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Coffee Caramel Cake

Coffee Caramel Cake Recipe

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Prep Time 45 minutes
Cook Time 28 minutes
Total Time 1 hour 13 minutes
Servings: 12 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 1/4 cup water
  • 6 tbsp unsalted butter, cut into pieces
  • 1/2 cup heavy cream, warmed
  • 1 tsp flaky sea salt
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 tbsp instant espresso powder, dissolved in 2 tbsp hot water
  • 3/4 cup buttermilk, room temperature
  • 1/2 cup strong brewed coffee, cooled
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tbsp instant espresso powder, dissolved in 1 tbsp hot water then cooled
  • 2 tbsp heavy cream or milk

Method
 

  1. In a saucepan over medium heat, stir sugar and water until dissolved. Boil without stirring for 8 to 10 minutes until deep amber. Remove from heat, stir in 6 tbsp butter, then whisk in warm cream and salt. Cool completely.
  2. Preheat oven to 350°F. Grease two 8-inch pans. Whisk flour, baking powder, baking soda, and salt. Beat 1/2 cup butter and 1 cup sugar until fluffy, then beat in eggs, vanilla, and dissolved espresso. Alternate adding dry ingredients and buttermilk, then stir in cooled coffee. Divide batter between pans.
  3. Bake 25 to 28 minutes until a toothpick comes out with moist crumbs. Cool in pans 10 minutes, then turn out onto a rack and cool completely.
  4. Beat 1 cup butter until creamy. Sift in powdered sugar and cocoa, beat on low, then add dissolved espresso and cream. Whip on medium-high 3 to 4 minutes until light.
  5. Place one cake layer on a plate, spread with half the caramel sauce, top with a cup of buttercream. Add second layer, frost the whole cake with remaining buttercream. Chill briefly if soft.
  6. Drizzle remaining caramel over the top, slice with a warm knife, and serve.

Notes

For the cleanest slices, chill the assembled cake for 15 minutes before cutting. You can make the caramel sauce up to 3 days ahead and keep it in the fridge; bring it to room temperature or warm gently before using.