Get ready to fall in love with the most decadent dessert you’ve ever baked. This Coffee Caramel Cake recipe combines moist, coffee-infused sponge layers with a silky smooth caramel buttercream and a luscious caramel drip. It’s a showstopper dessert perfect for any occasion, delivering a sophisticated flavor that will leave everyone speechless.
If you’re looking for a recipe that balances the rich, aromatic notes of coffee with the sweet, buttery flavor of caramel, you’ve found it. We’ve perfected every component to ensure a stunning result, even for beginner bakers.
Why This Coffee Caramel Cake is a Must-Try
This isn’t just another cake recipe; it’s an experience. The sponge is incredibly moist, thanks to a coffee-infused buttermilk base that guarantees a tender crumb. Unlike other recipes, our caramel buttercream is light yet rich, and our homemade caramel sauce is designed to create the perfect, beautiful drip without being overly sweet.
This recipe is the perfect weekend baking project. For another comforting classic, try this amazing Pioneer Woman Potato Soup recipe.
The Key Components of Perfection
A truly great Coffee Caramel Cake relies on three elements working in harmony. We’ve broken down each one to ensure you understand how to get it just right.
The Moist Coffee-Infused Sponge
The foundation of this cake is a sponge that’s packed with flavor. We use freshly brewed strong coffee and a touch of espresso powder to create a deep, robust coffee taste that isn’t bitter. This ensures the cake stands up to the sweet caramel.
The Silky Smooth Caramel Buttercream
Our buttercream is made with a homemade caramel sauce base, whipped with butter and powdered sugar until it’s light, fluffy, and incredibly smooth. It’s the perfect filling and frosting for our coffee layers.
The Luxurious Homemade Caramel Drip
The crowning glory is a glossy caramel drip. The key is cooking the sugar to the perfect amber color and adding just the right amount of heavy cream to create a sauce that flows beautifully without running off the cake.
Ingredients You’ll Need
Before you begin, gather all your ingredients. Using high-quality, room-temperature ingredients is key to the success of this espresso caramel cake.
Step-by-Step Instructions for the Perfect Coffee Caramel Cake
Follow these steps carefully for a flawless cake. We’ll walk you through making the cake layers, the buttercream, and finally, assembling your masterpiece.
Making the Coffee Sponge Layers
First, we’ll create the heart of our Coffee Caramel Cake. Preheat your oven and prepare your cake pans. Combining the wet and dry ingredients correctly is crucial for a light, airy texture.
Whipping Up the Caramel Buttercream
The magic of the buttercream is in the caramel. You’ll make a simple caramel sauce first, let it cool, and then whip it into the butter. Patience is key here to achieve that perfect, silky consistency.
Assembling Your Masterpiece
Layering the cake is where it all comes together. A level cake, a generous layer of frosting between each sponge, and a smooth crumb coat are the secrets to a professional-looking finish. This is the moment your coffee layer cake with caramel frosting comes to life. For a quick and delicious weeknight meal before dessert, consider this simple sausage and rice skillet.
Pro Tips for a Flawless Finish
- Use Room Temperature Ingredients: For a smooth, emulsified batter and buttercream, ensure your eggs, butter, and buttermilk are at room temperature.
- Don’t Overmix the Batter: Mix the flour until just combined. Overmixing develops gluten, which can lead to a tough, dense cake.
- Cool Cakes Completely: Never frost a warm cake. The buttercream will melt, and the layers will slide. Be patient and let the sponges cool completely.
- Chill for the Drip: Before adding the caramel drip, make sure the frosted cake is well-chilled. This helps control the drip for that perfect, beautiful effect.
Creative Variations to Try
While this Coffee Caramel Cake is stunning on its own, you can easily customize it. Try adding a pinch of sea salt to the caramel for a salted caramel version. For extra texture, sprinkle some chopped toasted pecans or walnuts between the layers. If you’re a fan of comforting desserts, you’ll also love this Salted Caramel Apple Crumble Bars recipe.
Frequently Asked Questions
Yes! You can bake the cake layers up to two days in advance. Let them cool completely, then wrap them tightly in plastic wrap and store them at room temperature. You can also make the caramel sauce and buttercream a day ahead and store them in airtight containers in the refrigerator.
For a controlled, beautiful drip, make sure your frosted cake is well-chilled (at least 30 minutes in the fridge). Your caramel sauce should be slightly warm but not hot. Use a spoon or a squeeze bottle to apply the caramel to the top edge of the cake, allowing it to drip down naturally.
The key is to avoid overcooking the sugar. Cook it just until it reaches a deep amber color. Adding warm heavy cream (not cold) also helps prevent the sugar from seizing and hardening. Once mixed, remove it from the heat promptly.
For the best flavor, use a strongly brewed, high-quality dark roast coffee. You can also use instant espresso powder dissolved in hot water for a more intense, robust coffee flavor that stands up well to the sweet caramel.
Caramel is made by cooking white granulated sugar until it liquefies and turns amber. Butterscotch, on the other hand, is made primarily with brown sugar and butter, giving it a different, often softer, flavor profile.
How to Store Your Cake
Store your finished Coffee Caramel Cake in an airtight container in the refrigerator for up to 4 days. For the best flavor and texture, let it sit at room temperature for about 20-30 minutes before serving. You can also freeze individual slices, tightly wrapped, for up to 3 months.
The Perfect Coffee Caramel Cake Recipe
Coffee Caramel Cake: The Ultimate Recipe for a Perfect Bake
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar with a stand mixer until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, combine the buttermilk and cooled brewed coffee.
- Alternate adding the dry ingredients and the buttermilk-coffee mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Stop stirring and let the mixture boil until it turns a deep amber color.
- Carefully and slowly pour in the warm heavy cream. The mixture will bubble vigorously. Whisk until smooth, then remove from heat and stir in the salt. Let it cool completely.
- To make the buttercream, beat the softened butter in a stand mixer until creamy. Reserve about 1/2 cup of the cooled caramel sauce for the drip. Add the remaining caramel sauce to the butter and mix until combined.
- Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated. Add the vanilla and salt, then whip on high speed for 3-5 minutes until light and fluffy.
- Place one cake layer on a serving plate. Spread a generous layer of caramel buttercream on top.
- Repeat with the second and third cake layers. Apply a thin 'crumb coat' of buttercream over the entire cake and chill for 20 minutes.
- Apply a final, smooth layer of buttercream over the cake. Chill for another 30 minutes.
- Gently pour the reserved (and slightly warm) caramel sauce over the top of the chilled cake, allowing it to drip down the sides. Let it set before slicing and serving.
Notes
Do not let the caramel get too dark, as it will taste bitter. An amber color is perfect.
Chilling the cake before adding the drip is essential for controlling how far it runs down the sides.
Share Your Creation!
We can’t wait to see your beautiful Coffee Caramel Cake! If you loved this recipe, please leave a comment below and share it with your friends. Don’t forget to pin it to your favorite dessert board on Pinterest!
