Irresistible Caramel Coffee Buttercream Cake

This Irresistible Caramel Coffee Buttercream Cake isn’t just dessert; it’s a celebration of indulgence and flavor. Join me as we explore how to create this elegant and delicious masterpiece that’s perfect for any occasion.

Resume of the recipe:

In just a few steps, you can transform simple ingredients into a cake that dazzles with its complexity of flavors. Whether you’re hosting a birthday party or craving a luxurious treat, this cake promises to impress with its creamy caramel, bold coffee, and velvety buttercream.

Exciting Story:

Imagine this: a cozy afternoon spent sipping coffee and savoring caramel treats. As we dreamed up the perfect dessert, this cake emerged—a tribute to our love for all things sweet and indulgent. Now, it’s a centerpiece at every gathering, bringing joy and satisfaction with every slice.

Why This Irresistible Caramel Coffee Buttercream Cake:

Discover why this cake stands out:

• Flavor Fusion: The combination of caramel and coffee creates a depth of flavor that’s both comforting and sophisticated.
• Velvety Texture: Moist cake layers paired with smooth buttercream ensure each bite melts in your mouth.
• Elegant Presentation: A show-stopping dessert that’s as beautiful as it is delicious, perfect for special occasions.

Ingredients:

Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk, room temperature
• 1/4 cup brewed coffee, cooled

Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream, room temperature

Coffee Buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 tablespoons brewed coffee, cooled
• 1 teaspoon vanilla extract
• Pinch of salt

How to Make Irresistible Caramel Coffee Buttercream Cake:

Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Beat in eggs, one at a time, then stir in vanilla extract.
5. Gradually add dry ingredients to the creamed mixture, alternating with buttermilk and coffee. Begin and end with dry ingredients.
6. Divide batter evenly between prepared pans. Smooth the tops with a spatula.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Remove cakes from oven and cool in pans for 10 minutes. Then, transfer to wire racks to cool completely.

Caramel Sauce:

1. In a heavy-bottomed saucepan, heat sugar over medium-high heat. Stir constantly with a heat-resistant spatula or wooden spoon.
2. Sugar will form clumps and eventually melt into a thick, amber-colored liquid as you continue to stir. Be careful not to burn.
3. Once sugar is completely melted, add butter. The mixture will bubble rapidly.
4. Stir butter into the caramel until melted, about 2-3 minutes.
5. Very slowly, drizzle in heavy cream while stirring. Allow mixture to boil for 1 minute. It will rise in the pan as it boils.
6. Remove from heat and stir in salt. Allow caramel to cool before using in the cake.

Coffee Buttercream:

1. In a large bowl, beat butter until creamy and smooth.
2. Gradually add powdered sugar, one cup at a time, beating well after each addition.
3. Add brewed coffee, vanilla extract, and salt. Beat until light and fluffy.

Assembly:

1. Place one cake layer on a serving plate or cake stand. Spread a layer of coffee buttercream over the top.
2. Drizzle cooled caramel sauce over the buttercream layer.
3. Place the second cake layer on top and frost the entire cake with remaining coffee buttercream.
4. Drizzle additional caramel sauce over the top of the cake for decoration.
5. Chill cake in the refrigerator for 30 minutes before serving to set the frosting.