Divine Caramel Coffee Buttercream Cake Recipe: Your Ultimate Guide to Indulgence
Prepare for an extraordinary dessert experience with this decadent caramel coffee buttercream cake recipe. Imagine tender, moist coffee-infused cake layers, generously drizzled with luscious homemade caramel sauce, and enveloped in a cloud of silky, rich coffee buttercream. Each bite is a symphony of sweet, bitter, and creamy notes, perfectly balanced to create an unforgettable treat. This show-stopping cake is perfect for celebrations, special gatherings, or simply elevating an ordinary day into something truly exceptional. It’s a labor of love that promises immense satisfaction and rave reviews for anyone who takes on the challenge.
Why You’ll Love This Divine Caramel Coffee Buttercream Cake
This isn’t just another cake; it’s a culinary masterpiece that appeals to the senses on multiple levels. The inherent bitterness of the coffee and cocoa in the cake layers provides a sophisticated contrast to the sweetness of the caramel and buttercream, preventing the dessert from being overly cloying. The texture is equally compelling – a tender, moist crumb gives way to the smooth, rich caramel and the airy, luxurious buttercream. It’s a complete sensory journey, from the aroma of freshly brewed coffee to the lingering taste of caramel on your palate. This cake offers a remarkable balance and depth of flavor that is truly restaurant-worthy, yet entirely achievable in your home kitchen. And if you’re always on the hunt for more extraordinary cake recipes, you might also enjoy the vibrant flavors of a Pineapple Juice Cake.
Ingredients & Practical Substitutions for This Caramel Coffee Buttercream Cake Recipe
Crafting this cake involves three distinct components, each contributing to the final divine experience. Sourcing quality ingredients is key, but don’t shy away from these practical substitutions if needed.
For the Coffee Cake Layers:
- All-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, salt: Standard pantry staples that form the backbone of the cake. Do not substitute these without specific baking knowledge.
- Buttermilk: Essential for a tender crumb. If you don’t have it, create your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk to 1 cup. Let it sit for 5-10 minutes until it slightly curdles.
- Vegetable oil: Contributes to the cake’s moistness. Can be swapped for another neutral-flavored oil like canola or grapeseed.
- Large eggs, room temperature: Crucial for emulsification and cake structure. Room temperature eggs combine more smoothly with other ingredients, leading to a more uniform batter.
- Alcohol-free vanilla extract: Provides a hint of warmth. Ensure it’s alcohol-free as specified.
- Strong brewed hot coffee: The star flavor! Using hot coffee helps bloom the cocoa powder, intensifying the chocolate flavor. If you don’t have brewed coffee, dissolve 2 tablespoons of instant espresso powder in 1 cup of hot water.
For the Homemade Caramel Sauce:
- Granulated sugar, water: These are the base for your caramel. Stick to these for best results.
- Heavy cream, warmed: Adding warm cream prevents the mixture from seizing up when combined with the hot sugar. Don’t use anything less than heavy cream for richness.
- Unsalted butter: Adds richness and a silky texture to the caramel.
- Salt: A crucial counterpoint to the sweetness, enhancing all the flavors.
For the Coffee Buttercream:
- Unsalted butter, softened: The foundation of a good buttercream. Ensure it’s truly softened (but not melted) for the best fluffy texture.
- Powdered sugar, sifted: Sifting is non-negotiable for a smooth, lump-free buttercream.
- Strong brewed cold coffee: Provides the coffee flavor and helps thin the buttercream to the right consistency. Like with the cake, 2 tablespoons of instant espresso powder dissolved in 2 tablespoons of cold water works perfectly.
- Alcohol-free vanilla extract: For aromatic depth.
- Pinch of salt: Balances the sweetness of the buttercream.
How to Make This Divine Caramel Coffee Buttercream Cake
Embarking on this baking journey is a rewarding experience. Here’s a clear breakdown of the steps:
Prepare the Coffee Cake Layers:
- Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing and flouring them, then lining the bottoms with parchment paper for easy release.
