Coffee Caramel Buttercream Cake (Print-Friendly Version)
Soft coffee cake layers with caramel drizzle and smooth coffee buttercream on top.
# Ingredients List:
→ Cake Mix
01 -
300 g sugar
02 -
240 g plain flour
03 -
120 ml caramel topping
04 -
170 g softened unsalted butter
05 -
5 ml vanilla flavor
06 -
3 large eggs
07 -
2.5 g salt
08 -
8 g baking powder
09 -
240 ml cooled strong coffee
→ Coffee Frosting
10 -
360 g icing sugar
11 -
5 ml vanilla flavor
12 -
30 ml cooled strong coffee
13 -
340 g softened unsalted butter
# Detailed Cooking Steps:
01 -
Set your oven to 175°C. Grease and flour two 23 cm round pans.
02 -
Beat softened butter and sugar in a big bowl till light and fluffy. Add eggs one after another. Mix in vanilla.
03 -
In another bowl, whisk flour, baking powder, and salt. Slowly add this to the butter mix, alternating with the cooled coffee. Start and finish with the dry stuff.
04 -
Pour batter equally into your pans. Bake 25 to 30 minutes. Check with a toothpick — it should come out clean. Let them cool fully before putting the cake together.
05 -
Beat butter till smooth. Slowly add powdered sugar. Finally, stir in the coffee and vanilla until the mixture is creamy.
06 -
Spread caramel sauce over one cake layer. Stack and cover the whole cake with coffee frosting. If you want, drizzle some caramel on top.
# Helpful Hints:
01 -
For stronger coffee taste, toss in 15-30 ml coffee extract to the batter.
02 -
Make sure coffee is cool before you mix it or butter might melt.
03 -
You can bake the layers ahead and keep them in the fridge or freezer.