Description
A decadent cake with layers of moist coffee-infused sponge, rich caramel, and smooth coffee buttercream.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup strong brewed coffee, cooled
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup caramel sauce
- 1 1/2 cups unsalted butter, softened (for buttercream)
- 4 cups powdered sugar
- 2 tbsp strong brewed coffee, cooled (for buttercream)
- 1 tsp vanilla extract (for buttercream)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Combine flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with coffee and milk.
- Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
- For the buttercream, beat butter until smooth. Gradually add powdered sugar, coffee, and vanilla until fluffy.
- Assemble cake by spreading caramel sauce between layers. Frost the entire cake with coffee buttercream. Drizzle with extra caramel if desired.
Notes
You can customize the seasonings to taste.