Decadent Caramel Coffee Buttercream

This decadent caramel coffee buttercream cake is the ultimate treat for those who crave rich chocolate layers wrapped in silky frosting with a hint of bold coffee and luscious caramel. It is the kind of dessert that earns you applause at birthdays or potlucks and somehow tastes even better the next day. Whether you are celebrating something special or just want to share a dreamy cake with friends, this recipe delivers a luscious experience from the very first bite.

The first time I served this cake for a Sunday brunch it disappeared before lunch even started and now my friends request it at every gathering

Ingredients

• All-purpose flour: contributes to a soft crumb and structure look for flour with no clumping and a fresh smell
• Granulated sugar: creates sweetness and tenderness buy a fresh unopened bag for best results
• Unsweetened cocoa powder: brings deep chocolate flavor Dutch-processed enhances color and flavor
• Baking powder and baking soda: create rise always use freshly opened leaveners for best lift
• Salt: balances sweetness and intensifies flavors opt for fine sea salt
• Large eggs: help bind and add richness check the expiry date for maximum freshness
• Milk: gives moisture to the cake whole milk provides the best flavor and texture
• Vegetable oil: keeps the crumb tender choose a neutral oil like canola or sunflower
• Vanilla extract: rounds out flavor profiles use pure vanilla for best aroma
• Boiling water: blooms the cocoa powder for a deeper chocolate taste let it cool slightly before adding
• Unsalted butter: serves as the creamy base of the buttercream room temperature ensures easy mixing
• Powdered sugar: creates a smooth fluffy frosting sift before adding if clumpy
• Caramel sauce: gives the signature flavor use a good-quality store-bought or homemade version
• Instant coffee granules dissolved in hot water: enhance the buttercream with deeper taste espresso powder is a great substitute
• Chocolate shavings or cocoa powder for garnish: add a touch of elegance to the finish

Step-by-Step Instructions

Prep Your Pans and Ingredients:

Grease two nine-inch round cake pans and line the bottoms with parchment paper crack eggs and let butter come to room temperature for even mixing

Mix the Dry Ingredients:

In a large bowl whisk the flour sugar cocoa powder baking powder baking soda and salt until no streaks remain for even distribution

Combine Wet Ingredients:

Beat eggs milk oil and vanilla extract in a separate bowl until smooth and blended

Finish the Batter:

Add the wet ingredients to the dry mix and whisk until almost combined pour in boiling water and mix until the batter is silky and smooth do not overmix

Bake the Cake Layers:

Divide batter between pans bake at three hundred fifty degrees Fahrenheit for about twenty five to thirty minutes until a toothpick comes out clean cool in pans for ten minutes then turn onto wire racks to finish cooling

Prepare the Coffee Caramel Buttercream:

Beat softened butter in a large bowl until pale and fluffy gradually blend in powdered sugar on low then add the dissolved coffee caramel sauce vanilla and salt mix until everything is silky and smooth

Assemble and Frost the Cake:

Trim cake layers if needed to level place one layer on a plate cover with frosting repeat with second layer and frost the top and sides generously

Finish With Garnish:

Drizzle caramel sauce over the frosted cake add chocolate shavings or dust lightly with cocoa powder for a fancy final look

Save

Caramel has always been my secret weapon in desserts it reminds me of baking with my grandmother who said a touch of caramel can turn any cake into something special

Storage Tips

Keep leftover cake in an airtight container at room temperature for up to two days or in the fridge for up to five days Let the buttercream come to room temperature before serving if chilled

Ingredient Substitutions

You can use sour cream or buttermilk instead of regular milk for a slightly tangier flavor If you do not have instant coffee espresso powder or even a shot of strong brewed coffee works in a pinch

Serving Suggestions

Serve slices with a scoop of vanilla ice cream or a dusting of cocoa powder For a coffeehouse vibe pair your cake with a hot latte or cold brew

Cultural Context

Combining chocolate caramel and coffee nods to classic European patisserie By pairing bold coffee with plush cake and caramel this dessert brings café culture to your own kitchen

Recipe FAQs

→ Can I substitute instant coffee in the buttercream?

Yes, you can use brewed espresso or very strong coffee in place of instant granules. Adjust the quantity for desired intensity, but avoid adding too much liquid to keep the buttercream stable.

→ How do I achieve a moist and tender cake?

Ensure proper mixing of wet and dry ingredients, and avoid overbaking. The addition of boiling water helps create a light, moist crumb.

→ Can the cake be made ahead of time?

Absolutely. Bake the cake layers in advance, wrap them well, and refrigerate or freeze. Assemble with buttercream just before serving.

→ What is the best way to drizzle caramel sauce?

Warm the caramel sauce slightly so it pours easily. Use a spoon or piping bag for controlled drizzling over the cake and along the edges.

→ Are there decorating alternatives for garnish?

In addition to chocolate shavings or cocoa powder, try adding toasted nuts, sea salt flakes, or extra caramel for texture and flavor.