Ingredients
Scale
- 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
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 cup unsalted butter, for buttercream
- 3 cups powdered sugar
- 1/4 cup caramel sauce, plus extra for drizzling
- 2 tbsp strong coffee, for buttercream
- 1 tsp vanilla extract, for buttercream
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla.
- In a separate bowl, combine flour and baking powder. Gradually add to the butter mixture, alternating with coffee and milk, mixing until just combined.
- Divide batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
- For the buttercream, beat 1 cup butter until creamy. Gradually add powdered sugar, then mix in caramel sauce, coffee, and vanilla until smooth and fluffy.
- Place one cake layer on a serving plate. Spread a layer of buttercream, top with the second layer, and frost the entire cake. Drizzle with extra caramel sauce before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 25g
- Fat: 12g
- Carbohydrates: 35g
- Protein: 20g