- In a large bowl, combine all the dry cake ingredients: flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Whisk them thoroughly to ensure even distribution.
- In a separate medium bowl, whisk together the buttermilk, vegetable oil, room temperature eggs, and alcohol-free vanilla extract.
- Pour the wet ingredients into the dry, mixing on low speed until just combined. Overmixing can lead to a tough cake.
- Carefully stir in the hot coffee (or hot water with espresso powder) until the batter is smooth. Don’t be alarmed if it seems thin; this is intentional and contributes to the cake’s moistness.
- Divide the batter evenly between your prepared pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Allow them to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This is crucial for structural integrity before frosting.
Make the Homemade Caramel Sauce:
- In a medium saucepan, combine granulated sugar and water. Cook over medium heat, stirring just until the sugar dissolves. Once dissolved, stop stirring completely to prevent crystallization.
- Boil the mixture without stirring until it turns a deep amber color, which typically takes 8-10 minutes. Watch it carefully, as it can burn quickly.
- Remove the pan from the heat and, with extreme caution, slowly pour in the warm heavy cream. It will bubble vigorously. Stir until the mixture is smooth.
- Add the butter and salt, continuing to stir until the butter is fully melted and incorporated.
- Pour the finished caramel into a heatproof jar and let it cool completely. It will thicken considerably as it cools. This component can be made ahead of time and stored.
Prepare the Coffee Buttercream:
- In a large bowl, use an electric mixer to beat the softened unsalted butter on medium speed until it’s creamy and pale, about 3-5 minutes. This aerates the butter, contributing to a light buttercream.
- Gradually add the sifted powdered sugar, one cup at a time. Mix on low speed until combined, then increase to medium-high. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
- Add the cold brewed coffee (or dissolved espresso), alcohol-free vanilla extract, and a pinch of salt.
- Beat on medium-high speed for another 3-5 minutes until the buttercream is light, fluffy, and smooth.
Assemble the Cake:
- Once the cake layers are completely cool, level them with a serrated knife if necessary to create flat surfaces for stacking.
- Place one cake layer on your serving plate or cake stand.
- Spread about 1 cup of the coffee buttercream evenly over the first layer.
- Drizzle generously with the cooled homemade caramel sauce, reserving some for the top and sides of the finished cake.
- Carefully place the second cake layer on top.
- Apply a thin crumb coat of buttercream all over the cake. This thin layer seals in any loose crumbs, ensuring a smooth final frosting. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.
- Apply the remaining coffee buttercream to frost the entire cake smoothly. Drizzle the top and sides with the reserved caramel sauce for a final flourish.
- Serve immediately or store as directed.
Expert Tips for a Perfect Caramel Coffee Buttercream Cake
- Room Temperature Ingredients: For the cake layers, ensure your eggs and buttermilk are at room temperature. This allows them to emulsify better with the oil, resulting in a smoother batter and a more uniform, tender crumb.
- Precision with Caramel: When making the caramel, do not stir the sugar and water mixture once the sugar has dissolved. Stirring can cause sugar crystals to form on the sides of the pan, leading to a grainy caramel. Watch the color closely; a deep amber is perfect, but don’t let it go too dark, or it will taste burnt.
- Warm Cream for Caramel: Always warm your heavy cream slightly before adding it to the hot caramel. This reduces the temperature shock and prevents the caramel from seizing up excessively, making it easier to stir smooth. Be very cautious during this step as the mixture will bubble vigorously.
- Cool Cakes Completely: Resist the urge to frost warm cakes. Warm cakes will melt your buttercream, leading to a messy and unstable structure. Ensure your cake layers are completely cool to the touch before assembling.
- Leveling is Key: If your cake layers have domed tops, use a long serrated knife to level them. This creates flat surfaces, making the cake easier to stack evenly and resulting in a professional-looking finish.
