Coffee Caramel Cake: The Ultimate Recipe & Baking Guide

Coffee Caramel Cake: just the name alone conjures up images of rich, decadent indulgence, doesn’t it? I’m thrilled to share this recipe with you, because trust me, it lives up to the hype! Imagine sinking your fork into a moist, tender cake, infused with the bold aroma of coffee and swirled with luscious, homemade caramel. It’s a symphony of flavors and textures that will have you craving another slice before you’ve even finished the first.

While the exact origins of combining coffee and caramel in cake form are a bit hazy, the pairing itself is a classic. Coffee has long been used to enhance the sweetness of desserts, adding a depth and complexity that elevates the overall experience. Caramel, with its buttery, melt-in-your-mouth goodness, provides the perfect counterpoint to coffee’s slightly bitter notes. Together, they create a harmonious balance that’s simply irresistible.

People adore this Coffee Caramel Cake for so many reasons. Beyond the incredible taste, it’s surprisingly easy to make. While the caramel does require a bit of attention, the cake itself is a straightforward recipe that even novice bakers can master. Plus, it’s a showstopper! Whether you’re serving it at a dinner party or simply enjoying a slice with your afternoon coffee, this cake is guaranteed to impress. The combination of the caffeine kick and the sweet caramel makes it the perfect pick-me-up any time of day. Get ready to experience a slice of heaven!

Ingredients:

• For the Coffee Cake:
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup strong brewed coffee, cooled
• 1/2 cup buttermilk
• For the Caramel Sauce:
• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream, warmed
• 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
• 1/2 teaspoon salt
• For the Coffee Buttercream Frosting:
• 1 cup (2 sticks) unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup strong brewed coffee, cooled
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional Garnish:
• Espresso beans
• Sea salt flakes

Preparing the Coffee Cake:

1. Preheat and Prep: First things first, let’s get that oven preheated to 350°F (175°C). Grease and flour two 9-inch round cake pans. I like to use baking spray with flour already in it – it makes life so much easier! You can also line the bottom of the pans with parchment paper rounds for extra insurance against sticking.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is well combined. This ensures that the baking powder and soda are evenly distributed, which is crucial for a light and fluffy cake.
3. Cream Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Don’t rush this step! The creaming process incorporates air into the batter, which contributes to the cake’s texture.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
5. Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the coffee and buttermilk. Begin and end with the dry ingredients. So, add about 1/3 of the dry ingredients, then 1/2 of the coffee and buttermilk, then another 1/3 of the dry ingredients, the remaining coffee and buttermilk, and finally the last 1/3 of the dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in a tough cake.
6. Divide and Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool Completely: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from sticking to the pans and allows them to cool evenly. Make sure the cakes are completely cool before frosting!

Making the Caramel Sauce:

1. Combine Sugar and Water: In a medium saucepan, combine the sugar and water.
2. Cook to Amber: Cook over medium heat, without stirring, until the sugar dissolves and turns a deep amber color. This will take some time, so be patient! Watch it carefully, as it can burn easily. You can gently swirl the pan if needed to ensure even cooking.
3. Add Cream and Butter: Remove the saucepan from the heat and carefully pour in the warmed heavy cream. Be careful, as it will bubble vigorously! Stir in the butter and salt until smooth.
4. Cool Slightly: Let the caramel sauce cool slightly before using. It will thicken as it cools. If it becomes too thick, you can gently warm it up again.

Preparing the Coffee Buttercream Frosting:

1. Cream Butter: In a large bowl (or the bowl of your stand mixer), cream the softened butter until light and fluffy. This usually takes about 3-5 minutes.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Add Coffee and Vanilla: Beat in the cooled coffee, vanilla extract, and salt.
4. Whip Until Fluffy: Continue to beat the frosting until it is light and fluffy. If the frosting is too thick, add a little more coffee, one teaspoon at a time. If it’s too thin, add a little more powdered sugar.

Assembling the Cake:

1. Level the Cakes: If the cakes have domed on top, use a serrated knife to level them. This will ensure that the cake is stable and looks professional.
2. First Layer: Place one cake layer on a serving plate or cake stand.
3. Frosting and Caramel: Spread a generous layer of coffee buttercream frosting over the first cake layer. Drizzle about half of the caramel sauce over the frosting.
4. Second Layer: Carefully place the second cake layer on top.
5. Frost the Cake: Frost the entire cake with the remaining coffee buttercream frosting. You can create a smooth finish or a textured finish, depending on your preference.
6. Drizzle and Garnish: Drizzle the remaining caramel sauce over the top of the cake. Garnish with espresso beans and sea salt flakes, if desired.
7. Chill (Optional): Chill the cake for at least 30 minutes before serving. This will help the frosting to set and make the cake easier to slice.

