Description
A decadent cake featuring layers of moist coffee-infused sponge, rich caramel filling, and smooth buttercream frosting, perfect for coffee lovers and special occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter, softened
- 4 large eggs
- 1 cup brewed coffee, cooled
- 1/2 cup caramel sauce
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- For the buttercream: 2 cups powdered sugar, 1 cup unsalted butter, 2 tablespoons brewed coffee, 1/4 cup caramel sauce
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch cake pans.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the cooled coffee and caramel sauce.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Divide batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow cakes to cool completely on a wire rack.
- For the buttercream, beat butter until creamy, then gradually add powdered sugar, coffee, and caramel sauce until smooth.
- Frost the cooled cakes with the buttercream, layering between the cakes.
Notes
Ensure the coffee is cooled to room temperature before adding to avoid curdling the batter. Store the cake in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 45g
- Fat: 22g
- Carbohydrates: 60g
- Protein: 5g