- The Crumb Coat: Don’t skip the crumb coat step! This thin layer of frosting traps any loose crumbs, preventing them from mixing into your final, visible layer of buttercream. Chilling the cake after the crumb coat helps set it firmly.
- Sift Powdered Sugar: For the silkiest buttercream, always sift your powdered sugar. This removes any lumps, ensuring a perfectly smooth and creamy texture.
Serving Suggestions
This Divine Caramel Coffee Buttercream Cake is a showstopper on its own, but a few thoughtful touches can elevate the experience even further. Serve slices alongside a steaming cup of freshly brewed coffee or a rich espresso to complement its flavors. For an extra touch of indulgence, a small dollop of whipped cream or a dusting of cocoa powder can be added to each plate. Garnish the top with a few chocolate-covered espresso beans, chocolate shavings, or a delicate lattice of extra caramel sauce for visual appeal. It makes an ideal centerpiece for birthdays, anniversaries, or any occasion where a truly special dessert is warranted.
Storage & Reheating
To maintain the freshness and flavor of your Divine Caramel Coffee Buttercream Cake, store it properly.
- Room Temperature: If planning to serve within 1-2 days, the cake can be stored at cool room temperature (below 70°F/21°C) in an airtight cake dome or container.
- Refrigeration: For longer storage, or in warmer climates, refrigerate the cake in an airtight container for up to 5-7 days. Allow slices to come to room temperature for about 30-60 minutes before serving for the best flavor and texture.
- Freezing: Unfrosted cake layers can be wrapped tightly in plastic wrap and then foil, and frozen for up to 2 months. Thaw overnight in the refrigerator before frosting. A fully assembled cake can also be frozen, well-wrapped, for about 1 month, but the texture of the buttercream may change slightly upon thawing. Thaw in the refrigerator, then bring to room temperature before serving.
Frequently Asked Questions
Can I use instant coffee instead of brewed coffee in the cake or buttercream?
Yes, absolutely! For the cake layers, you can dissolve 2 tablespoons of instant espresso powder in 1 cup of hot water. For the buttercream, dissolve 2 tablespoons of instant espresso powder in 2 tablespoons of cold water. This is an excellent substitution that provides a robust coffee flavor.
Can I make the caramel sauce and cake layers ahead of time?
Yes, both components can be prepared in advance. The homemade caramel sauce can be made up to a week ahead and stored in an airtight jar in the refrigerator. Gently warm it slightly before drizzling to restore its fluidity. The cake layers can be baked a day in advance, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature. For longer storage, the unfrosted cake layers can also be frozen.
Why did my caramel sauce crystallize?
Caramel crystallization usually occurs if the sugar mixture is stirred too much after the sugar has dissolved, or if sugar crystals are left clinging to the sides of the pan. To prevent this, ensure your pan is clean, and avoid stirring once the sugar has dissolved and the mixture is boiling. If you see crystals forming on the sides, you can carefully brush them down with a wet pastry brush.
How can I ensure my cake layers are moist and not dry?
The key to a moist cake is to avoid overmixing the batter and, most importantly, not to overbake. Follow the baking times closely and rely on the wooden skewer test: it should come out clean or with only a few moist crumbs attached. Using room temperature ingredients also contributes to a better emulsified batter and a more tender crumb.
Is alcohol-free vanilla extract essential?
The recipe specifies alcohol-free vanilla extract for those who prefer to avoid alcohol for dietary reasons. If alcohol consumption is not a concern, standard vanilla extract can be used as a direct substitute. The flavor profile will remain largely the same.
This Divine Caramel Coffee Buttercream Cake is more than just a dessert; it’s an experience. The thoughtful combination of coffee, caramel, and chocolate creates a symphony of flavors that will delight any palate. With our detailed instructions and expert tips, you have everything you need to bake this masterpiece in your own kitchen. If you’re looking for another delightful cake experience, perhaps something with a fruity twist, be sure to explore our Strawberry Cream Cheese Pound Cake. Happy baking!
