Caramel Coffee Buttercream Cake

Caramel Coffee Buttercream Cake

Ingredients

• For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup whole milk
• 1/2 cup strong brewed coffee, cooled

• For the Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, room temperature
• 1/2 cup heavy cream, room temperature
• 1 teaspoon vanilla extract

• For the Coffee Buttercream:

• 1 cup unsalted butter, room temperature
• 4 cups powdered sugar
• 1/4 cup strong brewed coffee, cooled
• 1 teaspoon vanilla extract
• Pinch of salt

Directions

1. Prepare the Cake Layers:

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Gradually add the flour mixture, alternating with the milk and coffee, beginning and ending with the flour mixture. Mix until just combined.

Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

2. Make the Caramel Sauce:

In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color.

Add the butter and stir until melted and combined. Slowly pour in the heavy cream, stirring constantly. Be careful, as the mixture will bubble up.

Continue to cook for another minute, then remove from heat and stir in the vanilla extract. Let the caramel cool to room temperature.

3. Prepare the Coffee Buttercream:

In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition.

Add the cooled coffee, vanilla extract, and salt. Beat until the frosting is light and fluffy.

4. Assemble the Cake:

Place one cake layer on a serving plate and spread a layer of coffee buttercream over the top. Drizzle with some caramel sauce.

Repeat with the second layer. Place the third layer on top and frost the entire cake with the remaining coffee buttercream.

Drizzle more caramel sauce over the top of the cake, allowing it to drip down the sides.

5. Decorate and Serve:

For an extra touch, you can pipe some buttercream rosettes around the top edge of the cake and sprinkle with a pinch of sea salt.

Slice and serve this decadent Caramel Coffee Buttercream Cake with a hot cup of coffee or a glass of cold milk.