Decadent Caramel Coffee Buttercream (Print)
Moist cocoa layers filled with smooth caramel coffee buttercream and topped with caramel drizzle.
# What You'll Need:
→ Cake
01 -
2 cups all-purpose flour
02 -
2 cups granulated sugar
03 -
¾ cup unsweetened cocoa powder
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2 teaspoons baking powder
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1 ½ teaspoons baking soda
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1 teaspoon salt
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2 large eggs
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1 cup milk
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½ cup vegetable oil
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2 teaspoons vanilla extract
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1 cup boiling water
→ Caramel Coffee Buttercream
12 -
1 cup unsalted butter, softened
13 -
4 cups powdered sugar
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¼ cup caramel sauce
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1 tablespoon instant coffee granules dissolved in 1 tablespoon hot water
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1 teaspoon vanilla extract
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Pinch of salt
→ Assembly
18 -
Additional caramel sauce for drizzling
19 -
Chocolate shavings or cocoa powder for garnish (optional)
# How to Make It:
01 -
Preheat the oven and prepare two round cake pans. In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla extract, and mix until combined. Stir in boiling water to create a smooth batter.
02 -
Divide the batter evenly between the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
03 -
In a mixing bowl, cream the softened butter until smooth. Gradually add powdered sugar, caramel sauce, dissolved coffee, vanilla extract, and a pinch of salt. Beat until light and fluffy.
04 -
Place one cooled cake layer on a serving plate. Spread a layer of caramel coffee buttercream on top. Add the second cake layer and frost the top and sides of the cake with the remaining buttercream.
05 -
Drizzle additional caramel sauce over the top of the cake. Optionally, sprinkle with chocolate shavings or dust with cocoa powder for garnish.
# Additional Notes:
01 -
Ensure the cake layers are completely cooled before frosting to prevent the buttercream from melting.