Caramel Coffee Buttercream Cake
This indulgent Caramel Coffee Buttercream Cake features layers of coffee-infused cake slathered in fluffy buttercream frosting and topped with rich caramel sauce, making it the perfect dessert for any occasion.
Ingredients
For the Buttercream Frosting
- 1 cup butter, softened Ensure it is at room temperature for smoother consistency.
- 4 cups powdered sugar Sifted for a smoother frosting.
- 1 tbsp heavy cream Adjust amount to reach desired consistency.
For the Cake
- 2 cups all-purpose flour Sift before measuring.
- 1 cup granulated sugar
- 1 tbsp baking powder
- 0.5 tsp salt
- 1 cup strong coffee, cooled Use high-quality coffee for better flavor.
- 0.5 cup oil Can use vegetable or canola oil.
- 3 large eggs At room temperature.
For the Caramel Sauce
- 1 cup caramel sauce Homemade or store-bought.
Instructions
Buttercream Frosting Preparation
- Beat the softened butter for 5 minutes until light and fluffy.
- Add the powdered sugar slowly, mixing until combined.
- If the frosting is too thick, add more heavy cream to reach your desired consistency.
Cake Assembly
- Place one layer of the cooled coffee-infused cake on a serving plate.
- Spread a layer of buttercream frosting on top.
- Repeat with the second layer, adding more frosting.
- Add the third layer on top and frost the top and sides with the remaining buttercream.
- Drizzle the cooled caramel sauce over the top, allowing it to drip down the sides.
- Slice and serve.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to one week. For best taste, store in the freezer, wrapped in plastic wrap.