Caramel Coffee Buttercream Cake Recipe

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Introduction

Coffee lovers, dessert enthusiasts, and sweet tooths unite—because today, we’re diving headfirst into a masterpiece of flavor: the Caramel Coffee Buttercream Cake. This showstopper dessert isn’t just cake; it’s a celebration of deep, bold coffee essence, mellow buttery richness, and that silky-smooth caramel that lingers like a sweet whisper on your tongue.

Whether you’re baking it for a birthday, a special gathering, or just a weekend treat that feels extra luxe, the Caramel Coffee Buttercream Cake delivers indulgence without complication. Think of it as your new go-to whenever dessert needs to feel like an event—without requiring a pastry degree.

In this blog, we’ll unwrap every layer of this dessert beauty, from ingredients to expert baking tips, ensuring that you’re armed with everything to recreate this crowd-pleaser at home.

What is this recipe?

This luscious Caramel Coffee Buttercream Cake features tender, coffee-infused layers stacked high and smothered in a rich, silky buttercream that marries the deep notes of caramel with the bold flavor of espresso—pure indulgence in every bite. The cake itself is moist, tender, and perfectly balanced—not overly sweet, thanks to the complexity of the coffee.

Each bite offers the contrast of rich cake and airy frosting, elevated by the caramel’s toasty, almost smoky notes. It’s a cake that feels both familiar and gourmet, making it perfect for home bakers who want to wow without overcomplicating things.

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Essential Ingredients

● All-purpose flour
● Baking powder
● Salt
● Unsalted butter (room temperature)
● Brown sugar
● Granulated sugar
● Eggs
● Vanilla extract
● Strong brewed coffee or espresso
● Whole milk

For the Caramel Coffee Buttercream:
● Unsalted butter (room temperature)
● Powdered sugar
● Homemade or store-bought caramel sauce
● Espresso powder or instant coffee
● Heavy cream

Alternative Ingredients

Need to tweak the recipe for dietary needs or pantry constraints? Here are a few easy swaps:

● Gluten-free: Substitute a 1:1 gluten-free flour blend.
● Dairy-free: Use plant-based butter and oat milk for the cake; use coconut cream for the buttercream.
● Sugar-free: Opt for a sugar substitute like monk fruit or erythritol for the cake and frosting.
● Caffeine-free: Use decaf coffee or a coffee alternative like chicory root brew.

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Prep Time, Cook Time & Yield

Prep Time	Cook Time	Total Time	Servings	Yield
25 mins	30 mins	55 mins	10–12	1 layered cake

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Key Features of This Recipe

● Deep, rich coffee flavor perfectly balanced by creamy caramel
● Ultra-moist, soft cake crumb
● Smooth, luscious buttercream with a glossy caramel swirl
● Bakery-style taste made right in your kitchen
● Flexible enough for celebration cakes or cozy tea-time treats

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Nutrition Facts (per slice)

Calories	Fat	Carbs	Sugar	Protein
420 kcal	23g	47g	36g	4g

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Directions: Step-by-Step Guide to Making Caramel Coffee Buttercream Cake

Making the Caramel Coffee Buttercream Cake might seem like an ambitious endeavor, but don’t worry—it’s all about layering flavors thoughtfully. Here’s a detailed step-by-step process that’ll walk you through each phase like a seasoned pastry chef.

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Step 1: Preheat Your Oven and Prepare Cake Pans

Start by preheating your oven to 350°F (175°C). Preheating ensures your cake bakes evenly from the moment it goes in. Meanwhile, prepare two 8-inch round cake pans by greasing the bottoms and sides with butter, then lightly dusting with flour. Alternatively, you can use parchment rounds on the bottom for an easy, stick-free release.

Pro Tip: Use a kitchen scale to divide the batter evenly later—uneven layers are a rookie mistake and can make stacking tricky.

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Step 2: Make the Cake Batter

Dry Ingredients First:

In a medium mixing bowl, whisk together:
● 2 ½ cups of all-purpose flour
● 2 ½ teaspoons of baking powder
● ½ teaspoon of salt

Set this bowl aside.

Cream the Butter and Sugars:

In a large mixing bowl, use a hand mixer or stand mixer to beat 1 cup of unsalted butter (at room temperature) until creamy—about 2 minutes. Then gradually add 1 cup of brown sugar and ½ cup of granulated sugar, continuing to beat until the mixture becomes pale and fluffy. This step is crucial because it introduces air into the batter, making your cake light and tender.

Add Eggs and Vanilla:

Add the eggs one by one, beating thoroughly after each of the four large eggs is incorporated. Add 1 tablespoon of vanilla extract. This creates the flavor base and gives structure to the batter.

Combine Wet and Dry Ingredients:

Now comes the dance between wet and dry ingredients. Reduce your mixer to low and add the flour mixture in three parts, alternating with 1 cup of whole milk and ¾ cup of strong brewed coffee or espresso (cooled to room temperature). Begin and end with the flour mixture. Mix until just combined—do not overmix, or your cake may turn out dense.

