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Caramel Coffee Buttercream Cake

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Dive into the delightful combination of rich coffee and sweet caramel with this Irresistible Caramel Coffee Buttercream Cake. Perfect for coffee lovers and dessert enthusiasts alike, this cake features layers of moist, flavorful cake topped with a creamy, luscious caramel coffee buttercream. It’s an elegant dessert that’s perfect for special occasions, coffee breaks, or simply satisfying your sweet tooth.

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Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 1 cup unsalted butter, softened
  • 1 cup brewed coffee, cooled
  • 1/2 cup whole milk
  • 4 large eggs
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp vanilla extract

For the Caramel Coffee Buttercream:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup heavy cream
  • 1/4 cup caramel sauce
  • 2 tbsp brewed coffee, cooled
  • 1 tsp vanilla extract

For Garnish:

  • Cocoa powder for dusting

Instructions

Step 1: Prepare the Cake

  1. Preheat the Oven:
    • Preheat your oven to 350Β°F (175Β°C). Grease and flour two 9-inch round cake pans.
  2. Mix Dry Ingredients:
    • In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugars:
    • In a separate bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
  4. Add Eggs and Vanilla:
    • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Combine Wet Ingredients:
    • Mix the brewed coffee and whole milk together.
  6. Combine Dry and Wet Ingredients:
    • Gradually add the dry ingredients to the butter mixture, alternating with the coffee-milk mixture. Begin and end with the dry ingredients. Mix until just combined.
  7. Bake the Cake:
    • 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.
  8. Cool the Cakes:
    • Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 2: Prepare the Caramel Coffee Buttercream

  1. Beat the Butter:
    • In a large mixing bowl, beat the softened butter until creamy.
  2. Add Powdered Sugar:
    • Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  3. Add Caramel and Coffee:
    • Add the caramel sauce, brewed coffee, heavy cream, and vanilla extract. Beat until the buttercream is smooth and fluffy.

Step 3: Assemble the Cake

  1. Frost the First Layer:
    • Place one cake layer on a serving plate or cake stand. Spread a thick layer of caramel coffee buttercream over the top.
  2. Add the Second Layer:
    • Place the second cake layer on top of the buttercream. Frost the top and sides of the cake with the remaining buttercream.
  3. Garnish:
    • Dust the top of the cake with cocoa powder for an elegant finish.

Step 4: Serve and Enjoy

  1. Slice and Serve:
    • Slice the cake into generous portions and serve. Enjoy with a hot cup of coffee for the perfect pairing.

Cooking Notes and Tips

  • Room Temperature Ingredients: Ensure that all ingredients are at room temperature before starting for a smoother batter and better texture.
  • Caramel Sauce: Use a good quality caramel sauce or make your own for the best flavor.
  • Adjust Coffee Flavor: Adjust the amount of coffee in the buttercream to taste. Add more for a stronger coffee flavor or reduce for a milder taste.

Variations

Chocolate Addition

  • Chocolate Chips: Fold 1 cup of chocolate chips into the cake batter for an extra chocolatey treat.
  • Chocolate Drizzle: Drizzle melted chocolate over the top of the frosted cake for a decorative touch.

Nutty Delight

  • Add Nuts: Fold 1 cup of chopped pecans or walnuts into the batter for a nutty crunch.

Serving Suggestions

  • Coffee Pairing: Serve with a hot cup of coffee or a caramel latte for a delightful treat.
  • Ice Cream: Pair with a scoop of vanilla or coffee ice cream for an indulgent dessert.

FAQs

Q: Can I use instant coffee instead of brewed coffee? A: Yes, you can use instant coffee. Dissolve 2 teaspoons of instant coffee in 1 cup of hot water and let it cool before using.

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Q: How do I store leftover cake? A: Store leftover cake in an airtight container in the refrigerator for up to 5 days. Allow the cake to come to room temperature before serving.

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Q: Can I freeze the cake? A: Yes, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator before frosting and serving.

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This Irresistible Caramel Coffee Buttercream Cake is the perfect dessert for any occasion. With its rich, moist layers and creamy, flavorful buttercream, it’s sure to be a hit with family and friends. Whether you’re a coffee lover or just looking for a delicious treat, this cake is sure to satisfy. Enjoy baking and indulging in this delightful creation!

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