Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup brewed coffee, cooled
- 1 cup buttermilk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup unsalted butter, softened (for buttercream)
- 4 cups powdered sugar
- 2 tablespoons brewed coffee (for buttercream)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in brewed coffee and buttermilk gradually.
- Combine the dry ingredients with the wet mixture until just combined, folding in ½ cup caramel sauce.
- Divide the batter between the prepared pans and bake for 25-30 minutes.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the buttercream by beating softened butter, then gradually add powdered sugar, coffee, and vanilla.
- Assemble the cake by layering buttercream and caramel sauce between cake layers, then frost the outside.
- Chill the cake in the refrigerator for 30 minutes before serving.
Notes
- Ensure the cakes are completely cool before frosting to prevent melting.
- Chilling the cake will help set the buttercream for easier slicing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: cake, caramel, coffee, buttercream, dessert