Thank you for being here, sweet friend . This Irresistible Caramel Coffee Buttercream Cake is one of those cakes that stops conversations mid-slice. Rich coffee-soaked layers, soft buttery crumb, and a silky caramel coffee buttercream that tastes like your favorite café drink turned into dessert—this is comfort baking at its finest.
This is the cake I make when I want to impress without stress. Birthdays, holidays, Sunday dinners, or those moments when life simply calls for cake. If you love cozy, bakery-style desserts with real soul, don’t forget to subscribe by email so you never miss what’s coming out of my oven next.
Overview of Recipe Content
This caramel coffee buttercream cake is a classic layer cake infused with brewed coffee and topped with a luscious caramel-kissed frosting.
Why You’ll Love This Recipe
- Deep coffee flavor without bitterness
- Soft, tender cake layers
- Rich, silky buttercream
- Perfect balance of sweet and bold
- Bakery-quality results at home
What It Tastes Like
Buttery vanilla cake meets smooth coffee notes, wrapped in a creamy caramel buttercream that melts on your tongue. Cozy, indulgent, and unforgettable.
Perfect For
- Birthdays & celebrations
- Coffee lovers
- Dinner parties
- Holiday dessert tables
Ingredients
Caramel Coffee Buttercream Cake (Serves 10–12)
For the Cake
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup brown sugar
- 1 cup unsalted butter, softened
- 1 cup brewed coffee, cooled
- ½ cup whole milk
- 4 large eggs, room temperature
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons vanilla extract
For the Caramel Coffee Buttercream
- 1½ cups unsalted butter, softened
- 4 cups powdered sugar
- ⅓ cup caramel sauce (store-bought or homemade)
- 2–3 tablespoons brewed coffee (cooled)
- 1 teaspoon vanilla extract
- Pinch of salt
Tools You’ll Need
- Mixing bowls
- Electric mixer
- Two 9-inch cake pans
- Parchment paper
- Offset spatula
How to Make Caramel Coffee Buttercream Cake
Step 1: Prep
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
Step 2: Cream Butter & Sugars
Beat butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Add Eggs
Add eggs one at a time, mixing well after each. Stir in vanilla.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk flour, baking powder, baking soda, and salt.
Step 5: Alternate Liquids
Add dry ingredients to the batter, alternating with coffee and milk. Mix just until combined.
Step 6: Bake
Divide batter evenly between pans. Bake 28–32 minutes, until a toothpick comes out clean. Cool completely.
Step 7: Make Buttercream
Beat butter until creamy. Gradually add powdered sugar. Mix in caramel sauce, coffee, vanilla, and salt until smooth and fluffy.
Step 8: Assemble
Frost between cake layers, cover the top and sides, and swirl generously.
What to Serve with Caramel Coffee Cake
- Freshly brewed espresso
- Cappuccino or latte
- Vanilla ice cream
- Fresh berries
More Poulef recipes you’ll adore:
- https://poulef.com/one-bowl-chocolate-cake/
- https://poulef.com/coffee-cake-cinnamon-swirl-mug-cake/
- https://poulef.com/chocolate-chai-latte-muffins/
Tips for Making It Perfect
- Use cooled coffee to avoid melting butter
- Don’t overmix once flour is added
- Chill cake layers before frosting for clean layers
- Add extra caramel drizzle for decoration
- A pinch of sea salt in frosting enhances flavor
Storage Instructions
- Room Temperature: 1 day, covered
- Refrigerator: Up to 5 days
- Freezer: Freeze unfrosted layers up to 2 months
General Information
Coffee-based cakes have long been favorites in American baking, especially paired with caramel for balance. This cake is inspired by classic café flavors turned celebration-worthy.
Frequently Asked Questions
Can I use instant coffee?
Yes—dissolve 1½ teaspoons in 1 cup hot water, then cool.
Is the coffee flavor strong?
It’s smooth and balanced, not overpowering.
Can I make this as a sheet cake?
Absolutely—use a 9×13-inch pan and adjust bake time.
Can I use store-bought caramel?
Yes, just use a thick sauce.
Conclusion
This Irresistible Caramel Coffee Buttercream Cake is rich, cozy, and celebration-ready. Every slice feels special, indulgent, and lovingly homemade—the kind of cake people ask about long after the plates are cleared.
Interactive Elements
If you bake this cake, leave a review—it truly helps.
Share your masterpiece on Pinterest and tag me here:
https://www.pinterest.com/poulefrecipe/
Nutritional Information (Approximate, Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | 520 |
| Fat | 28g |
| Saturated Fat | 17g |
| Carbohydrates | 62g |
| Sugar | 42g |
| Protein | 6g |
| Sodium | 280mg |
Irresistible Caramel Coffee Buttercream Cake – 10 Decadent Reasons This Cake Steals the Show
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A rich caramel coffee buttercream cake with tender coffee-infused layers and silky caramel frosting.
Ingredients
Cake:
2 cups all-purpose flour
1½ cups granulated sugar
½ cup brown sugar
1 cup unsalted butter, softened
1 cup brewed coffee, cooled
½ cup whole milk
4 large eggs
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons vanilla extract
Buttercream:
1½ cups unsalted butter
4 cups powdered sugar
⅓ cup caramel sauce
2–3 tablespoons brewed coffee
1 teaspoon vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C) and prepare pans.
2. Cream butter and sugars until fluffy.
3. Add eggs and vanilla.
4. Mix dry ingredients separately.
5. Alternate adding dry ingredients with coffee and milk.
6. Bake 28–32 minutes and cool.
7. Beat butter for frosting.
8. Add powdered sugar, caramel, coffee, vanilla, and salt.
9. Assemble and frost cake.
Notes
Cool cake layers fully before frosting.
Adjust coffee strength to taste.
Chill slightly for clean slices.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg
Table of Contents
Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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