2. Make the Caramel Sauce:
– In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color.
– Add room temperature unsalted butter and stir until melted and combined.
– Slowly pour in the room temperature heavy cream, stirring constantly. Be careful, as the mixture will bubble up.
– Continue to cook for another minute, then remove from heat and stir in the vanilla extract. Let the caramel cool to room temperature.
3. Prepare the Coffee Buttercream:
– In a large bowl, beat room temperature unsalted butter until creamy.
– Gradually add powdered sugar, one cup at a time, beating well after each addition.
– Mix in cooled strong brewed coffee, vanilla extract, and a pinch of salt until the buttercream is smooth and creamy.
4. Assemble the Caramel Coffee Buttercream Cake:
– Place one cake layer on a serving plate or cake stand.
– Spread a layer of caramel sauce over the top of the cake layer.
– Add the second cake layer and repeat with another layer of caramel sauce.
– Top with the final cake layer.
5. Frost the Cake:
– Frost the top and sides of the cake with the coffee buttercream.
– Drizzle any remaining caramel sauce over the top of the cake, allowing it to drip down the sides if desired.
Serve:
– Slice and serve this indulgent Caramel Coffee Buttercream Cake, perfect for any special occasion or as a decadent dessert.
Yield:
– This recipe makes one 3-layer 8-inch Caramel Coffee Buttercream Cake, serving about 12-14 slices
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