Ingredients
Scale
- 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