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Step 3: Bake the Cake Layers

Divide the batter evenly between your prepared pans. Use a spatula to level the tops for even baking. Place the pans in the center of the oven and bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.

Once baked, let the cakes cool in their pans for 10 minutes. Then gently remove them and place on wire racks to cool completely. Don’t rush this—you don’t want melted buttercream on a warm cake.

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Step 4: Make the Caramel Coffee Buttercream

In a large bowl, beat 1 ½ cups of unsalted butter until pale and fluffy—this should take 3–5 minutes. Gradually add 4–5 cups of powdered sugar, about 1 cup at a time, until fully incorporated.

Next, add ½ cup of caramel sauce (make sure it’s room temperature or slightly warm, but not hot) and 1 tablespoon of instant espresso powder dissolved in 1–2 tablespoons of heavy cream. Beat again until smooth and fluffy.

Taste and adjust: Want it stronger? Add more espresso. Too sweet? A tiny pinch of salt balances everything out.

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Step 5: Assemble and Frost the Cake

Once the cake layers are completely cool, level the tops with a serrated knife if needed.

Gently position the first cake layer onto your serving plate or cake stand. Spread a generous amount of caramel coffee buttercream on top—about ¾ cup—and smooth it out with an offset spatula.

Place the second layer on top, pressing down lightly to secure. Generously spread the remaining buttercream over the top and along the sides to fully coat the cake. If you want clean edges, do a crumb coat first (a thin layer of frosting to catch stray crumbs), chill for 15 minutes, then apply a final, thicker layer.

Drizzle with more caramel sauce over the top and let it slowly cascade down the sides for that irresistible, glossy finish. Garnish with a pinch of flaky sea salt or crushed toffee bits if you want to get fancy.

Final Note:
Let the frosted cake sit at room temperature for about 30 minutes before serving to allow the buttercream to soften slightly. The flavor and texture improve the next day, so this is an excellent make-ahead cake.

Pro Tips for a Perfect Caramel Coffee Buttercream Cake

● Let your ingredients come to room temperature before mixing—this helps everything blend evenly and creates a smoother, more consistent texture.
● Chill your cake layers before frosting for a cleaner finish.
● Brew strong coffee for a more intense flavor—weak coffee will get lost.
● Don’t overbeat the buttercream once everything’s combined—it can become too loose.
● Salt your caramel lightly to balance the sweetness and enhance the flavors.

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Why You’ll Love This Recipe

This Caramel Coffee Buttercream Cake is everything a dessert should be: comforting, exciting, and loaded with personality. It combines your favorite café flavors into a dessert that’s rich yet approachable.

You’ll love how the flavors meld—the roasted depth of coffee, the luxurious smoothness of buttercream, and the slow-burn sweetness of caramel. It’s ideal for impressing guests or indulging in a solo slice with your afternoon brew.

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What Makes This Recipe Unique?

While many cakes dabble in sweetness, this Caramel Coffee Buttercream Cake tells a story. It captures the modern coffeehouse experience—the handcrafted caramel drizzle, the espresso edge—inside a single slice.

Its uniqueness comes from its balance: not too sweet, not too bitter, and bursting with contrast. The buttercream, enhanced with espresso and caramel, feels luxurious but not heavy. The cake layers are soft and pillowy with a bold personality. It’s sophisticated, but not fussy.

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Frequently Asked Questions (FAQs)

1. Can I make the cake layers in advance?
Yes. You can bake the cake layers up to 2 days ahead and store them tightly wrapped in the refrigerator.

2. Can I freeze this cake?
Absolutely. Freeze the unfrosted cake layers wrapped well for up to 2 months. Thaw before frosting.

3. Can I make the buttercream without caramel?
You can, but you’ll lose the signature flavor. If necessary, replace caramel with more butter and a bit of brown sugar.

4. How do I avoid a runny buttercream?
Make sure your butter isn’t too soft and your caramel isn’t hot when mixing.

5. What coffee should I use?
A bold espresso or strong brewed coffee works best. Instant espresso powder dissolved in hot water also delivers a solid punch.

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You’ll Also Love

● Moist Espresso Chocolate Cake with Ganache Frosting
● Salted Caramel Drizzle Cupcakes
● Vanilla Latte Layer Cake with Cream Cheese Icing
● Tiramisu-Inspired Layer Cake
● Toffee Crunch Buttercream Brownies

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Conclusion

The Caramel Coffee Buttercream Cake is more than just a dessert—it’s a decadent journey into flavor. With its moist coffee-kissed layers, silky caramel frosting, and irresistible aroma, it bridges the gap between your favorite café drink and your dream dessert.

Whether you’re baking for someone special or just craving something a little extraordinary, this recipe delivers boldness, beauty, and buttery satisfaction.

Don’t forget to share your creations with #BeesRecipes on Instagram. We can’t wait to see your delicious take on this dessert classic!