🎂 Ingredients
For the Cake Layers:
2 ½ cups (310g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (200g) granulated sugar
½ cup (100g) brown sugar
1 cup (240ml) brewed coffee, cooled
1 cup (240ml) buttermilk
½ cup (120ml) vegetable oil
3 large eggs
2 teaspoons vanilla extract
For the Coffee Frosting:
1 cup (230g) unsalted butter, softened
3 cups (375g) powdered sugar
2 tablespoons brewed coffee, cooled
1 teaspoon vanilla extract
For the Caramel Drizzle:
1 cup (200g) granulated sugar
½ cup (120ml) heavy cream, room temperature
4 tablespoons (60g) unsalted butter
Decoration:
Whole coffee beans
Optional: chocolate shavings or caramelized nuts
🍰 Instructions
- Prepare the Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- In a bowl, sift together flour, baking powder, baking soda, and salt.
- In another large bowl, whisk sugar, brown sugar, coffee, buttermilk, oil, eggs, and vanilla until smooth.
- Gradually mix dry ingredients into the wet mixture until fully combined.
- Divide the batter evenly among the pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Coffee Frosting:
- In a large bowl, beat butter with an electric mixer until creamy.
- Gradually add powdered sugar, one cup at a time, mixing well.
- Add brewed coffee and vanilla extract, beating until light and fluffy.
- Prepare the Caramel Drizzle:
- Heat sugar in a saucepan over medium heat, stirring until it melts into an amber liquid.
- Carefully add heavy cream (it will bubble), and stir until smooth.
- Remove from heat and mix in butter. Let it cool slightly before using.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread an even layer of coffee frosting.
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