Description
Indulge in the rich flavors of this Decadent Caramel Latte Cake with Coffee Buttercream. Moist caramel-infused cake layers are stacked with a luscious coffee buttercream, creating a show-stopping dessert perfect for any occasion.
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- ⅓ cup strong brewed coffee (cooled)
- ½ cup whole milk
- ½ cup sour cream
- ½ cup caramel sauce (store-bought or homemade)
For the coffee buttercream:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 tablespoons instant espresso powder dissolved in 1 tablespoon hot water
- 2–3 tablespoons heavy cream
- pinch of salt
For garnish:
- Extra caramel sauce for drizzling
- Chocolate-covered espresso beans or a sprinkle of cocoa powder (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each, then mix in the vanilla extract.
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Notes
- Make the cake a day ahead for deeper flavor.
- Use salted caramel sauce for a sweet-salty contrast.
- The cake layers freeze well if made in advance.
