Description
Irresistible Caramel Coffee Buttercream Cake — a moist, brewed-coffee-infused layer cake topped with silky caramel buttercream, perfect for celebrations and meal prep. Makes 12 servings in 70 minutes with simple pantry ingredients.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup brewed coffee, cooled
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter (for frosting)
- 4 cups powdered sugar (for frosting)
- 1/4 cup caramel sauce (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Milk as needed (for frosting)
Instructions
- 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.
Notes
- Refrigerator (assembled cake): Cover the frosted cake with a large cake dome or loosely tent with plastic wrap to prevent the buttercream from absorbing fridge odors. Store on the middle shelf where temperature is most consistent—typically 36–38 °F. The assembled cake keeps well for up to 4 days. Let slices sit at room temperature for 20 minutes before serving so the buttercream softens to a creamy, spreadable consistency.
- Freezer (whole or sliced): Open-freeze the assembled cake uncovered for 2 hours until the frosting firms up, then double-wrap in plastic wrap and a layer of foil. For individual slices, place parchment between each piece and store in a rigid freezer container. Either format keeps for up to 2 months at 0 °F. Thaw overnight in the refrigerator for approximately 10 hours before serving.
- Oven Reheat: Preheat your oven to 300 °F. Place a refrigerated slice on an oven-safe plate and cover loosely with foil to prevent the buttercream from browning. Heat for 8–10 minutes until the cake layer feels warm but the frosting is still intact. This gentle method warms the crumb evenly without drying out the edges—ideal for recapturing that just-baked softness on day two or three.
- Microwave Reheat: Set a single slice on a microwave-safe plate and heat at 50% power for 20–25 seconds. Check and add another 10-second burst if needed. Full power can melt the buttercream into a puddle and make the cake rubbery, so reduced power is essential. This method works best for a quick midday treat when you want warm cake in under 1 minute.
- Air Fryer Reheat: Preheat your air fryer to 300 °F. Wrap a single slice loosely in foil to shield the buttercream and place it in the basket. Heat for 3–4 minutes. The circulating hot air warms the cake center quickly while the foil prevents excessive surface drying. Remove carefully—the caramel in the frosting gets very hot. Let it rest 1 minute before eating.
- Prep Time: 30
- Cook Time: 40
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 412 calories
- Sugar: 44g
- Sodium: 142mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg