Description
This Decadent Caramel Latte Cake with Coffee Buttercream is a luscious layered cake that perfectly combines the rich flavors of coffee and caramel. Moist and tender cake layers are infused with strong brewed coffee and caramel sauce, then generously frosted with a smooth coffee buttercream. Finished with a drizzle of caramel, this indulgent dessert is perfect for coffee lovers and special occasions.
Ingredients
Scale
Cake
- 1 cup whole milk
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup caramel sauce
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup strong brewed coffee, cooled
Coffee Buttercream
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons strong brewed coffee, cooled
- 1/4 cup caramel sauce
- 1 teaspoon vanilla extract
Decoration
- 1 cup caramel sauce (for drizzling)
Instructions
- Prep the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure the cakes bake evenly without sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for use later in the batter.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light, fluffy, and pale in color. This aerates the batter for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time into the butter and sugar mixture, beating well after each addition. Then stir in the vanilla extract until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the creamed butter mixture, alternating with the whole milk and cooled strong brewed coffee. Begin and end with the flour mixture. Mix gently until just combined to avoid overmixing.
- Bake the Cakes: Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from pans and transfer to a wire rack to cool completely.
- Prepare the Coffee Buttercream: Beat the softened butter in a mixing bowl until smooth. Gradually add powdered sugar while mixing to avoid lumps. Add the cooled coffee, caramel sauce, and vanilla extract, then continue beating until the frosting is light and fluffy.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread approximately 1/3 cup caramel sauce evenly over the top. Repeat this layering with the second cake layer and caramel sauce. Place the third cake layer on top and frost the entire cake with the prepared coffee buttercream.
- Garnish and Serve: Finish by drizzling extra caramel sauce over the top of the frosted cake before slicing and serving to add an extra touch of decadent sweetness.
Notes
- Ensure the coffee used in the batter and buttercream is cooled to prevent melting the butter when mixing.
- For best results, use fresh caramel sauce or homemade caramel for deeper flavor.
- You can substitute whole milk with a dairy-free alternative if needed, but whole milk delivers the best moistness and flavor.
- Allow cakes to cool completely before frosting to avoid melting the buttercream.
- If desired, chill the frosted cake for 30 minutes before serving to set the frosting.
- Store leftovers covered in the refrigerator for up to 3 days.
