Description
This Decadent Caramel Latte Cake with Coffee Buttercream combines the rich flavors of coffee, caramel, and vanilla in a moist, layered cake perfect for celebrations or indulgent treats. Featuring coffee-infused buttercream frosting and a luscious caramel drizzle, this cake is a delightful fusion of classic and bold flavors.
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 Frosting
- 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 prevent sticking and ensure easy release.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside for later use.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, incorporating air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully integrate. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the whole milk and cooled strong coffee. Begin and end with the flour mixture, mixing until just combined to avoid overworking the batter.
- Bake the Cakes: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Coffee Buttercream: Beat the softened butter until smooth. Gradually add powdered sugar while mixing. Incorporate the cooled coffee, caramel sauce, and vanilla extract, beating until the frosting is light and fluffy.
- Assemble the Cake: Place one cake layer on your serving plate. Spread approximately 1/3 cup of caramel sauce over the layer. Repeat this with the second cake layer and caramel sauce. Top with the third layer, then spread the coffee buttercream evenly over the top and sides of the cake.
- Garnish and Serve: Drizzle the remaining caramel sauce generously over the cake before slicing. Serve and enjoy the harmonious blend of caramel and coffee flavors.
Notes
- Ensure the brewed coffee is cooled before adding it to the batter and frosting to prevent melting the butter or curdling the eggs.
- Room temperature butter and eggs help create a smoother batter and frosting.
- This cake is best served at room temperature for optimal texture and flavor.
- Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.
- To soften caramel sauce if too thick, gently warm it before use.
