Irresistible Caramel Coffee Buttercream Cake

Imagine a cake that tastes like your favorite caramel latte—rich, buttery, and infused with just the right kick of coffee. This Irresistible Caramel Coffee Buttercream Cake brings together the deep, roasty notes of coffee with the sweet decadence of caramel, layered between moist, tender sponge and topped with silky buttercream. Whether you’re a seasoned baker or just love dessert with your coffee, this recipe is surprisingly easy and totally Pinterest-worthy. It’s perfect for brunches, birthdays, or when you simply need a treat that looks as dreamy as it tastes.

Why You’ll Love Irresistible Caramel Coffee Buttercream Cake

This cake isn’t just delicious—it’s irresistible for so many reasons. First, the flavor combo: caramel and coffee were made for each other, and this recipe layers them beautifully. Second, the buttercream is silky, not too sweet, and super easy to whip up. Third, the entire cake is beginner-friendly with no fancy equipment needed. It’s a real showstopper that looks like you spent hours baking, but comes together with simple steps. Plus, it pairs perfectly with a cup of coffee or tea, making it a cozy treat for any occasion—especially when you want to impress with minimal effort.

Ingredients

Let’s keep things simple! This recipe uses pantry staples plus a few flavor-boosters to create a rich, moist cake and a luscious buttercream that tastes like your favorite caramel coffee drink. Here’s what you’ll need:

For the Cake:

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp instant coffee granules dissolved in ½ cup warm milk
• ½ cup sour cream

For the Caramel Coffee Buttercream:

• 1 cup unsalted butter, room temperature
• 3 cups powdered sugar
• 3 tbsp caramel sauce (store-bought or homemade)
• 1 tbsp instant coffee dissolved in 1 tbsp hot water
• 1–2 tbsp heavy cream (as needed for texture)

Optional Garnishes:

• Extra caramel drizzle
• Chocolate shavings or coffee beans
• A light dusting of cocoa powder

Instructions

This cake is surprisingly easy to make, even if you’re new to baking. Just follow these step-by-step instructions for a perfectly moist cake layered with creamy, coffee-kissed caramel buttercream.

To Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
4. Add eggs and vanilla: Mix in the eggs one at a time, then stir in vanilla extract.
5. Add coffee mixture and sour cream: Stir in the coffee-milk mixture and sour cream until combined.
6. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix!
7. Bake: Divide batter evenly between the pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
8. Cool: Let cakes cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.

To Make the Buttercream:

1. Beat the butter until creamy and smooth (about 2–3 minutes).
2. Add powdered sugar gradually, beating well after each addition.
3. Add flavor: Mix in caramel sauce and dissolved coffee. Beat until light and fluffy.
4. Adjust consistency: Add heavy cream, 1 tablespoon at a time, until the frosting is smooth and spreadable.

To Assemble:

1. Place one cake layer on a serving plate.
2. Spread a generous layer of buttercream on top.
3. Add the second cake layer, then frost the top and sides.
4. Drizzle with extra caramel and decorate as desired!

Servings and Timing

This dreamy cake is just the right size for gatherings or a special family dessert—and yes, it’s totally okay to keep it all for yourself, too!

Servings:

• Makes one 8-inch round layer cake
• Serves about 10–12 generous slices

Timing:

• Prep Time: 25 minutes
• Bake Time: 25–30 minutes
• Cooling + Frosting Time: ~45 minutes
• Total Time: About 1 hour 45 minutes

Tips and Variations

Want to make this cake your own? Here are a few fun tweaks and helpful tips to customize your Irresistible Caramel Coffee Buttercream Cake to your taste or needs.

Tips:

• Room Temp Ingredients: Make sure your butter, eggs, and sour cream are at room temperature for a smoother batter and better rise.
• Don’t Overmix: Once you add the flour, mix just until combined to keep the cake light and fluffy.
• Level It Out: If your cakes dome in the oven, use a serrated knife to level them before frosting for a professional finish.

Variations:

• Mocha Twist: Add 2 tablespoons of unsweetened cocoa powder to the dry ingredients for a chocolatey mocha version.
• Salted Caramel: Sprinkle a pinch of flaky sea salt over the top caramel drizzle for a sweet-salty contrast.
• Nutty Addition: Fold in ½ cup chopped toasted pecans or walnuts into the batter for added crunch.
• Mini Cakes: Use a muffin tin to make individual layered cupcakes—just adjust the bake time to 15–18 minutes.

Storage

Got leftovers? (Lucky you!) This cake keeps beautifully, and the flavors deepen even more the next day.

How to Store:

• Room Temperature: Store covered at room temp for up to 2 days if your kitchen isn’t too warm.
• Refrigerator: For longer storage, keep the cake in an airtight container in the fridge for up to 5 days. Let it sit at room temp for 30 minutes before serving for the best texture.
• Freezer: You can freeze individual slices (wrapped tightly in plastic wrap, then foil) for up to 2 months. Thaw in the fridge overnight.

FAQs

Whether you’re a coffee lover, a caramel fan, or just someone who appreciates a beautiful homemade cake, this Irresistible Caramel Coffee Buttercream Cake is sure to win hearts (and Pinterest boards!). With its rich flavor, creamy frosting, and cozy café vibes, it’s a dessert that feels fancy without the fuss.

Craving more tasty recipes? Follow @butteryrecipes on Pinterest and Facebook for daily inspiration!

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Irresistible Caramel Coffee Buttercream Cake

Print Recipe

Pin Recipe

Imagine a cake that tastes like your favorite caramel latte—rich, buttery, and infused with just the right kick of coffee. This Irresistible Caramel Coffee Buttercream Cake brings together the deep, roasty notes of coffee with the sweet decadence of caramel, layered between moist, tender sponge and topped with silky buttercream.

• Total Time: 1 hour 45 minutes
• Yield: One 8-inch round layer cake (10–12 slices) 1x

Ingredients

Scale 1x2x3x

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp instant coffee granules dissolved in ½ cup warm milk
• ½ cup sour cream
• 1 cup unsalted butter, room temperature
• 3 cups powdered sugar
• 3 tbsp caramel sauce
• 1 tbsp instant coffee dissolved in 1 tbsp hot water
• 1–2 tbsp heavy cream (as needed for texture)
• Optional: Extra caramel drizzle
• Optional: Chocolate shavings or coffee beans
• Optional: A light dusting of cocoa powder

Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
4. Mix in the eggs one at a time, then stir in vanilla extract.
5. Stir in the coffee-milk mixture and sour cream until combined.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix!
7. Divide batter evenly between the pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
8. Let cakes cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
9. Beat the butter until creamy and smooth (about 2–3 minutes).
10. Add powdered sugar gradually, beating well after each addition.
11. Mix in caramel sauce and dissolved coffee. Beat until light and fluffy.
12. Add heavy cream, 1 tablespoon at a time, until the frosting is smooth and spreadable.
13. Place one cake layer on a serving plate. Spread a generous layer of buttercream on top. Add the second cake layer, then frost the top and sides.
14. Drizzle with extra caramel and decorate as desired!

Notes

Room temp ingredients make a big difference! For a mocha version, add 2 tbsp cocoa powder. Try a sprinkle of flaky salt or chopped nuts for added flair. Individual cupcakes work too—just reduce baking time.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 520
• Sugar: 38g
• Sodium: 220mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 90mg

Keywords: caramel, coffee, buttercream, cake, dessert, easy layer cake