Caramel Coffee Cake Recipe

🎂 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

  1. Prepare the Cake Layers:
  2. Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
  3. In a bowl, sift together flour, baking powder, baking soda, and salt.
  4. In another large bowl, whisk sugar, brown sugar, coffee, buttermilk, oil, eggs, and vanilla until smooth.
  5. Gradually mix dry ingredients into the wet mixture until fully combined.
  6. Divide the batter evenly among the pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. Make the Coffee Frosting:
  9. In a large bowl, beat butter with an electric mixer until creamy.
  10. Gradually add powdered sugar, one cup at a time, mixing well.
  11. Add brewed coffee and vanilla extract, beating until light and fluffy.
  12. Prepare the Caramel Drizzle:
  13. Heat sugar in a saucepan over medium heat, stirring until it melts into an amber liquid.
  14. Carefully add heavy cream (it will bubble), and stir until smooth.
  15. Remove from heat and mix in butter. Let it cool slightly before using.
  16. Assemble the Cake:
  17. Place one cake layer on a serving plate. Spread an even layer of coffee frosting.

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