Description
A gooey, rich, and coffee-infused caramel cake topped with creamy coffee buttercream and a golden caramel drizzle — pure comfort in every bite.
Ingredients
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
2 tsp vanilla extract
1 cup strong brewed coffee, cooled
½ cup buttermilk
1 cup unsalted butter (for frosting)
3 cups powdered sugar
2 tbsp brewed coffee, cooled
1 tsp vanilla extract
½ cup caramel sauce
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch pans.
2. Whisk flour, baking powder, baking soda, and salt.
3. Beat butter and sugar until fluffy; add eggs and vanilla.
4. Alternate adding dry ingredients with coffee and buttermilk.
5. Bake for 25–30 minutes.
6. Make buttercream with butter, powdered sugar, coffee, and vanilla.
7. Frost cooled cakes and drizzle with caramel.
Notes
Store covered at room temperature for up to 2 days or refrigerate up to 5.
Freeze slices up to 3 months.
Try adding espresso powder for deeper flavor.
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