Decadent Caramel-Drizzled Coffee Layer Cake with Fluffy Buttercream
Recipe
Ingredients:
2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup brewed coffee, cooled
½ cup unsalted butter, softened
½ cup brown sugar
2 large eggs
½ cup sour cream
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon vanilla extract
For the Caramel Coffee Buttercream:
1 cup unsalted butter, room temperature
3 ½ cups powdered sugar
¼ cup heavy cream
2 tablespoons strong brewed coffee
¼ cup caramel sauce, plus more for drizzling
Pinch of salt
Directions:
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs, one at a time. Add vanilla and sour cream, and mix until smooth.
In another bowl, whisk together flour, baking soda, baking powder, and salt.
Add dry ingredients to the wet mixture, alternating with cooled coffee, mixing until just combined.
Divide batter evenly between prepared pans and bake for 30–35 minutes or until a toothpick comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
For the buttercream, beat butter until creamy. Gradually add powdered sugar, then coffee, cream, caramel sauce, and salt. Beat until fluffy.
Frost the cooled cakes with caramel coffee buttercream. Drizzle with extra caramel sauce.
Chill slightly before serving to set the layers.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 510 kcal | Servings: 12 slices