Tips for Success:

• Room Temperature Ingredients: Using room temperature ingredients, especially the butter and eggs, is crucial for creating a smooth and emulsified batter. This helps to create a tender and evenly baked cake.
• Don’t Overmix: Overmixing the cake batter develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
• Cool Completely: Make sure the cakes are completely cool before frosting. Otherwise, the frosting will melt and slide off.
• Adjust Sweetness: If you prefer a less sweet cake, you can reduce the amount of sugar in the cake batter or the frosting.
• Coffee Strength: The strength of the coffee you use will affect the flavor of the cake and frosting. Use a strong brewed coffee for the best results.
• Caramel Consistency: The caramel sauce will thicken as it cools. If it becomes too thick, you can gently warm it up again.

Variations:

• Chocolate Coffee Cake: Add 1/4 cup of unsweetened cocoa powder to the dry ingredients for a chocolate coffee cake.
• Mocha Cake: Add 2 tablespoons of cocoa powder to the coffee buttercream frosting for a mocha frosting.
• Espresso Powder: Add 1 teaspoon of espresso powder to the cake batter or the frosting for a more intense coffee flavor.
• Nuts: Add chopped nuts, such as pecans or walnuts, to the cake batter or as a garnish.
• Salted Caramel: Increase the amount of salt in the caramel sauce for a salted caramel flavor.

Storage Instructions:

• Store the cake in an airtight container in the refrigerator for up to 3 days.
• The cake can also be frozen for up to 2 months. Wrap the cake tightly in plastic wrap and then in aluminum foil before freezing. Thaw the cake in the refrigerator overnight before serving.

Conclusion:

This Coffee Caramel Cake isn’t just another dessert; it’s an experience. The rich coffee-infused sponge, the decadent caramel swirls, and the overall symphony of flavors make it a truly unforgettable treat. I know, I know, I might be biased, but trust me on this one – you absolutely *have* to try it! It’s the perfect balance of sweet and bitter, comforting and sophisticated, and it’s guaranteed to impress anyone you share it with (or, you know, keep it all to yourself – I won’t judge!). But why is this cake a must-try? It’s more than just the taste. It’s the aroma that fills your kitchen as it bakes, the satisfying crumb of the cake as you take your first bite, and the lingering warmth of the coffee that stays with you long after you’ve finished. It’s a cake that evokes memories of cozy cafes, rainy afternoons, and shared moments with loved ones. And let’s be honest, who doesn’t need a little bit of that in their life right now? Beyond the sheer deliciousness, this recipe is surprisingly adaptable. Feel free to experiment with different coffee strengths – a darker roast will give you a more intense coffee flavor, while a lighter roast will be more subtle. You could even add a tablespoon or two of coffee liqueur to the batter for an extra kick! As for serving suggestions, the possibilities are endless. A simple dusting of powdered sugar is always a classic choice. Or, for a more decadent experience, try topping it with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of extra caramel sauce never hurts either! If you’re feeling adventurous, you could even make a coffee-infused buttercream frosting to take it to the next level. For a delightful variation, consider adding chopped pecans or walnuts to the batter for a bit of crunch. Or, if you’re a chocolate lover, you could swirl in some melted dark chocolate along with the caramel. Another fun idea is to make individual cupcakes instead of a whole cake – perfect for parties or portion control (though, let’s be real, you’ll probably end up eating more than one!). I truly believe that this Coffee Caramel Cake recipe is a winner. It’s relatively easy to make, uses ingredients you probably already have in your pantry, and delivers a flavor that’s simply irresistible. So, what are you waiting for? Preheat your oven, gather your ingredients, and get baking! I’m so excited for you to try this recipe and experience the magic of this cake for yourself. And please, please, please, don’t be shy about sharing your creations! I’d love to see your photos, hear about your variations, and read your reviews. Tag me in your social media posts, leave a comment below, or send me an email – I can’t wait to hear what you think! Happy baking! I am confident that this recipe will become a staple in your baking repertoire.

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