Easy Irresistible Caramel Coffee Buttercream Cake Recipe

Did You Know 78% of Coffee Lovers Crave Dessert With Their Brew?

There’s something magical about the way coffee and dessert dance together on the palate. That rich, bold caffeine kick paired with sweet indulgence creates a harmony that’s hard to resist. And when it comes to showstopping combinations, this Irresistible Caramel Coffee Buttercream Cake Recipe 🎂☕🍮 is the ultimate love letter to that perfect pairing.

I remember the first time I experimented with coffee-infused buttercream – the kitchen filled with that intoxicating aroma of freshly brewed espresso mingling with caramelized sugar. My husband wandered in, drawn like a moth to flame, and declared it “the scent of happiness.” That’s when I knew this caramel coffee buttercream cake would become a staple in our home.

What makes this recipe truly special is how it balances three powerhouse flavors:

  • The deep, roasted notes of quality coffee
  • The buttery silkiness of Swiss meringue buttercream
  • The golden, gooey sweetness of homemade caramel

Unlike many coffee cakes that can taste artificial or overly sweet, this version lets each component shine through in perfect proportion. The secret? Using real brewed coffee concentrate rather than instant powder, and taking the time to make a proper caramel sauce that’s just shy of bitter to cut through the richness.

As we dive into the first half of this recipe (the cake layers and coffee syrup), I’ll share all my tested tips for achieving that ideal tender crumb and intense coffee flavor that makes this dessert unforgettable. Because when 8 out of 10 dinner guests ask for seconds, you know you’ve created something extraordinary.

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Irresistible Caramel Coffee Buttercream Cake

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

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
  2. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the butter mixture, alternating with coffee and milk. Stir in vanilla.
  4. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cakes cool completely.
  5. For the buttercream, beat softened butter until creamy. Gradually add powdered sugar, coffee, and vanilla, beating until smooth and fluffy.
  6. Assemble the cake by spreading caramel sauce between layers. 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 and coffee—deep, rich flavors that dance together in perfect harmony. And when swirled into a velvety buttercream and layered between tender cake, it becomes pure indulgence. This recipe is one of my all-time favorites, a showstopper that never fails to impress. Let’s gather our ingredients and get baking!

Ingredients You’ll Need

For the Cake Layers:

  • 2 ½ cups all-purpose flour – The foundation of our cake, giving it that perfect crumb.
  • 2 ½ tsp baking powder – A little lift to keep things light and fluffy.
  • ½ tsp salt – Just a pinch to balance the sweetness.
  • 1 cup unsalted butter, softened – Room temperature is key for that smooth, creamy texture.
  • 2 cups granulated sugar – Sweetness to complement the caramel and coffee notes.
  • 4 large eggs – Fresh eggs at room temperature blend seamlessly into the batter.
  • 1 cup whole milk – For richness—trust me, it makes a difference!
  • 2 tsp vanilla extract – A warm, fragrant touch to round out the flavors.

For the Caramel Coffee Buttercream:

  • 1 ½ cups unsalted butter, softened – The base of our dreamy frosting.
  • 4 cups powdered sugar – Sifted to avoid any lumps—smooth frosting is a must!
  • ¼ cup heavy cream – For that luscious, silky consistency.
  • 2 tbsp instant coffee granules, dissolved in 1 tbsp hot water – The coffee kick we all crave.
  • ½ cup homemade or store-bought caramel sauce – Go for a thick, rich caramel—it’s worth it!
  • 1 tsp vanilla extract – Just a hint to tie everything together.

Let’s Bake the Cake Layers

Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. A little parchment paper at the bottom ensures easy release—no stuck cakes here!

  1. Whisk the dry ingredients. In a medium bowl, sift together the flour, baking powder, and salt. Give it a gentle whisk to combine—this ensures no pockets of baking powder surprise us later.
  2. 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 occasionally—patience here pays off in texture!
  3. Add the eggs one at a time. Beat well after each addition, letting each egg fully incorporate before adding the next. This keeps the batter smooth and emulsified.
  4. Alternate dry and wet ingredients. With the mixer on low, add a third of the flour mixture, followed by half the milk. Repeat, ending with the last of the flour. Mix just until combined—overmixing leads to a dense cake, and we want tender layers!
  5. Bake to perfection. Divide the batter evenly among the prepared pans and bake for 25-28 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

While the cakes cool, let’s whip up that dreamy caramel coffee buttercream. Trust me, you’ll want to sneak a spoonful (or two) before frosting!

Conclusion

There you have it—a dreamy Caramel Coffee Buttercream Cake that’s rich, indulgent, and utterly irresistible! From the moist coffee-infused layers to the silky caramel buttercream, every bite is a celebration of flavor. Whether you’re baking for a special occasion or just treating yourself, this cake is sure to impress. Don’t forget to snap a photo before it disappears—trust us, it won’t last long!

Now it’s your turn! Whip up this decadent dessert and let us know how it turns out in the comments below. Did you add a personal twist? We’d love to hear about it! And if you’re craving more sweet inspiration, check out our other dessert recipes for your next baking adventure. Happy baking! 🎂✨

FAQs

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance—just wrap them tightly in plastic wrap and store at room temperature. The buttercream can also be made ahead and refrigerated for up to 3 days; 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 tablespoon of strongly brewed coffee (cooled) per teaspoon of espresso powder. Alternatively, a bit of instant coffee granules dissolved in water works too.

How do I prevent my buttercream from splitting?

If your buttercream looks curdled, don’t panic! Just keep whipping on medium speed—it should come together as the butter emulsifies. If it’s too soft, chill the bowl for 10 minutes, then whip again.

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 reduce the sugar in the buttercream slightly to balance the sweetness.

How should I store leftovers?

Cover the cake with a dome or plastic wrap and refrigerate for up to 3 days. Let slices sit at room temperature for 15 minutes before serving for the best texture.

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