This luscious layered cake features moist coffee-infused sponge layers smothered with rich caramel coffee buttercream. It’s the perfect dessert for anyone who loves the bold flavors of coffee paired with the smooth sweetness of caramel.
Ingredients
For the Cake:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon instant coffee granules
¾ cup hot water
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
For the Caramel Coffee Buttercream:
1 cup unsalted butter, softened
4 cups powdered sugar, sifted
2 tablespoons instant coffee granules dissolved in 1 tablespoon hot water
½ cup caramel sauce (store-bought or homemade)
2 teaspoons vanilla extract
2-4 tablespoons heavy cream or milk (to adjust consistency)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
In a small bowl, dissolve the instant coffee granules in hot water and set aside to cool.
Next In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently until combined.
Fold the cooled coffee mixture into the batter until fully incorporated.
Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
To make the buttercream, beat the butter until creamy. Gradually add powdered sugar, beating well after each addition.
Mix in the dissolved coffee and caramel sauce, then add vanilla extract and beat until smooth. Adjust the thickness with heavy cream or milk as needed.
Once the cakes are completely cooled, spread a layer of buttercream on the first cake layer, stack the next layer, and repeat. Finish by frosting the top and sides of the cake.
Optionally, drizzle additional caramel sauce on top for extra indulgence. Chill briefly to set before serving.
Servings and Timing
This recipe makes 12 generous servings. The prep time is about 25 minutes, baking takes 25-30 minutes, and with cooling and frosting, the total time is approximately 1 hour and 5 minutes.
Variations
For a more intense coffee flavor, I sometimes add an extra teaspoon of instant coffee granules to the batter or increase the coffee in the buttercream slightly.
To make it nutty, sprinkle chopped toasted pecans or walnuts between the layers or on top of the cake.
If I want a lighter frosting, I swap half of the butter for cream cheese to add a subtle tang that complements the caramel and coffee.
For a gluten-free version, I replace the all-purpose flour with a gluten-free flour blend suited for cakes.
To turn this into cupcakes, bake the batter in lined muffin tins for 18-22 minutes and frost with the same caramel coffee buttercream.
Storage/Reheating
I store this cake covered in the refrigerator for up to 4 days. Before serving, I like to let it sit at room temperature for about 30 minutes to soften the buttercream. This cake freezes well too—wrapped tightly, it can last up to 2 months in the freezer. To thaw, I leave it overnight in the fridge and then bring it to room temperature before enjoying. I don’t recommend reheating this cake as it’s best enjoyed chilled or at room temperature.
FAQs
Can I make this cake without coffee?
Yes, you can omit the coffee and replace the dissolved granules with an equal amount of water or milk for a simple caramel buttercream cake. However, the coffee adds a wonderful depth of flavor that I find hard to beat.
Can I use regular brewed coffee instead of instant coffee?
I prefer instant coffee for this recipe because it dissolves easily without affecting the texture. Brewed coffee might add too much liquid and alter the batter consistency.
How do I make homemade caramel sauce?
I usually melt sugar slowly over medium heat until amber, then stir in butter and heavy cream until smooth. There are many great recipes available if you want a homemade touch instead of store-bought caramel.
Can I prepare the cake layers ahead of time?
Definitely. I often bake the cake layers a day ahead, wrap them tightly, and refrigerate overnight. I assemble and frost the cake the next day for the freshest taste.
What’s the best way to get smooth buttercream frosting?
Beating the butter until it’s very soft and creamy before adding sugar makes a big difference. Also, sifting the powdered sugar helps prevent lumps and creates a silky smooth texture.
Conclusion
I find the combination of rich coffee flavor and sweet caramel in this buttercream cake irresistible. It’s perfect for special occasions or whenever I want to treat myself with a decadent dessert. The layered texture and smooth frosting make every bite a delight, and it’s surprisingly straightforward to bake at home. If I’m craving something indulgent that celebrates the flavor of coffee, this is always my go-to cake.
Recipe:
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Irresistible Caramel Coffee Buttercream Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A luscious layered cake with moist coffee-infused sponge layers and rich caramel coffee buttercream, perfect for coffee and caramel lovers.
Ingredients
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon instant coffee granules
¾ cup hot water
1 cup unsalted butter, softened (for cake)
1 ¾ cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup unsalted butter, softened (for buttercream)
4 cups powdered sugar, sifted
2 tablespoons instant coffee granules dissolved in 1 tablespoon hot water
½ cup caramel sauce (store-bought or homemade)
2 teaspoons vanilla extract
2–4 tablespoons heavy cream or milk (to adjust buttercream consistency)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line with parchment paper.
- Dissolve 1 tablespoon instant coffee granules in ¾ cup hot water and set aside to cool.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream 1 cup softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each, then stir in 1 teaspoon vanilla extract.
- Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients; mix gently until combined.
- Fold the cooled coffee mixture into the batter until fully incorporated.
- Divide batter evenly among prepared pans and smooth tops. Bake 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- To make buttercream, beat 1 cup softened butter until creamy. Gradually add sifted powdered sugar, beating well after each addition.
- Mix in dissolved coffee and caramel sauce, add 2 teaspoons vanilla extract, and beat until smooth.
- Adjust buttercream thickness with heavy cream or milk as needed.
- Once cakes are cooled, spread buttercream on first layer, stack next layer, repeat. Frost top and sides.
- Optionally drizzle additional caramel sauce on top. Chill briefly to set before serving.
Notes
For more intense coffee flavor, add extra teaspoon instant coffee to batter or buttercream.
Sprinkle chopped toasted pecans or walnuts between layers or on top for a nutty twist.
Substitute half the butter in buttercream with cream cheese for lighter frosting with tang.
Use gluten-free flour blend to make a gluten-free version.
To make cupcakes, bake in lined muffin tins for 18-22 minutes and frost similarly.
Store cake covered in fridge up to 4 days; bring to room temperature 30 minutes before serving.
Freeze wrapped cake up to 2 months; thaw overnight in fridge before serving.
- Prep Time: 25 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 57 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg
