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Coffee Caramel Cake

Irresistibly Gooey Coffee Caramel Cake for Sweet Moments

This Coffee Caramel Cake is a rich, indulgent dessert that combines the flavors of coffee and caramel for unforgettable sweet moments.
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Prep Time 45 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Provides structure and a tender crumb
  • 1 cup Granulated sugar Sweetens and helps retain moisture
  • 1 cup Brown sugar Adds moisture and a hint of rich flavor
  • 2 teaspoons Baking powder Leavening agent for rise
  • 1 teaspoon Baking soda Enhances leavening
  • 1 teaspoon Salt Enhances flavor
  • 1/2 cup Unsweetened cocoa powder Contributes depth and color
  • 1/2 cup Unsalted butter Softened for easy creaming
  • 3 large Eggs At room temperature
  • 1 cup Whole milk At room temperature
  • 1 cup Strong brewed coffee Freshly brewed is preferred
  • 2 teaspoons Vanilla extract Enhances sweetness and aroma
For the Coffee Soak
  • 1 cup Espresso Intensifies flavor depth
For the Caramel Sauce
  • 1 cup Heavy cream Creates creamy texture
  • 1 teaspoon Sea salt Balances sweetness
For the Buttercream Frosting
  • 3 cups Powdered sugar Ensures smooth texture
  • 1/2 cup Unsalted butter Adds richness

Equipment

  • Mixing Bowl
  • Electric mixer
  • Measuring Cups
  • Cake Pans
  • Saucepan
  • whisk
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line with parchment paper.
  2. In a large bowl, beat softened unsalted butter with granulated and brown sugars until light and fluffy.
  3. Add eggs one at a time to the butter mixture, mixing well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
  5. Mix together whole milk, cooled coffee, and vanilla extract.
  6. Gradually add the dry mixture to the creamed mixture, alternating with the milk and coffee mixture.
  7. Divide the batter among the prepared pans and bake for 25-30 minutes.
  8. Prepare the caramel by melting granulated sugar without stirring for 5-7 minutes and then adding butter and cream.
  9. For buttercream, beat softened butter, add powdered sugar, heavy cream, vanilla, and salt, then mix until fluffy.
  10. Brush each cake layer with espresso, frost with buttercream, and drizzle with caramel sauce.
  11. Apply a final layer of buttercream and drizzle more caramel on top before chilling.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 66gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 300mgPotassium: 250mgFiber: 1gSugar: 45gVitamin A: 500IUCalcium: 50mgIron: 1.5mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overbaking to maintain moisture.

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