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Indulgent Coffee Caramel Butter Cake

Indulgent Coffee Caramel Butter Cake

Indulgent Coffee Caramel Butter Cake: rich, buttery, and perfectly balanced with coffee and caramel—easy to bake, impossible to resist.
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 people
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Butter Cake
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 2 tablespoons instant coffee, dissolved in hot water
Coffee Caramel Cream
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons instant coffee, dissolved in hot water
  • 1 teaspoon vanilla extract
  • 1/2 cup caramel sauce

Equipment

  • Hand or stand mixer
  • Whisk
  • Spatula
  • Cooling rack
  • Offset spatula or butter knife

Method
 

  1. Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
  1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  1. In a large bowl, beat softened butter and sugar until pale and fluffy, about 3–4 minutes. Add eggs one at a time, mixing well after each.
  1. Gently fold in the dry ingredients in three additions, alternating with the milk and vanilla, while starting and ending with flour.
  1. Stir in the dissolved coffee and fold until just combined.
  1. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick comes out clean.
  1. Let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  1. For the coffee caramel cream, beat softened butter until creamy, then gradually add powdered sugar, mixing on low. Add dissolved coffee, vanilla, and caramel sauce, and beat until silky and spreadable.
  1. Frost between the layers, over the top, and on the sides of the cooled cake.

Nutrition

Calories: 500kcalCarbohydrates: 65gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 700IUCalcium: 50mgIron: 1.5mg

Notes

For dairy-free options, substitute the whole milk with almond or oat milk. To reduce sugar, consider using erythritol in place of half the powdered sugar for a lighter frosting. Extra caramel can be brushed onto cake layers for more flavor. Store leftovers in an airtight container in the fridge for up to 5 days.
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