Coffee Caramel Cake: The Ultimate Recipe & Baking Guide

Coffee Caramel Cake: just the name alone conjures up images of rich, decadent indulgence, doesn’t it? Imagine sinking your fork into a slice of moist, coffee-infused cake, layered with a luscious, homemade caramel that melts in your mouth. This isn’t just dessert; it’s an experience, a comforting hug in cake form that will leave you craving more.

While the exact origins of combining coffee and caramel in cake are somewhat hazy, the pairing itself is a testament to culinary brilliance. Coffee, with its bold, slightly bitter notes, beautifully complements the sweet, buttery richness of caramel. It’s a flavor marriage made in heaven, and bakers have been experimenting with this delightful combination for decades, resulting in countless variations of this beloved treat.

What makes Coffee Caramel Cake so irresistible? It’s the perfect balance of flavors and textures. The coffee adds depth and complexity to the cake, preventing it from being overly sweet, while the caramel provides a smooth, velvety counterpoint. People adore this dish because it’s both sophisticated and comforting, perfect for a special occasion or a simple weeknight treat. Plus, with the right recipe (which I’m about to share!), it’s surprisingly easy to make, making it a winner in both taste and convenience. Get ready to bake a cake that will impress your friends and family!

Ingredients:

• For the Coffee Cake:
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup strong brewed coffee, cooled
• 1/2 cup buttermilk
• For the Caramel Sauce:
• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 teaspoon salt
• For the Coffee Buttercream Frosting:
• 1 cup (2 sticks) unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup strong brewed coffee, cooled
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Optional Garnish:
• Espresso beans
• Sea salt flakes

Preparing the Coffee Cake:

1. Preheat and Prepare: First things first, let’s get our oven preheated to 350°F (175°C). Grease and flour two 9-inch round cake pans. This will prevent the cake from sticking and ensure easy removal later. I like to use baking spray with flour already in it for extra insurance!
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking is important to evenly distribute the leavening agents. Set this aside for now.
3. Cream Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. You want it to be really light and airy, as this is the foundation for a tender cake.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the coffee and buttermilk. Begin and end with the dry ingredients. So, add about 1/3 of the dry ingredients, then 1/2 of the coffee and buttermilk mixture, then another 1/3 of the dry ingredients, the remaining coffee and buttermilk, and finally the last of the dry ingredients. Mix until just combined. Be careful not to overmix, as this can lead to a tough cake.
6. Divide and Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool Completely: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure they are completely cool before frosting! This is crucial to prevent the frosting from melting.

Making the Caramel Sauce:

1. Combine Sugar and Water: In a medium saucepan, combine the sugar and water.
2. Cook to Amber: Cook over medium heat, without stirring, until the sugar dissolves and turns a deep amber color. This will take about 8-10 minutes. Be patient and don’t stir! Stirring can cause the sugar to crystallize. You can gently swirl the pan if needed to ensure even cooking.
3. Add Heavy Cream and Butter: Carefully remove the saucepan from the heat and slowly whisk in the heavy cream. Be careful, as the mixture will bubble vigorously. Then, whisk in the butter and salt until smooth.
4. Cool Slightly: Let the caramel sauce cool slightly before using. It will thicken as it cools.

Preparing the Coffee Buttercream Frosting:

1. Cream Butter: In a large bowl (or the bowl of your stand mixer), cream the softened butter until light and fluffy. This usually takes about 3-5 minutes.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Add Coffee, Vanilla, and Salt: Stir in the cooled coffee, vanilla extract, and salt. Beat until smooth and creamy. If the frosting is too thick, add a little more coffee, one teaspoon at a time, until you reach the desired consistency. If it’s too thin, add a little more powdered sugar.

Assembling the Cake:

1. Level the Cakes (Optional): If your cakes are uneven, use a serrated knife to level the tops. This will ensure a more even and professional-looking cake.
2. Frost the First Layer: Place one cake layer on a serving plate or cake stand. Spread a generous layer of coffee buttercream frosting over the top.
3. Add Caramel Drizzle: Drizzle about half of the caramel sauce over the frosting.
4. Top with Second Layer: Carefully place the second cake layer on top of the frosting and caramel.
5. Frost the Entire Cake: Frost the entire cake with the remaining coffee buttercream frosting. You can create a smooth finish or add swirls and designs with a spatula or piping bag.
6. Drizzle with Remaining Caramel: Drizzle the remaining caramel sauce over the top of the cake.
7. Garnish (Optional): Garnish with espresso beans and sea salt flakes, if desired.
8. Chill (Optional): Chill the cake for at least 30 minutes before serving. This will help the frosting set and make it easier to slice.

Conclusion:

This Coffee Caramel Cake isn’t just a dessert; it’s an experience. The rich coffee-infused sponge, the decadent caramel swirls, and the overall symphony of flavors make it a truly unforgettable treat. I know, I know, I’m biased, but trust me on this one – you absolutely *need* to try it. It’s the kind of cake that will have your friends and family begging for the recipe, and honestly, who doesn’t love being the star baker? But beyond the sheer deliciousness, what makes this cake a must-try is its versatility. It’s perfect for a cozy afternoon tea, a celebratory birthday bash, or even just a “treat yourself” kind of day. Imagine serving it warm with a scoop of vanilla ice cream melting into the caramel – pure bliss! Or, for a more sophisticated touch, pair it with a dollop of mascarpone cheese and a sprinkle of sea salt. The saltiness really enhances the sweetness of the caramel and the bitterness of the coffee. And speaking of variations, the possibilities are endless! If you’re feeling adventurous, try adding a layer of chocolate ganache between the cake layers for an extra dose of indulgence. Or, for a nutty twist, incorporate some chopped pecans or walnuts into the caramel sauce. You could even experiment with different types of coffee – a dark roast for a bolder flavor, or a lighter roast for a more subtle coffee note. For a mocha version, add cocoa powder to the cake batter. For those who prefer a less intense coffee flavor, you can reduce the amount of coffee used in the recipe. Alternatively, you can use decaffeinated coffee for a caffeine-free version that can be enjoyed any time of day. If you’re looking for a vegan option, you can substitute the butter with a plant-based butter alternative and use a flax egg instead of regular eggs. There are so many ways to customize this cake to your liking, so don’t be afraid to get creative! I’ve poured my heart and soul into perfecting this recipe, and I truly believe it’s something special. It’s more than just a cake; it’s a labor of love, a celebration of flavor, and a guaranteed crowd-pleaser. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake the most amazing Coffee Caramel Cake you’ve ever tasted. I’m so excited for you to try this recipe and experience the magic for yourself! And please, please, please – don’t be a stranger! Once you’ve baked your masterpiece, I’d love to hear all about it. Share your photos, your variations, and your overall experience in the comments below. Did you add a secret ingredient? Did you make it for a special occasion? I want to know everything! Your feedback is invaluable, and it helps me to continue creating and sharing delicious recipes with all of you. Happy baking! Let me know how your Coffee Caramel Cake turns out! Print