Caramel Coffee Buttercream Cake That Actually Lives Up to the Hype
Okay, so everyone keeps asking for this caramel coffee buttercream cake recipe, so here goes nothing. But first, let me tell you – this thing nearly broke me the first three times I tried to make it.
Look, I’m gonna be honest with you. I saw this cake on someone’s Instagram story last month (my neighbor’s cousin, I think?) and I became obsessed. Like, screenshot-it-and-stare-at-it-for-days obsessed. The problem was, she didn’t post the recipe, just this gorgeous photo of layers of coffee-soaked cake with what looked like clouds of caramel buttercream.
So naturally, I decided to wing it. Disaster. Complete disaster.
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Why Most Caramel Coffee Buttercream Cake Recipes Are Wrong
Here’s the thing about trying to find a decent caramel coffee buttercream cake recipe online – most of them are either way too complicated (like, who has time to make homemade caramel from scratch on a Tuesday?) or they use weird shortcuts that make everything taste artificial.
I think I tried five different recipes before I finally figured this out. The first one called for instant coffee mixed into boxed cake mix. Nope. Tasted like cardboard with a caffeine problem.
The second recipe wanted me to make caramel sauce from scratch, which sounds fancy until you’re standing over a pot of burning sugar at 11 PM wondering why you do this to yourself. Spoiler alert: I burned it. Twice.
But version number six… now that’s when the magic happened.
The Great Cake Catastrophe of Last Week
Actually, let me tell you about what happened when I tried to make this caramel coffee buttercream cake for my husband’s birthday last Tuesday. I was wearing my lucky apron – the one with the coffee stain that looks vaguely like a heart – and feeling all confident because I’d finally nailed the recipe.
Everything was going perfectly until my 7-year-old decided that was the exact moment to tell me about the “emergency” science project due the next day. While I was distracted helping him figure out what the heck a “renewable energy poster” was supposed to look like, my cake layers in the oven went from golden brown to… well, let’s just say they matched my burnt caramel from attempt number two.
Had to start over at 9 PM. My husband ended up with leftover pizza for his birthday dinner and cake the next day, but hey – the cake was worth the wait.
What Makes This Caramel Coffee Buttercream Cake Special
The secret isn’t in making everything from scratch (though my mother-in-law would disagree). It’s about finding the right shortcuts that don’t compromise flavor.
For the coffee part, I use really strong brewed coffee – like, eye-twitching strong. None of that instant coffee powder nonsense. And for the caramel? Store-bought caramel sauce, but the good kind. I’m talking about Ghirardelli or similar, not the stuff that comes in a squeeze bottle.
The buttercream is where things get interesting. I know… no, I know this works better when you let the butter come to room temperature naturally instead of trying to soften it in the microwave. Learned that the hard way when I ended up with soup instead of frosting.
Ingredients for This Amazing Caramel Coffee Buttercream Cake
For the cake layers:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder (yes, cocoa – trust me on this)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk (don’t substitute regular milk, it’s not the same)
- 1 cup strong brewed coffee, cooled
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
For the caramel coffee buttercream:
- 1 cup unsalted butter, room temperature (seriously, room temperature)
- 4 cups powdered sugar
- 1/2 cup good quality caramel sauce, plus extra for drizzling
- 3 tablespoons strong brewed coffee, cooled
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For assembly:
- Extra caramel sauce for drizzling
- More coffee for brushing layers (optional but recommended)
Shopping tip: Don’t cheap out on the caramel sauce. I tried using the generic brand once and it tasted like artificial butter flavoring mixed with corn syrup. Gross.
Also, make your coffee extra strong for this recipe. I use about double the amount of grounds I normally would. The coffee flavor really makes this caramel coffee buttercream cake special, so don’t be shy about it.
How to Make This Caramel Coffee Buttercream Cake
Step 1: Prep Your Pans and Oven
Preheat your oven to 350°F. Grease two 9-inch round pans and dust with cocoa powder. The key is—oh wait, I forgot to mention—you can dust with flour if you want, but cocoa powder keeps the outside of your cake layers from looking weird and white.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure you whisk it well because nobody wants lumps of cocoa powder in their cake. Been there, tasted that.
Step 3: Combine Wet Ingredients
In another bowl, beat the eggs, then add buttermilk, cooled coffee, oil, and vanilla. The coffee should be cool but not cold – lukewarm is perfect. If it’s too hot, it’ll scramble your eggs. If it’s too cold, everything won’t mix properly.
Step 4: Bring It All Together
Add the wet ingredients to the dry ingredients and mix until just combined. The batter will be thin – like, really thin. Don’t panic. That’s what makes the cake so moist.
Actually, you know what? The first time I made this, I thought I’d messed up because the batter was basically liquid. But trust the process.
Step 5: Bake and Pray
Divide the batter between your prepared pans. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Set a timer for 28 minutes, then inevitably forget and panic at 35 minutes like I do every time. The good news is this cake is pretty forgiving.
Important: Don’t overbake these layers. They’ll continue cooking a bit in the hot pan, so pull them out when they’re still slightly underdone in the center.
Step 6: Cool Completely (This Is Crucial)
Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks. DO NOT attempt to frost warm cake unless you want buttercream soup. I don’t care how impatient you are – wait until they’re completely cool.
