Caramel Coffee Buttercream Layer Cake
Alright, buckle up buttercups, because we’re about to dive face-first into a slice of pure, unadulterated bliss: Caramel Coffee Buttercream Layer Cake. This isn’t just a cake; it’s a warm hug from your favorite barista who also happens to moonlight as a pastry chef, all wrapped up in a surprisingly approachable package. Imagine fluffy coffee-infused cake layers, slathered with a ridiculously silky caramel buttercream. It’s the kind of cake that makes you forget your name, your troubles, and the fact that you absolutely should be doing something productive right now. Trust me, your tastebuds (and probably your soul) will thank you.
The last time I whipped up this Caramel Coffee Buttercream Layer Cake, it was a full-blown culinary comedy show. My husband, bless his heart, declared loudly that he “wasn’t really a fan of coffee desserts” as I was meticulously frosting the layers. Fast forward to 2 AM, and I walk into the kitchen to find him hunched over the cake stand, practically spooning the last slice directly from the plate, with a guilty caramel smear on his cheek. When caught, he mumbled something about “quality control.” Meanwhile, my youngest, who I swear has a sixth sense for sugar, woke up and demanded “a bite of daddy’s secret cake,” leading to a silent, tense standoff over the final crumb. Spoiler alert: the cake won.
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Why You’ll Love This Caramel Coffee Buttercream Layer Cake
- Because coffee and caramel were clearly meant to be together, like me and a new pair of sweatpants. This cake proves it.
- It looks ridiculously fancy, but don’t tell anyone it’s mostly just sugar, butter, and a dash of “I just winged it.” You’ll look like a culinary genius.
- It’s got coffee, so technically it counts as breakfast, right? It’s basically a socially acceptable way to have caffeine and dessert before noon.
- The buttercream is so good, you’ll want to eat it with a spoon. Actually, just skip the cake part and dive straight into a bowl of frosting. I won’t judge.
Time-Saving Hacks
- Store-bought caramel sauce is your best friend. Don’t tell the purists; our little secret will be safe with me, a fellow lover of convenience.
- Use parchment paper like it’s going out of style. Line everything. Pans, baking sheets, your countertop. Fewer dishes to wash means more time to eat cake.
- Got leftover brewed coffee? Use it. No need to brew a fresh pot just for this. We’re aiming for delicious, not perfection.
- No fancy piping bags? A Ziploc bag with the corner snipped off works just as well. Or, just slather it on with a spatula. Rustic chic, darling.
Serving Ideas
Serve this Caramel Coffee Buttercream Layer Cake with a strong, hot cup of coffee to balance out the sweetness—or a shot of espresso if you need to double down on the caffeine. For those who’ve had “one of those days” (and whose kids drove them nuts), a generous glass of Merlot works wonders. Honestly, sometimes the best pairing is simply a quiet room, no one asking for “just one more bite,” and a spoon for direct buttercream access.
What to Serve It With
Tips & Mistakes
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Frequently Asked Questions
Remember it later
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Caramel Coffee Buttercream Layer Cake
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1 cup butter, softened
- 4 large eggs
- 1 cup milk
- 1 tbsp vanilla extract
- 1.5 cups powdered sugar
- 0.5 cups caramel sauce plus extra for drizzling
- 1 cup coffee, brewed and cooled
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with coffee and milk until well combined.
- Pour the batter evenly into prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then remove them and cool completely on wire racks.
- For the buttercream, beat butter until creamy, then gradually mix in powdered sugar and caramel sauce until smooth.
- Frost the cooled cakes with caramel coffee buttercream, stacking them carefully.
- Serve with an extra drizzle of caramel sauce on top.