A luscious layered cake with moist coffee-infused sponge layers and rich caramel coffee buttercream, perfect for coffee and caramel lovers.

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)

Cook Mode Prevent your screen from going dark

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.

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.