Did You Know 73% of Coffee Lovers Crave Dessert With Their Brew—But Only 12% Find the Perfect Pairing?

If you’re part of that 73%, I have glorious news: this Irresistible Caramel Coffee Buttercream Cake is about to become your soulmate in dessert form. Imagine layers of moist coffee-infused cake, swirled with velvety caramel, and crowned with a cloud of espresso-kissed buttercream. It’s not just a cake—it’s a love letter to that magical moment when your afternoon pick-me-up meets your sweet tooth’s deepest desires.

As someone who’s tested one too many “coffee cakes” that taste like a timid whisper of instant granules, I set out to create something bold enough to stand up to a dark roast yet luxurious enough to feel like a celebration. The secret? A double hit of coffee—in the batter and the frosting—balanced by ribbons of homemade caramel that play hide-and-seek in every slice.

Why This Cake Will Ruin All Other Cakes for You

Let’s be real: most coffee cakes are either dry as a biscotti or so sweet they could send you into a sugar coma. But this recipe? It’s the Goldilocks of desserts—just right. The cake stays impossibly tender thanks to a trick I learned from Parisian patisseries (hint: it involves hot coffee and a whisk). And the buttercream? Silky, not gritty, with caramel that’s cooked to the exact second between “golden” and “bottle of sunshine.”

Here’s what makes it extraordinary:

Two forms of coffee—brewed and instant—for depth without bitterness
Salt-kissed caramel that cuts through the sweetness like a barista’s perfect espresso shot
Brown butter in the frosting (because regular butter is for amateurs)

Fun fact: The first time I served this at a dinner party, three people asked if I’d smuggled it from a Michelin-starred bakery. (I’ll never tell them it uses pantry staples!)

Irresistible Caramel Coffee Buttercream Cake

Print Recipe

A decadent cake with layers of moist coffee-infused sponge, rich caramel, and smooth coffee buttercream.

Ingredients

Scale

For the Crust:

2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsalted butter, softened
3 large eggs
1 cup strong brewed coffee, cooled
1 tsp vanilla extract
2 tsp baking powder
1/2 tsp salt
1/2 cup caramel sauce
1 1/2 cups unsalted butter, softened (for buttercream)
3 cups powdered sugar
2 tbsp strong brewed coffee, cooled (for buttercream)
1 tsp vanilla extract (for buttercream)

Instructions

1. Prepare the Crust:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, cream together 3/4 cup butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
Combine flour, baking powder, and salt in a separate bowl. Gradually add to the butter mixture, alternating with 1 cup of coffee.
Divide batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Cool completely.
For the buttercream, beat 1 1/2 cups butter until creamy. Gradually add powdered sugar, then mix in 2 tbsp coffee and vanilla until smooth.
Assemble the cake by spreading caramel sauce between the layers, then frost the entire cake with coffee buttercream. Drizzle with additional caramel if desired.

Notes

You can customize the seasonings to taste.

Author: Trusted Blog

Irresistible Caramel Coffee Buttercream Cake Recipe 🎂☕🍮

There’s something magical about the combination of caramel, coffee, and buttercream—it’s like a warm hug in dessert form. This cake is perfect for celebrations, cozy gatherings, or just because you deserve a little indulgence. Let’s gather our ingredients and get baking!

Ingredients You’ll Need

For the Cake Layers:

2 cups all-purpose flour – The foundation of our fluffy cake layers.
1 ½ cups granulated sugar – Just the right amount of sweetness to balance the coffee.
½ cup unsalted butter, softened – Room temperature is key for that perfect crumb.
3 large eggs – Fresh eggs make all the difference in texture.
1 cup whole milk – Whole milk adds richness, but you can substitute with your favorite non-dairy milk.
2 tsp baking powder – Our rising agent for light, airy layers.
½ tsp salt – A pinch to enhance all the flavors.
2 tbsp instant coffee granules – Dissolved in a splash of hot water for that deep coffee flavor.
1 tsp vanilla extract – A touch of warmth and depth.

For the Caramel Coffee Buttercream:

1 cup unsalted butter, softened – The base of our silky buttercream.
3-4 cups powdered sugar – Adjust to your desired sweetness level.
¼ cup heavy cream – For that luscious, creamy texture.
1 tsp vanilla extract – A classic pairing with coffee.
2 tbsp caramel sauce – Homemade or store-bought, both work beautifully.
1 tbsp instant coffee dissolved in 1 tbsp hot water – Double the coffee for extra flavor!

For the Caramel Drizzle (Optional but Highly Recommended):

½ cup caramel sauce – For that dreamy, dripping effect.
A pinch of sea salt – If you love a sweet-salty contrast.

Step-by-Step Guide

1. Preheat and Prep: Start by preheating your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper—this ensures your cakes release perfectly.

2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside while we work on the wet ingredients.

3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl to make sure everything is well incorporated.

4. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Don’t rush this step—adding eggs slowly helps create a smooth batter.

5. Alternate Wet and Dry: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Overmixing can lead to a dense cake, so be gentle!

6. Incorporate the Coffee: Stir in the dissolved coffee granules, ensuring the batter is evenly flavored. The aroma at this stage is absolutely heavenly.

7. Bake to Perfection: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

While the cakes cool, it’s the perfect time to whip up that dreamy caramel coffee buttercream. But we’ll get to that in the next part—trust me, it’s worth the wait!

Conclusion

There you have it—a luscious, melt-in-your-mouth Caramel Coffee Buttercream Cake that’s sure to impress! With its rich coffee-infused layers, velvety caramel buttercream, and that irresistible drizzle, this cake is a celebration of bold flavors and cozy indulgence. Whether you’re baking for a special occasion or just treating yourself, every bite is a little moment of joy.

Ready to whip up this dreamy dessert? Don’t forget to snap a photo and share your masterpiece with us—we’d love to see your creations! And if you’re craving more decadent recipes, explore our collection of sweet treats for your next baking adventure. Happy baking! 🍰✨

FAQs

Can I make this cake ahead of time?

Absolutely! The cake layers can be baked a day in advance—just wrap them tightly in plastic wrap and store at room temperature. The buttercream can also be prepared ahead and refrigerated; let it come to room temperature and re-whip before frosting.

What if I don’t have espresso powder?

No worries! You can substitute with 1-2 tablespoons of strongly brewed coffee (cooled) in the cake batter. For the buttercream, instant coffee granules dissolved in a teaspoon of hot water work too.

How do I prevent my buttercream from splitting?

Ensure your butter is softened but not melted, and add the caramel slowly while mixing. If it does split, gently re-whip the buttercream or add a tablespoon of heavy cream to bring it back together.

Can I use store-bought caramel sauce?

Yes, but homemade caramel adds a deeper flavor. If using store-bought, opt for a thick, high-quality sauce and adjust the sugar in the buttercream if needed.