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Caramel Coffee Buttercream Cake – A Decadent Dessert You’ll Fall in Love With

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 490 kcal

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.