There’s something magical about the combination of caramel and coffee — that deep, toasty sweetness meeting the bold aroma of espresso. This Caramel Coffee Buttercream Cake brings both flavors together in a dessert that feels like a cozy café experience in cake form.
Whether you’re baking to impress guests, celebrating something special, or just craving something rich and comforting, this cake delivers. It’s soft, moist, and layered with a silky caramel-coffee buttercream that practically melts on your tongue.
In a hurry? This cake takes about an hour from start to finish — totally worth every minute.
Ingredients You’ll Need
For the Cake
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- ½ cup strong brewed coffee, cooled
For the Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cut into pieces
- ½ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
For the Coffee Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup heavy cream
- 2 tbsp caramel sauce (from above)
- 1 tsp vanilla extract
- 1 tbsp strong brewed coffee, cooled
How to Make Caramel Coffee Buttercream Cake
1. Prepare the Cake Layers
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round pans.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy (3–5 minutes).
- Beat in eggs one at a time, then add vanilla.
- Alternate adding the flour mixture with buttermilk and coffee — starting and ending with the flour. Mix until just combined (don’t overmix).
- Divide the batter evenly between the pans, smooth the tops, and bake for 25–30 minutes, or until a toothpick comes out clean.
- Let cool for 10 minutes in pans, then transfer to wire racks to cool completely.
2. Make the Caramel Sauce
- In a heavy saucepan over medium heat, melt sugar while stirring constantly until golden and smooth (about 5–7 minutes).
- Add butter carefully — it will bubble up — and stir until melted.
- Slowly pour in heavy cream while whisking; simmer for about 1 minute until smooth.
- Remove from heat, then stir in vanilla and salt.
- Let it cool completely before using.
3. Prepare the Buttercream
- Beat softened butter until creamy (2–3 minutes).
- Gradually add powdered sugar on low speed until incorporated.
- Add heavy cream, 2 tbsp cooled caramel sauce, vanilla, and brewed coffee.
- Beat on medium-high for 5 minutes until fluffy. If too thick, add a little more cream.
4. Assemble the Cake
- Place the first cooled cake layer on a serving plate. Spread a generous layer of buttercream on top.
- Add the second layer, more frosting, and then the final layer.
- Frost the top and sides with remaining buttercream.
- Drizzle caramel sauce over the top, letting it drip slightly down the sides for that signature look.
- Chill for 10–15 minutes to set before slicing.
Expert Tips & Baking Tricks
- Room-Temperature Ingredients: Butter, eggs, and buttermilk blend better and make the cake fluffier.
- Caramel Care: Keep stirring while melting sugar; once it starts to brown, it can burn quickly.
- Frosting Fix: Too runny? Add powdered sugar. Too stiff? Add a splash of cream or coffee.
- Layer Evenness: Use a serrated knife to level cake tops before stacking for a clean finish.
Variations & Substitutions
- Vegan Twist: Use plant-based butter, oat milk with vinegar as buttermilk, and coconut cream for caramel.
- Mocha Version: Add 2 tbsp cocoa powder to the cake batter for a chocolate-coffee fusion.
- Salted Caramel Upgrade: Sprinkle flaky sea salt over the final caramel drizzle for that sweet-salty contrast.
Frequently Asked Questions
❓ Can I make this cake ahead of time?
Yes! Bake the layers a day early, wrap tightly, and refrigerate. Frosting and caramel can be stored separately in the fridge for up to 3 days. Assemble the day of serving.
❓ How do I store leftovers?
Keep covered at room temperature for up to 3 days or refrigerate for up to a week. For long-term storage, wrap slices and freeze for up to 3 months.
❓ What coffee works best?
Use a strong brew or espresso for maximum flavor. Instant coffee or decaf can work too, just use 1½ times the amount for intensity.
Nutrition Information (Per Serving)
- Calories: ~490
- Total Fat: 27g
- Saturated Fat: 16g
- Carbohydrates: 58g
- Sugar: 44g
- Protein: 5g
(Values are approximate and vary based on portion size.)
Share Your Caramel Coffee Moment
This Caramel Coffee Buttercream Cake isn’t just another dessert; it’s a little luxury that turns any moment into a celebration. Between the soft, coffee-kissed layers and that glossy caramel drizzle, it’s impossible not to fall in love.
If you bake it, snap a photo, tag your creation, and share it with the world, because honestly, cakes like this deserve an audience. Happy baking! ☕🍰
Caramel Coffee Buttercream Cake – A Decadent Dessert You’ll Fall in Love With
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- ½ cup strong brewed coffee, cooled
For the Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cut into pieces
- ½ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
For the Coffee Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup heavy cream
- 2 tbsp caramel sauce (from above)
- 1 tsp vanilla extract
- 1 tbsp strong brewed coffee, cooled
Instructions
- Prepare the Cake Layers– Preheat oven to 350°F (175°C). Grease and flour three 9-inch round pans.– In a medium bowl, whisk flour, baking powder, baking soda, and salt.– In a large mixing bowl, cream the butter and sugar until light and fluffy (3–5 minutes).– Beat in eggs one at a time, then add vanilla.– Alternate adding the flour mixture with buttermilk and coffee — starting and ending with the flour. Mix until just combined (don’t overmix).– Divide the batter evenly between the pans, smooth the tops, and bake for 25–30 minutes, or until a toothpick comes out clean.– Let cool for 10 minutes in pans, then transfer to wire racks to cool completely.
- Make the Caramel Sauce– In a heavy saucepan over medium heat, melt sugar while stirring constantly until golden and smooth (about 5–7 minutes).– Add butter carefully — it will bubble up — and stir until melted.– Slowly pour in heavy cream while whisking; simmer for about 1 minute until smooth.– Remove from heat, then stir in vanilla and salt.– Let it cool completely before using.
- Prepare the Buttercream– Beat softened butter until creamy (2–3 minutes).– Gradually add powdered sugar on low speed until incorporated.– Add heavy cream, 2 tbsp cooled caramel sauce, vanilla, and brewed coffee.– Beat on medium-high for 5 minutes until fluffy. If too thick, add a little more cream.
- Assemble the Cake– Place the first cooled cake layer on a serving plate. Spread a generous layer of buttercream on top.– Add the second layer, more frosting, and then the final layer.– Frost the top and sides with remaining buttercream.– Drizzle caramel sauce over the top, letting it drip slightly down the sides for that signature look.– Chill for 10–15 minutes to set before slicing.