s too thick, add a tiny bit more coffee.1 teaspoon vanilla extract, 1 pinch salt
- Assemble and Decorate the Cake. Place one cooled cake layer onto your serving plate or cake stand. Spread a generous layer of coffee buttercream over the top. Drizzle some of the cooled caramel sauce over the buttercream. Place the second cake layer on top. Frost the entire cake with the remaining coffee buttercream. Drizzle the top and sides with the reserved caramel sauce. If desired, sprinkle with toasted chopped nuts or arrange coffee beans for an extra decorative touch.Reserved caramel sauce for drizzling, Toasted chopped pecans or walnuts, Coffee beans