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.