Welcome to the ultimate Coffee Caramel Cake recipe, a dessert that perfectly balances rich espresso notes with sweet, buttery caramel. If you’ve been searching for a show-stopping cake that is as impressive to look at as it is to eat, you’ve found it. This recipe is designed for the enthusiastic home cook, guiding you through each step to create a moist, flavorful cake that will have everyone asking for a second slice.
This isn’t just another dessert; it’s an experience. We’ve perfected the combination of a tender coffee-infused sponge, a silky smooth homemade caramel sauce, and a luscious espresso buttercream. It’s the perfect centerpiece for celebrations, holidays, or simply a weekend baking project.
Why This is the Best Coffee Caramel Cake You’ll Ever Make
What sets this recipe apart is its focus on balanced flavors and a foolproof method. The coffee isn’t overpowering, but rather a deep, aromatic base that enhances the sweetness of the caramel. We also provide a no-fail technique for the caramel sauce, ensuring it’s smooth and glossy every single time. The result is a sophisticated yet approachable Coffee Caramel Cake that tastes like it came from a high-end bakery.
Ingredients You’ll Need
We’ll break down the ingredients into three key components: the cake layers, the caramel sauce, and the espresso buttercream. Using high-quality ingredients will make a significant difference in the final taste and texture.
For the Coffee Cake Layers
- All-Purpose Flour: Provides the structure for our tender cake.
- Granulated Sugar: For sweetness and moisture.
- Unsalted Butter: Make sure it’s softened to room temperature for proper creaming.
- Eggs: Room temperature eggs incorporate better into the batter.
- Buttermilk: The acidity gives the cake a soft, tender crumb.
- Strongly Brewed Coffee or Espresso: Chilled. This is the star flavor, so use a good quality coffee.
- Baking Powder & Baking Soda: Our leavening agents for a perfect rise.
- Vanilla Extract & Salt: To enhance all the other flavors.
For the Silky Caramel Sauce
- Granulated Sugar: The base of our caramel.
- Water: Helps the sugar dissolve evenly.
- Heavy Cream: Warmed slightly to prevent seizing.
- Unsalted Butter: Adds richness and a smooth finish.
- Sea Salt: Balances the sweetness perfectly.
For the Espresso Buttercream
- Unsalted Butter: Softened, forming the base of the buttercream.
- Powdered Sugar: Sifted to ensure a smooth, non-gritty texture.
- Espresso Powder: Dissolved in a tiny bit of hot water to release its flavor.
- Heavy Cream or Milk: To achieve the perfect spreading consistency.
- Vanilla Extract & A Pinch of Salt: For flavor balance.
Step-by-Step Instructions
Follow these steps carefully, and you’ll be on your way to creating a stunning coffee caramel layer cake. We’ll start with the caramel since it needs time to cool.
Making the Caramel Sauce
- Combine sugar and water in a saucepan over medium heat. Stir until the sugar dissolves completely.
- Increase the heat and bring the mixture to a boil, without stirring. Let it bubble away until it turns a deep amber color.
- Immediately remove from the heat and slowly whisk in the warmed heavy cream. Be careful, as the mixture will bubble vigorously.
- Stir in the butter and salt until smooth. Set aside to cool completely.
Baking the Coffee-Infused Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternate adding the dry ingredients and the combined buttermilk and chilled coffee to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Divide the batter evenly between the prepared pans and 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.
Whipping the Espresso Buttercream
- In a large bowl, beat the softened butter until creamy.
- Gradually add the sifted powdered sugar, mixing on low speed until combined, then on high speed until smooth.
- Add the dissolved espresso powder, vanilla, and salt. Beat until combined.
- Add the heavy cream or milk, one tablespoon at a time, until the buttercream reaches your desired consistency.
Assembling Your Masterpiece
- Place one cake layer on your serving plate. Spread a generous layer of espresso buttercream over the top.
- Drizzle a third of the cooled caramel sauce over the buttercream.
- Top with the second cake layer. Frost the top and sides of the entire cake with the remaining espresso buttercream.
- Drizzle the remaining caramel sauce over the top, letting it drip down the sides. For a dramatic effect, you can create a lattice pattern or simply let it flow naturally.