Divine Caramel Coffee Buttercream Cake: Your New Favorite Indulgence
Prepare for an extraordinary dessert experience with this decadent Caramel Coffee Buttercream Cake. Imagine tender, moist coffee-infused cake layers, generously drizzled with luscious homemade caramel sauce, and enveloped in a cloud of silky, rich coffee buttercream. Each bite is a symphony of sweet, bitter, and creamy notes, perfectly balanced to create an unforgettable treat. This show-stopping cake is perfect for celebrations, special gatherings, or simply elevating an ordinary day into something truly exceptional. It’s a labor of love that promises immense satisfaction and rave reviews.
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
Ingredients
- For the Coffee Cake Layers:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon alcohol-free vanilla extract
- 1 cup strong brewed hot coffee (or 1 cup hot water + 2 tbsp instant espresso powder)
- For the Homemade Caramel Sauce:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream, warmed
- 4 tablespoons unsalted butter, cut into pieces
- ½ teaspoon salt
- For the Coffee Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 4-5 cups powdered sugar, sifted
- ¼ cup strong brewed cold coffee (or 2 tbsp instant espresso powder dissolved in 2 tbsp cold water)
- 1 teaspoon alcohol-free vanilla extract
- Pinch of salt
Instructions
- Prepare the Coffee Cake Layers: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line bottoms with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate medium bowl, whisk together buttermilk, vegetable oil, eggs, and alcohol-free vanilla extract. Pour the wet ingredients into the dry ingredients and mix on low speed until just combined.
- Carefully stir in the hot coffee (or hot water with espresso powder) until the batter is smooth. It will be thin. Divide batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cakes cool in pans for 10-15 minutes before inverting onto a wire rack to cool completely.
- Make the Homemade Caramel Sauce: In a medium saucepan, combine granulated sugar and water. Cook over medium heat, stirring until sugar dissolves. Once dissolved, stop stirring and boil until the mixture turns a deep amber color (approx. 8-10 minutes). Do not stir.
- Remove from heat and carefully pour in the warm heavy cream (it will bubble vigorously). Stir until smooth. Add butter and salt, stirring until butter is melted and incorporated. Pour into a heatproof jar and let cool completely (it will thicken as it cools). This can be made ahead of time.
- Prepare the Coffee Buttercream: In a large bowl, beat the softened unsalted butter with an electric mixer on medium speed until creamy and pale (about 3-5 minutes).
- Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until combined, then increasing to medium-high. Scrape down the sides of the bowl as needed.
- Add the cold brewed coffee (or dissolved espresso), alcohol-free vanilla extract, and pinch of salt. Beat on medium-high speed for another 3-5 minutes until light, fluffy, and smooth.
- Assemble the Cake: Once cake layers are completely cool, level them with a serrated knife if necessary. Place one cake layer on your serving plate or cake stand.
- Spread about 1 cup of coffee buttercream evenly over the first layer. Drizzle generously with cooled caramel sauce (reserving some for the top and sides).
- Place the second cake layer on top. Apply a thin crumb coat of buttercream all over the cake to seal in any crumbs. Chill in the refrigerator for 15-20 minutes.
- Apply the remaining coffee buttercream to frost the entire cake smoothly. Drizzle the top and sides with the remaining caramel sauce. Serve immediately or store in an airtight container.
Notes
Ensure all ingredients, especially butter and eggs for the cake, are at room temperature for the best texture. For the caramel, watch it carefully and do not stir once sugar is dissolved to prevent crystallization. If your cakes dome excessively, you can level them with a serrated knife once cooled for a perfectly flat top. This recipe uses alcohol-free vanilla extract; if using standard vanilla, ensure it aligns with your dietary preferences.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Modern American Dessert
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 550
- Sugar: 65g
- Sodium: 380mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg