Description
This Gooey Coffee Caramel Cake is a decadent layered dessert combining the rich flavors of strong brewed coffee with buttery caramel sauce. Moist coffee-infused cake layers are frosted with a smooth coffee buttercream and generously drizzled with a homemade salted caramel sauce, finished off with coffee bean garnish for an elegant touch. Perfect for coffee lovers seeking a sweet indulgence.
Ingredients
Cake Layers
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup strong brewed coffee, cooled
- 1/2 cup buttermilk
Coffee Buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons strong brewed coffee, cooled
- 1 teaspoon vanilla extract
Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon sea salt
Garnish
- Extra caramel sauce
- Coffee beans
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which creates a perfect texture for the cake layers.
- Add Eggs and Vanilla: Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract to infuse flavor.
- Combine Coffee and Buttermilk: In a separate bowl, mix the cooled strong brewed coffee with the buttermilk.
- Incorporate Dry and Wet Mixtures: Gradually add the flour mixture to the butter mixture, alternating with the coffee and buttermilk mixture, starting and ending with the flour mixture. Mix until just combined to retain moisture and tenderness.
- Bake the Cake Layers: Divide the batter evenly among the prepared cake pans and bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Coffee Buttercream: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar one cup at a time, beating well after each addition. Stir in the brewed coffee and vanilla extract and beat the frosting until it becomes light and fluffy, perfect for spreading.
- Make Caramel Sauce: In a medium saucepan, combine granulated sugar and water over medium heat. Stir gently until the sugar is dissolved, then stop stirring and allow the mixture to boil until it turns a deep amber color. Remove from heat and carefully add the heavy cream, stirring constantly as the mixture will bubble up. Stir in butter and sea salt until smooth. Let the caramel cool slightly before using.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of coffee buttercream over the top and drizzle with caramel sauce. Repeat with the second layer, then place the third cake layer on top and frost the entire cake with the remaining buttercream.
- Garnish: Drizzle extra caramel sauce over the top of the cake allowing it to drip down the sides. Garnish with coffee beans for an elegant finish.
Notes
- Ensure the brewed coffee is cooled before adding to the batter or buttercream to avoid curdling.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Be cautious when adding cream to hot caramel; it will bubble vigorously.
- You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if needed.
- Allow the caramel sauce to cool slightly before drizzling on the cake to avoid melting the frosting.
