Description
Rich, moist, and layered with deep coffee flavors, this cake is a dream for coffee and caramel lovers alike. Imagine soft cake layers infused with brewed coffee, silky buttercream kissed with espresso, and a golden drizzle of salted caramel that makes every bite pure indulgence. Perfect for birthdays, dinner parties, or simply to spoil yourself with something unforgettable.
Ingredients:
For the Cake Layers:
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
2 tsp vanilla extract
1 cup strong brewed coffee, cooled
½ cup buttermilk
For the Coffee Buttercream:
1 cup unsalted butter, softened
3 cups powdered sugar
2 tbsp strong brewed coffee, cooled
1 tsp vanilla extract
For the Caramel Sauce:
1 cup granulated sugar
¼ cup water
½ cup heavy cream
2 tbsp unsalted butter
½ tsp sea salt
For Garnish:
Extra caramel sauce
Coffee beans
Instructions:
Make the Cake Layers
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. (
5 minutes)
Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside. (
3 minutes)
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract. (
5 minutes)
Combine cooled coffee with buttermilk. (
2 minutes)
Alternate adding flour mixture and coffee mixture into butter mixture, beginning and ending with flour. Mix until just combined. (
5 minutes)
Divide batter evenly between pans and bake for 20–25 minutes, until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack. (
25 minutes)
Prepare the Coffee Buttercream
Beat softened butter until creamy. (
2 minutes)
Gradually add powdered sugar, one cup at a time, beating well after each addition. (
5 minutes)
Mix in coffee and vanilla extract until light and fluffy. (
3 minutes)
Make the Caramel Sauce
In a saucepan, combine sugar and water over medium heat. Stir until dissolved, then stop stirring and let boil until amber in color. (
10 minutes)
Remove from heat. Slowly add cream while stirring—careful, it will bubble! (
2 minutes)
Stir in butter and sea salt until smooth. Let cool slightly. (
5 minutes)
Assemble the Cake
Place one cake layer on a serving plate. Spread coffee buttercream, drizzle caramel. (
5 minutes)
Repeat with second layer, then top with third. Frost entire cake with remaining buttercream. (
5 minutes)
Drizzle caramel over the top, letting it drip down the sides. Garnish with coffee beans. (
5 minutes)
Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes
Kcal: 520 kcal | Servings: 12 servings
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Step-by-Step Guide
Follow this detailed guide to ensure perfect results. First, ensure all ingredients are at room temperature for smooth mixing. When making the caramel, have your cream and butter measured and ready to go before you start cooking the sugar. Do not stir the sugar syrup once it begins to boil; simply swirl the pan gently to ensure even coloring. For the cake layers, do not overmix the batter once the dry and wet ingredients are combined, as this develops gluten and leads to a tough crumb. Allow the cakes to cool completely on a wire rack before frosting to prevent the buttercream from melting.
Serving Suggestions
This rich cake is best served at room temperature. Slice with a hot, clean knife for neat portions. Pair each slice with a fresh cup of espresso or a cold glass of milk to balance the sweetness. For a dinner party, garnish individual plates with a dusting of cocoa powder or a sprinkle of crushed, toasted nuts. Leftovers can be stored in an airtight container at room temperature for up to two days or refrigerated for up to five days.
How-to Summary
Create moist coffee cake layers by creaming butter and sugar, then alternating dry ingredients with a coffee-buttermilk mix. Bake and cool. For the frosting, beat butter, powdered sugar, coffee, and vanilla until fluffy. For the caramel, cook sugar and water to an amber hue, then carefully whisk in cream, butter, and salt. Assemble the cake by stacking layers with buttercream and caramel drizzle, then frost the exterior and finish with more caramel and coffee bean garnish.
Frequently Asked Questions
Can I make the components ahead of time? Yes. The cake layers can be baked, wrapped tightly, and frozen for up to a month. The caramel sauce can be refrigerated for up to two weeks; gently reheat before using. The buttercream can be made and refrigerated for up to five days; let it come to room temperature and re-whip before frosting.
What can I use instead of buttermilk? Make a DIY version by adding 1 ½ teaspoons of white vinegar or lemon juice to ½ cup of regular milk. Let it sit for 5-10 minutes until slightly curdled before using.
My caramel sauce is too hard or crystallized. What went wrong? Crystallization often occurs if sugar crystals form on the pan’s sides during boiling. To prevent this, brush down the sides of the pan with a wet pastry brush as the sugar cooks. Starting with a perfectly clean pan is also crucial.
Can I use instant espresso instead of brewed coffee? Absolutely. For the cake, dissolve 1 tablespoon of instant espresso powder in 1 cup of hot water, then cool. For the buttercream, dissolve 1 teaspoon of powder in 2 tablespoons of hot water, then cool.
How do I get perfectly flat cake layers for stacking? After baking, if your cakes have domed tops, use a long serrated knife to carefully slice off the dome to create a flat surface. This makes stacking easier and prevents the cake from leaning.
Common Mistakes to Avoid
- Using Cold Ingredients: Cold butter, eggs, or buttermilk will not emulsify properly, leading to a dense, uneven cake.
- Overmixing the Batter: Mix only until the last traces of flour disappear. Overmixing develops gluten, resulting in a tough, rubbery texture.
- Rushing the Caramel: Adding the cream too quickly or not letting the sugar reach a deep amber color will result in a bland, overly sweet sauce.
- Frosting a Warm Cake: Applying buttercream to even slightly warm layers will cause it to melt and slide off, creating a mess.
- Not Tasting as You Go: Always taste your buttercream and cooled caramel to adjust coffee intensity or salt levels before assembling.
Conclusion
This Coffee and Caramel Layer Cake is a show-stopping dessert that masterfully balances rich, bitter coffee notes with the sweet, salty punch of homemade caramel. While it requires attention to detail—particularly with the caramel—the process is deeply rewarding. By following the step-by-step guide and heeding the common pitfalls, you can create a professional-quality, indulgent cake that is sure to impress any guest or satisfy your own sweet craving. The result is a truly unforgettable homemade treat.