If you’re a fan of coffee and caramel, imagine both wrapped up in a moist, fluffy cake layered with rich buttercream frosting. That’s exactly what this Irresistible Caramel Coffee Buttercream Cake delivers—a luxurious dessert that blends the bold, slightly bitter notes of coffee with the smooth sweetness of caramel. This isn’t just a cake; it’s a show-stopping centerpiece for birthdays, dinner parties, holidays, or even a cozy afternoon tea.
In this complete guide, you’ll learn how to make this cake step-by-step, discover pro baking tips, explore variations, and get answers to every question you might have. By the end, you’ll be ready to bake a dessert that not only looks bakery-worthy but also tastes even better.
Why This Cake Is So Special
There are countless cake recipes out there, so why should this one stand out? Here’s what makes this caramel coffee cake unforgettable:
- Perfect Balance of Flavors – Coffee adds a depth that prevents the caramel from becoming cloyingly sweet, while caramel softens the strong bite of coffee. Together, they create harmony.
- Moist and Tender Crumb – Thanks to buttermilk and the creaming method, the cake layers stay fluffy yet moist.
- Silky Buttercream Frosting – The caramel coffee buttercream is creamy, smooth, and spreadable without being overly heavy.
- Elegant Presentation – With three layers, swirls of frosting, and optional caramel drizzle, this cake looks like it came from a patisserie.
- Versatility – You can dress it up for celebrations or keep it simple for everyday indulgence.
Whether you’re a beginner or a seasoned baker, this recipe is approachable while delivering professional-level results.
Ingredients You’ll Need
To create a bakery-style caramel coffee cake, you’ll need pantry staples plus a few key flavor boosters.
For the Cake Layers
- All-purpose flour – The foundation for structure.
- Baking powder + baking soda – Work together to provide lift and ensure tenderness.
- Salt – Enhances flavor and balances sweetness.
- Unsalted butter – For richness and moisture.
- Granulated sugar – Sweetness and structure.
- Brown sugar – Adds depth and a subtle caramel undertone.
- Eggs – Provide structure, richness, and stability.
- Vanilla extract – Rounds out the flavors.
- Brewed strong coffee or espresso – Infuses the cake with bold coffee notes.
- Buttermilk – Keeps the cake soft and tender.
For the Caramel Coffee Buttercream
- Unsalted butter – The base of the frosting.
- Powdered sugar – For sweetness and smooth texture.
- Caramel sauce (homemade or high-quality store-bought) – Adds flavor and creaminess.
- Instant coffee dissolved in hot water – Intensifies the coffee profile.
- Heavy cream – Adjusts texture to silky spreadability.
- Vanilla extract – Ties everything together.
Optional Garnishes
- Extra caramel drizzle
- Chocolate shavings or curls
- Crushed toffee bits
- Toasted nuts (pecans, hazelnuts, or almonds)
Step-by-Step Instructions
Here’s how to transform these ingredients into a masterpiece.
Step 1: Prepare Your Pans
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper circles for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. This ensures the leaveners are evenly distributed.
Step 3: Cream Butter and Sugars
In a large mixing bowl, beat softened butter with granulated sugar and brown sugar until pale and fluffy (about 3–4 minutes). This step traps air, which helps the cake rise.
Step 4: Add Eggs and Flavor
Beat in the eggs one at a time, followed by vanilla extract. Then stir in the cooled brewed coffee or dissolved instant coffee.
Step 5: Alternate Dry and Wet Ingredients
With the mixer on low, alternate adding the flour mixture and buttermilk, beginning and ending with the flour. Mix until just combined—overmixing can make the cake tough.
Step 6: Bake the Cakes
Divide batter evenly among the pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
Step 7: Make the Buttercream
Beat softened butter until creamy. Gradually add powdered sugar, mixing slowly at first to avoid a sugar cloud. Add caramel sauce, dissolved coffee, and vanilla. Increase speed and beat until fluffy. Adjust consistency with heavy cream, adding a tablespoon at a time.
Step 8: Assemble the Cake
- Place one cooled cake layer on a serving plate. Spread a generous layer of frosting on top.
- Add the second cake layer, repeat with frosting, and finish with the third layer.