- Let the cake set in the refrigerator for at least 30 minutes before slicing and serving.
Tips for Recipe Success
To ensure your Coffee Caramel Cake is a triumph, keep these tips in mind.
- Room Temperature Ingredients: Using room temperature butter, eggs, and buttermilk is crucial for a smooth, well-emulsified cake batter.
- Don’t Overmix: Mix the batter until the ingredients are just combined. Overmixing develops gluten and can lead to a tough, dense cake.
- Watch Your Caramel: Caramel can go from perfect to burnt in seconds. Stay by the stove and watch it closely as it darkens.
- Cool Completely: Ensure your cake layers and caramel sauce are completely cool before assembling. A warm cake will melt the buttercream into a soupy mess.
How to Store Your Coffee Caramel Cake
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. The cake is best enjoyed at room temperature, so allow it to sit out for about 20-30 minutes before serving to let the buttercream soften.
Frequently Asked Questions About Coffee Caramel Cake
Absolutely. You can bake the cake layers a day in advance and store them, tightly wrapped, at room temperature. The caramel sauce can also be made up to a week ahead and stored in an airtight container in the refrigerator. Assemble the cake the day you plan to serve it for the best results.
Yes, you can use instant coffee granules. For the best flavor, dissolve 2-3 tablespoons of instant coffee in 2 tablespoons of hot water and add it to the wet ingredients. This will give a stronger flavor than just adding the dry granules.
To prevent crystallization, ensure the sugar is fully dissolved in the water before you bring it to a boil. Once it’s boiling, avoid stirring it. You can gently swirl the pan if needed to ensure even cooking.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. For the best flavor and texture, let the cake sit at room temperature for about 20-30 minutes before serving.
A strong, high-quality brewed coffee or espresso works best. Using espresso powder dissolved in hot water is also an excellent option as it provides a concentrated coffee flavor without adding too much liquid to the batter.
More Dessert Recipes You’ll Love
If you enjoyed this decadent cake, you might also fall in love with our rich and fudgy Blackberry Cheesecake Brownies. For another unique dessert experience, try this stunning Baklava Cheesecake. And for a classic that never fails to please, check out this foolproof Chocolate Chip Cookie Recipe.
Coffee Caramel Cake Recipe
Coffee Caramel Cake: The Ultimate Recipe for a Perfect Treat
Ingredients
Equipment
Method
- Combine 1 cup sugar and 1/4 cup water in a saucepan over medium heat. Stir until sugar dissolves. Increase heat and boil, without stirring, until it turns a deep amber color. Remove from heat and slowly whisk in 1/2 cup warmed heavy cream, then stir in 4 tbsp butter and 1 tsp sea salt until smooth. Set aside to cool completely.
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, cream 1 cup softened butter and 1.5 cups sugar. Beat in 3 eggs and 1 tsp vanilla. In a separate bowl, whisk 2.5 cups flour, 1.5 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp salt. Alternate adding dry ingredients and a mixture of 1 cup buttermilk and 0.5 cup coffee to the butter mixture, ending with dry ingredients. Mix until just combined.
- Divide batter evenly between the pans. Bake for 30-35 minutes, or until a toothpick comes out clean. Let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Beat 1.5 cups softened butter until creamy. Gradually add 4 cups sifted powdered sugar. Add dissolved espresso powder, 1 tsp vanilla, and a pinch of salt. Beat until combined. Add 2-3 tbsp heavy cream until it reaches a spreadable consistency.
- Place one cake layer on a plate. Top with a layer of buttercream and a drizzle of caramel. Add the second cake layer. Frost the top and sides with the remaining buttercream. Drizzle with remaining caramel sauce. Refrigerate for 30 minutes before serving.
Notes
Do not stir the sugar and water mixture once it starts boiling to prevent crystallization.
Let the cake cool completely before frosting to avoid a melted mess.
Share Your Creation!
We are so excited for you to try this Coffee Caramel Cake recipe! If you make it, please leave a comment below and let us know how it turned out. Don’t forget to share your beautiful creations on Pinterest and tag us!
