Caramel Coffee Buttercream Cake with Easy Recipes Twist
This decadent caramel coffee buttercream cake is a dreamy delight for lovers of easy recipes and sweet indulgence.
Servings: 12 slices
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ¾ cup strong brewed coffee, cooled
- ¾ cup sour cream
- 1 cup unsalted butter, softened (for buttercream)
- 3 cups powdered sugar
- ¼ cup heavy cream
- 1 tablespoon instant coffee granules
- ½ cup caramel sauce, divided
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then add vanilla.
- Mix in the dry ingredients alternately with the coffee and sour cream, beginning and ending with dry ingredients.
- Divide batter evenly between prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- Let cakes cool completely before frosting.
- For the buttercream: Beat butter until creamy. Gradually add powdered sugar.
- In a small bowl, mix heavy cream with instant coffee until dissolved. Add to the buttercream along with ¼ cup caramel sauce. Beat until smooth.
- Spread a layer of frosting over the first cake layer, drizzle some caramel, add the second layer, and frost the top and sides. Drizzle remaining caramel on top.