I usually make my cake layers the day before I plan to assemble. They actually frost better after sitting overnight.
Making the Caramel Coffee Buttercream
Step 1: Get Your Butter Right
Make sure your butter is properly softened. It should give slightly when pressed but not be melty. If you can push your finger through it easily, it’s too soft. If it’s hard, it’s too cold.
Step 2: Beat the Butter
Beat the butter with an electric mixer until it’s light and fluffy – about 3-4 minutes. Don’t rush this step. Properly beaten butter makes all the difference in buttercream texture.
Step 3: Add the Sugar Gradually
Add powdered sugar one cup at a time, beating well between additions. Start on low speed unless you want a sugar dust explosion in your kitchen. Been there, cleaned that.
Step 4: Add the Fun Stuff
Beat in the caramel sauce, coffee, vanilla, and salt. The mixture might look a little weird at first – kinda separated and lumpy – but keep beating and it’ll come together beautifully.
If your buttercream is too thick, add a little more coffee. If it’s too thin, add more powdered sugar. Easy fixes.
Assembling Your Caramel Coffee Buttercream Cake
Place one cake layer on your serving plate. If you want to get fancy, brush it with a little extra coffee for more flavor (I do this, but my husband thinks it’s overkill).
Spread about 1/3 of the buttercream on the bottom layer. Don’t worry about making it perfect – rustic looks better anyway.
Drizzle some caramel sauce over the buttercream. Not too much, or it’ll squish out the sides when you add the top layer.
Add the second layer and press down gently. Frost the top and sides with the remaining buttercream.
Here’s where I always get impatient and want to add the final caramel drizzle right away, but wait about 15 minutes for the frosting to set up a bit first.
My Random Tips for Perfect Caramel Coffee Buttercream Cake
Room temperature ingredients are everything. Cold eggs, cold buttermilk, cold butter – they don’t play nice together. Plan ahead and pull everything out of the fridge about an hour before you start.
Don’t overmix the cake batter. Once you add the wet ingredients to the dry, mix just until combined. Overmixing makes tough cake, and nobody wants that.
Taste your coffee. If you wouldn’t drink it, don’t put it in your cake. Use coffee you actually like the taste of.
Chill the assembled cake. After you finish decorating, stick the whole thing in the fridge for at least 30 minutes. It makes slicing so much easier.
What This Caramel Coffee Buttercream Cake Actually Tastes Like
It’s rich but not overwhelming, with this perfect balance of coffee and caramel flavors. The cake itself is moist and tender with a subtle chocolate undertone (from the cocoa powder), and the buttercream is smooth and creamy with little bursts of caramel sweetness.
My neighbor Sarah, who’s pretty picky about desserts, said it was better than anything she’s had at a bakery. Coming from someone who judges coffee shops based on their cake selection, that’s high praise.
It’s fancy enough for special occasions but not so precious that you feel weird eating it with a fork while standing in the kitchen at 10 PM. Not that I’ve done that. Multiple times.
Storage and Serving Tips
This caramel coffee buttercream cake keeps well covered at room temperature for 2-3 days. The buttercream actually gets better after sitting overnight – something about the flavors melding together.
If you need to store it longer, refrigerate it, but bring it back to room temperature before serving. Cold buttercream is not the same experience.
Cut with a sharp knife wiped clean between slices. The caramel can be a bit sticky, but that’s part of the charm.
Why This Beats Store-Bought Every Time
First off, most bakery cakes use way too much artificial flavoring. This tastes like actual coffee and real caramel, not like someone dumped flavoring syrup into generic frosting.
Second, you can control the sweetness level. Store-bought cakes are usually tooth-achingly sweet. This has sweetness balanced with the slight bitterness of coffee and the complexity of real caramel.
Plus, there’s something really satisfying about making a cake that looks this impressive. Every time I serve this caramel coffee buttercream cake, people assume I bought it from some fancy bakery.
Air Fryer Method (Because Why Not Try?)
Okay, so I haven’t tried making the full cake in my air fryer, but I did experiment with making cupcake versions. Used the same batter, divided into air fryer-safe cupcake liners, and baked at 320°F for about 12-15 minutes.
They turned out surprisingly well! A bit denser than the oven version, but still delicious. Just make sure to check them every 5 minutes and cover with foil if they’re browning too fast.
The air fryer method would be perfect if you want individual servings or if your oven is occupied with other things.
Final Thoughts on This Caramel Coffee Buttercream Cake
Look, I’m not saying this cake will solve all your problems, but it might make your Tuesday a little better. And honestly, isn’t that worth something?
This recipe has been my go-to for special occasions for the past few months, and I’ve never had a complete disaster with it (after those first few learning experiences). It’s impressive enough for birthdays but easy enough that you don’t need a culinary degree to pull it off.
If you’re new to cake decorating, this is forgiving. If you’re experienced, you’ll appreciate how the flavors work together without being overly complicated.
Now I’m craving this cake again, and I literally just finished a slice yesterday. Thanks a lot, brain.
Happy baking! And may your buttercream be smooth and your caramel never burn.
Prep Time: 30 minutes
Bake Time: 30 minutes
Frosting Time: 20 minutes
Total Time: 1 hour 20 minutes
Serves: 12 slices
Difficulty: Intermediate
