Caramel Coffee Buttercream Cake Recipe
Ingredients for Caramel Coffee Buttercream Cake:
For the Cake:
– 2 1/2 cups all-purpose flour
– 2 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, room temperature
– 1 1/2 cups granulated sugar
– 3 large eggs, room temperature
– 2 teaspoons vanilla extract
– 1 cup whole milk
– 1/2 cup strong brewed coffee, cooled
For the Caramel Sauce:
– 1 cup granulated sugar
– 6 tablespoons unsalted butter, room temperature
– 1/2 cup heavy cream, room temperature
– 1 teaspoon vanilla extract
For the Coffee Buttercream:
– 1 cup unsalted butter, room temperature
– 4 cups powdered sugar
– 1/4 cup strong brewed coffee, cooled
– 1 teaspoon vanilla extract
– Pinch of salt
Directions for Making Caramel Coffee Buttercream Cake:
1. Prepare the Cake Layers:
– Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
– In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
– In a large bowl, beat room temperature unsalted butter and granulated sugar until light and fluffy.
– Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
– Gradually add the flour mixture, alternating with whole milk and cooled strong brewed coffee, beginning and ending with the flour mixture. Mix until just combined.
– Divide the batter evenly among the prepared pans and smooth the tops.
– Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
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