Description
Welcome, cake lovers! 🍰☕ If you’re searching for the perfect cake recipe that combines the rich flavors of caramel and coffee, look no further than thisIrresistible Caramel Coffee Buttercream Cake. Whether you’re a die-hard fan of coffee-infused desserts or just love a good, indulgent treat, this cake is for you. With a decadent caramel coffee buttercream frosting that’ll melt in your mouth, this cake will be your new favorite. Perfect for any occasion, this delightful cake combines the comfort of a classic dessert with a delicious twist. Ready to dive into this heavenly creation? Let’s get started!
Ingredients
- For the Cake:
- For the Caramel Coffee Buttercream:
- For Garnish:
- ThisCaramel Coffee Cakerecipe allows for some flexibility. You can substitute almond milk or oat milk in place of whole milk, and coconut cream can be used for a dairy-free alternative in the buttercream. You can also switch out the caramel sauce for a homemade vegan version if needed.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, ensuring they are ready to go once your batter is prepared.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This step is essential for giving your cake the perfect texture, so be sure to cream the mixture for at least 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for that hint of extra flavor.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the brewed coffee and milk. Be sure to start and end with the dry ingredients for the smoothest consistency. Mix until just combined – be careful not to overmix!
- Divide the batter evenly among the three prepared cake pans and smooth the tops with a spatula. 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 about 10 minutes, then transfer them to wire racks to cool completely.
- While the cakes are cooling, you can prepare the buttercream. In a large bowl, beat the butter until creamy and smooth. Gradually add the powdered sugar, beating on low speed at first to avoid making a mess, then on medium-high speed for a fluffy texture.
- Add the caramel sauce, brewed coffee, heavy cream, and vanilla extract. Beat the mixture for a few minutes until it is light, fluffy, and well-combined.
- Once the cake layers are completely cool, it’s time to assemble. Place one cake layer on a serving plate and spread a thick layer of buttercream over the top. Repeat this with the remaining layers. Once the layers are stacked, frost the top and sides of the cake with the remaining buttercream.
- For the final touch, lightly dust the top of the cake with cocoa powder for an elegant finish.
Notes
Use room temperature ingredients: Ensure that your butter, eggs, and milk are at room temperature before you begin baking. This allows for smoother blending and a more even bake.
Homemade caramel sauce: If you have the time, making your own caramel sauce will add an extra homemade touch to your buttercream.
Chill your cake layers: Once baked, chilling the layers in the refrigerator for 15-20 minutes before frosting will help the buttercream adhere better and prevent any crumbs from mixing into your frosting.
Evenly spread the buttercream: When frosting, use an offset spatula to evenly spread the buttercream between the layers and on top. This will give your cake a professional finish.