- Frost the entire cake with a thin crumb coat, chill for 20 minutes, then apply the final smooth layer.
- Drizzle extra caramel sauce on top, letting it drip slightly down the sides for a bakery look.
Pro Baking Tips
- Use Room-Temperature Ingredients – Butter, eggs, and buttermilk should not be cold; this helps them incorporate smoothly.
- Brew Strong Coffee – A weak coffee won’t stand up to the caramel. Espresso or double-strength brewed coffee is ideal.
- Level Cake Layers – Trim the tops if necessary for even stacking.
- Chill Before Frosting – Cold cake layers are easier to frost without crumbs mixing into the buttercream.
- Don’t Rush Cooling – As tempting as it is, never frost warm cakes—the buttercream will melt.
Variations to Try
- Salted Caramel Coffee Cake – Swap regular caramel sauce for salted caramel to add a sweet-salty twist.
- Mocha Version – Add 2 tablespoons of cocoa powder to the cake batter for a chocolate-coffee-caramel fusion.
- Boozy Buttercream – Stir in 1–2 tablespoons of bourbon, rum, or Kahlúa to the frosting for an adult-only treat.
- Cream Cheese Blend – Replace half the butter in the frosting with cream cheese for a tangier finish.
- Cupcakes Instead of Cake – Use the same batter for cupcakes (bake 18–20 minutes). Perfect for portion control or parties.
How to Store and Freeze
- Room Temperature – Frosted cake keeps well at cool room temperature for up to 24 hours.
- Refrigerator – Store covered for 3–4 days. Bring to room temp before serving for best texture.
- Freezing Layers – Wrap unfrosted cake layers tightly in plastic wrap and foil. Freeze up to 2 months. Thaw overnight before frosting.
- Freezing Frosted Cake – Slice, wrap each piece in plastic wrap, and store in airtight containers. Thaw slices at room temperature for 1–2 hours.
Serving Suggestions
- Serve with a hot latte or cappuccino for a café-style experience.
- Pair with a scoop of vanilla or coffee ice cream for extra indulgence.
- Add a dusting of cocoa powder or instant espresso on top for garnish.
- For a festive occasion, top with gold sprinkles or edible glitter.
Troubleshooting Guide
- Cake too dense? – Overmixing or not enough leavening could be the culprit.
- Buttercream too runny? – Chill the frosting briefly, or add more powdered sugar.
- Buttercream too sweet? – Add a pinch of salt or extra dissolved coffee to balance flavors.
- Cake sticking to pan? – Line pans with parchment circles next time.
- Layers sliding? – Chill each frosting layer briefly before stacking the next one.
Frequently Asked Questions
1. What’s the best coffee to use?
Strong brewed coffee or espresso works best. Avoid flavored coffees that might clash with caramel.
2. Can I make the cake ahead of time?
Yes! Bake the layers a day in advance, wrap well, and frost the next day.
3. How do I make caramel sauce from scratch?
Melt 1 cup sugar over medium heat until golden, then stir in 6 tablespoons butter and ½ cup heavy cream. Cool before using.
4. Can I reduce the sugar?
Yes, you can reduce granulated sugar in the cake by ¼ cup without affecting texture. For buttercream, adjust powdered sugar gradually.
5. Can I make this gluten-free?
Yes, substitute all-purpose flour with a cup-for-cup gluten-free blend. Results may vary slightly in texture.
6. Will instant coffee taste the same?
Yes, but dissolve it fully in hot water before adding to batter or frosting. Use about 1 tablespoon granules per 2 tablespoons hot water.
7. Can I transport this cake easily?
Yes—chill it first so the frosting sets. Use a sturdy cake box and keep it level during transport.
Nutrition (Estimated per slice, 1/12 of cake)
- Calories: ~520
- Fat: 26g
- Carbohydrates: 68g
- Protein: 5g
- Sugar: 55g
(Values may vary depending on specific ingredients used.)
Final Thoughts
This Caramel Coffee Buttercream Cake is a dessert that brings together richness, elegance, and comfort in every bite. The tender cake layers, infused with bold coffee, pair beautifully with the creamy caramel buttercream. Whether you’re celebrating a birthday, impressing guests, or simply treating yourself, this cake delivers bakery-level results right from your kitchen.
