Irresistible Caramel Coffee Buttercream Cake

A delightful cake that merges rich coffee flavors with buttery caramel frosting, perfect for celebrations or cozy afternoons at home.

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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Cream together 1/2 cup unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
Add 3 large eggs one at a time, mixing well after each addition, then stir in 1 teaspoon vanilla extract.
In another bowl, combine 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Gradually add this dry mixture to the creamed mixture, alternating with 1 cup brewed coffee.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the buttercream, beat 1 cup unsalted butter until creamy. Gradually add 4 cups powdered sugar, then mix in 1/4 cup caramel sauce and 1 teaspoon vanilla extract. Adjust consistency with milk as needed.
Once cooled, frost the top of one layer, add the second layer, and frost the entire cake. Drizzle more caramel sauce on top if desired.

Ensure all ingredients are at room temperature for optimal mixing, and feel free to customize with nuts or spices.