Can I use brewed coffee instead of instant coffee?

Yes! Just make sure it’s strong and cooled. Use ½ cup brewed coffee in place of the milk + instant coffee combo in the cake.

What’s the best caramel sauce to use?

Store-bought works great (look for thick, rich caramel), but homemade adds an extra special touch. Use whatever you love!

Can I make this cake ahead of time?

Absolutely. Bake the cake layers a day in advance and wrap them tightly. Frost the next day for freshest results.

How do I make the buttercream less sweet?

Try adding a pinch of salt or use a little less powdered sugar and more heavy cream for a lighter texture.

Can I make this gluten-free?

Yes! Just substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Check labels to ensure all other ingredients are gluten-free too.

Can I use this buttercream on cupcakes?

Totally! It’s perfect for piping or spreading on cupcakes—enough to frost about 18–20 standard cupcakes.

What if I don’t have sour cream?

You can substitute with plain Greek yogurt or buttermilk. They’ll give the same tender texture and subtle tang.

Irresistible Caramel Coffee Buttercream Cake

Ingredients

Scale

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

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