A rich caramel coffee buttercream cake with tender coffee-infused layers and silky caramel frosting.

Scale

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

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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.

Cool cake layers fully before frosting.

Adjust coffee strength to taste.

Chill slightly for clean slices.