Irresistible Caramel Coffee Buttercream Cake: A Dreamy Dessert for Coffee Lovers 
Looking for a cake that combines the rich flavors of coffee with the sweetness of caramel? This Irresistible Caramel Coffee Buttercream Cake is a decadent treat perfect for any occasion. With its moist coffee-infused layers and creamy caramel buttercream, it’s a showstopper dessert that’s surprisingly easy to make.
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
Directions:
1. Prepare the cake layers:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture alternately with the coffee and milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
2. Make the buttercream:
- Beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth.
- Mix in the caramel sauce, brewed coffee, heavy cream, and vanilla extract. Continue beating until light and fluffy.
3. Assemble the cake:
- Place one cake layer on a serving plate and spread a generous layer of buttercream on top.
- Repeat with the remaining layers, stacking them evenly.
- Frost the top and sides of the cake with the remaining buttercream.
- Dust the top of the cake with cocoa powder for a finishing touch.
Tips for a Perfect Caramel Coffee Buttercream Cake
- Use room temperature ingredients: Ensure butter, eggs, and milk are at room temperature for a smoother batter and buttercream.
- Cool the coffee: Hot coffee can affect the texture of the batter and buttercream. Let it cool completely before using.
- Chill the cake layers: Refrigerating the cake layers before frosting makes assembly easier and reduces crumbs in the frosting.
Frequently Asked Questions
1. Can I use instant coffee instead of brewed coffee? Yes! Dissolve 2 teaspoons of instant coffee in 1 cup of hot water and let it cool before using.
2. How do I store the cake? Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving.
3. Can I make this cake ahead of time? Absolutely! You can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost the cake on the day of serving.
Common Mistakes and Solutions
1. Dense cake layers: Ensure your baking powder and baking soda are fresh, and don’t overmix the batter.
2. Runny buttercream: If the buttercream is too soft, refrigerate it for 10-15 minutes and beat again until thickened.
3. Uneven layers: Use a kitchen scale to divide the batter evenly among the pans.
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