Gooey Coffee Caramel Cake
A decadent dessert with layers of rich coffee-infused cake, creamy coffee buttercream, and luscious salted caramel sauce. Perfect for coffee lovers who enjoy a sweet, gooey treat with a gourmet touch.
Equipment
- Two 9-inch round cake pans
- Mixing Bowls
- Electric Mixer
- Saucepan
- Wire Rack
Ingredients
Cake Layers
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup strong brewed coffee cooled
- 1/2 cup buttermilk
Coffee Buttercream
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tbsp strong brewed coffee cooled
- 1 tsp vanilla extract
Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1/2 tsp sea salt
Garnish
- extra caramel sauce for drizzling
- coffee beans for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Alternately add the dry ingredients and the coffee and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- To prepare the coffee buttercream, beat softened butter until creamy. Gradually add powdered sugar, mixing well after each addition.
- Add brewed coffee and vanilla extract, and beat until the frosting is light and fluffy.
- For the caramel sauce, combine sugar and water in a medium saucepan over medium heat. Cook without stirring until the sugar dissolves and turns a deep amber color.
- Remove from heat and carefully whisk in heavy cream, butter, and sea salt until smooth. Let cool slightly.
- To assemble, place one cake layer on a serving plate. Spread a generous amount of coffee buttercream over the top.
- Drizzle some caramel sauce over the buttercream.
- Place the second cake layer on top and frost the entire cake with the remaining coffee buttercream.
- Drizzle extra caramel sauce over the top and garnish with coffee beans.
- Chill the cake for at least 30 minutes before serving to allow the flavors to meld.
Notes
Ensure the caramel sauce is not too hot when adding cream and butter to prevent splattering. Use cold brewed coffee for a smoother coffee flavor in both the cake and buttercream.