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Coffee Caramel Cake: The Ultimate Recipe & Baking Guide

  • Total Time: 75 minutes
  • Yield: 10-12 servings 1x

Description

Moist coffee cake layered with rich coffee buttercream frosting and homemade caramel drizzle.

Ingredients

Scale
  • 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
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 teaspoon salt
  • 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
  • Espresso beans
  • Sea salt flakes

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl (or stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the coffee and buttermilk. Begin and end with the dry ingredients. Mix until just combined.
  6. 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. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. In a medium saucepan, combine the sugar and water.
  9. Cook over medium heat, without stirring, until the sugar dissolves and turns a deep amber color (8-10 minutes). Gently swirl the pan if needed.
  10. Carefully remove the saucepan from the heat and slowly whisk in the heavy cream. Then, whisk in the butter and salt until smooth.
  11. Let the caramel sauce cool slightly before using.
  12. In a large bowl (or stand mixer), cream the softened butter until light and fluffy (3-5 minutes).
  13. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  14. Stir in the cooled coffee, vanilla extract, and salt. Beat until smooth and creamy. Adjust coffee or powdered sugar for desired consistency.
  15. Level the tops of the cakes with a serrated knife if needed.
  16. Place one cake layer on a serving plate or cake stand. Spread a generous layer of coffee buttercream frosting over the top.
  17. Drizzle about half of the caramel sauce over the frosting.
  18. Carefully place the second cake layer on top of the frosting and caramel.
  19. Frost the entire cake with the remaining coffee buttercream frosting.
  20. Drizzle the remaining caramel sauce over the top of the cake.
  21. Garnish with espresso beans and sea salt flakes, if desired.
  22. Chill the cake for at least 30 minutes before serving.

Notes

  • Be patient when making the caramel sauce and avoid stirring to prevent crystallization.
  • Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
  • Adjust the amount of coffee in the frosting to achieve your desired coffee flavor.
  • For a more intense coffee flavor, you can add a tablespoon of instant espresso powder to the dry ingredients of the cake.
  • The caramel sauce can be made ahead of time and stored in the refrigerator for up to a week. Reheat gently before using.
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes

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Find it online: https://www.chefstrawberry.com/coffee-caramel-cake/